You’ll love this recipe for old fashioned molasses crinkle cookies. Soft and chewy, these classic Molasses Crinkles are just like Grandma’s with a delightful twist of candied ginger which adds amazing flavor.
These crinkle-topped cookies are a perfect blend of rich flavors and cozy spices, making them a favorite for every occasion from holidays to everyday snacking. I might be biased, but I think they’re the best molasses cookies ever!
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These cookies make perfect holiday cookies and are perfect for Christmas cookie exchanges. For more crinkle top cookies, be sure to check out my friend Sandra’s Andes Mint Chocolate Crinkle Cookies — so yummy!
If you love easy and delicious cookie recipes like we do, don’t miss our Raspberry Crumb Cookies, Soft Chocolate Chip Cookies with Sea Salt, Coconut Almond Macaroons, and Oatmeal Butterscotch Chocolate Chip Cookies.
Check out our copycat Cranberry Bliss Bars and roundup of 30 easy Christmas cookies recipes, too!
Why You’ll Love This Recipe
Wonderful Flavor: The combination of old-fashioned molasses and chopped candied ginger creates a delightful burst of sweet and spicy flavors your taste buds will love.
Chewy Texture: These cookies are chewy on the inside with a slight crunch from the crinkle sugar tops on the outside, making each bite incredibly satisfying.
Easy to Make: You don’t need to chill the dough before rolling, so you’ll be eating these tasty cookies in less than an hour!
Ingredients Notes
Here’s what you’ll need to make these soft and chewy molasses crinkles. (See the printable recipe card below for detailed quantities and instructions.)
- Dark Brown Sugar: Dark brown sugar plays a crucial role in creating the rich, deep flavor of these cookies. Its molasses content adds a delightful caramel-like taste, making the cookies irresistibly sweet and slightly smoky. You can substitute light brown sugar if that’s what you have on hand.
- Butter: Using softened butter ensures that it mixes smoothly with the other ingredients, resulting in a well-incorporated dough. The butter contributes to the cookies’ tender texture and classic buttery taste.
- Nonhydrogenated Vegetable Shortening (or substitute additional butter): Vegetable shortening is an excellent option for achieving a tender and crumbly texture. If you prefer, you can use it as a substitute for part or all of the butter. This can be especially helpful for those looking to avoid dairy products or to achieve a slightly different texture in the cookies.
- Large Egg: The egg acts as a binding agent in the cookie dough, helping to hold everything together. It also adds moisture and contributes to the cookies’ softness.
- Unsulphured Blackstrap Molasses: Molasses is the star ingredient in these cookies, providing a rich, robust flavor. Unsulphured blackstrap molasses is darker and has a more intense flavor than regular molasses, but you can use either variety based on your preference and availability.
- All-Purpose Flour: I use organic unbleached flour, but regular all-purpose flour works perfectly fine as well.
- Baking Soda: Baking soda is the leavening agent responsible for giving the cookies their characteristic crinkled tops and soft texture.
- Ground Cinnamon, Powdered Ginger, and Ground Cloves: These spices are the magic behind the warm and cozy flavors of the Molasses Crinkle Cookies. Ground cinnamon, powdered ginger, and ground cloves add that traditional spiced taste.
- Salt: A pinch of fine salt balances and enhances the overall flavor profile.
- Crystallized Ginger: The addition of chopped candied ginger takes these cookies to another level by infusing them with delightful bursts of sweet and zesty ginger flavor. It also adds a pleasant chewy texture to the cookies.
- Granulated Sugar for Rolling: Rolling the cookie dough balls in granulated sugar before baking creates that signature crinkled appearance and adds a sweet, sparkly touch to the exterior.
- Crystal Decorating Sugar for Sprinkling: For extra crinkles, you can sprinkle crystal decorating sugar on top of the cookies before baking. You can also substitute raw sugar for sprinkling.
PRO COOKING TIP: Using fresh baking soda will ensure that the cookies rise and develop crinkled tops.
My Favorite White Crystal Sugar for Baking
These white sugar crystals will add a touch of sweet sparkle to everything you bake! Perfect for topping cookies, coffee cake, pies, and other baked treats.
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Equipment Needed
You don’t need any fancy kitchen equipment to make these cookies:
- Baking sheet
- Silicone liner or parchment paper
- Measuring spoons and cups
- Mixing bowls
- Cooling rack
Step by Step Instructions
Here’s how to make these chewy molasses crinkle cookies:
STEP ONE: Preheat the oven to 375 degrees F and line a cookie sheet with a silicone liner or parchment paper.
PRO COOKING TIP: For soft, chewy cookies, I recommend using an oven thermometer to help heat your oven to exactly 375 degrees F. Oven temperatures can vary wildly from what the built-in control reads.
STEP TWO: Mix the brown sugar, butter, shortening, egg and dark molasses together in a large bowl until well-blended.
STEP THREE: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.
STEP FOUR: Mix the dry ingredients into the egg mixture and stir until well blended. Add the chopped crystallized ginger and mix well. The mixture will be somewhat sticky and can be refrigerated for a little while, but it’s not necessary.
