Molasses Crinkle Cookies

Molasses Crinkle Cookies

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A stack of Molasses Crinkle Cookies that sit in front of a silver box filled with cookies and decorated with white ribbon and acorns.

Molasses Crinkle Cookies are one of my holiday favourites. They’re perfectly chewy, lightly spiced with ginger, dusted with sugar and absolutely delicious. I tend to be an all or nothing kind of person when it comes to holiday baking. Some years I can’t wait to start and will typically make numerous types of cookies and squares. You know, gotta have a chocolate square, a raspberry coconut square, butterscotch squares, shortbread, etc etc. This year I’m opting to only make one type of square and one cookie. I know, I know, people will wonder what’s wrong with me. The truth of the matter is time or should I say the lack of it. As a food blogger with a full-time job, I struggle at times to get a post out weekly. I’m not complaining, because I love doing it, but I realize that I have to make priorities. This includes making time for myself personally and the people in my world. But as a food blogger, I cannot bring myself not to make any treats for giving and sharing. So the compromise is moderation, and you won’t be disappointed with my choice of cookie for the season.

Cookie dough balls arranged on a baking tray and on a small plate of sugar for rolling in preparation for Molasses Crinkle Cookies.

Tips for amazing Molasses Crinkle Cookies:

-Chill the dough for at least 3 hours. The cookies spread while baking and the chilled dough keeps the process consistent during baking and prevents the cookie from overspreading. The result is a perfectly chewy cookie that’s not too thick.

-Weigh or measure each cookie for uniform cookies and even baking.

-Bake one tray at a time in the center of the oven. It takes more time, but worth it.

-If the dough balls soften while rolling them, give them a ten-minute chill just before baking.

-Generously coat in sugar when rolling into balls. This not only prevents the dough from sticking to your hands but gives the cookies a holiday look, especially if you use coarse sugar.

-The cookies will spread on their own without flattening.

-Don’t over-bake!! Can’t stress this enough. They only take 9-10 minutes.

Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.

Author: Compelled to Cook, adapted from Fine Cooking Magazine winter 2003 Molasses Crinkles.

Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
Molasses Crinkle Cookies
Print Recipe
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
    Molasses Crinkle Cookies
    Print Recipe
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Ingredients
      Servings: cookies
      Instructions
      1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
      2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
      3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
      4. Mix in flour until well combined.
      5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
      6. Preheat oven to 375°F and line baking trays with parchment.
      7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
      8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
      9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
      Recipe Notes

      -Start these cookies several hours ahead as they need time to chill.

      -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

      -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

      -At 20 grams each, I get 38-2 3/4" cookies.

      -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Coconut Oatmeal Cookies

      Coconut Oatmeal Cookies

      I promised!

      Yes, not too long ago I promised to build up my “cookie” category because who doesn’t want more cookies?  Today’s Coconut Oatmeal Cookies are made just for me!  That’s right, they’re not Christmas cookies made for giving, chocolate chip for my husband or spicy oatmeal for my brother.  Nope, they’re golden with crispy, buttery edges and a slightly chewy centre. Pure coconut and oatmeal goodness, and they’re just for me. This wonderful Coconut Oatmeal Cookie is MY favourite and not made enough in my opinion.  It’s wonderful to bake for others and I truly love to do so, but today I’m thinking of myself.  I really don’t need to eat a bunch of cookies all by myself, but these are oh so good and I do like to have a little treat once in a while. Luckily they freeze wonderfully!!

      What makes a good cookie?

      I suppose one could say that depends on what kind of cookie your making, but many cookies start off in a similar manner by creaming the butter and sugar first.  So here are a few tips,

      1. Use room temperature butter, do not substitute margarine or shortening. Sure they will work, but butter just tastes better.

      2. Cream the butter and sugar well, ensuring the sugar crystals are evenly coated. This helps give a tender texture to the cookie.

      3. Mix dough until just incorporated and dough sticks together. 

      4. Measure out dough or use an Amazon cookie scoop where applicable for each cookie to ensure each one is the same size for uniform baking.

      5. Do not overcrowd on the pan.  Allow the cookie enough room to spread and brown evenly all around.

      6. Do not over bake.  This can be difficult as cookies are still soft when removed from the oven so it’s hard to judge sometimes.  I bake one tray first according to the recipe and adjust if needed before baking more.

