Molasses is a classic holiday flavor, but traditional gingerbread can be hard and dry. That’s where these chewy molasses cookies come in! They are characterized by a chewy interior, surrounded by a crunchy exterior covered in delicious sparkling sugar. The trick is to let them cool on a sheet of wax paper to keep the centers soft and chewy, while the outsides are crunchy and delicious!
NOTE: This recipe is light on the ginger, because that’s how we prefer them. If you’re a big fan of ginger, consider increasing the amount to a full teaspoon.
TIP: These overbake easily, so pay attention! Don’t let them bake much longer than 10 minutes.
Spiced Molasses Crackle Cookies
(Original recipe: Allrecipes)
2/3 C butter, melted
1/2 C granulated sugar
1/2 C brown sugar
1/4 C molasses
2 C all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/3 cup white sparkling sugar
Preheat oven to 350°F.
In a large bowl, combine the butter and both sugars. Add egg and beat well. Stir in molasses, flour, baking soda and spices. If necessary, add more flour to make a firm dough.
Shape dough into 1-1/4 inch balls and roll them in sparkling sugar. Place each dough ball 3 inches apart on an ungreased baking sheet. Bake them until the tops crack, approximately 10 minutes.
For chewier cookies, cool the cookies on a piece of wax paper. For crisper cookies, cool them on a cooling rack.