Description
These Molasses Crinkle Cookies are a classic holiday treat featuring a rich blend of warm spices and sweet molasses. Soft and chewy with a crackled top rolled in turbinado sugar for a delightful crunch, they offer a perfect balance of sweetness and spice. Enhanced with bits of candied ginger, these cookies make a flavorful and festive snack or dessert.
Ingredients
Wet Ingredients
- ¾ cup lard
- 1 cup light brown sugar
- ¼ cup molasses
- 1 large egg
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp kosher salt
- ¼ tsp ground cloves
Coating and Topping
- ½ cup turbinado sugar
- ⅓ cup candied ginger, chopped
Instructions
- Cream the fats and sugar: In a mixing bowl, beat together the lard and light brown sugar until the mixture is fluffy and well combined, which ensures a smooth base for your cookie dough. Add in the molasses and the egg, mixing thoroughly until the ingredients are fully incorporated into a cohesive wet mixture.
- Sift and combine dry ingredients: Using a sifting colander, measure and sift together the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground ginger, and ground cloves into a separate bowl. This step ensures even distribution of the leavening and spices, preventing clumps and creating a lighter dough.
- Mix dry and wet ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring just until combined. The dough will be quite dry and thick, not sticky, which is ideal for shaping into cookies.
- Shape the cookies: Using a two-ounce cookie scoop, form balls of dough. Roll each ball between your hands to smooth it, then roll it in the turbinado sugar to coat. Place the sugar-coated dough balls on a parchment-lined baking sheet to prevent sticking. Press a pinch of chopped candied ginger slightly into the top of each dough ball to adhere and add extra ginger flavor.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges are set but the centers remain soft for a chewy texture. Avoid overbaking to keep them moist and tender inside.
- Cool before serving: Remove the baking sheet from the oven and let the cookies rest on the pan for a few minutes to set. Then transfer the cookies to a wire cooling rack to cool completely before enjoying or storing.
Notes
- Substitute lard with unsalted butter if preferred, though lard gives a unique flakiness and texture.
- Ensure molasses is light for a milder flavor or use robust blackstrap molasses for deeper taste and more nutrients.
- Rolling in turbinado sugar adds a nice crunch and sparkle; regular granulated sugar can be used but texture will differ.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
- Adjust spices to taste, increasing cinnamon or ginger for a spicier cookie.
