white chocolate molasses crinkles

I have to admit it... I'm actually not a HUGE fan of cookies. I know, I know. The tragedy! I thoroughly enjoy a good spoonful of chocolate chip cookie dough {especially in truffle form}, and cookies still warm from the oven are a definite weakness. But, once they cool off... meh. Not my favorite thing. But these cookies, I could not stop eating. I made molasses crinkles for the first time last Christmas, and I fell in love! This year, I decided to make them again and add a bit of white chocolate, because I'm a firm believer that everything can be improved with the addition of chocolate. The dough was phenomenal, but the baked product was even better than I imagined! These are rich and buttery, with a warmly spiced base and a handful of sweet white chocolate chips scattered throughout, and they achieve the perfect ratio of crisp edge to doughy center. Serious cookie perfection.

I got done with school so late this semester that I don't think I'll have time to make cookie boxes, but considering the fact that two of my next-door neighbors are out of town, I think I'll be fine! If you're wanting some inspiration, HERE are the adorable cookie boxes I made last year. I included tiny jam turnovers, classic molasses crinkles, red velvet cake-mix cookies, and buttery shortbread dipped in chocolate and sprinkles. They were all totally different but so delicious. I don't care if you make these cookies to share, or make them all for yourself, as long as you try them! I promise they will rock your world. Happy baking!

{recipe adapted from Grandma's Molasses}

Print Recipe

White Chocolate Molasses Crinkles

Prep Time13 minutes mins

Cook Time12 minutes mins

Total Time25 minutes mins

Course: Cookies

Servings: 2 ½ dozen

Author: Valentina | The Baking Fairy

Ingredients

• ¾ cup {1 ½ sticks} unsalted butter softened
• 1 cup brown sugar packed
• 1 egg
• ¼ cup molasses
• 2 ½ cup all purpose flour
• 2 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoon pumpkin spice mix
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• about ½ cup white sugar for rolling

Instructions

• In the bowl of a stand mixer, beat together the softened butter, brown sugar, and molasses until light and fluffy. Add in the egg, vanilla, and pumpkin spice, and beat until incorporated.
• Mix in the flour, baking soda, and salt, and mix until a dough forms. Stir in the white chocolate chips, and refrigerate for at least 30 minutes, until dough is solid enough to handle.
• When ready to bake, preheat oven to 375F. Prepare a baking sheet with parchment or a silicone liner.
• Using a medium cookie scoop or a tablespoon, make walnut-sized balls of dough, and roll them in the granulated sugar. Place on baking sheet, then sprinkle with a few drops of water to facilitate the cracking.
• Bake for 10-12 minutes, until the cookies have spread and cracked, and are lightly browned.
• Let cool slightly and enjoy!