When I first made Molasses Crinkle Cookies, it was a chilly winter afternoon. A good friend handed me a warm, cracked cookie with a deep brown color and a sugar-coated exterior. That first bite surprised me—the soft chew with a hint of spice, balanced by the rich molasses flavor, felt like the coziest winter hug. Since then, Molasses Crinkle Cookies have become a go-to whenever I need a simple treat that feels special without fuss. They work for busy weeknights after dinner when I want something homey, or for last-minute gatherings when I want to share something that says “welcome” right from the kitchen.
Why These Molasses Crinkle Cookies Stand Out
What makes these Molasses Crinkle Cookies stand out is their texture—soft and chewy with that signature crinkled top that looks impressive but is totally approachable. They’re classic yet versatile, working just as well for holidays as for any day you need a reliable sweet bite. I love how the ginger and warming spices come through naturally without needing complicated ingredients or fancy steps. These cookies have a way of bringing people together, whether it’s family at the dinner table or friends chatting over coffee.
If you’re on the hunt for a chewy molasses cookie recipe that you can count on, this one fits the bill. It’s straightforward, uses pantry staples, and rewards you with that perfectly spiced crinkled molasses cookie texture every time. For home cooks looking to add a trusted, delicious recipe to their rotation, I’m excited to share all my tips and stories behind these holiday molasses treats. Let’s get baking!
What You’ll Need:
Making Molasses Crinkle Cookies is simple because most ingredients are probably in your kitchen right now. Here’s the list to help you prep:
- 2 1/4 cups all-purpose flour – for that soft, chewy base. No problem if you have whole wheat; just swap half for a nuttier flavor.
- 2 teaspoons ground ginger – this is the magic for classic ginger molasses cookies flavor. Find it in the regular spice aisle.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves – if you don’t have cloves, substitute with a pinch of ground nutmeg; it still gives that warm spice vibe.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter melted and slightly cooled – My secret is adding a bit extra for extra chewiness.
- 1 cup granulated sugar plus extra for rolling the dough balls
- 1 large egg
- 1/4 cup molasses – The star here. I always go for unsulfured molasses for a clean, rich flavor.
- 1 teaspoon vanilla extract
This Molasses Crinkle Cookies recipe is budget-friendly since most spices come in small, affordable jars that last forever. Molasses itself is inexpensive but adds tons of flavor and moisture. To save time, you can melt the butter while measuring other ingredients—getting a few things done in the same window makes the process smoother.
If you happen to have leftover dough, store it tightly wrapped in the fridge up to 3 days or freeze it for up to a month. This way, you can bake fresh cookies any time without starting from scratch.
Let’s Cook It Together!
Ready to turn those ingredients into cozy Molasses Crinkle Cookies? Here’s my step-by-step guide—this recipe takes about 25-30 minutes from start to finish.
- Mix your dry ingredients first. In a bowl, whisk the flour, ginger, cinnamon, cloves, baking soda, and salt together. Getting this out of the way helps you stay organized.
- In a separate large bowl, combine melted butter and 1 cup sugar. Stir until smooth and creamy. I like to use a wooden spoon, but a hand mixer works fine if you have one.
- Add the egg, molasses, and vanilla extract to the butter mixture. Mix until fully combined. Your batter will look dark and shiny—a sign molasses is doing its job.
- Slowly add your dry ingredients to the wet and mix just until combined. Don’t overmix here. If your dough feels too sticky, pop it in the fridge for 15 minutes to firm up.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and coat each generously in granulated sugar. This creates the classic crinkled look after baking.
- Place cookies about 2 inches apart on the baking sheet. Give them room to spread but not too much—you want that crinkly top, not flat cookies.
- Bake for 9-11 minutes. The edges should look set but the centers will still be soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set up perfectly with that chewy molasses cookie texture.
Your kitchen will smell amazing with warm spices and molasses blending together. If your Molasses Crinkle Cookies look a bit glossy or flat right after baking, don’t worry—they firm up as they cool.
While your cookies bake, I sometimes prep a quick cup of tea or coffee. It’s a nice pause that lets me savor the holiday molasses treats’ aroma filling the room. These steps have become my trusted routine for delivering crowd-pleasing ginger molasses cookies every time. Want to see a close recipe variation? Check out this Molasses Crinkles Recipe from Betty Crocker Cooky Book for a similar twist.
How to Serve & Enjoy It!
Molasses Crinkle Cookies shine with a simple presentation that lets their chewy, spiced charm take center stage. I often serve them with a glass of cold milk or a hot cup of chai—as the spices in the cookie and chai complement each other perfectly.