      7. Use parchment paper or Amazon Silpat mat  to prevent cookies from sticking.

      8. Bake one tray at a time using the middle rack.  This takes a little more time, but every cookie will be the same.

      Author: Compelled to Cook, recipe adapted from Best of Bridge BL’s Cookies.

      Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
      Coconut Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
        Coconut Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Servings: cookies
          Instructions
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
          3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
          4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
          5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
          6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
          7. Bake one tray at a time on the middle rack for 10-12 minutes.
          8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Chocolate Ganache Sandwich Cookies

          Chocolate Ganache Sandwich Cookies

          We all need a little love,

          What better way to show a little love than with homemade Chocolate Ganache Sandwich Cookies. The day of love is almost upon us and this year I ’ll be sharing my heart in cookie form. And not just any cookie, Chocolate Ganache Sandwich Cookies!  These gorgeous cookies will win the heart of your Valentine with just one bite. 

          Rolled chocolate cookie wafers get sandwiched together with a rich chocolate ganache and then drizzled with even more chocolate. These cookies are made with love and are not only beautiful but perfect for sharing and giving.  Because after all, cookies make the world a better place.

          Be creative!

          This recipe is relatively simple, however, they do take some time to prepare, assemble and decorate.  I chose heart shape Amazon Heart Shape Cookie Cutters with a simple drizzle of chocolate and candied pearls.  The shape and decorating are completely up to you, get the kids involved and have some fun. Personalized cookies show that they’re made with love and say to that special person just how much they mean to you. Happy Valentine’s Day🥰

          Chocolate Ganache Sandwich Cookies
          Print Recipe
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Servings Prep Time
            30 Cookies 60-70 minutes
            Cook Time Passive Time
            7-8 minutes per tray 3-24 hours
            Chocolate Ganache Sandwich Cookies
            Print Recipe
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Servings Prep Time
              30 Cookies 60-70 minutes
              Cook Time Passive Time
              7-8 minutes per tray 3-24 hours
              Ingredients
              Servings: Cookies
              Instructions
              1. Sift together flour, cocoa, baking powder and salt. Set aside.
              2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
              3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
              4. Add dry ingredients to butter mixture and blend together until just incorporated.
              5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
              6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
              7. Preheat oven to 350℉ and line baking trays with parchment.
              8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
              9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
              10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
              11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
              12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
              13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
              Recipe Notes

              -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

              -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

              -I re-rolled the dough 3 times with no ill effect to the final cookie.

              -Cookies are slightly crisp but soften when sandwiched together with the ganache.

              -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

              -The cookie wafers can be made in advance and frozen until ready to assemble.

              -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Spicy Oatmeal Cookies

              Spicy Oatmeal Cookies

              Spicy Oatmeal Cookies are one of my brother’s favourites and for good reason.  Soft, chewy and golden with spice makes them rather addictive. They’re the perfect autumn cookie in my opinion.

              Flipping through my recipe index, I quickly realized I’m in need of more cookie recipes.  I know!  How is it possible that I have so few in my collection? Cookies are generally simple, easy, and photograph well. It should be bursting with recipes, but sadly it’s not…  

              Problem number one, is my head down, pushing to make what’s in season, holiday food, game day snacks, etc.  Sometimes cookies aren’t the best fit for all that happens throughout the year.  Problem number two, not everything screams cookies to me, in fact, I’m a savoury, snack kind of gal. So for these reasons, I’m often opting to make other things.  Now that it’s fall, I’m actually thinking about baking and holiday treats, therefore cookies are on my brain, making it easy.  But I see now that I need to bake them more often for a variety of different reasons, so there’s plenty of recipes for everyone to pick from.  There’s a ton of cookies to be made and with a little focus, I’ll get the cookie category plumped up a little.

              Now that I’m done making excuses, let’s have a look at what makes Spicy Oatmeal Cookies wonderful.  Molasses, ginger and cinnamon create a richly spiced bite and the plump raisins add to their chewiness.  They’re a tasty change from regular oatmeal cookies and possibly your new favourite too.  Enjoy!

              Recipe for Spicy Oatmeal Cookies adapted from Company’s Coming Cookies

              Spicy Oatmeal Cookies
              Print Recipe
                Servings Prep Time
                4 dozen 20 minutes
                Cook Time Passive Time
                8-10 minutes 10 minutes
                Servings Prep Time
                4 dozen 20 minutes
                Cook Time Passive Time
                8-10 minutes 10 minutes
                Spicy Oatmeal Cookies
                Print Recipe
                  Servings Prep Time
                  4 dozen 20 minutes
                  Cook Time Passive Time
                  8-10 minutes 10 minutes
                  Servings Prep Time
                  4 dozen 20 minutes
                  Cook Time Passive Time
                  8-10 minutes 10 minutes
                  Ingredients
                  Servings: dozen
                  Instructions
                  1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
                  2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
                  3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
                  4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
                  5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
                  Recipe Notes

                  -recipe yields 48 2 1/2" cookies.

