I remember the first time I truly fell in love with Molasses Crinkle Cookies. It wasn’t at some fancy bakery or holiday party—it happened in my own cozy kitchen on a chilly autumn afternoon. I was craving a treat that felt indulgent but still fit into the nourishing approach I’ve been practicing. I wanted something warm, comforting, and maybe even a little nostalgic, but without the overwhelm of complicated recipes or piles of sugar. That’s when I decided to experiment with Molasses Crinkle Cookies.
I started with a classic idea—a chewy molasses cookie—but swapped in wholesome ingredients and found a simple balance. What surprised me most was how easily Molasses Crinkle Cookies could be both soft and chewy, rich with the deep flavor of molasses but not overly sweet. Baking them felt like a treat and a little moment of care rolled into one. These spiced crinkle cookies quickly became a go-to for me, especially as a ginger molasses dessert that feels just right for cozy weekends or sneaking a nibble with your afternoon tea.
Over time, I realized that Molasses Crinkle Cookies fit perfectly into a real-life rhythm where food feels friendly, not fussy. They’re forgiving and flexible—perfect for those days when you want something delicious with minimal fuss. Plus, they remind me that balance means enjoying the foods you love without pressure. I’ve kept coming back to this recipe because it’s easy to make, stores well, and always feels like a little celebration of simple, nourishing flavors.
If you’re a fellow home cook looking for a healthy, feel-good treat that’s straightforward and delicious, I’d love for you to try these Molasses Crinkle Cookies alongside me. No perfection required—just warm moments in the kitchen and the joy of baking something wholesome and satisfying.
What You’ll Need:
This Molasses Crinkle Cookies ingredient list is intentionally simple—good food doesn’t need to be complicated. Here’s what you’ll gather for your batch of chewy molasses cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses (unsulfured preferred)
- Granulated sugar, for rolling
No stress if you don’t have all the spices—this Molasses Crinkle Cookies recipe works just fine with cinnamon and ginger alone. I often use a little extra cinnamon when I’m fresh out of cloves. If you need to keep it gluten-free, a 1:1 flour substitute can work well here, just keep an eye on the texture since molasses can make the dough a bit sticky.
You can usually find molasses in the baking aisle or natural foods section—look for unsulfured for the best flavor. I love how this recipe keeps costs low by using pantry staples, so it’s perfect when you want a sweet treat without breaking the bank.
If you’re short on time, no worries: the dough can rest in the fridge for up to 24 hours before baking, which makes prep flexible for busy days. Leftovers store beautifully in an airtight container at room temperature and taste even better the next day—those soft sugar crinkle cookies keep their chewy charm after storage.
Here’s my favorite Molasses Crinkle Cookies trick: chilling the dough for at least 30 minutes makes rolling much easier and helps keep those signature crinkles neat and pretty.
Let’s Make It Together!
Ready for some real-life baking? Let’s make these Molasses Crinkle Cookies side by side—no pressure, just fun.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and saves cleanup.
- In a medium bowl, whisk together the flour, baking soda, salt, and spices—that’s the cinnamon, ginger, and cloves. Your kitchen starts to smell cozy already.
- In a larger bowl, beat your softened butter and brown sugar until creamy. Using a hand mixer or whisk, this usually takes about 2 minutes. I love this part—the mix gets nice and fluffy.
- Add the egg and molasses to your butter-sugar mixture, beating well until everything is combined. You’ll see the batter darken and thicken—so pretty!
- Slowly add the dry ingredients to the wet, mixing just until combined. Don’t overmix here—you want tender cookies, not tough ones.
- Pop your dough into the fridge for about 30 minutes. This is a great time to set the table or prep a simple side if you’re planning a little cookie celebration.
- Once chilled, scoop tablespoon-sized dough balls and roll them generously in granulated sugar. This coating creates the classic soft sugar crinkle cookies look and a lightly crisp exterior.
- Place the sugared dough balls onto your baking sheet, spaced about 2 inches apart. Give them room to spread and crinkle.
- Bake for 10 to 12 minutes. Your kitchen will start to smell like the ginger molasses dessert of your dreams. If the edges are just set but the centers look soft, you’ve nailed it.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Watch as those beautiful crinkles set perfectly.
This Molasses Crinkle Cookies recipe usually takes about 30 minutes prep plus baking. I used to overcomplicate my spiced crinkle cookies by adding too many ingredients and chopping nuts, but simpler is truly better.
