Ingredients
Wet Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup unsulfured molasses
- 1 large egg
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
For Rolling
- ½ cup powdered sugar
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer set to medium-high speed. Beat for about 2 to 3 minutes until the mixture becomes light and smooth in texture.
- Add Egg and Molasses: Crack in the egg and mix until fully incorporated. Next, pour in the molasses and mix again until the batter is uniformly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and cinnamon to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined and no dry streaks remain to avoid overmixing.
- Chill the Dough: Cover the dough tightly and refrigerate it for 45 to 60 minutes or until it is firm enough to scoop. This step helps the cookies maintain their shape while baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper if preferred to prevent sticking and ease cleanup.
- Scoop and Roll Dough Balls: Scoop out dough balls approximately 2 tablespoons each. Roll each ball evenly in the powdered sugar, coating them thoroughly to create the signature crackled sugar top.
- Arrange on Baking Sheet: Place the rolled dough balls on the baking sheet with about 2½ inches between them to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 11 to 12 minutes. Look for set edges and cracked tops while the centers remain soft to ensure perfect texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for preventing excessive spreading and achieving tender centers.
- Rolling the dough balls in powdered sugar before baking creates the classic crinkle cookie appearance.
- Use unsulfured molasses for the best flavor without bitterness.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a stronger ginger flavor, you can increase the ground ginger to 1 ½ teaspoons.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
