Chocolate Molasses Crinkle Cookies
Make your season bright with some dark, chewy Chocolate Molasses Crinkle Cookies. Flavored with sweet molasses and Hershey’s Special Dark Cocoa then coated in sugar, these wintery cookies are wonderful.
There’s a cookie for every season and every reason. Summer day? Have a lemon cookie. Autumn day? Have a pumpkin cookie. Constipated day? Have a fiber cookie. Seriously, there’s not a snack in existence that’s more versatile. Whether you’re eating cookies for holidays or for your digestive health there’s never a wrong time. Apparently, there’s never a wrong place either.
Case in point, I’m baking a pre-dawn batch of Chocolate Molasses Crinkle Cookies this morning when my son, rushing to get ready for 6am soccer practice, grabs a cookie off the counter, takes a bite and says, “This is good, I’m gonna eat it in the shower.” In the freaking shower, people! The kid is a genius; I’ve lived for decades without knowing I can shower with a bar of soap in one hand and a cookie in the other but my son figured it out halfway through high school.
I’m going to need more loofahs, there’s a lot of lost time to make up for. Fortunately, I’m starting on a day with fresh molasses cookies in the kitchen. Rich and chewy, these chocolate crinkle cookies hold up surprisingly well under the hot spray of an overhead shower. They’re lightly spiced with cinnamon and ginger, sweetened with molasses and get a kick of chocolate from Dutch-processed cocoa powder. Keep these sparkly sugar-coated beauties on your Christmas cookie tray. And within reach of your bathtub.
Before sharing the chocolaty recipe for Molasses Crinkle Cookies, here are a few baking tips to help you out:
Ingredient Tips
This crinkle cookie recipe calls for unsulphured molasses (such as Grandma’s brand), do not substitute blackstrap.
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.
Preparation Tips
Molasses crinkle cookies are a great option for make ahead Christmas cookies. Unbaked cookie dough can be frozen up to 3 months, thaw overnight in the refrigerator before baking.
Molasses cookies also make delicious bake and freeze cookies. After cookies are done baking and cooling, store in an airtight container then freeze up to 3 months.
How to Store Molasses Crinkle Cookies
Store these crinkle cookies in an airtight container at room temperature up to 5 days.
I hope you enjoy this Chocolate Molasses Crinkle Cookie recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe!
Finally, if you like baking with molasses then you’ll love this recipe for Gingerbread Bundt Cake. Soft, moist and filled with the perfect mix of festive flavors, this Christmas cake is a delicious way to celebrate the season.
Chocolate Molasses Crinkle Cookies
Ingredients
Chocolate Molasses Cookies
- 1 1/2 cups all-purpose flour unbleached
- 1/2 cup Hershey's Special Dark Cocoa Powder (Dutch processed cocoa)
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/4 cup unsulphured molasses
- 1 tsp vanilla extract pure
- 1/4 cup granulated sugar for rolling
Instructions
Chocolate Molasses Cookies
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, cocoa powder, baking soda, spices and salt. Set aside.
- Beat butter and both sugars with an electric mixer until light and creamy, approximately 2 minutes.
- Add egg, molasses and vanilla then beat until incoporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
- Using a 1-tablespoon sized cookie scoop, scoop dough into round balls, roll balls in 1/4 cup of sugar then place on the parchment-lined cookie sheet spaced 2 inches apart.Note: If you want your cookies to be extra snowy white, roll them in powdered sugar after rolling in granulated sugar.
- Bake for 8 to 10 minutes or until edges are just set and the centers are still soft.
- Remove cookies from oven, sprinkle tops with sugar then allow cookies to rest on the baking sheet for 5 minutes before moving to a rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.