Details page sections
Molasses Crinkle Cookies
Molasses Crinkle Cookies are a festive treat, perfect for the Christmas season. Their soft chewiness, crackled tops, and rich molasses flavour pair beautifully with hints of cinnamon and ginger -evoking the warm spices of the holidays. Easy to bake and perfect for gifting or enjoying by the tree!
- Ingredients
- Method
Ingredients
- 1 2/3 cups plain flour (250g)
- 1/2 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup neutral oil (i.e. sunflower, canola) (125ml)
- 1/2 cup Chelsea Soft Brown Sugar (100g)
- 1/2 cup Chelsea White Sugar (113g)
- 1/4 cup Chelsea Easypour Molasses (90g)
- 1 egg
- 1 tsp vanilla extract
Coating
- 1/4 cup Chelsea White Sugar (56g)
- 1/2 tsp ground cinnamon
- 1/3 cup Chelsea Icing Sugar (50g)
Additional tips
Store in an airtight container at room temperature. Cookies will keep well for up to one week.
{has_more=false, offset=7, total=7, results=[{comment_text=Delicious! Easy recipe, approved=true, user_name=Vicki, hs_createdate=1736028374161, rating_new__1_5_=5, id=22048285744}, {comment_text=Updating my review: I was always going to sub the oil for butter, but also found that I was out of molasses (main ingredient), so I subbed that with treacle. Turned out perfect, just like the pics. Because I read the reviews first, I have to say, some of you must have done something wrong, because they weren't gooey and wet when I rolled them. I also made them to about the size of a walnut and they held their shape nicely. Will definitely bake again next year., approved=true, user_name=Lynda, hs_createdate=1734817323326, rating_new__1_5_=5, id=21558143404}, {comment_text=Haven't tried it yet, but I will be subbing the oil for butter. Have a lemon recipe similar and it uses butter, so I know it will be OK., approved=true, user_name=Lynda, hs_createdate=1734642673473, rating_new__1_5_=3, id=21515197302}, {comment_text=Lovely cookie, my whole house smells amazing right now, not sure all the work is worth the result though, could you make these with, approved=true, user_name=Erin, hs_createdate=1734308712766, rating_new__1_5_=4, id=21123817237}, {comment_text=Was runny mixture like a cake? Followed directions and exact ingredients., approved=true, user_name=Rosa Christian, hs_createdate=1734123161073, rating_new__1_5_=1, id=21037750966}, {comment_text=Sounds nice, can’t wait to taste them., approved=true, user_name=Doreen Stewart, hs_createdate=1734044069579, rating_new__1_5_=5, id=20936004000}, {comment_text=Such an American recipe. Molasses is not a common pantry item here. But Golden Syrup is., approved=true, user_name=Adrienne, hs_createdate=1734011366086, rating_new__1_5_=2, id=20874987127}]}
Reviews
7
What did you think of this recipe?
-
-
-
-
-
Method
Preheat oven to 165°C bake. Line two large baking trays with baking paper.
Place flour, ginger, cinnamon, baking powder, salt, cloves and nutmeg in a large bowl and whisk to combine.
In a separate bowl or jug, whisk together oil, brown sugar, white sugar, molasses, egg and vanilla until smooth and creamy.
Add wet mixture to dry ingredients and stir with a spatula until well combined.
For the coating, combine white sugar and cinnamon in a small bowl. Place icing sugar in a second small bowl.
Using a cookie scoop or spoon, scoop out rounds of dough (approx. 2 level tablespoons per cookie). Place in the cinnamon sugar mix and gently roll to coat. Transfer to icing sugar and turn to coat generously.
Place on prepared trays, leaving plenty of room for the cookies to spread (do not flatten). Bake for 16-18 minutes, until cookies have flattened, cracked on top and feel firm around the edges.
Leave to cool on trays for 10 minutes then transfer to a wire rack to cool completely.
Additional tips
Store in an airtight container at room temperature. Cookies will keep well for up to one week.
Reviews
7
What did you think of this recipe?
-
-
-
-
-
- 225g plain flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp of cream of tartar
- ½ tsp cinnamon
- ½ tsp ground ginger
- 25g butter
- 120ml milk
- 25g Chelsea Caster Sugar
- 1 Tbsp Chelsea Blackstrap Molasses
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt