There was a moment in my baking journey when Molasses Crinkle Cookies truly found their way into my heart—and my regular rotation. I first tasted these chewy molasses treats at a friend’s holiday party, and the warm, spiced aroma wrapped around me like a cozy blanket. Ever since then, this recipe has been my go-to whenever I want a little comfort in cookie form. What I love most is how simple ingredients come together to create such a delightful, crinkled sugar cookie with a rich molasses depth.
These Molasses Crinkle Cookies feel like a hug on a chilly afternoon or the perfect companion to a steamy cup of tea. They’re one of those holiday cookie recipes that everyone asks for once they’ve tried them. In my kitchen, they symbolize warmth and sharing—whether I’m making a batch for a holiday gathering, a weeknight sweet treat, or a spontaneous baking session.
One of the things that kept me coming back to this recipe is how forgiving it is—but also how rewarding. After a few attempts, I found the right balance between chewy and tender, between spice and sweetness. Now, whenever I dive into these gingersnap cookies inspired delights, I know I’ll end up with that beautiful crinkle on top and that soft but slightly chewy texture inside.
If you’ve ever hesitated to try spiced molasses cookies because they seemed tricky, I’m here to tell you: these Molasses Crinkle Cookies are straightforward, dependable, and incredibly satisfying. My hope is that by sharing this recipe, along with all my tips and little tricks, you’ll find the same joy and success in your own kitchen. So pull out your mixing bowl, and let’s bake some magic together.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, and spices.
- In a separate large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the egg, molasses, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Roll dough into tablespoon-sized balls and coat them well in granulated sugar.
- Place the balls apart on the baking sheets and bake for 8-10 minutes until crinkled and set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving Suggestions
These cookies are perfect to serve warm alongside a cup of your favorite tea or coffee. Their chewy texture makes them a delightful snack any time of day. If you want to explore variations or get inspired by similar recipes, you might enjoy the recipe for soft molasses cookies shared in a cozy baking group. For a slightly softer option, check out Seriously Soft Molasses Cookies from Sally’s Baking. And if you love a good gingersnap molasses twist, see the Gingersnap molasses cookies recipe from Broma Bakery.
Molasses Crinkle Cookies
Molasses Crinkle Cookies are soft, chewy spiced treats with a crackled sugar coating, perfect for cozy evenings or holiday celebrations.
- 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, divided
- 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, cream together butter and 1/2 cup sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape dough into 1-inch balls, then roll each ball in the remaining 1/2 cup sugar.
- Place the sugar-coated balls on prepared baking sheets about 2 inches apart.
- Bake for 8-10 minutes until cookies are puffed 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 extra flavor, chill the dough for 1 hour before baking to enhance the spices and prevent spreading.