How do I get the perfect crinkly top on my Ginger Molasses Cookies?

The key to those beautiful crinkles is a combination of chilling the dough and rolling it generously in granulated sugar before baking. The sugar melts and then recrystallizes, creating that signature texture.

Can I make the dough ahead of time?

Absolutely! You can chill the dough for up to 2 days in the refrigerator. Just let it sit at room temperature for about 10-15 minutes before rolling and baking if it's too firm.

What kind of molasses should I use?

Unsulphured molasses is recommended as it has a milder, sweeter flavor than sulphured varieties, which can sometimes taste a bit chemical. Light or regular molasses works best for these chewy cookies.

Can I freeze these Ginger Molasses Cookies?

Yes, you can! Once completely cooled, store the baked cookies in an airtight freezer-safe container for up to 3 months. You can also freeze the raw dough balls (unrolled in sugar) for up to 3 months, then thaw slightly, roll in sugar, and bake.

Ginger Molasses Cookies (Crinkly & Chewy) easy, delicious, satisfying family favorite

Description

These Ginger Molasses Cookies are a family favorite thanks to their irresistible crinkly texture and chewy interior.

Ingredients

Scale

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar, plus more for rolling
1/2 cup packed light brown sugar
1 large egg
1/4 cup unsulphured molasses

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Instructions

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the egg until just combined, then beat in the molasses until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Place about 1/2 cup of granulated sugar in a small shallow bowl.
Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball generously in the granulated sugar to coat completely.
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are set and lightly golden, and the centers still look slightly soft. The cookies will crinkle as they cool.
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra chewiness, underbake the cookies slightly. They will continue to set as they cool.
These cookies store well in an airtight container at room temperature for up to 5 days.
For a spicier kick, add a pinch of black pepper to the dry ingredients.
If your molasses is very thick, you can warm it slightly in the microwave for a few seconds to make it easier to measure and mix.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18g
Sodium: 80mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg