Molasses Crinkle Cookies taste as cozy as a warm hug. They are deliciously soft and chewy with just the right amount of warm spice. Enjoy alone or pair with cinnamon ice cream for a delectable molasses cookie ice cream sandwich.
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This post was originally published in October 2018 and has been updated.
When the holiday baking season rolls around, I love baking a variety of cookies, like these Santa's Whiskers cookies and these almond candy cane cookies.
I especially love the warmth and spice of seasonal flavors like cinnamon, ginger, and cloves. These molasses crinkle cookies and this no-bake gingersnap icebox cake and among my favorites.
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Why This Recipe Works
- The warm spice of molasses and ginger tastes like a warm hug. Although these flavors are often associated with the holidays, they can be enjoyed all year long.
- These cookies have the most incredible texture: a wonderfully crisp exterior with an ultra-soft and chewy interior.
- Make-ahead dough: The dough requires chilling, which means you can make it one day and bake the cookies the next.
Ingredient Notes
- Adding 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. I recommend using unsulfured molasses, such as Grandma's, because it doesn't contain any additives and therefore is purer tasting. 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 has larger crystals and creates an extra crunchy exterior. If you don't have coarse sugar, granulated sugar can certainly be used.
See the recipe card for detailed instructions and amounts.
How to Make Molasses Crinkle Cookies
Step 1: In the bowl of a stand mixer, blend together the butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
Step 2: Add the egg, egg yolk, and molasses.
Step 3: Blend until well combined, 1-2 minutes.
Step 4: 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.
Step 5: 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 or overnight.
Step 6: Place on another parchment-lined baking sheet 2 inches apart. Bake at 375℉ for 8-10 minutes until lightly golden brown around the edges.
Expert Tips
- Start with room temperature ingredients to make sure they 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.
- Chill the dough before baking. This prevents the cookies from spreading too flat, but the extra time allows for the flavors to blend and enhance.
- Remove the cookies from the oven when they are slightly brown around the edges. They will look slightly underdone in the center, but they will set up as they cool, creating a perfectly chewy interior.
- If you prefer a crispier cookie similar to gingersnaps, bake the cookies for an additional 1-2 minutes.
Molasses Crinkle Cookie FAQs
If stored in an airtight container, these cookies will last 4-5 days.
Yes. Allow the cookies to cool completely. Stack the cookies, separating them with parchment paper, and place them in a freezer-safe zipper-top bag. Store in the freezer for up to 3 months. To enjoy, thaw at room temperature.
To freeze the cookie dough, form it into balls, but do not roll it 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, thaw the dough 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 if still partially frozen.
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📖 Recipe Card
Molasses Crinkle Cookies
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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 ¾ 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℉. 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. Cool the cookies on the baking sheet for 3-4 minutes before transferring them 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 on the exact amounts and specific ingredients used.
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!