Turn one batch of cookies into three with this versatile Molasses Spice Crinkle Cookie recipe.
This is a great recipe for the indecisive baker. You know, those days when you want to bake something sweet but can’t decide on a recipe. It’s a classic molasses cookie recipe that can go in all sorts of directions. I have three suggestions here but the variations are infinite.
This one recipe can become three:
- Molasses Spice Crinkle Cookies
- Chocolate Chip Molasses Cookies
- Double Ginger Spice Cookies
In in the mood for chocolate? Turn these into molasses chocolate chip cookies. Or if you want to add an extra bite of spice and chewiness you can toss in some candied ginger. Or they’re lovely on their own as simple molasses spice crinkle cookies.
This recipe would work with orange zest too, or white chocolate chips. May be add a little coffee or plunk a Hershey’s Kiss in the middle.
Molasses Spice Crinkle Cookies 3 ways
Adapted from Chili Peppers & Pears
- 2 ¾ cup flour
- 2 tsp. baking soda
- ¾ tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- ¾ cup butter, softened
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1/2 cup Crosby’s Fancy Molasses
- 1 egg, room temperature
- 1 tsp. vanilla
- Granulated sugar for coating
- 1 cup chocolate chips
- 1/3-1/2 cups chopped candied ginger
- In a medium bowl, combine flour, baking soda, salt, and spices.
- In a large bowl beat together butter and both sugars until light and fluffy.
- Beat in molasses, egg, and vanilla.
- Add the flour and spice mixture and mix just until dough comes together.
- Refrigerate dough for 30 minutes or preferably overnight.
- Preheat oven to 3750F and line baking sheets with parchment paper.
- Scoop dough into walnut-sized balls and roll in sugar to coat.
- Gently flatten the ball with the bottom of a glass or mug.
- Bake 10-12 minutes until firm (don’t over bake).
One more thing…
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