                  -for best results, bake each tray separately on the middle rack.

                  -you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.

                  Chocolate Crunch Peanut Butter Cookies

                  Chocolate Crunch Peanut Butter Cookies

                  What do you get when peanut butter cookie dough gets tangled up with chocolate covered peanuts?  One darn good cookie that’s crisp, buttery and loaded with little chunks of chocolate peanuts.  These lovely Chocolate Crunch Peanut Butter Cookies have nice peanut flavour and just a bit of chew at the centre.  They’re wonderful with a glass of milk or cup of coffee, which makes them a cookie that the whole family will love.  

                  Recipe source for Chocolate Crunch Peanut Butter Cookies:  Adapted slightly from Company’s Coming Peanut Butter Cookies

                  Chocolate Crunch Peanut Butter Cookies
                  Print Recipe
                    Servings Prep Time
                    3 dozen 30 minutes
                    Cook Time
                    10-11 minutes
                    Servings Prep Time
                    3 dozen 30 minutes
                    Cook Time
                    10-11 minutes
                    Chocolate Crunch Peanut Butter Cookies
                    Print Recipe
                      Servings Prep Time
                      3 dozen 30 minutes
                      Cook Time
                      10-11 minutes
                      Servings Prep Time
                      3 dozen 30 minutes
                      Cook Time
                      10-11 minutes
                      Ingredients
                      Servings: dozen
                      Instructions
                      1. Preheat oven to 375℉ and position oven rack to the centre. Line baking trays with parchment and set aside.
                      2. In a small bowl whisk together flour, baking soda and salt.
                      3. Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together butter and sugars until light. Add egg and beat until light and fluffy.
                      4. Add peanut butter and vanilla and beat on low until just combined. Stir in flour mixture on low speed to combine just until flour is absorbed, scraping bowl once. Add in chopped chocolate covered peanuts and mix on low until evenly distributed.
                      5. Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2" apart. Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking. Top each cookie with a whole chocolate covered peanut.
                      6. Bake for 10-11 minutes until golden. Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
                      Recipe Notes

                      I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.

                      Recipe yields 3 dozen 2 3/4" cookies.

                      Roasted Cranberry Whipped Shortbread

                      Roasted Cranberry Whipped Shortbread

                      Let the holiday baking begin with these beautiful melt in your mouth Roasted Cranberry Whipped Shortbread cookies. Not too sweet, the tart cranberries are the perfect compliment to the flakey, buttery cookie. They’re a must to add to your holiday baking lineup.

                      A closer look at these stunning Roasted Cranberry Whipped Shortbread cookies finds them easy to prepare with basic ingredients, they’re holiday themed, gorgeous, and great for gift giving. Oh, and did I mention they’re melt in your mouth buttery with vibrant, tart roasted cranberries.

                      Whipped shortbread has always been my personal favourite. Mostly it’s the texture that gets me at the first barely resistant bite to that melt in your mouth butteriness. They’re an indulgence for sure and worth every bite. Enjoy!

                      Recipe source for Roasted Cranberry Whipped Shortbread:  Adapted from “Let’s Break Bread Together, Whipped Cream Shortbread”

                      Roasted Cranberry Whipped Shortbread
                      Print Recipe
                        Servings Prep Time
                        5 dozen 30 minutes
                        Cook Time
                        22 minutes
                        Servings Prep Time
                        5 dozen 30 minutes
                        Cook Time
                        22 minutes
                        Roasted Cranberry Whipped Shortbread
                        Print Recipe
                          Servings Prep Time
                          5 dozen 30 minutes
                          Cook Time
                          22 minutes
                          Servings Prep Time
                          5 dozen 30 minutes
                          Cook Time
                          22 minutes
                          Ingredients
                          Roasted Cranberries
                          whipped Shortbread
                          Servings: dozen
                          Instructions
                          Roasted Cranberries
                          1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
                          Whipped Shortbread
                          1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
                          2. Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
                          3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
                          Recipe Notes

                          You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.