I can't remember a fall season more beautiful than the one we are currently having. Crisp weather, spectacular landscapes, seasonal vegetables, crackling fires, the Thanksgiving holiday, and the aroma of richly spiced cookies baking in the oven are just some of things giving fall the edge as being the best season of all. While baking fruit crisps, pies, and loaves of pumpkin bread are autumnal traditions, we would be remiss if cookies weren't part of the seasonal confections. If there were a cookie to best capture flavors associated with the fall, it would absolutely be these intensely scrumptious Molasses Crinkle Cookies with Brown Butter Icing.
What is not to love about a gorgeous, glistening cookie, packed with the flavors of warm spices and topped with a luscious brown butter icing? Crispy on the outside and chewy on the inside, these Molasses Crinkle Cookies with Brown Butter Icing are destined to become a family favorite. Their crave worthiness will extend well past the fall season as you are likely to continue baking them for the Christmas holiday season and throughout the winter. What better way to take the chill off of a cold day than with a hot cup of coffee and a richly spiced cookie!
While most molasses crinkle cookies are simply rolled in either granulated sugar or confectionary sugar, these cookies get two finishing touches. First rolled in granulated sugar and baked in the oven, and then heavily drizzled with a luscious brown butter icing. The icing kicks the simple molasses crinkle cookie up at least two notches, maybe three. The textures and flavors of the cookie and the icing, along with the signature cracks, are what makes them extraordinary. It's definitely a cookie you have to make for your family and friends!
In spite of not being made with butter, these cookies are packed with flavor. With the exception of dark or robust molasses, you may already have all of the ingredients. While the recipe calls for 2 1/4 cups of sugar, only 1 3/4 cups of the sugar go into the batter. The remaining 1/2 cup of sugar is used to coat the balls of dough. Yes, there is one tablespoon of baking soda used in this recipe. That is not a mistake.
The batter comes together easily in a standing mixer fitted with a paddle attachment. To make evenly sized cookies, I highly recommend using an ice cream scoop (one about 1 3/4 inches in diameter). If you don't have one that size, break up the dough into 22 even sized pieces and then roll them into balls. They should be about the size of ping-pong balls.
In a preheated 350 degree (F) oven, the cookies bake for 12-14 minutes. For a crispier cookie, your baking time will closer to the 14 minute mark. Once baked, allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. Bake only 9 cookies at a time on your baking sheet as they will spread.
I have dipped my ginger cookies in melted white chocolate, but in all honestly, I think the flavor of a brown butter icing is an even better finishing touch. The creaminess, spiciness and nuttiness of the icing helps to create the most divinely delicious, mouthwatering molasses cookie.
The key to making the absolutely best brown butter icing is to brown your butter in a small saucepan over medium heat. Cooking time will range from 2 to 3 minutes. The cooked butter should be golden brown and there should be little bits of toasted butter swirling on the bottom of the pan. Once browned, the butter should be removed from the heat and allowed to cool for 5-6 minutes before the remaining icing ingredients are added. The thickness of your icing will depend on how much whole milk you add. Begin with two tablespoons and increase in teaspoonfuls until you get your desired consistency (I used a tad more than 3 Tablespoons of milk). Use a fork or whisk to drizzle the icing over the cooled cookies. Allow the icing to completely set before you stack them or package them up.
These Molasses Crinkle Cookies w/ Brown Butter Icing were hands down winners! They are gorgeous, heavenly, luscious cookies! If you love the flavors of molasses, ginger, cinnamon, and cloves in a cookie, these are must make. With no rolling or chilling required, they are one of the easiest cookies to make. From start to finish you can make these cookies in less than an hour. If there was one cookie you wanted to serve on Thanksgiving or give to your friends after they run a morning Turkey Trot, these should be the ones!
Recipe
Molasses Crinkle Cookies w/ Brown Butter Icing
Makes 22 large sized (3") cookies
Ingredients
Cookies
1 cup canola oil
2 1/4 cups (450g) granulated sugar, divided
1/3 cup dark or robust molasses
1 large egg, room temperature
3 cups (390g) all-purpose flour
1 Tablespoon baking soda
1 Tablespoon ginger
1 1/2 teaspoons Saigon cinnamon
3/8 teaspoon ground cloves
1/2 teaspoon Kosher salt
Brown Butter Icing
1/2 cup (113g) unsalted butter
1 1/2 cups (180g) confectionary sugar
1/2 teaspoon vanilla bean paste
1/8 teaspoon Saigon cinnamon
2 to 3 Tablespoons whole milk
Directions
Cookies
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, cream the oil and 1 3/4 cups sugar together until well blended.
3. Add in the molasses and egg. Mix to completely blend.
4. Mix together the dry ingredients. Add in the molasses batter. Mix well.
5. Use a medium sized ice cream scoop (about 1 3/4" in diameter), to form the balls of dough. Roll the balls in the remaining 1/2 cup of sugar.
6. Place 9 balls of dough on a prepared baking sheet. Bake for 12-14 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Remove and transfer to a cooling rack. Continue baking until all of the balls of dough are baked. Note: For a crispier cookie, your baking time will be closer to the 14 minute mark. For a chewier cookie, check for doneness at 12 minutes.
Brown Butter Icing
1. In a small saucepan, melt the butter over medium heat. Cook for approximately 2-3 minutes or until the butter is golden brown and smells nutty. Remove from the heat and allow to cool for 5-6 minutes.
2. In a medium sized bowl, combine the confectionary sugar, vanilla bean paste, cinnamon and 2 Tablespoons of whole milk. Add in the slightly cooled browned butter. Whisk to desired consistency. Note: You may need to add at least another tablespoon of milk.
3. Use a fork or whisk to drizzle the icing over the cooled cookies.
4. Allow the icing to set before serving, packaging or storing.
5. Cookies will remain fresh for up to 5-6 days.
Notes: (1) You can ice these cookies in melted white chocolate, but I urge you to first try them with the brown butter icing.
Morton Arboretum, Lisle, IL (November 2024)