Soft Molasses Coconut Oil Crinkle Cookies
- 1/2 cup Healthworks Coconut OIl, melted
- 1 large egg
- 3/4 cup dark brown sugar, packed (light brown sugar may be substituted)
- 1/3 cup unsulphered molasses
- 2 tablespoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 heaping teaspoon cinnamon
- Use a large mixing bowl or hand mixer to combine the egg, brown sugar, coconut oil, molasses, vanilla, and beat on medium-high speed until well-mixed, smooth, and glossy (~4 mins)
- Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, and mix until just combined, about 1 minute.
- Preheat oven to 350F, spray the baking sheets with cooking spray; set aside.
- Add granulated sugar and cinnamon to a small bowl and stir to combine.
- Roll each ball of dough through the coating, liberally coating all sides. After all cookies have been coated, I like to go back and double-dip each mound, to get an extra-thick coating.
- Place coated mounds on baking sheets, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked and soft center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies. Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Do not roll cookies through cinnamon-sugar mixture until you plan to bake them.
Recipe & Photo via Averie Cooks
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