Molasses Crinkle Cookies

Delight in the rich warmth of homemade Ginger Molasses Crinkle Cookies, blending deep molasses, cinnamon, and ginger flavors with a perfectly cracked, irresistible surface. These soft, chewy cookies, made with blackstrap molasses, boast a moist texture and a captivating crinkle top.

Christmas recipes, especially cookie ones, are some of my favorite to make. These cookies are similar to Ginger Molasses Cookies but have a fluffier texture more like these Pumpkin Cookies.

What I Love About This Recipe

• Soft and Chewy: Unlike the thin and crispy Gingersnaps, Molasses Crinkle Cookies redefine delight with their soft, chewy texture and pure deliciousness.
• Make-Ahead or Freeze: Convenient to prepare ahead of time and freezes well for later use.
• Magical Crinkle Top: Fall in love with the enchanting appearance of each cookie, making them as visually delightful as they are delicious.
• Small Batch: This recipe makes a small batch of 8, but you can easily double or triple it for more.

How to Make Molasses Crinkle Cookies

1. Mix the dry ingredients. In a medium-sized mixing bowl whisk the flour, ginger, cinnamon, cloves, baking soda, and salt together until well mixed.
2. Combine the wet ingredients. Mix the melted butter, dark brown sugar, molasses, egg yolk, and warm water in a separate mixing bowl until fully combined.

3. Combine the two mixtures. Start by pouring half of the dry ingredient mixture into the bowl with the wet ingredients and mix them well. Then, incorporate the remaining dry ingredients and thoroughly blend the mixture. The result will be a sticky and thick dough.
4. Chill the dough. Cover the dough with plastic wrap and place it in the fridge to chill for 3 hours and up to 3 days. Chilling is necessary.
5. Prep. Take the cookie dough out of the refrigerator and let it sit at room temperature for 10 minutes. If chilled for over 3 hours, extend the wait to about 20 minutes for easier scooping and rolling. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

6. Scoop the dough and roll in sugar. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll the balls in the granulated sugar first and then into the powdered sugar making sure to coat them.
7. Bake. Bake the cookies for 11-12 minutes until the edges set, but the centers remain soft. Tip: If the cookies aren’t spreading by the 9-minute mark, remove them, tap the baking sheet on the counter 2-3 times to promote spreading, and then continue baking in the oven.
8. Cool. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Make-Ahead and Freezing Instructions:

• To Make-Ahead: The dough for these cookies needs to be made in advance and chilled for a minimum of 3 hours. Keep the baked cookies fresh by storing them in an airtight bag or container at room temperature for 3-4 days.
• To Freeze: Shape the dough into balls and roll them in sugar (up to step 6). Store the cookie dough balls in a freezer-safe bag in the freezer for up to 3 months. When baking from frozen, extend the recommended baking time by 1 to 2 minutes.

Molasses Crinkle Cookies Recipe

Savor the luxurious warmth of Ginger Molasses Crinkle Cookies crafted at home. Infused with deep molasses, cinnamon, and ginger, these cookies feature a flawlessly cracked, irresistible surface. With their soft, chewy texture, enhanced by blackstrap molasses, they offer a moist indulgence crowned with a captivating crinkle top.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 22 minutes minutes

Servings: 8 Cookies

Calories: 160kcal

Author: Aimee Mars

Equipment

• ▢
  Cookie Scoop
• ▢
  Rimmed Baking Sheet
• ▢
  Silcone Baking Mat or parchment paper

Ingredients

• ▢ 3/4 cup All-Purpose Flour
• ▢ 1/2 teaspoon Ground Ginger
• ▢ 1/4 teaspoon Ground Cinnamon
• ▢ 1/8 teaspoon Ground Cloves
• ▢ 1/4 teaspoon Baking Soda
• ▢ 1/4 teaspoon Salt
• ▢ 4 tablespoons Butter melted
• ▢ 1/4 cup Dark Brown Sugar
• ▢ 1 large Egg Yolk
• ▢ 2 tablespoons Molasses
• ▢ 1 tablespoon Warm Water
• ▢ 2 – 3 tablespoons Granulated Sugar
• ▢ 2 – 3 tablespoons Powdered Sugar

Instructions

• Mix the dry ingredients. In a medium-sized mixing bowl whisk the flour, ginger, cinnamon, cloves, baking soda, and salt together until well mixed.
• Combine the wet ingredients. Mix the melted butter, dark brown sugar, molasses, egg yolk, and warm water in a separate mixing bowl until fully combined.
• Combine the two mixtures. Start by pouring half of the dry ingredient mixture into the bowl with the wet ingredients and mix them well. Then, incorporate the remaining dry ingredients and thoroughly blend the mixture. The result will be a sticky and thick dough.
• Chill the dough. Cover the dough with plastic wrap and place it in the fridge to chill for 3 hours and up to 3 days. Chilling is necessary.
• Prep. Take the cookie dough out of the refrigerator and let it sit at room temperature for 10 minutes. If chilled for over 3 hours, extend the wait to about 20 minutes for easier scooping and rolling. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
• Scoop the dough and roll in sugar. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll the balls in the granulated sugar first and then into the powdered sugar making sure to coat them.
• Bake. Bake the cookies for 11-12 minutes until the edges set, but the centers remain soft. Tip: If the cookies aren't spreading by the 9-minute mark, remove them, tap the baking sheet on the counter 2-3 times to promote spreading, and then continue baking in the oven.
• Cool. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Notes

Make-Ahead and Freezing Instructions:

• To Make-Ahead: The dough for these cookies needs to be made in advance and chilled for a minimum of 3 hours. Keep the baked cookies fresh by storing them in an airtight bag or container at room temperature for 3-4 days.
• To Freeze: Shape the dough into balls and roll them in sugar (up to step 6). Store the cookie dough balls in a freezer-safe bag in the freezer for up to 3 months. When baking from frozen, extend the recommended baking time by 1 to 2 minutes.

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 157mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 206IU | Vitamin C: 0.004mg | Calcium: 23mg | Iron: 1mg

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