These molasses crinkle cookies are chewy, easy to make and so delicious! Brown butter gives adds extra warm and rich flavor. They make the perfect addition to your holiday cookie boxes!
These ginger molasses crinkle cookies have a chewy texture and unique flavor. The ginger flavor is evident but not overpowering. They have an rich taste from the brown butter.
Crinkle cookies are rolled in powdered sugar. The powdered sugar coating gives them their distinctly crackled top as they bake. This molasses crinkle cookie recipe is extra special because they are made with warm spices and molasses!
For more delicious cookie recipes, try my triple chocolate crinkle cookies, lemon crinkle cookies and these molasses chocolate chip cookies.
Why you’ll love this recipe:
- Brown butter and molasses add richness and a depth of flavor. Ginger and cinnamon add warmth and flavor.
- The sugar coating makes for the sweetest exterior.
- This is a simple recipe. No special tools or equipment are needed.
- These festive cookies are perfect for Christmas and the holiday season!
Below are useful notes about some of the ingredients for these gingerbread crinkle cookies. See recipe for the full list of ingredients.
- Brown sugar: Use either light or dark brown sugar.
- Molasses: Use unsulphured molasses.
- Eggs: Take eggs out of the fridge about 30 minutes before you plan to make these cookies. This will give them time to come to room temperature.
- Butter: Use unsalted butter. If you have a few extra minutes, I recommend browning the butter for extra flavor. Brown butter butter is just butter that’s toasted on the stovetop until it develops a rich, nutty flavor. Melted butter is delicious too!
Step by step instructions
Below are directions for making this ginger crinkle cookie recipe. See recipe card below for full list of ingredients and their measurements.
Step One: Brown the butter. Melt the butter in a saucepan over medium heat. Once begins to bubble, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl. Allow to cool til cool to touch.
Step Two: Combine the dry ingredients. Whisk to combine the dry ingredients.
Step Three: Beat the butter and sugars. In the bowl of an electric mixer, beat the cooled butter and sugars until combined. Add the eggs one at a time and vanilla and beat until smooth. Mix in the molasses.
Step Four: Add the dry ingredients. With the mixer on low speed add the dry ingredients and mix until combined.
Step Three: Chill the dough. Cover the dough with plastic wrap and refrigerate for one hour.
Step Four: Bake the Cookies. Roll the cookie dough into 1 tablespoon sized balls. Roll the dough balls in the granulated sugar then in the powdered sugar. Bake 10-12 minutes or until cookies are set. Cool on the baking sheet for 5 minutes then transfer them to a cooling rack.
- If possible, use a light colored pot or saucepan when you brown the butter. It will make it easier for you to notice the color changes of the butter.
Molasses Crinkle Cookies
- 9 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 1/3 cup molasses
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/4 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 3/4 teaspoons cinnamon
- 1 3/4 teaspoons ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar for coating
- 1/2 cup powdered sugar for coating
- Melt the butter in a small, deep pot or a wide saucepan* over medium heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Set the butter aside and use when cool to the touch.
- Preheat oven to 350 F and line two baking sheets with parchment paper. Whisk together the flour, baking soda, ginger, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cooled butter and sugars on medium until combined. Add the eggs and vanilla and beat until smooth. Mix in the molasses.
- With the mixer on low speed add the dry ingredients and mix until combined.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Roll the cookie dough into 1 tablespoon sized balls. Roll the balls in the granulated sugar then in the powdered sugar. Place them 2 inches apart on a baking sheet.
- Bake 9-11 minutes or until cookies are set. Be careful not to overbake. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.
Hi! I followed the recipe to the letter and the dough was quite runny – it seemed to be more of a Blondie texture. I refrigerated overnight and still found it to be very soft. I added an additional 1/2 Cup of flour but still found it really spread the cookies out. They taste is amazing however so I’ll try again with additional flour.
Hi Annette, Thank you so much for your comment. I retested and adjusted the recipe based on your feedback. I hope you enjoy the updated recipe. Please let me know if you have any questions or feedback. Have a great week!