Molasses Crinkles

Molasses Crinkles are a year-round favorite treat, the one that everyone loves for all sorts of family and friends get-togethers. Between the warm, festive spicing and the dark, moist, chewy texture produced by the molasses and our Organic Edison, these cookies make a wonderful dessert, snack, or a gift –a real joy for the palate.

Jerilyn Brusseau

Prep Time

20 minutes

Bake Time

9.5 minutes

Total Time

2 hours 30 minutes

Yield

60 cookies

Ingredients:

1 ½ cups unsalted butter, (340g), at room temperature

1 1/8 cups (220g) dark brown sugar

¾ cup (175g) granulated sugar

2 large eggs, at room temperature

2/3 cup + 2 teaspoons (227g) dark molasses 

2 teaspoons (7g) vanilla

1 teaspoon (5g) sea salt

4 teaspoons (24g) baking soda

1 tablespoon (6g) Saigon cinnamon (or use your favorite cinnamon) 

2 teaspoons (4g) dry powdered ginger

1 teaspoon (2g) ground cloves

½ teaspoon (1g) ground allspice

5½ cups (770g) Organic Edison all-purpose flour

If your baking sheet is full before the dough runs out, you may want to scoop the remaining dough into 1-ounce round balls and store refrigerated in a tightly covered container, stacked in layers with parchment in between, until ready to bake. This is especially helpful during family gatherings and holidays, when you want to serve fresh, warm Molasses Crinkles. Refrigerated dough will keep 3-5 days or it can be frozen for up to one month. Be sure the dough is wrapped tightly before freezing. Roll the balls in extra-fine granulated sugar just before baking.

Instructions:

  1. In a bowl of an electric stand mixer, using a paddle attachment, cream butter and sugar until light and fluffy, 3-5 minutes.

  2. Add the eggs and vanilla. Stir in thoroughly.

  3. Stir in molasses. Blend well.

  4. In a separate bowl, combine dry ingredients: salt, baking soda, cinnamon, ginger, cloves, allspice and flour. Stir thoroughly.

  5. Slowly add the dry mixture to the butter, sugar and egg mixture.

  6. Blend on low speed, 1-2 minutes until the mixture leaves the sides of the bowl. Do not overmix.

  7. Chill the dough in the refrigerator thoroughly, at least 2 hours.

  8. To bake the cookies, place your backing rack in the middle of the oven. Preheat the oven to 350°F.

  9. Scoop the dough into round balls with a 1-ounce scoop* (see Baker's Notes).

  10. Roll the balls in extra-fine granulated sugar. Place equal distance apart on a parchment-lined baking sheet.

  11. Bake for 9.5 minutes just until the dough puffs up.

  12. Immediately remove from the oven. The cookies will flatten and crinkle.

  13. Cool on a rack before serving.

If your baking sheet is full before the dough runs out, you may want to scoop the remaining dough into 1-ounce round balls and store refrigerated in a tightly covered container, stacked in layers with parchment in between, until ready to bake. This is especially helpful during family gatherings and holidays, when you want to serve fresh, warm Molasses Crinkles. Refrigerated dough will keep 3-5 days or it can be frozen for up to one month. Be sure the dough is wrapped tightly before freezing. Roll the balls in extra-fine granulated sugar just before baking.


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