Bakery Style Molasses Crinkle Cookies

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Bakery-style-molasses-cookies-2sm-2Bakery Style Molasses Crinkle Cookies

Makes 20-22 cookies

  • ½ cup butter
  • ⅓ cup sugar
  • ¼ cup (packed) dark brown sugar
  • ⅓ cup Crosby’s Fancy Molasses
  • 1 egg
  • 2 cups flour, spooned in
  • 2 tsp. baking soda
  • 1½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. cloves
  • 1/4 tsp. salt
  • Sugar for rolling
  1. Preheat to 375°. Line baking sheets with parchment paper.
  2. Melt butter in a medium-sized pot. When just melted remove from heat and stir in the white and brown sugar. Stir in the molasses then the egg, mixing well.
  3. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
  4. At this point the dough can be refrigerated or you can bake the cookies right away.
  5. Place rolling sugar in a small bowl.
  6. Scoop dough by the tablespoonful and roll into balls. Roll in sugar and set on prepared sheet, about 2” apart.
  7. Bake 10-12 minutes. Once set, remove to wire racks and let cool completely.

Bakery-style-molasses-cookies-3sm2

2 thoughts on “Bakery Style Molasses Crinkle Cookies

  1. Betty Peer says:

    I just put together crinkle cookie dough as stated on the original Grandma’s Molasses jar. After chilling dough for an hour, it’s still so sticky that I can’t form it into balls. Any suggestions?

    1. Lynn Purdy says:

      Betty, Sorry for the delay with this response, but it sounds like you may not have had enough flour. The dough should be a little sticky after being in the fridge, but not so that it sticks to your hands, completely. Maybe you have tried them again and had success. Let me know if you were able to get the correct result, good cookies.

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