Chewy Molasses Crinkle Cookies
These chewy molasses crinkle cookies are soft on the inside but crisp on the outside. They are warmly spiced and have a rich, bold flavor from blackstrap molasses. They're perfect to bake for Christmas and the holidays!
Equipment
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Ingredients
- ¾ cup avocado oil
- 1 cup coconut sugar
- ¼ cup molasses dark or blackstrap
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 2 ¼ cup all purpose flour regular or gluten free
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Granulated sugar for rolling
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk the oil and coconut sugar together. Then add the molasses, vanilla, and egg. Whisk vigorously until everything is well combined.¾ cup avocado oil, 1 cup coconut sugar, ¼ cup molasses, 1 teaspoon vanilla extract, 1 large egg
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together.2 ¼ cup all purpose flour, 2 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, 1 ½ teaspoon cinnamon, ½ teaspoon ground cloves, ¼ teaspoon nutmeg
- Gently fold half of the dry ingredients into the wet with a rubber spatula until just combined. Repeat with the second half.
- Cover the bowl with plastic wrap and let it chill in the refrigerator for a minimum of 30 minutes. Preheat the oven to 350F and fill a small bowl with granulated sugar.Granulated sugar
- Scoop the dough with a medium cookie scoop, roll each ball in granulated sugar, and place them 1-2 inches apart on the lined cookie sheets.
- Bake for 11-13 minutes until the middles are puffy and the edges are set. Bang the pan on the counter a couple times immediately after pulling out of the oven to encourage crackles.
- Let the cookies cool completely on a wire rack and enjoy.
Notes
Don't skip the chill time! Chilling makes the dough less sticky, helps the ingredients meld together, and encourages crinkles.
Every oven is slightly different, so bake time may vary. I recommend checking the cookies often as they bake.
Storage:
Leftover cookies stay fresh for 3-4 days in an airtight container at room temperature.
Baked cookies can be stored in an airtight container in the freezer for up to 3 months.
To freeze cookie dough, roll the balls in sugar and freeze completely on a baking sheet before transferring them to a freezer bag or airtight container for up to 3 months. Add a couple minutes on to the bake time when you make them.
Nutrition
Serving: 1cookieCalories: 220kcalCarbohydrates: 29.7gProtein: 2.2gFat: 10.7gSaturated Fat: 1.3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.3gTrans Fat: 0gCholesterol: 11.6mgSodium: 246mgPotassium: 103.9mgFiber: 0.6gSugar: 16gVitamin A: 5IUVitamin C: 0mgCalcium: 18.3mgIron: 1.2mg
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