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Disney Molasses Crackle Cookies

Disney molasses crackle cookies bake into soft-centered cookies with crackled tops and set edges, warmly spiced with ginger, cinnamon, and cloves. Roll each dough ball in sugar before baking for a crisp, sparkling finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 88
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2.25 cups all-purpose flour
  • 1.5 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 0.25 cup molasses unsulphured
For rolling
  • 0.33 cup granulated sugar

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line 2 large baking sheets with parchment paper.
  3. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a medium bowl.
  4. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until fluffy, about 2 minutes.
  5. Beat in the egg and molasses until combined, scraping down the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Cover and chill the dough for 30 minutes.
Shape and bake
  1. Put the rolling sugar in a small bowl.
  2. Scoop the dough into 1-tablespoon portions.
  3. Roll each portion into a ball.
  4. Coat each ball in sugar.
  5. Arrange the balls about 2 inches apart on the prepared sheets.
  6. Bake one sheet at a time for 9 to 11 minutes, until the cookies are crackled and the edges are set while the centers still look soft.
  7. Cool on the sheet for 5 minutes.
  8. Transfer the cookies to a wire rack to cool completely.

Notes

For tender centers, mix the flour in only until no dry streaks remain. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 3 months. For a dairy-free variation, use an equal amount of plant-based butter.