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These cookies are the perfect kind to make for the holidays! Not only are they a breeze to make, especially compared to their cousin, gingerbread cookies, but they also fill your home with the aroma of Christmas! I can’t remember a December that I DIDN’T bake a batch… or two… or five! But, as a baker, I’ve encountered a few hiccups along the way. One issue that I see pop up a lot is people asking: Why are my ginger molasses cookies not cracking? If you’ve been there, no worries! We’ve got the tips you need to bake the perfect chewy on the inside and crackly on the outside ginger molasses cookies for your your next festive get-together!

Cookies are a lot easier to make than cakes or pretty much all other desserts, in my opinion. But don’t get me wrong. There are some ways to mess up cookies. I’ve had flat cookies, raw cookies, burnt cookies, and so on. But, us home cooks never give up because we know homemade just tastes better! So, we roll up our sleeves and bake again!

So, why aren’t your ginger molasses cookies not cracking?

I’ve found that when my cookies don’t crack, it’s a matter of the amount of air in the cookie. For instance, if you don’t whip the butter enough, which is the first step, you won’t lock in enough air into your cookie batter. This will prevent the cookies from rising enough in the oven to create that tug upward which rips the cookie to make the signature crackle marks.

The fix? It’s easy! Whip your butter, preferably in a stand mixer, for 2-3 minutes until light in color and fluffy. After that, when you add the sugar, mix that really well, too. It should be fluffy if it’s mixed really well.

It’s okay to overmix the butter and sugar, but once you put the flour in, that’s when you have to worry about overmixing. So, whip away!

STARVING FOR SURGER?

Another reason your cookies might not be cracking on top is because of a lack of sugar. These cookies must be rolled in granulated sugar and then baked on parchment paper. If they aren’t properly rolled and don’t have enough sugar on them, they won’t get that sugary crust that inevitably “cracks” in the heat of the oven. If this sounds familiar, just roll your cookie balls in the sugar a little more than you usually do, and that should fix the issue.

Another issue that may be preventing your cookies from cracking is too hot of an oven. If the temperature in your oven is too high, the butter melts too quickly, resulting in flatter cookies. Without getting the chance to properly rise, your cookies can’t get the lift they need to crack. We all know that ovens can be a little temperamental, so perhaps lowering your temperature 5-15 degrees could help the cookies bake at the ideal temperature to achieve perfection.

Lastly, overcrowding is another culprit that could be affecting your cookies. If cookies are touching or even too close together, they will steam each other and result in cakey cookies and not crisp cookies. I know it’s a pain, but bake your cookies in batches.

Don’t over crowd your sheet and don’t put two sheets in the oven at once. I’ve been guilty of this because I want to hurry and get it all done, but the batches never come out right when I try to cut the time like that. Put on a good background movie to help you pass the time of baking in batches. It’s worth it!

Ready to bake a batch? – LETS GET CRACKING!

Now that you know all the tricks that will prevent you from asking yourself, why are my ginger molasses cookies not cracking, let’s make a yummy batch! I’ve got the perfect chewy ginger molasses cookie recipe that has been baked by us for decades now. I’m pretty sure it’ll be your go-to Christmas cookie recipe!

• What you need
• Flour
• Spices: Ground cloves, ground ginger, ground cinnamon
• Baking Soda
• Sugar: Granulated and brown
• Molasses: Light or dark
• Egg
• Salt
• Butter
• Vanilla extract

Tips for great ginger molasses cookies the first time!

• Whip the butter and sugar thoroughly, incorporating as much air into the mix as possible
• Use high-quality ingredients
• Line your baking sheet with parchment paper
• Soften your butter, don’t use melted butter
• Roll each cookie ball the same size. If you have one, use a cookie scoop. Tip: smaller size cookies cook better!
• Roll generously in granulated sugar, covering the exterior of the cookie completely
• Space out your cookies! You’ll probably only get a dozen done in one batch at a time.

FAQs

1. Why Are My Ginger Molasses Cookies Hard?

Quick Insight: Ginger molasses cookies can turn into little rocks if overbaked or if the dough lacks enough moisture.

• Tip 1: Check the Oven! – Sometimes ovens run hotter than the set temperature. Use an oven thermometer for accuracy.
• Tip 2: Moisture Matters – Ensure your dough isn’t too dry. Add a tad more molasses or butter if it feels crumbly.

2. What Happens If You Add Too Much Molasses to Cookies?

Sticky Situation: Too much molasses can make your cookies overly sweet and dense.

• Balance is Key: Follow the recipe closely. A little extra molasses can unbalance the wet-to-dry ingredient ratio.
• Science Behind: Molasses is acidic and reacts with baking soda. Too much can affect the rise and texture.

3. Why Are My Ginger Molasses Cookies Flat?

Flat as a Pancake?: Several culprits could be flattening your cookie dreams.

