I give you extra spicy molasses crinkle cookies for all of you who adore red hots and reach straight for the Hot Tamales at the movie theater. If that’s you, then these are the Christmas cookies of your dreams.
Chewy Molasses Cookies
In the span of Christmas cookies big, fat chewy molasses cookies are right there on top. I get confused in the lexicon of ginger cookies whether gingersnaps refer to the crispy cookies and molasses cookies are the soft ones although I’ve seen recipes for both that cover the gauntlet of texture. Whatever the name, it’s the soft ones I’m after. Sinking my teeth into a sugar-dusted spicy molasses cookie is my afternoon activity of choice. These cookies made with coconut oil stay soft and chewy for up to a week but I think they’re best about 6 1/2 minutes after they come out of the oven.
How to Make a Spicy Ginger Cookie Recipe Even Spicer
Ginger and cinnamon are what we all want along with a cozy cup of coffee, fuzzy socks, and a roaring fire but if we really want to warm ourselves it’s best to do it from the inside out and that’s what makes these spicy molasses cookies special. These extra spicy molasses crinkle cookies get a soul-warming boost from ground arbol chili powder. It’s not so much that your mouth is in flames upon contact, but you’ll feel the warm spice believe me.
Coconut Oil Makes the Best Molasses Cookies
My grandma always made her molasses cookies with vegetable shortening. She swore by it and she was onto something because it is the vegetable fat that keeps them soft; butter, over time, will make them crisp. A bit healthier alternative to shortening however is extra virgin coconut oil. The creamy hint of coconut flavor is extra good with the arbol chili powder, plus a coconut oil molasses cookie is dairy free too!
A final special touch to these sweet and spicy crinkle cookies is a sprinkling of vanilla bean salt on top. This is totally optional, but the bit of salt brings out the warm spices and molasses flavors. I love Jacobsen Salt Company’s salts and the Boise Salt Co. also makes a good vanilla bean infused salt too. If you pick some up, you will find yourself using it on everything. You can totally make your own too by scraping vanilla beans out of a vanilla pod and gently rubbing into some flaky sea salt like Maldon’s.
Extra Spicy Molasses Crinkle Cookies
Chewy, extra spicy molasses crinkle cookies with the warm spices we all love and an extra kick from ground arbol chili powder. These soft ginger cookies are made with coconut oil so they’re dairy free and get a special sprinkle of vanilla bean salt too!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground arbor chili powder
- 1/4 teaspoon kosher salt
- 3/4 cup extra virgin coconut oil
- 1 cup dark brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 cup granulated sugar (for rolling )
- vanilla salt, for sprinkling (optional)
- Heat oven to 375°F and arrange a rack in the middle. Line two baking sheets with parchment paper and set aside.
- Combine flour, baking soda, cinnamon, ginger, chili powder, and salt in a medium bowl. Whisk until everything is well mixed.
- Combine coconut oil and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy, about 2 minutes.
- Add egg and molasses and beat well then add flour mixture and mix on low until well combined.
- Scoop into about 2 tablespoon-sized balls, about the size of a walnut. Roll into round balls then roll in the granulated sugar to coat. Place about 1 inch apart on the baking sheets. Press gently just until the edges start to crinkle then sprinkle with vanilla salt if desired.
- Bake 8-10 minutes or until set on the edges and slightly soft in the middle. Let cool 1-2 minutes then remove to baking rack.
Cookies keep for up to 1 week in an airtight container at room temperature or seal and freeze for up to 3 months.
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