Molasses Crinkles | Thick & Chewy Molasses Cookies | Easy Molasses Recipe | Queer Bake | Queer Life | Clara & Cole

 

Ingredients

Our secret ingredient is extra flour.

Full ingredient list:

• 1 cup brown sugar, packed
• 1 cup butter, softened
• ¼ cup dark molasses
• 1 large egg
• 1 teaspoon vanilla
• 2 ¾ cup flour
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon cloves
• ½ teaspoon salt
• ¼ cup sugar, for rolling

First, I set the butter and egg out on the counter to warm up. 

I heard sometimes salmonella can be on the egg shells? Sounds fishy to me, but just in case I tend to pop the egg in a cup. I crack it in there first anyways to keep shell out of the cookie dough.

I like to measure and combine my dry ingredients in a medium bowl while my egg and butter come to temperature. 

“When measuring the flour, I use a spoon to add flour to a measuring cup”

When measuring the flour, I use a spoon to add flour to a measuring cup before sliding a flat edge across the top to level it. 

“dry” ingredients:

• 3 ¼ cup flour
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon cloves
• ½ teaspoon salt
  

  
  

Once the butter and egg reach room temperature, I use my stand mixer to cream together the sugar and butter. Then, I add the rest of the “wet” ingredients one by one, mixing at medium speed until well combined.

“wet” ingredients:

• 1 cup brown sugar, packed
  
• 1 cup butter, softened
• ¼ cup dark molasses
• 1 large egg
• 1 teaspoon vanilla

Typically, I toss the whole bowl (covered with plastic wrap) in the fridge for about an hour. Sometimes overnight. I want to try freezing it!

 

Baking and Cooling

Our cookies go from pan to cooling rack right after they come out of the oven.

To ensure an even bake, we use a rounded tablespoon to scoop balls of cookie dough. 

In a small bowl, I measure ¼ cup granulated sugar.

Then, we roll the cookie dough ball in granulated sugar and place it on a cookie sheet (lined with parchment paper). This process repeats, with cookies placed an inch and a half to two inches apart. 

I usually end up with a couple dozen cookies.

We find 14 minutes at 325 F perfect for our tastes, oven, and elevation. At approximately 0 feet above sea level, our cook time may vary from others! 

When the bottom of the cookies start to go golden brown, we take that as an indication to quickly remove them from the oven and transfer to the cooling rack.

For a make shift cooling rack, I take an extra oven rack and lay it on the counter. When the cookies come out, I grab the parchment paper and slide the whole shebang off of the cookie tray and onto the rack on the counter to cool.

“We find 14 minutes at 325 F perfect for our tastes, oven, and elevation.”

 Did you try our recipe? Did your cookies stand up? Do you have suggestions? 

Comment below!