• Butter Temperature: If your butter is too soft or melted, it can cause cookies to spread too much.
• Check Your Leavening Agent: Expired baking soda won’t do its job. Freshness counts!

4. How to Get Cracks in Ginger Cookies?

Crack the Code: That classic cracked top isn’t just for looks; it’s a sign of a perfect cookie.

• Chill Out: Chilling the dough helps control spread and promotes cracking.
• Sugar Coating: Roll your dough balls in sugar before baking. It helps create those beautiful cracks!

5. How Do You Keep Molasses Cookies from Spreading?

Stop the Spread: No one wants a cookie blob. Keep those cookies in check!

• Chill Factor: Again, chilling is key. Cold dough spreads less.
• Flour Power: Too little flour can lead to spread. Measure accurately or even weigh for best results.
• Baking Sheet Prep: Avoid greasing the baking sheet too much. Instead, opt for parchment paper.

I hope you like these cookies as much as we do here at Kitchen Easy Life! Comment below on how this recipe worked out for you. We’d love for you to follow us on social media, too!

best Ginger Molasses Cookies

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

These chewy ginger molasses cookies, filled with warm spices and rich molasses in a soft and slightly crisp outside, are perfect for your next holiday party!

Ingredients

• 2 1/4 cups all-purpose flour

• 2 tsp baking soda

• 1/4 tsp salt

• 1 tsp ground cinnamon

• 1 1/2 tsp ground ginger

• 3/4 tsp ground cloves

• 3/4 cup unsalted butter, softened

• 1 cup brown sugar, packed (light or dark)

• 1 large egg

• 1/4 cup molasses, unsulphured

• 1 tsp vanilla extract

• Granulated sugar for rolling

Directions

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
• In a large mixing bowl, cream together butter and brown sugar until fluffy. Beat in the egg, molasses, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet mixture. Stir until just combined.
• Shape the dough into small balls, about 1 inch in diameter. Roll each ball in granulated sugar to coat.
• Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
• Bake for 8-10 minutes, or until the cookies are just set around the edges but still soft in the center.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For my son’s birthday, he asked for a cake batter flavored cake, and I thought, “Doesn’t cake already taste like… cake?” But, oh, I was so wrong! His little request sent me on a journey to discovering the many uses of cake batter flavoring. It’s been really fun seeing the different baked goods I can jazz up with a dash of cake batter! Have you ever pondered: what is this flavoring used for, too? Let me share what I found out!

What can you put this flavoring in?

This flavoring can only be added to bakery items and ice cream. Let’s get that straight from the get go here. Don’t try to be a hero and find a way to have cake batter flavored lasagna or anything! But, what baked goods or ice cream are best for that cake batter flavor to be imparted to?

I found that any baked good or ice cream that is vanilla flavored is perfect for adding some cake batter flavoring to. Why? Because vanilla is like chicken; it can take a lot of different flavors added to it because its own flavor is very mild and lends itself well to add-ons.

Adding cake batter flavoring to ice cream

Vanilla ice cream, especially the homemade kind, is a pretty perfect candidate for cake batter flavoring! And, sprinkles! Making confetti cake batter vanilla ice cream is super fun and delicious. Kids love the flavor. A word of caution though. The flavoring is kind of dark so your lovely white color will darken to a yellow. It’s still pretty, but looks more like yellow cake than white cake, if you can picture it.

Adding cake batter flavoring to cookies

What’s the best cookie to add cake batter flavoring to? Vanilla sugar cookies! There’s not a whole lot of competing flavors in a plain sugar cookie, so the cake batter taste and smell can really come through. The cookies cook the same when a little cake batter flavoring is added so don’t worry about your cookie consistency. For an extra layer of fun, throw in some confetti or white chocolate chips.

Can you add cake batter flavoring to chocolate flavored desserts?

In my opinion, cake batter and chocolate don’t really mix. The chocolate overpowers the cake batter flavor and you can’t really taste it anyway. Plus, when I want to indulge in chocolate, I want rich, dark chocolate taste and I don’t want anything impeding that! Chocolate ice cream is the same; stick to vanilla when thinking about adding cake batter flavoring.

Adding cake batter to cake

So, the moment you’ve all been waiting for! Did my son get his cake batter flavored cake after all?

The answer is… of course! I was planning on making a vanilla cake anyway, so adding the cake batter flavoring just upped it a notch. The cake batter flavor intensified on top of the actual cake batter flavor of “just cake.”

The color of the cake darkened a bit by adding the cake batter flavoring, but the consistency and texture of the cake remained the same. And hey, since this was a special cake, we went for 4 layers!

If you prefer cupcakes over cake, go right ahead and add the flavoring to cupcakes. Just make sure you’re adding the flavoring to vanilla cupcakes. You may be able to add cake batter flavoring to another mild flavor of cake like strawberry or cotton candy, but agin, like with chocolate, people don’t really like obstructing another flavor.

