Crackle Top Molasses Cookies

These Crackle Top Molasses Cookies are a sweet and spicy treat, filled with the warmth of molasses and topped with a crunchy turbinado sugar crust.

Soft and chewy on the inside, crispy on the outside, these cookies are perfect for satisfying your sweet tooth any time of the year.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup white granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Turbinado sugar, for sprinkling

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Add the molasses to the butter mixture and mix until well combined.

Beat in the egg and vanilla extract until smooth. Gradually mix in the flour mixture until just combined, being careful not to overmix.

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Sprinkle the tops with turbinado sugar. Bake for 12-14 minutes or until the edges are set and the centers are just slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat with the remaining dough, baking in batches if necessary. Let the cookies cool completely before serving.

Notes

Use high-quality molasses for the best flavor. If using a darker molasses, start with a small amount and taste as you go, as it can be quite strong.

Make sure your butter is truly at room temperature, as this will affect the texture of the cookies.

If you don’t have turbinado sugar, you can substitute with granulated sugar or even crushed sugar cubes. Keep an eye on the cookies as they bake – they can go from perfect to burnt quickly.

To ensure the crackle top, make sure to sprinkle the turbinado sugar on the cookies before baking, and don’t overbake.

If you want a chewier cookie, bake for 10-11 minutes. If you prefer a crisper cookie, bake for the full 14 minutes.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 250mg
• Total Carbohydrates: 29g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 2g