Molasses Ginger Crinkle Cookies taste as cozy as a warm hug. They are deliciously soft and chewy with just the right amount of warm spice.
While molasses ginger cookies are often associated with the holidays, their warm spice flavor tastes like a warm hug and is delicious all year long. I can't get enough of their pretty crinkly top!
Ginger crinkle cookies have the most incredible texture. They have a wonderfully crispy exterior from the sugar coating but are ultra soft and chewy on the inside.
Our family loves these cookies served with cinnamon ice cream. It's the perfect combination of flavors. Or enjoy the cookies on their own. You won't be able to eat just one!
Ingredients
- Egg yolk - The addition of an extra egg yolk contributes to the chewy texture of these cookies.
- Cinnamon, cloves, and ginger provide the warm spice that makes these cookies sing.
- Molasses - Adds color, flavor, and moisture to the cookies. Use unsulphured molasses, such as Grandma's. I do not recommend substituting Blackstrap molasses. It has a more bitter flavor and should only be used if specifically called for in a recipe.
- Coarse sugar - Before baking, roll the cookie dough in sugar to create the crunchy exterior. I prefer using coarse sugar for extra crunch. Coarse sugar has larger crystals than granulated sugar. If you don't have coarse sugar, granulated sugar can certainly be used.
Instructions
See recipe card for detailed instructions and amounts.
- Blend together the butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
- Add the egg, egg yolk, and molasses.
- Blend until well combined, 1-2 minutes.
- In a separate bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Slowly add the flour mixture to the butter mixture. Mix until just combined.
- Using a 1-tablespoon cookie scoop, portion the dough into balls and roll in sugar. Place on a parchment-lined baking sheet. Chill for 30-60 minutes.
- Place on another parchment-lined baking sheet 2 inches apart. Bake at 375 degrees for 8-10 minutes until lightly golden brown around the edges.
- Store in an airtight container for 4-5 days.
- Start with room temperature butter and eggs. This helps the ingredients incorporate completely.
- After adding the flour, mix until just combined. Overmixing the flour can yield a tough cookie.
- Use a cookie scoop to portion out the dough. The cookies will all be the same size and thus will bake evenly.
- Roll the cookie dough in sugar before baking. This helps to create the crispy, crackled top. I prefer coarse sugar because it gives the cookies extra texture.
- Chill the dough before baking. I know this seems like a hassle - who wants to wait for warm, delicious cookies? I get it, but chilling the dough is necessary to prevent the cookies from spreading too flat.
- Remove the cookies from the oven when they are slightly brown around the edges. They will look slightly underdone in the center, but that's okay. They will set up as they cool, and this keeps them chewy.
- If you prefer a crispier cookie similar to gingersnaps, bake the cookies an additional 1-2 minutes.
Faq's
Yes. Allow the cookies to cool completely. Stack the cookies, separating them with parchment paper, and place in a freezer-safe zipper-top bag. Store in the freezer for up to 3 months. To enjoy, thaw at room temperature.
Yes. Prepare the dough and form into balls (do not roll in sugar). Place the dough balls on a parchment-lined baking sheet. Freeze until firm, about 30 minutes. Transfer to a freezer-safe zipper-top bag and store for up to 3 months.
To bake, let thaw at room temperature for 30 minutes while preheating the oven. Roll the dough in sugar, place on a parchment-lined baking sheet and bake according to the recipe directions, allowing 1-2 extra minutes of baking time.
Equipment
Stand mixer | Measuring cups and spoons | Liquid measuring cup | 1 tablespoon Cookie scoop | Parchment paper | Half sheet pan
Similar recipes
Craving more? Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Molasses Ginger Crinkle Cookies
Ingredients
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup light brown sugar (lightly packed)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- ½-⅔ cup turbinado sugar or other coarse sugar ((or granulated sugar) for rolling the cookies)
Instructions
- In the bowl of a stand mixer, cream together the butter, brown sugar, and ½ cup granulated sugar. Blend until light and creamy, about 2 minutes.
- Add egg, egg yolk, and molasses. Mix until well combined, another 1-2 minutes.
- In a separate bowl, whisk together the flour, cinnamon, cloves, ginger, baking powder, baking soda, and salt. Slowly add to the butter mixture. Mix until just combined.
- Using a 1-tablespoon cookie scoop, portion the dough into balls and roll in the coarse (or granulated) sugar. Place on a parchment-lined baking sheet. Chill for 30-60 minutes.
- Preheat oven to 375 degrees. Transfer the dough to another parchment-lined baking sheet, spacing 2 inches apart. Bake for 8-10 minutes until the edges are lightly golden brown. Let cool on baking sheet for 3-4 minutes before transferring to a cooling rack. Cool completely and store in an airtight container for 4-5 days.
Notes
- To freeze the cookie dough - prepare the dough and form into balls (do not roll in sugar). Place the dough balls on a parchment-lined baking sheet. Freeze until firm, about 30 minutes. Transfer to a freezer-safe zipper-top bag and store for up to 3 months.
To bake, let thaw at room temperature for 30 minutes while preheating the oven. Roll the dough in sugar, place on a parchment-lined baking sheet and bake according to the recipe directions, allowing 1-2 extra minutes of baking time. - To freeze baked cookies - Allow the cookies to cool completely. Stack the cookies, separating them with parchment paper, and place in a freezer-safe zipper-top bag. Store in the freezer for up to 3 months. To enjoy, thaw at room temperature.
- For a crispier cookie similar to gingersnaps, bake the cookies an additional 1-2 minutes.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in October 2018 and has been updated.
Carol Fisher
Delicious. Wanted a replacement for gingersnap cookies as my family prefers softer cookies. This fit the bill. Next time will make smaller cookies, especially if sharing them in an exchange.
Abbey
Carol,
I'm so happy you enjoyed these cookies!