Molasses Crinkle Cookies
These are soft-baked Molasses Crinkle Cookies with all the classic gingersnap flavor we love in a thick, chewy cookie!
Servings: 36 cookies
Calories: 83kcal
Ingredients
- 1 cup butter softened
- 1 cup dark brown sugar
- 1 egg
- ¼ cup molasses
- ½ cup nonfat dry milk powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2¼ cups all-purpose flour
- ¼ cup wheat germ
Instructions
- Combine the butter and brown sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the egg and beat again to combine. Stir in the molasses and dry milk.
- In a separate bowl, combine the baking soda, salt, cinnamon, cloves, ginger, flour, and wheat germ. Add the dry ingredients to the wet and stir until combined.
- Roll the dough into 1-inch balls and roll them in granulated sugar. Chill them in the refrigerator for 2 hours.
- When ready to bake, preheat the oven to 375°F. Place the chilled dough balls on a greased or parchment-lined cookie sheet. Bake for 11-12 minutes or until slightly brown around the edges. Take care not to overbake.
Nutrition
Serving: 1cookie | Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 179mg | Sugar: 7g