Molasses is a great sweetener that isn’t overly sweet and adds a nice richness to your desserts. In these molasses crinkles, it’s the molasses that makes the cookies so chewy and nice. I simply love how all the flavors melt in my mouth! They taste perfectly with a glass of warm milk when you want to unwind after a long day. And I look forward to eating them together with eggnog when the holidays come around!
I used to make molasses crinkles long before I switched to real food. Now I use sprouted flour and whole cane sugar to make these delicious treats not only tasty but also full of minerals and beneficial nutrients.
The cinnamon, cloves, ginger, and vanilla give them a nice rich flavor that is perfect for cold fall and winter days. And they will also make your kitchen smell simply amazing!
- measuring cups
- a medium mixing bowl
- a whisk
- a large mixing bowl
- a stand mixer
- plastic wrap
- a shallow bowl or plate
- a rubber scraper
- jelly roll pan (or pans)
- parchment paper
- a glass bowl
- a small ice cream scoop
- a cooling rack
- a spatula
- 2 1/4 cups of sprouted flour (how to make sprouted flour)
- 3/4 cup (1 1/2 sticks) of softened butter (how to make butter)
- 1 cup of whole cane sugar + another 1/2 cup for covering the outside
- 1 egg
- 1/3 cup of sulfur-free molasses
- 2 t. of baking soda
- 1 t. of vanilla extract
- 1 t. of powdered cinnamon
- 1/2 t. of ground cloves
- 1/2 t. of grated ginger
- 1/4 t. of sea salt
- Combine the flour with baking soda, cinnamon, ginger, cloves, and sea salt in a medium mixing bowl using a whisk.
- In a large mixing bowl, combine the butter and sugar using a stand mixer. Do so until they turn fluffy.
- Add in the egg and molasses. Continue mixing until combined.
- Slowly add the sprouted flour mixture while still mixing so that the dough comes together but be careful not to overmix.
- Cover your bowl with plastic wrap and put in the fridge to chill for at least two hours. You can also leave it in overnight.
- Preheat the oven to 375 degrees.
- Line your jelly roll pan with parchment paper.
- Put the 1/2 cup of whole cane sugar into a shallow bowl.
- Take out the chilled dough and scoop with an ice cream scoop. Roll each scoop between your hands to smooth it out.
- Dip the dough ball in the sugar on one side and place them on the lined jelly roll pan, sugar side up.
- Bake for up to 12 minutes or until the middle is fully set.
- Leave to cool completely on the cooling rack. Enjoy and store in an airtight container.