In a large bowl, whisk together flour, baking soda, salt, and spices.
Separately, cream together softened butter and sugar with a hand mixer.
Add egg white and whip until smooth.
Once smooth, add blackstrap molasses and beat to integrate.
Pour dry mixture into wet mixture and fold to combine. (Don’t over-mix! Once integrated and you can’t see any white flour, stop mixing.)
Prepare baking sheets with parchment and spray with cooking spray.
Use a cookie scoop (1-1½ Tbsp) to portion dough and roll into balls with hands. Drop each dough ball into granulated sugar, coat on all sides, and transfer to baking sheet.
Bake for 12-15 minutes.
Rest 5-10 minutes, then transfer to wire baking rack to cool completely.
Yields 16-20 cookies.
Storage & Freezing:
Store in an airtight container at room temperature for up to a week.
You can also freeze these molasses cookies in a freezer-safe bag or container for up to 3 months. This recipe works just as well when doubled, so feel free to prep in bulk and freeze a batch. (Although, of course, they’re best enjoyed fresh!)
Note on Molasses:These molasses crinkles must be made with unsulphured blackstrap molasses to produce their distinct flavor and texture! I have tried this recipe using a standard unsulphured molasses (i.e., not blackstrap), and the cookies always turn out completely different.