Chocolate Molasses Crinkle Cookies

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These chocolate molasses crinkle cookies have a perfect melt-in-your-mouth texture with a rich chocolate and molasses flavor. These are always the first to disappear on a cookie tray!

Prep Time 20

Cook Time 10

Chill Time 2

Total Time 2 30

Servings cookies

Calories 182kcal

Ingredients

1/2 cup unsalted butter, melted and slightly cooled
3/4 cup plus 1/4 cup granulated sugar, divided
1/3 cup molasses
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup powdered sugar

Instructions

Cookie Dough

In a large bowl, whisk melted butter, 3/4 cup granulated sugar, molasses, eggs, and vanilla until smooth.
In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Fold flour mixture into liquid until dough is just combined (dough will be slightly sticky)
Wrap dough in plastic wrap and chill in refrigerator at least 2 hours or up to 6 days.
When ready to bake, preheat oven to 350F and line two large sheet pans with parchment paper.
Scoop dough into 1-inch balls and roll in remaining 1/4 cup granulated sugar then in powdered sugar until evenly coated. Place dough balls 1 inch apart on prepared sheet pans.
Bake cookies at 350F 10-12 minutes until cookies are puffy and cracked on top. Allow cookies to cool on sheet pan 10 minutes then transfer to a cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 6 days.

Nutrition