Make your season bright with dark, chewy Chocolate Molasses Crinkle Cookies. Flavored with molasses and Hershey’s Special Dark Cocoa then coated in sugar, these wintery cookies are wonderful.

Recipe Inspiration chocolate molasses Crinkle Cookies

Ingredients

– 1 1/2 cups all-purpose flour – 1/2 cup Dutch processed cocoa powder – 1 1/2 tsp baking soda – 1 tsp ground cinnamon – 1 tsp ground ginger – 1/2 tsp sea salt fine – 1/2 cup unsalted butter softened – 1/2 cup dark brown sugar packed – 1/2 cup granulated sugar – 1 large egg room temperature – 1/4 cup unsulphured molasse – 1 tsp vanilla extract pure – 1/4 cup granulated sugar for rolling

Instructions

– Preheat oven to 350 degrees. – Whisk dry ingredients in a large bowl. – In a separate bowl, beat butter and both sugars until light and creamy –Beat in egg, molasses and vanilla. – Reduce mixer speed to low, add dry ingredients to wet and mix. – Using a 1 TBSP cookie scoop, scoop dough into round balls, roll in 1/4 cup of sugar then place on a parchment-lined cookie sheet 2 inches apart.

Instructions

– Note: If you want cookies to be extra snowy white, roll in powdered sugar after rolling in granulated sugar. – Bake for 8 to 10 minutes or until edges are just set and centers are soft. – Remove cookies from oven, sprinkle tops with sugar then allow cookies to rest on the baking sheet for 5 min. then place on a rack to cool completely. – Store cookies in an airtight container at room temperature up to 5 days.

Click here to visit WhiskingWolf.com for a printable recipe and more cookie baking tips.

chocolate molasses Crinkle Cookies