Molasses Crinkle Cookies are a fun and easy alternative to traditional gingerbread cookies. Don’t mess with cut-outs; simply roll dough balls in coarse sugar for a fun, sweet treat!
Preheat the oven to 350 °. Line two baking sheets with parchment or silpat baking mats.
In a large bowl cream together the butter and sugar until fluffy. Mix in the molasses, egg, and lemon zest until well mixed.
Sift in the flour, baking soda, and spices and stir gently to combine.
Roll dough into 1-inch balls and roll in the demerara sugar. Place 9 cookies on a sheet, spacing evenly. The cookies will spread while baking so leave space for them to do so. If the dough gets too soft and sticky while you're rolling the balls, chill the dough for 10-15 minutes before proceeding.
Bake cookies for 10 minutes or until set. Cool completely on wire rack.
Notes
Nutritional values are approximate and based on one cookie.Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 2 months.Too much spread? If the dough has gotten warm while you roll the balls, the cookies will spread more. Chill the dough or dough balls for 10-15 minutes for more compact cookies.Quick tip: The dough can also be prepared in a food processor fitted with a metal blade. No need to soften the butter. Just blend until mixed well with the sugar, then proceed with the recipe.Freezer tip: Dough balls can be frozen and baked from frozen. Add a few minutes to the bake time.