These cookies fit right alongside other favorite holiday molasses treats, like gingerbread or spiced nuts. For a festive gathering, arrange them on a pretty plate sprinkled with cinnamon or a few crushed nuts for texture.
They’re fantastic for cozy nights in, weekend baking projects, or sharing at holiday cookie swaps. When guests dig in, you’ll hear the classic “Wow, these are so soft and perfectly spiced!” almost every time.
If you’re left with extras (though that rarely happens), these cookies stay chewy for days when stored in an airtight container at room temperature. A fun leftover idea is crumbling them over Greek yogurt with a drizzle of honey for an easy sweet twist.
For a seasonal spin, try adding a pinch of ground cardamom or even a splash of orange zest to the dough for extra warmth. I also love pairing these with other cookies like chocolate mint crinkles or classic chocolate chip varieties when entertaining. If your family loves this, they’ll also enjoy these chocolate cut-out heart cookies or heart-shaped chocolate chip cookies—both easy to whip up and crowd-pleasers.
Your Questions Answered
Here are some common questions fellow home cooks ask about these Molasses Crinkle Cookies:
Can I make these cookies ahead of time?
Yes, absolutely. The dough can chill in the fridge for up to 3 days, which actually deepens the flavor. You can also freeze dough balls, then bake straight from frozen, adding an extra minute to baking time.What’s the best substitute for molasses?
Molasses is key for authentic flavor, but if you’re out, dark corn syrup with a bit of brown sugar sends a similar vibe. Just know the flavor won’t be as rich or deep.How do I adjust this recipe for more or fewer servings?
Simple. The recipe scales well. For half, just cut ingredients by 50%. For double, use a bigger bowl and bake in batches. It’s great for crowd-pleasers at parties.Can I make these cookies gluten-free?
I’ve tried using a gluten-free all-purpose blend with xanthan gum, and it works well with slight texture changes. The chewy molasses cookie recipe shines best with classic flour, but GF cooks can definitely enjoy a version.How do I get that signature crinkled look?
Rolling the dough in granulated sugar and giving them space to spread are key. Also, don’t over-bake—take them out while centers are still soft.Why do my cookies sometimes turn out flat?
If your dough is too warm or the baking soda is expired, cookies might flatten. Chilling dough and using fresh leavening agents keep that crinkled molasses cookie texture intact.Is there a vegan version of these cookies?
Yes! I’ve swapped butter for coconut oil and the egg for a flaxseed mixture. The texture slightly shifts but the warm flavors stay lovely.
If you want detailed tips or variations, you might enjoy checking out this Seriously Soft Molasses Cookies post by Sally’s Baking. Also, here’s a helpful Recipe for Soft Molasses Cookies shared by other home bakers—both fantastic resources for tweaking your cookie game.
Final Thoughts
Molasses Crinkle Cookies have earned a special spot in my recipe collection because they’re a dependable, delicious classic that’s surprisingly easy to make. They capture cozy spice and chewy texture in a way that feels like home. Whether for holiday molasses treats or anytime comfort food, this recipe delivers every time.
My Best Molasses Crinkle Cookies Tips:
- Don’t rush chilling the dough; let it rest so flavors deepen and texture firms up for perfect crinkles.
- Roll generously in granulated sugar to get that signature crackled top.
- Watch your baking time closely—pull cookies out when edges set, centers soft.
I’ve tested variations adding orange zest, swapping in a mix of spices for a unique take, and even topping cookies with a light drizzle of melted dark chocolate. The classic version still gets the loudest requests, though, especially from family during holiday cookie swaps.
I encourage you to make these Molasses Crinkle Cookies your own. Play with the spices, adjust sweetness, or try pairing with your favorite beverages. What I hope you’ll love most is how approachable and reliable they are. Give this recipe a try, and enjoy the warm, spiced, chewy homemade goodness waiting in your kitchen.
If you want to explore other comforting cookie favorites while you’re baking, check out the chocolate mint crinkles or these chocolate cut-out heart cookies on Duma Foods. Happy baking, friend!
Molasses Crinkle Cookies
Soft and chewy molasses crinkle cookies with a perfect crackled surface, delivering warm spices and rich molasses flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup molasses
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a large bowl, beat the softened butter with 1 cup of sugar until light and fluffy.
- Add the egg and molasses to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls, then roll each ball in granulated sugar to coat.
- Place the sugar-coated dough balls onto the prepared baking sheets about 2 inches apart.
- Bake for 8-10 minutes, until cookies are set and crackled on top.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra festive touch, sprinkle the cookies with a pinch of coarse sugar or cinnamon sugar before baking.