Molasses Spice Crinkle Cookies

Molasses Spice Crinkle Cookies are thick, savory, and sweet, and are a taste of the holidays. These beauties taste similar to a Gingerbread Cookie with a twist. Sweet Molasses and Sourdough Starter balance the winter spices to create a festive cookie.

Allergy-Friendly Baking

This recipe was inspired by All Recipe’s Molasses-Spice Crinkles. However, like most cookie recipes, this recipe contained eggs. Since eggs are a big no-no for me, I adapted this recipe to substitute the eggs for unsweetened applesauce. I also added a touch of Sourdough and More flavoring by adding Active Sourdough Starter to the cookies. Sourdough Starter not only gives the cookies an added tang bite but also keeps the dough fluffier. Who doesn’t love a fluffy, chewy, and festive cookie?

Molasses Spice Crinkle Cookie Ingredients

• Unsalted Butter, Room Temperature
• Coconut Sugar
• Sourdough Starter
• Unsweetened Applesauce
• Blackstrap Molasses
• Organic, All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Ground Ginger
• Ground Cinnamon
• Ground Nutmeg (or freshly ground Nutmeg)
• Ground Cloves
• Ground Allspice
• King Arthur’s Sparkling Sugar (for rolling the cookies in)

Crafting the Perfect Cookie

1. First, in a Kitchen Aid Mixer with a paddle attachment, cream the butter and sugar until fluffy.
2. Gradually add 1 cup of Coconut Sugar and mix until combined.
3. Then, add the applesauce, sourdough starter, and molasses and beat until well combined.
4. Next, combine the spices, baking soda and powder, and salt and mix until combined.
5. Then, slowly incorporate the flour one cup at a time until just combined.
6. Next, wrap the dough in plastic wrap and refrigerate for 1 hour.
7. After the dough has rested for 1 hour in the refrigerator, preheat the oven to 375 degrees Fahrenheit.
8. Shape the dough into 1-inch balls using a cookie scoop. Then, roll each ball in the sparkling sugar. Repeat this process until all of the cookie dough has been used.
9. Bake the cookies on a parchment-lined baking sheet for 9-11 minutes (the tops will crinkle or crack).
10. Remove the cookies to a wire, cooling rack, and allow them to cool completely before serving or storing them.

Cream Together the Butter and Sugar

Add the Applesauce and Sourdough Starter

Add the Warm Spices

Roll the Cookie Dough in a Ball and in the Sparkling Sugar

Place the Cookies on a Baking Sheet

The Baked Cookies

Molasses Spice Crinkle Cookies

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Molasses Spice Crinkle Cookies

Yield: 24 Cookies

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Molasses Spice Crinkle Cookies are thick, tangy, and a taste of the holidays. Sweet Molasses and Sourdough Starter balance the winter spices to create a festive cookie.

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Ingredients

• 3/4 c. Unsalted Butter, Room Temperature
• 1 c. Coconut Sugar
• 2 tbsp. Sourdough Starter
• 1/4 c. Unsweetened Applesauce
• 1/4 c. Blackstrap Molasses
• 2 c. Organic, All Purpose Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/4 tsp. Salt
• 1 tsp. Ground Ginger
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Nutmeg (or freshly ground Nutmeg)
• 1/4 tsp. Ground Cloves
• 1/4 tsp. Ground Allspice
• 1 c. King Arthur's Sparkling Sugar (for rolling the cookies in)

Instructions

1. First, in a Kitchen Aid Mixer with a paddle attachment, cream the butter and sugar until fluffy.
2. Gradually add 1 cup of Coconut Sugar and mix until combined.
3. Then, add the applesauce, sourdough starter, and molasses and beat until well combined.
4. Next, combine the spices, baking soda and powder, and salt and mix until combined.
5. Then, slowly incorporate the flour one cup at a time until just combined.
6. Next, wrap the dough in plastic wrap and refrigerate for 1 hour.
7. After the dough has rested for 1 hour in the refrigerator, preheat the oven to 375 degrees Fahrenheit.
8. Shape the dough into 1-inch balls using a cookie scoop. Then, roll each ball in the sparkling sugar. Repeat this process until all of the cookie dough has been used.
9. Bake the cookies on a parchment-lined baking sheet for 9-11 minutes (the tops will crinkle or crack).
10. Remove the cookies to a wire, cooling rack, and allow them to cool completely before serving or storing them.

Notes

This recipe was inspired by All Recipe's Molasses-Spice Crinkles. However, like most cookie recipes, this recipe contained eggs. Since eggs are a big no-no for me, I adapted this recipe to substitute the eggs for unsweetened applesauce. I also added a touch of Sourdough and More flavoring by adding Active Sourdough Starter to the cookies. Sourdough Starter not only gives the cookies an added bite of tang, but it also keeps the dough fluffier. Who doesn't love a fluffy, chewy, and festive cookie?

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 333Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 199mgCarbohydrates: 56gFiber: 1gSugar: 38gProtein: 2g