Vanilla really is the magic flavor that can take additions, whereas other flavors can’t.

FAQs

Q1: Is McCormick Cake Batter Flavoring the Same as Butternut Flavoring?

• A: Not exactly! The McCormick flavoring has its own unique, sweet, and buttery profile that mimics the taste of classic cake batter. On the other hand, butternut flavoring combines a nutty, buttery essence with a hint of vanilla. While both add deliciousness to your bakes, they bring different taste experiences to the table.

Q2: Can You Flavor a Cake with Extracts?

• A: Absolutely! Extracts are like magic potions in the baking world. Vanilla, almond, lemon, or even peppermint – the options are endless. Just a few drops can transform your cake from plain to extraordinary, infusing it with rich and intricate flavors.

Q3: What Do You Do with Cake Batter Extract?

• A: Cake batter extract isn’t just for cakes! Here are some creative uses:
  • In Baking: Enhance cookies, cupcakes, and frostings.
  • Desserts: Spruce up your puddings, custards, or ice cream.
  • Beverages: Add a twist to milkshakes or coffee.
  • Breakfast: Level up pancakes or French toast batter.
  • DIY Treats: Create your own flavored lip balms or sugar scrubs.

Q4: What is Cake Batter Flavoring Made Of?

• A: Typically, it’s a blend of vanilla extract, butter flavoring, and sometimes, hints of almond. Manufacturers might add coloring or other natural flavors to achieve that nostalgic cake batter taste.

Q5: How Much Flavor Extract to Add to Box Cake Mix?

• A: As a rule of thumb, start with 1 teaspoon of extract for a standard box of cake mix. However, feel free to adjust according to your taste buds! Remember, it’s easier to add more than to fix an overly flavored cake.

For great flavor pairing combinations, check out this chart:

If you’d like to try the recipe for this moist and delicious cake batter flavored cake, let us know how it turned out in the comments! And, check out some of our delicious savory recipes, too!

Cake Batter Flavored cake

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

30

minutes

This moist and soft vanilla and birthday cake batter flavored cake is the best cake to serve for special occasions!

Ingredients

• 2 1/4 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1/2 cup unsalted butter, softened

• 1 cup whole milk

• 4 large eggs, room temperature

• 2 1/2 tsp vanilla extract

• 1/2 tsp salt

• 1 1/2 tsp baking powder

• 1 tsp cake batter flavoring

Directions

• Preheat your oven to 350 degrees. Grease and flour two round 9-inch cake pans. Put parchment paper at the bottom of each pan, too.
• Cream butter and sugar until light and fluffy. Add the eggs, one at a time, mixing after each one. Add the vanilla extract and cake batter flavoring.
• In a separate bowl, whisk together flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and add the milk, alternating in batches and mixing after each addition. Don’t overmix.
• Pour the batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
• Let the cakes cool before removing from pans.

Notes

• Add confetti for extra fun!

Pie-making is an art form. Me and pies had a love hate relationship for a while. I loved eating them, but I hated making them. I just couldn’t get it right. UNTIL, I discovered how to make the perfect crust AND how to cook it properly, so now my pies turn out pretty darn good! In fact, I can now say me and pies are back together! In this post, I’ll share with you some of the challenges I had and the fixes to those challenges. By the end, you’ll be ready to tackle that holiday pie you’ve been wanting to make for a long time! Ok, so first question: How long should pie crust rest before baking?

How long should pie crust rest before baking?

Honestly, I say let it rest overnight. Making pie is not a spur of the moment thing, anyway. People don’t usually just say to themselves, “Hmmm, I think I’ll make a chocolate silk pie right now.” So, since this is a make ahead kind of dessert, it’s actually okay to make the commitment to wait overnight.

But why do we want it to rest overnight anyway? Just like making bread dough or pizza dough and letting it sit in the fridge overnight, letting pie crust dough rest overnight helps the gluten in the flour develop and settle. It produces a more malleable and more cohesive dough that doesn’t easily crack when you roll it. So whenever someone asks me how long should pie crust rest before baking, I always tell them to let it rest a full night.

It also has some push back and squishiness compared to freshly made dough, which is flaky in your fingertips when handling.

If you can’t let it sit in the fridge overnight, at least give it a few hours. Some people say that an hour chilling in the fridge is sufficient and if that’s all the time you’ve got, it’ll work. But, overnight is best in my opinion.

It’s rested, now what?

So now that you know the answer to the question, how long should pie crust rest before baking, let’s move on to the next step! You are now ready to roll, but wait! You must thaw your dough for at least 30 minutes prior to rolling. Believe me, you do not want to hassle with cold dough. Chances are, you don’t have the strength. Plus, it would break apart and be pie chards and not a cohesive dough. Do yourself a favor and wait it out.

