These Molasses Crinkle Cookies are a timeless classic, perfect for the holiday season. With their soft, chewy centers, warm spices, and signature crinkled tops, they’re as delicious as they are beautiful. Whether you’re a fan of traditional cookies or looking for something festive to bake, these cookies deliver the perfect balance of sweetness and spice in every bite!
Molasses Crinkle Cookies are a timeless holiday classic with their warm, spiced flavor and chewy texture. Perfectly spiced with cinnamon, ginger, and cloves, these cookies offer the nostalgic taste of the holiday season. Each bite is soft, chewy, and bursting with molasses goodness, making them an ideal treat for cozy winter days or festive gatherings.
For more holiday baking recipes try my pumpkin chocolate chip cake, chocolate raspberry cake or andes mint brownies.
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Why You Will Love This Recipe
- Warm and Comforting Flavors: Molasses Crinkle Cookies are infused with a rich blend of warm spices such as cinnamon, ginger, and pumpkin pie spice, delivering that classic warm and cozy taste, perfect for the holiday season.
- Chewy, Soft Texture: These cookies stay soft and chewy even days after baking, offering a satisfying bite that melts in your mouth with each taste.
- Beautiful Crinkled Top: The sugar coating not only adds a subtle crunch but also creates that signature crinkled appearance that makes these cookies visually appealing and a holiday favorite.
- Simple to Make: With easy-to-find ingredients and straightforward instructions, this recipe is great for any baker.
Ingredient Notes
- Unsalted Butter: Adds richness to the cookies. Ensure it’s at room temperature for easy mixing.
- Dark Brown Sugar: Enhances the chewy texture and complements the molasses with its caramel notes.I like using dark brown sugar but you can use light as well.
- Granulated white Sugar: Adds sweetness as well helps in giving these cookies crispy edges
- Molasses: Provides the signature deep, rich flavor of these cookies. Use unsulphured molasses for the best taste.
- Egg: Helps bind the dough and keeps the cookies soft.
- Flour: All-purpose flour works best for this recipe.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves gives this cake warm, autumnal flavor. You can adjust the amount to your taste. I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Ground Cinnamon:
- Ground ginger: Adds a wonderful spicy note to these cookies.
- Baking Soda: Ensures the cookies spread properly and achieve their crinkled top.
- Pure Vanilla extract:Enhances the flavor of the cookies.
- Confectioners Sugars:Used for rolling the dough to create the crackled finish.
Step-by-Step Instructions
Here is how to make and bake these easy chewy molasses cookies. You can use a stand mixer or a hand mixer.Pre-heat the oven to 175C (350 F) and line two large baking sheets with parchment paper or silicone mat.
Step 1.Mix Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment or large mixing bowl, beat the softened butter and both sugars until light and fluffy.
Step 2.Add Wet Ingredients:With the mixer on medium speed mix in the egg and molasses until well combined.
Step 3.Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, cinnamon, ginger, pumpkin pie spice, and salt.
Step 4.Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and chill in the refrigerator for a minimum of 2 hours up to 24 hours.(Do not skip this step).
Step 5.Shape and Roll: Using a large ice cream scoop roll the dough into 1.5-tablespoon-sized balls and roll each in confectioners’ sugar.
Step 6.Bake: Place the balls on the prepared baking sheet lined with parchment paper, about 2 inches apart. Sprinkle to the tops of the cookies with additional sugar this helps in creating the signature crackly tops. Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
Step 7.Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
- Chill the Dough: For best results make sure to chill the dough for at least 2 hours. Chilling would ensure thicker cookies with beautiful crinkle tops.For best results chill the dough overnight.
- Consistent Size: Use a cookie scoop to make evenly sized cookies for uniform baking.
- Don’t Overbake: The cookies should look slightly underbaked when you take them out. They will firm up as they cool.
- Sugar Coating: Roll cookie dough balls generously in sugar for the best crinkle effect.
- To ensure the molasses comes out of the measuring cup easily, lightly brush the cup with a bit of vegetable oil before pouring in the molasses. This simple trick prevents sticking and helps you get every drop into the dough.
FAQs
Blackstrap molasses has a stronger, more bitter taste and is less sweet. It’s best to use regular unsulphured molasses for this recipe.
The edges should be set, but the centers should still look soft. They will continue to bake on the cookie sheet as they cool.
Yes! You can make the dough up to 2 days in advance and refrigerate it, or freeze the dough for longer storage.
Chill it for an additional 30 minutes until it’s easier to roll.
No.While it may be tempting to skip, chilling the dough enhances the flavor and prevents the cookies from spreading too much.
Storage
- Room Temperature: Store these molasses crinkle cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: While not necessary, storing in the refrigerator can extend their freshness by a couple of days.
Freezing
Baked Cookies: Wrap in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Dough: Scoop and roll the dough into balls, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
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Recipe
Molasses Crinkle Cookies
Equipment
- 1 Stand Mixer
- 2 large baking sheets
Ingredients
- ½ cup unsalted butter softened
- ¾ cup dark brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg at room temperature
- ¼ cup unsulphured molasses
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Confectioners or Icing sugar
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, white sugar and dark brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Mix in the molasses until fully incorporated, followed by the egg and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours (or up to overnight). This helps the cookies maintain their shape and ensures a chewy texture.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Scoop 2-tablespoon portions of the dough and roll them into balls. Roll each ball generously in confectioners sugar to coat evenly and place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the tops of the cookies are set and crinkled but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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