Molasses Crinkle Cookies

Molasses Crinkle Cookies

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

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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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      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.