Small Batch Molasses Crinkle Cookies

Fresh baked molasses crinkle cookies piled on a wood cutting board.

4.87 from 15 reviews

Small Batch Molasses Crinkle Cookies

These small batch molasses crinkle cookies are made in one bowl with rich molasses, brown sugar, melted butter, and warm gingerbread spices. A double roll through powdered sugar gives the 9 thick and chewy cookies their signature crackled tops.

Prep Time10

Cook Time11

Chill1

Total Time1 21

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 133kcal

Author: Erin Cernich

Equipment

Ingredients

¼ cup light brown sugar, packed
4 tablespoons unsalted butter, melted
1 large egg yolk
½ teaspoon vanilla extract
2 tablespoons molasses, unsulphured
¾ cup all-purpose flour
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon baking soda
⅛ teaspoon baking powder
¼ teaspoon salt
2 to 3 tablespoons powdered sugar

Instructions

In a medium mixing bowl, whisk together the sugar and melted butter. Whisk in the egg and vanilla, then the molasses, and mix until smooth.
1/4 cup light brown sugar, packed, 4 tablespoons unsalted butter, melted, 1 large egg yolk, 2 tablespoons molasses, unsulphured, 1/2 teaspoon vanilla extract
Sprinkle or sift all of the dry ingredients over the wet ingredients. Use a spatula and mix until no dry streaks remain. The dough will be sticky.
3/4 cup all-purpose flour, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon baking soda, 1/4 teaspoon salt, 1/8 teaspoon baking powder

To remove lumps and distribute the spices, sift in the ingredients by setting a fine mesh strainer over the bowl.

Cover the bowl and refrigerate the dough for at least 1 hour, or up to 1 day. As the dough chills, it will get firm.
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.
Add the powdered sugar to a shallow dish.
2 to 3 tablespoons powdered sugar
Using a medium cookie scoop (2 tablespoon), scoop into 9 equal portions, roll into a ball between the palms of your hands, then roll each doug ball through the powdered sugar twice. Place on the baking sheet at least 2 inches apart.
Bake the cookies for 11 to 13 minutes, or until the edges are set and the middle of the cookies still looks soft. The soft center is what gives you a chewy cookie. 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. Store the cookies in a covered container for up to 5 days.

Notes

Serving Size - This is a small batch recipe that can be doubled. If so, use two egg yolks instead of one whole egg.
Molasses - Use unsulphured molasses for the best, balanced flavor. Darker molasses varieties can be too bitter for cookies.
The Powdered Sugar Finish - If the powdered sugar melts into the cookies as it bakes, chances are the dough wasn't chilled long enough. To ensure the white finish, double roll the dough balls through the powdered sugar. Or, you can roll each dough ball once through granulated sugar, then the powdered sugar. The granulated sugar forms a crust and acts as a barrier to keep the powdered sugar from sinking in.
Tip For Round Cookies - As soon as the cookies come out of the oven, scoot them around the inside of a large round cookie cutter (it has to be larger than the cookie to work). This will smooth out the edges.
Storage - Cover and keep at room temperature for up to 5 days.
Freezing the Cookie Dough – After the dough chills, roll it into balls, then place in a freezer bag, and freeze for up to 3 months. Let the frozen dough balls sit at room temperature while the oven preheats, then roll through the powdered sugar and bake.
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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