Crackle Top Molasses Cookies
Get ready to savor the warm, nostalgic flavors of Crackle Top Molasses Cookies—an irresistible treat perfect for fall or holiday baking! These soft, chewy cookies boast a perfectly spiced molasses base infused with cinnamon, ginger, and cloves, creating a cozy and aromatic bite in every mouthful. The crowning feature? Their signature crackled tops, coated in a shimmering layer of granulated sugar for the ultimate contrast in texture and visual appeal. Quick to prepare and oven-ready in just 20 minutes, these cookies are ideal for gifting, sharing, or indulging all on your own. Whether paired with a glass of milk or a mug of spiced tea, these spiced molasses cookies are sure to delight!
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Ingredients
- 0.75 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.25 cups molasses
- 1 large egg
- 1 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.5 teaspoons ground cloves
- 0.25 teaspoons kosher salt
- 0.5 cups granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the molasses, egg, and pure vanilla extract to the butter mixture and beat until well combined.
Step 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and kosher salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 6
Scoop out tablespoon-sized portions of dough and roll each into a smooth ball.
Step 7
Roll each dough ball in granulated sugar to coat completely, then place the balls about 2 inches apart on the prepared baking sheets.
Step 8
Bake one sheet of cookies at a time in the preheated oven for 8-10 minutes, or until the cookies are puffy and the tops have crackled. The edges should be just set, but the centers will appear soft.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Store the cooled cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
| Serving size | (906.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3461.3 |
| Total Fat 79.8g | 0% |
| Saturated Fat 44.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 372mg | 0% |
| Sodium 2815.3mg | 0% |
| Total Carbohydrate 670.8g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 458.0g | |
| Protein 35.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 391.2mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 1721.5mg | 0% |
Source of Calories