‘Tis the season for holiday cookies, and this year these chewy Chocolate-ginger Molasses Crinkles have become one of our go-to recipes for Christmas cookie exchanges. They’re easy to make, fun for kids to roll in sugar, and combine warm cinnamon and ginger with deep chocolate flavour. The recipe makes over 2 dozen, so there’s enough to package up and give away, plus a few to nibble on! Cookies are also perfect for teachers, coaches and other people kids want to thank at this time of year.
Make sure you don’t over-bake these; they need to stay chewy. They should be set around the edges, but still soft in the middle – they’ll firm up as they cool.
- 1/4 cup butter, at room temperature
- 2 Tbsp. canola oil
- 1/3 cup dark molasses
- 1 cup packed brown sugar
- 1 large egg
- 2 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 2 tsp. baking soda
- 1 Tbsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- extra sugar, for rolling
- Preheat oven to 350°F. In a large bowl, beat the butter, oil, molasses, brown sugar, egg and vanilla until well blended and smooth.
- In a medium bowl, stir together the flour, cocoa, baking soda, cinnamon, ginger and salt; add to the molasses mixture and stir by hand just until you have a soft dough. Roll dough into walnut- sized balls and roll the balls in sugar to coat. Place on a parchment-lined sheet.
- Bake for 12–14 minutes, until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze. Makes about 1 1/2 dozen cookies.