Small Batch Molasses Crinkle Cookies

A stack of chewy molasses crinkle cookes on a wood plate.

4.87 from 15 reviews

Small Batch Molasses Crinkle Cookies

Small batch molasses crinkle cookies made with brown sugar, molasses, and melted butter for the signature flavor and chewy texture. Cinnamon, ginger, and cloves add warm spice, and after a quick chill, a roll through powdered sugar gives each cookie its classic crackled top.

Prep Time10

Cook Time13

Chill30

Total Time53

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 149kcal

Author: Erin Cernich

Equipment

Ingredients

¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ cup dark brown sugar
2 tablespoons molasses, unsulphured
4 tablespoons unsalted butter, melted
1 large egg yolk
1 tablespoon warm water
2 to 3 tablespoons powdered sugar

Instructions

In a small mixing bowl, whisk together the flour, baking soda, salt, and spices.
3/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves
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.
1/4 cup dark brown sugar, 2 tablespoons molasses, unsulphured, 4 tablespoons unsalted butter, melted, 1 large egg yolk, 1 tablespoon warm water
Sprinkle half of 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, or up to 1 day.
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.
2 to 3 tablespoons 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.

Notes

Serving Size - This is a small batch recipe. Readers have noted that doubling the recipe will work!
Molasses - Use unsulphured molasses for the best, balanced flavor. Darker molasses varieties can be too bitter for cookies.
Tip For Round Cookies - As soon as the cookies come out of the oven, scoot them around the inside of a large round cookie/biscuit cutter (it has to be larger than the cookie to work). This will smooth out the edges.
Powdered Sugar Finish - If it melts into the cookies when baked, it means the cookie dough wasn't chilled long enough.
Special Equipment - The baking equipment I use for this recipe is linked at the top of the recipe card. For baking in small batches, items like odd-size measuring spoons are very helpful!
Storage - Cover and keep at room temperature for up to 5 days.
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 – Place the cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

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