We love these cookies any time of year, but they are a must at Christmas! Dipping them in white chocolate and adding sprinkles makes them extra special.
Molasses Crinkles
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 2 3/4 cups flour
- 2 tsp cinnamon
- 3/4 tsp ground cloves
- 2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1/4 tsp salt
In a bowl mix butter and sugar for 2 minutes until smooth and light in color.
Add molasses and beat until smooth.
Add the egg and mix again until the egg is just incorporated.
In a medium bowl whisk together the flour, cinnamon, cloves, baking soda, ginger, and salt. Add dry ingredients to the wet ingredients until everything is smooth.
Wrap in plastic wrap and refrigerate for at least two hours.
Heat oven to 350 degrees and line baking pans with parchment.
Scoop rounded tablespoons into your hands and roll into a ball. Then roll the ball into sugar.
Place on prepared baking sheet and bake for 10 minutes. Cool on the tray for 5 minutes before removing the cookies to a cooling rack.
Place dough in the fridge between rolling and baking to keep the dough chilled.
Optional – when cooled, dip half of the cookie in melted white chocolate and immediately add sprinkles.
