These molasses crinkle cookies are perfectly spiced molasses cookies with chewy, soft-baked middles. They’re rolled in powdered sugar and bake up with the prettiest crinkle tops! They make the perfect addition to your holiday cookie boxes!
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Molasses crinkles cookies have the traditional crinkle cookie look but with an unexpected ginger and molasses flavor!
Crinkle cookies are rolled in powdered sugar before baking. They form “crinkles” while they expand in the oven. They’re as pretty as these lemon crinkle cookies and chocolate crinkle cookies with peppermint!
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Why you’ll love this recipe:
- Molasses add richness. Ginger, cinnamon, nutmeg, and cloves add a warm seasonal flavor.
- The ginger flavor is evident but not overpowering. They’re warmly spiced and as delicious as cinnamon snickerdoodles!
- 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.
Ingredients
Below are useful notes about some of the ingredients for this molasses crinkles cookies recipe.
- All-purpose flour: Make sure to measure your flour correctly.
- Brown sugar: Use light or dark brown sugar.
- Molasses: Use unsulphured or dark molasses. I don’t recommend using blackstrap molasses for this recipe.
- Spices: Ginger, cinnamon, nutmeg and cloves gives these cookies their warm, seasonal flavor like these chai bars and snickerdoodle cookies bars.
- 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 room temperature butter.
- Powdered sugar: Powdered sugar gives cookies a traditional crinkle cookie look. Roll cookies lightly in granulated sugar first then at least two coats of powdered sugar.
See recipe for the full list of ingredients.
Substitutions & Variations
- Swap in extra cinnamon if you don’t have ground cloves or nutmeg.
- Insead of powdered sugar, roll cookies in turbinado sugar. It also adds a little crunch and extra sweetness.
Instructions
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) Scoop dough into balls. Cover with plastic wrap. Chill for 2 hours.
Step Five: (Photo 5 above) Roll the dough balls lightly in granulated then give them a heavy coat of powdered sugar.
Step Six: (Photo 6 above)Bake 10-12 minutes or until cookies are set.
Recipe FAQs
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 4 days or in the fridge for up to 1 week. Baked cookies can be stored in a freezer safe bag in the freezer for up to 3 months.
Expert Tips
- Make sure your baking soda and spices are fresh!
- Roll cookies in both granulated sugar and powdered sugar. Rolling the cookies in granulated sugar will help keep the powdered sugar from melting. Roll the cookies lightly in granulated sugar first then give them a heavy coating of powdered sugar.
- Allow cookies to cool completely on a cooling rack before storing them.
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Molasses Crinkle Cookies
Ingredients
- ¾ cup (168 g) unsalted butter room temperature
- ¼ cup (50 g) granulated sugar
- ¾ cup (165 g) brown sugar light or dark, packed
- ¼ cup (59.15 ml) molasses use unsulphured or dark molasses
- 1 (1) large egg room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- 2 ¼ cups (281.25 g) all purpose flour
- 2 teaspoons (2 teaspoons) baking soda
- 1/2 teaspoon (1/2 teaspoon) salt
- 1¼ teaspoons (1¼ teaspoons) cinnamon
- 1¼ teaspoons (1 ¼ teaspoons) ground ginger
- ¼ teaspoon (¼ teaspoon) nutmeg
- ¼ teaspoon (¼ teaspoon) ground cloves
- 3 tablesppons (50 g) granulated sugar for coating
- ½ cup (40 g) powdered sugar for coating
Instructions
- 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 just combined. Do not overmix.
- Use a medium cookie scoop (I use a #24 cookie scoop), scoop the dough into balls. Set them on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours).
- When ready to bake, preheat oven to 375℉. Roll the balls in granulated sugar then in the powdered sugar. Place them 3 inches apart on a baking sheet lined with parchment paper.
- Bake 11-13 minutes or until cookies are crackly on top and have light golden brown edges. Be careful not to overbake. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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