STEP FIVE: Using a dining teaspoon or cookie scoop, shape the dough in walnut-sized balls (try to get a few pieces of candied ginger in each) and roll in granulated sugar.
Arrange on prepared baking sheet 2 inches apart and sprinkle with crystal sugar, if desired.
STEP SIX: Bake just until edges are done, tops are crackly, and centers are still soft, about 10 to 12 minutes. (For chewy cookies, don’t overcook.)
Cool on a wire rack. Makes about 3 dozen soft molasses cookies.
Storing Molasses Spice Crinkle Cookies
Once the crinkled cookies have cooled to room temperature, place them in an airtight container with a piece of parchment paper or wax paper between layers to prevent sticking.
Store the container at room temperature in a cool, dry place, away from direct sunlight and moisture. In our experience, these old fashioned molasses crinkle cookies are best if eaten within 5 days.
How to Freeze Chewy Cookies?
To freeze these Ginger Molasses Crinkles, allow them to cool completely at room temperature. Once cooled, arrange the cookies in a single layer on a baking sheet and pre-freeze for 1-2 hours. This prevents sticking.
Transfer the pre-frozen cookies into an airtight container or resealable freezer bags, with parchment paper between layers if using a container. Label with the freezing date and store in the freezer for up to 2-3 months.
When you’re ready to enjoy these chewy ginger molasses cookies, let them thaw at room temperature or gently reheat in a preheated oven at 300 degrees F for a few minutes. This method preserves the cookies’ texture and rich flavor.
How to Prepare the Cookie Dough Ahead of Time
Prepare the dough in advance and transfer it to an airtight, sealed container. Store in the refrigerator for up to 48 hours. Allow the cookie dough to warm up at room temperature for approximately 20 minutes before shaping.
Alternatively, you can freeze the dough by shaping it into balls. Arrange on a parchment lined baking sheet and freeze until hard, about 3 hours. Then transfer the dough balls to a zip top freezer bag and store in the freezer for up to 2 months.
Thaw overnight in the refrigerator and allow to sit at room temperature for 20 minutes. Then coat with sugar and proceed with baking.
What Makes Molasses Cookies Crack on Top?
The key factor is the high moisture content of the molasses. As the cookies bake, the moisture in the molasses turns into steam. This steam gets trapped within the cookie dough, causing it to expand and rise.
However, the surface of the cookie sets faster than the interior, causing the dough to “crack” or split open as the steam tries to escape. This natural process creates those beautiful, crinkled patterns on the cookie’s surface.
Additionally, the use of baking soda, which produces carbon dioxide gas when heated, further contributes to the expansion and cracking effect.
Why Don’t My Molasses Cookies Crinkle?
If your molasses cookies aren’t crinkling as expected, a few factors could be at play. Firstly, the dough’s consistency plays a crucial role; if the cookie dough is too dry or stiff, it might not spread and crack properly during baking.
Adjusting the wet-to-dry ingredient ratio, or even slightly flattening the dough balls before baking, could encourage the crinkling effect.
Secondly, oven temperature and timing are pivotal. If your oven runs too hot, the cookies might set too quickly on the outside, inhibiting the cracking process. Ensuring accurate oven temperature and monitoring baking time carefully can help achieve those nice cracked tops.
Lastly, the freshness of your baking soda can impact the cookies’ expansion and surface cracking. Checking the expiration date on the box and replace with a fresh box if necessary so the cookies rise and have the crinkling effect.
Are Ginger Snaps and Molasses Cookies the Same?
Ginger snaps and molasses cookies share similarities, but they are not quite the same.
Both cookies feature the warm, distinctive flavors of ginger and spices. Ginger snaps, typically more crisp and thin, are often made with molasses, but their defining characteristic is the crisp texture.
On the other hand, molasses cookies encompass a broader category, including soft and chewy variations. These cookies focus on the rich depth of molasses flavor, often combined with spices like cinnamon, cloves, and ginger.
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Printable Recipe Card
Molasses Crinkle Cookies
Equipment
- 1 Baking sheet
- measuring cups
- cooling rack
Ingredients
- 1 cup brown sugar
- 1/2 cup butter softened
- 1/4 cup nonhydrogenated vegetable shortening or substitute butter
- 1 egg
- 1/4 cup unsulphured blackstrap molasses or substitute regular molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped crystallized ginger
- granulated sugar for rolling
- crystal decorating sugar for sprinkling optional
Instructions
- Preheat the oven to 375 degrees F.
- Mix the brown sugar, butter, shortening, egg and molasses together in a medium bowl until well-blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.
- Mix the dry ingredients into the egg mixture and stir until well blended. Add the chopped crystallized ginger and mix well. The mixture will be somewhat sticky and can be refrigerated for a little while, but it’s not necessary.
- Using a dining teaspoon or cookie scoop, shape the dough in walnut-sized balls (try to get a few pieces of candied ginger in each) and roll in granulated sugar. Arrange on prepared baking sheet 2 inches apart and sprinkle with crystal sugar, if desired.
- Bake just until edges are done, tops are crackly, and centers are still soft, about 10 to 12 minutes. (For chewy cookies, don’t overcook.) Cool on a wire rack. Makes about 3 dozen cookies.
Notes
Nutrition
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About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
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