Molasses-Spice Crinkle


• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 cup granulated sugar (for rolling)


. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
. Beat in the egg, then add the molasses and mix until well combined.
. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
. Cover the dough and chill in the refrigerator for at least 2 hours or overnight.
. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
. Shape the dough into 1-inch balls and roll them in the remaining 1/4 cup of sugar.
. Place the coated balls on the prepared baking sheets, leaving space between each cookie.
. Bake for 10-12 minutes or until the edges are set but the centers are still soft.
. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

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