If your Molasses Crinkle Cookies look a little flat, next time try chilling your dough a bit longer or adding a pinch more baking soda. Trust me, these small adjustments make a big difference!
How I Love to Serve This!
These Molasses Crinkle Cookies feel like a warm hug any day of the week. Here’s how I love to enjoy them:
- Fresh from the oven alongside a hot cup of chai or spiced coffee. The spices in these chewy molasses cookies pair perfectly with a warm drink.
- For holiday parties, I stack them on a pretty platter with some orange-clove cookies from my collection for variety. If you enjoy this, you might love the orange-clove cookies recipe I shared recently too.
- They make a delightful after-school treat with a glass of milk or a dollop of yogurt. Kids and adults both love the soft sugar crinkle cookies texture.
- I’ve also tried dipping one side in dark chocolate for a little extra indulgence. It’s simple yet fancy-feeling.
- Leftover Molasses Crinkle Cookies are great crumbled over vanilla ice cream or stirred into warm applesauce—a quick, delicious way to prevent food waste.
When friends come over, these cookies always get compliments for their rich, spiced flavor and soft chew. They’re my go-to Molasses Crinkle Cookies for relaxed weekends and holiday baking sessions.
Common Questions Answered
I often get asked some helpful questions about Molasses Crinkle Cookies, so here are a few answers that might make your baking even easier:
Can I make this recipe ahead?
Absolutely! The dough can be made up to 24 hours ahead and kept in the fridge. You can also bake the cookies and store them in an airtight container for up to a week. Pro tip: If you want, freeze the baked cookies individually, then thaw as needed.
What if I don’t have molasses?
Molasses is key for that classic deep flavor, but if you’re in a pinch, try using an equal amount of dark corn syrup or honey. The flavor will be slightly different, but still delicious.
How do I get my cookies nice and chewy?
Make sure to keep the baking time on the shorter side and chill your dough well before baking. Using brown sugar instead of white helps retain moisture for those chewy molasses cookies we love.
Can I add nuts or dried fruit?
You definitely can! I’ve stirred in chopped pecans or raisins before and it adds a lovely texture. Just fold them in after mixing the dough.
How can I adjust the spice level?
If you want a milder cookie, reduce the ginger and cloves. For more warmth, add an extra pinch of cinnamon or even a touch of black pepper for a subtle kick.
Is this recipe good for holiday baking?
Yes! These Molasses Crinkle Cookies are a classic holiday cookie recipe that brings festive spices and a cozy feel to any gathering.
Where can I find more cookie inspiration?
For more simple, nourishing baking, check out these favorites: chocolate cut out heart cookies or this easy cake mix cookies recipe. Both are perfect for adding to your rotation alongside Molasses Crinkle Cookies.
Final Thoughts
Molasses Crinkle Cookies have carved out a sweet, simple place in my kitchen routine. They’re a nod to nostalgic flavors without demanding too much effort or fuss, which makes them sustainable and fun.
My favorite Molasses Crinkle Cookies tips:
– Chill the dough well for easy rolling and neat crinkles.
– Don’t overbake; the centers should stay soft for that perfect chewy texture.
– Roll generously in sugar for that beautiful crinkle look with a slight crunch.
I’ve tried variations adding orange zest, swapping some of the butter for coconut oil, and even gluten-free flour blends. Each version has its charm, but the classic spiced crinkle cookies remain my favorite.
I hope you make this recipe your own and find as much joy in baking and sharing it as I do. Remember, it’s about nourishing your body and soul, enjoying the process, and savoring cookies that feel good without pressure.
For a quick video guide that I often watch for inspiration, see Claire Saffitz’s take on holiday molasses spice cookies here. And if you want a ginger molasses dessert twist, Gemma Stafford’s ginger crinkle cookies recipe is lovely too.
Happy baking, friend! May your kitchen be filled with warmth and the sweet scent of Molasses Crinkle Cookies.
Molasses Crinkle Cookies
These Molasses Crinkle Cookies are soft, chewy, and packed with warm spices, offering a perfect balance of rich molasses flavor and a delicate, crackled sugar coating.
- 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 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 the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy.
- Beat in the egg, then stir in molasses and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place additional sugar in a small bowl. Scoop dough by tablespoonfuls and roll into balls, then roll each ball in the sugar to coat.
- Place dough balls about 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes or until the cookies have spread and cracked on top but are still soft in the center.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
For an extra festive touch, sprinkle the cookies with a pinch of coarse sugar before baking or add chopped crystallized ginger to the dough.