Crinkle Top Cookies
Crinkle Top Cookies
Big Girl Pants Shop
18-22 Cookies
20 minutes
Cookies
Passed down from my great-grandma, these cookies are a nostalgic favorite for fall baking and Christmas cookie trays. These crinkle-top molasses cookies taste like cozy afternoons baking with family. The original recipe called for shortening, but I have replaced it with butter. You can, of course, use shortening if you prefer.
Ingredients
- ¾ cup / 170 g unsalted butter, room temperature
- ½ cup/ 100 g packed brown sugar
- ½ cup / 99 g granulated sugar
- 1 egg
- ¼ cup / 85 g molasses
- 2 tsp / 12 g baking soda
- 1 tsp / 1.8 g ground ginger
- 1 tsp / 2.1 g ground cloved
- 1 tsp / 2.6 g ground cinnamon
- 1 tsp / 6 g fine sea salt
- 2 ¼ cups / 270 g all purpose flour
Directions
Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
Add the egg and mix well. Add the molasses and mix until combined.
In a medium bowl, whisk together the flour, baking soda, ginger, cloves, cinnamon, and salt.
Add the dry ingredients to the butter mixture and mix until just combined.
Scoop the dough and roll into balls. I use a cookie scoop that holds about 2 ½ tablespoons, but you can make them smaller if you prefer. Dip the top of each ball into granulated sugar, then place on a silicone or parchment lined baking sheet, sugar side up, leaving room for cookies to spread.
Bake 10-12 minutes, and adjust baking time as needed for the size of your cookies. Cool on baking sheet or wire baking racks.