Be sure to add this small batch of Molasses Crinkle Cookies to your Christmas cookie baking list! This is an easy recipe for soft and chewy molasses cookies flavored with ginger, cloves, and cinnamon. The cookies are rolled in powdered sugar for a little extra sweetness, and that fresh snowfall look!
In a small mixing bowl, whisk together the flour, spices, baking soda, and salt.
In a medium mixing bowl, add the brown sugar, molasses, and melted butter. Stir until smooth. Add the egg yolk and stir until fully incorporated. Then stir in the warm water.
Sprinkle half of the the dry ingredients over the wet ingredients and stir until just combined. Add the remaining dry ingredients and stir until no dry streaks remain. Note - The dough will be sticky and thick and using a wooden spoon will make mixing the ingredients easier.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a shallow dish, add the powdered sugar.
Using a medium cookie scoop (I use a #40 cookie scoop), portion the dough into 8 equal dough balls. Roll the dough balls through the powdered sugar twice, and place on the baking sheet at least 2 inches apart.
Bake the cookies for 10 to 13 minutes, or until the edges are set and firm. The middle of the cookies will appear as though they are under baked, and for a chewier cookie, this is ideal. For a crispier cookie, bake for 1 to 2 minutes longer.
Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, before transferring to the wire rack to cool completely. Enjoy!
Notes
Serving Size - The recipe is intended to be a small batch and only tested as a small batch. If you double the recipe to make a larger batch, let me know how it turns out!
Freezing the Cookie Dough – I don't recommend freezing this cookie dough. It is too sticky and contains too much moisture to freeze well.
Freezing Baked Cookies – Baked cookies can be frozen for up to 3 months. Either in a Tupperware, or gently placed in a Ziploc bag. Defrost the cookies at room temperature – may take 1 to 3 hours.