Chewy molasses crinkle cookies are packed with a warming spice flavor and just scream holiday vibes! They come out perfectly every time, only require pantry staples, and take just 30 minutes to make!
Talk about the perfect Christmas cookie! A good batch of chewy molasses cookies is hard to come by. Trust me it took me several times to get them in tip-top shape, but now I can bake these all day long for holiday events, cookie exchanges, and even turn them into edible gifts!
With baking season in full swing, you may be itching to make other goodies like cookie bars, ginger cookies, Martha Washington candy, Oreo balls (can be decorated tons of ways!), or even settle in with a mug of warm milk and a hot chocolate bomb. Some of my other favorite recipes during this season is pumpkin everything but these little mini pies are so cute, smookies (no campfire needed), and for my boozy friends, the Dirty Snowman!
- They really give all of the holiday vibes with the spice combination and molasses flavor.
- No fancy ingredients required.
- People always love the perfect crinkle look.
What Ingredients do I Need for Molasses Crinkles?
- unsalted butter – allow time for the butter to soften for best results
- granulated sugar
- vanilla extract
- all-purpose flour
- ground ginger
- ground cinnamon
- ground cloves
- baking soda – helps to make the cookies fluffy, so make sure it’s not expired!
Before You Start: Be sure to measure all the ingredients correctly. These cookies can be finicky, so you don’t want to overdo the molasses or else they will overspread. Too much spice can make the flavor over-powerful.
How to Make Soft and Chewy Molasses Crinkle Cookies
PREP: In a large bowl whisk together the flour, spices, salt, and baking soda. In a separate bowl, cream the butter and sugar. Mix in the egg and vanilla, then beat until fluffy. Beat in the molasses. Add the dry ingredients (flour mixture) by a spoonful and mix. Cover and chill for 1 hour.
ROLL THE COOKIE DOUGH: Preheat the oven. Use a scooper to make the cookie dough balls (about 2 tablespoons of dough). Then roll in sugar and place on the parchment-lined baking sheet.
BAKE AND COOL: Bake until there’s a hint of brown around the bottom edges. Allow the cookies to cool on the pan for a couple of minutes, then transfer to a wire rack.
- These cookies stay soft, longer than most.
- Do not over bake the cookies. They should be fluffy, just starting to crack, and a little brown around the edges once they are done.
- Don’t skimp on the chilling time. If the dough is too warm they will spread into a pudding. If it’s taking you a while to roll them in sugar, place the dough balls in the fridge until you are ready.
- If desired, you can substitute half of the table sugar for brown sugar.
- Shortening or vegetable oil can be used instead of butter with the same measurements.
Molasses was originally brought to the United States from the Indies to make rum.
Keep leftover cookies in an airtight container for 1 week or freeze them for up to 3 months.
When they are ready to be taken out of the oven, you should see a hint of brown around the bottom edges. They will also be puffy and are just starting to crack when they are done.
Our cookies are chewy because of the ratio of wet to dry ingredients. Our eggs and butter add enough moisture to keep them soft, but they also hold their shape.
Molasses Crinkle Cookies
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar plus more for rolling
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1/2 teaspoon salt
- 1 ½ teaspoons baking soda
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
- In a separate bowl, cream together butter and sugar. Add in the egg and vanilla extract and beat 2-3 minutes longer until very fluffy.
- Add in the molasses and beat until combined.
- Add the dry ingredients, by the spoonful, to the butter/sugar mixture until combined.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
- Scoop the dough (we used a 2 tablespoon cookie scoop) and roll into balls between the palms of your hands.
- Roll the balls in a small dish of granulated sugar and place the cookie dough on a sheet pan, spaced 2 inches apart.
- Bake for 9-10 minutes or until cookies show just a hint of brown around the bottom edge. Allow to cool for 3-4 minutes, then transfer to a cooling rack.
Store in an airtight container for up to 7 days or freeze up to 3 months. NOTES: Molasses cookies stay super soft – longer than most cookies, in my opinion. Be sure you do not overbake the cookies. They will have just a hint of brown along the bottom edge, will be puffy, and just starting to crack when they are done. The cookies will deflate when they come out of the oven. These are chewy, soft, and packed with warming spice flavor. If the dough is too warm, the cookies will spread into a flat puddle. Be sure that you chill them for at least 1 hour before rolling the dough. If you are working in a warm environment, or if it takes you a while to roll the dough, place the rolled cookies back into the refrigerator to chill before baking. You can substitute half brown sugar and half granulated. You can use shortening or even vegetable oil in place of the butter. The measurements remain the same.