These molasses crinkle cookies are chewy, easy to make and so delicious! 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.
This molasses crinkles cookie recipe is extra special because they are made with warm spices and molasses!
Why you’ll love this recipe:
- Molasses add richness and a depth of flavor. Ginger, cinnamon allspice, and cloves add warmth and flavor.
- The sugar coating adds an extra crunch.
- No special tools are needed. It’s a simple recipe just like these Christmas blondies!
- These cookies are perfect for Christmas and the holiday season! For another festive cookie recipe, try my white chocolate cranberry shortbread cookies.
Below are useful notes about some of the ingredients for these molasses crinkle cookies recipe.
- All-purpose flour: Make sure to measure your flour correctly.
- Brown sugar: Use either light or dark brown sugar.
- Molasses: Use unsulphured or dark molasses. I don’t recommend using blackstrap molasses for this recipe.
- Spices: Ginger, cinnamon, allspice and cloves gives these cookies their warm, seasonal flavor. Try my chai bars for another spice filled treat!
- 1 Egg: Take egg out of the fridge about 30 minutes before you plan to make these cookies. This will give it time to come to room temperature.
- Butter: Use unsalted butter.
- Coarse sugar: I roll my cookies in Turbinado sugar just before baking. It makes them extra pretty. It also adds a little crunch and extra sweetness.
See recipe for the full list of ingredients.
Substitutions & Variations
- Swap in extra allspice if you don’t have ground cloves.
- If you don’t have Turbinado sugar, roll cookies in granulated sugar.
- Powdered sugar gives cookies a more traditional crinkle cookie look. Roll cookies in granulated sugar first then at least two coats of powdered sugar.
Below are directions for making these molasses crinkles. See recipe card below for full list of ingredients and their measurements.
Step One: (Photo 1 above). Beat the sugar, brown sugar and butter with an electric mixture til light and fluffy.
Step Two: (Photo 2 above). Mix in the molasses followed by the egg and vanilla.
Step Three: (Photo 3 above) Whisk to combine the dry ingredients. Mix the dry ingredients into the bowl with the mixer on low.
Step Four: (Photo 4 above) Cover with plastic wrap. Chill for 1-2 hours.
Step Five: (Photo 5 above) Bake the Cookies. Roll the cookie dough into 1 tablespoon sized balls. Roll the dough balls in granulated or coarse sugar.
Step Six: (Photo 6 above) Bake the Cookies. Bake 10-12 minutes or until cookies are set. Cool on the baking sheet for 5 minutes then transfer them to a cooling rack.
Use unsulphured or dark molasses. I don’t recommend using blackstrap molasses for this recipe.
The cookie dough can chill in the fridge for up to 3 days. Allow dough to stand at room temperature for at least 30 minutes before baking. You can freeze cookie dough balls for up to 3 months. Let stand at room temperature for 30 minutes then roll in sugar to coat then bake.
Store cookies in an airtight container at room temperature for up to 1 week. Baked cookies can be stored in a freezer safe bag in the freezer for up to 3 months.
Make sure your baking soda and spices are fresh!
Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, use a spatula to transfer them to a baking rack to cool completely.
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Molasses Crinkle Cookies
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar light or dark
- ¼ cup molasses use unsulphured or dark molasses
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1½ teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- coarse sugar for coating
- Preheat oven to 350 F and line two baking sheets with parchment paper. Whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium until light and fluffy, about 2 minutes.
- Mix in the molasses until incorporated. Mix in the vanilla extract and the egg.
- With the mixer on low speed add the dry ingredients and mix until combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Scoop the cookie dough into 1 tablespoon sized balls. Roll the balls in turbinado or granulated sugar. Place them 3 inches apart on a baking sheet lined with parchment paper.
- Bake 10-11 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.