After it’s thawed, flour a clean surface and place your dough ball on it. Using your rolling pin, roll it out evenly to about 1/4 inch thickness. The way you achieve an even roll out is by continuously turning it and flipping it and reflouring it. Roll a few times in one direction, then turn it 90 degrees. Every so often, completely flip it over.

Be careful not to overflour, though. That could make your dough extra dry and that’s not good. Just add enough flour for your pin and the counter to not stick.

Hopefully, you have a great rolling pin. I love my simple wooden rolling pin. I’ve used it for years. It’s shaped perfectly for rolling and is tapered at the ends for extra control and grip. It’s easy to clean, too. Check out the exact rolling pin I used for this pie crust here.

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Continuously moving the dough around during rolling also helps you achieve a more rounded circle shape, as well as even thickness. Remember, we are putting this thing in a rounded pie dish so it should be more roundish than not. However, it doesn’t have to be perfectly round because we will cut the edges once it’s in the pan.

Getting the dough into the pie pan

Make your job a little easier and use a parchment paper round at the bottom of your pie pan. Also, give it a bit of non-stick spray. It’s a big save in the end. Roll the pin over the dough starting at one end and using your other hand, help the dough to loosely roll around the pin as you go. This is how you pick up the dough to transfer it to the prepared pie pan.

Then, once the dough and pin are over the pan, unroll the pin so that the dough is unrolling over the pan. Now, press the dough gently into the pan. If you have pie pan beads, you can put those along the bottom. Why? This helps keep the pie crust down and not puff up during cooking. If you don’t have pie beads, something weighted and metal will do.

The edges look pretty bad at this stage, but we’re coming to that. So, take your kitchen scissors and cut around the edges. Leave about 1/2 inch to 3/4 inch extra for fluting.

Fluting is the process of pinching the dough around the edges to give it a pretty pattern. If you like a more rustic-looking dough, you can skip this part.

Pre-cook or not?

I’m a fan of pre-cooking. I can’t tell you how many times I have made a pie with a soggy or underdone crust. It’s so disappointing to put all this work into the filling and the crust, but not be able to eat the middle of the pie because it just sags and has no color or texture.

So, do yourself a favor and precook the dough. Just 10-15 minutes at 425 is all you need to achieve a good precook and ensure that the rest of the pie cooking (and eating!) goes smoothly.

These are my tips to enjoying, and I mean actually enjoying, making your next pie! Follow these tips and use the recipe below for the perfect pie crust to keep in your back pocket for all those holiday pies you’ll soon be mastering!

FAQs

Frequently Asked Questions About Pie Crust

1. What Happens If You Don’t Let Pie Crust Rest?

• Shrinking Dough: Without resting, your crust may shrink while baking.
• Tough Texture: Resting allows gluten to relax, skipping it can lead to a tougher crust.
• Irregular Shape: Resting helps maintain shape during baking.

2. How Long Should I Prebake My Pie Crust?

• Standard Pies: 15-20 minutes at 375°F (190°C) for pies with wet fillings.
• Fully Baked Crusts: 20-25 minutes until golden for pies with no-bake fillings.
• Tip: Use pie weights for an even bake.

3. How Do You Chill Pie Dough Quickly?

• Freezer Method: 15-20 minutes in the freezer.
• Thin Sheets: Roll dough thinly, chill for a shorter time.
• Cold Ingredients: Start with cold butter and water for quicker chilling.

4. Does It Matter How Long You Let Dough Rest?

• Yes!
  • Short Rest: At least 30 minutes for minimal gluten relaxation.
  • Long Rest: Up to 24 hours for enhanced flavor and texture.
  • Balance: Over-resting can make dough hard to work with.

5. How Long Do You Leave a Pie Resting After Baking?

• Fruit Pies: 2-3 hours for juices to set.
• Custard Pies: At least 4 hours for proper setting.
• Room Temperature: Rest pies at room temperature, not in the fridge.

Check out some of our other great savory recipes while your at it! Be sure to follow us on social media and comment below to let us know how your pie crust turned out!

Perfect Pie Crust for all pies

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

This simple and traditional pie crust can be used with any pie and it’s easy to make. Butter helps it be the butteriest and flakiest crust you’ve ever had!

Ingredients

• 1 1/4 cup all-purpose flour

• 1/4 tsp salt

• 8 tbsp cold butter, cubed

• 4 tbsp ice water

Directions

• Combine the flour and salt in large metal bowl.
• Add cubed butter and with a pastry cutter, mix until it resembles crumbly sand.
• Add 4 tbsp ice water and with your hands, mix until a dough ball forms
• Wrap the ball in plastic and chill in the fridge overnight.
• To precook the dough, place in prepared pie dish and bake for 10 minutes at 425.