Servings: 20-22 cookies serving(s)
Prep time: 15 minutes
Total time: 27 minutes
Cooking time: 12 minutes
A classic ginger crinkle cookie recipe.
Homemade molasses cookies without the mess.
Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot so clean up is easy. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it’s the perfect recipe for kids to bake on their own.
I love when my kids decide to cook, but the kitchen mess can be a little daunting. Even though they’re responsible for washing up, the kitchen is never quite the same as when they found it, which is saying a lot since I don’t have a super tidy kitchen to begin with.
I have never been one to let a messy kitchen slow me down but I sure enjoyed the ease of cleanup when we made these molasses cookies.
One pot, one wooden spoon and almost two dozen molasses cookies to show for it.
Really, what can be easier?
These bakery style cookies are a slight adaptation of a recipe from Bon Appetit, via the lovely blog, The Café Sucre Farine. It was their recipe name that caught my eye: “Bakery-style” conjures a gorgeous display of sparkling crinkle cookies.
These are very pretty cookies with the sparkling sugar coating. We rolled ours in fragrant citrus sugar that I had leftover from another cookie project.
The recipe is similar to my mom’s All-time Favourite Chewy Molasses Crinkle Cookies, only this recipe is much lower in butter and sugar. These bakery style cookies are less rich and aren’t chewy so they travel very well. They’re also great for dunking.
One-Bowl Bakery Style Molasses Cookie Recipe
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
- Preheat to 375°. Line baking sheets with parchment paper.
- 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.
- Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
- Chill dough 30 minutes (or longer if you like).
- Place rolling sugar in a small bowl.
- Scoop dough by the tablespoonful and roll into balls. Roll in sugar and set on prepared sheet, about 2” apart.
- Bake 10-12 minutes. Once set, remove to wire racks and let cool completely.
One more thing…
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