Fifteen Spatulas

Crinkled Ginger Molasses Cookies

crinkled ginger molasses cookies for Christmas


Today I bring you a recipe for one of my favorite EVER cookies, crinkled ginger molasses cookies. I developed these specifically so that they’re a cross between those puffy crinkle cookies and those flat chewy molasses cookies. They have a crisp edge and a super chewy inside, and I would liken the chewiness to a fudgy brownie kind of texture. It’s awesome.

chewy ginger molasses cookies stacked high

I wrote up this recipe and filmed the following video to raise awareness for a great nonprofit organization called Cookies for Kids’ Cancer. It was founded by two parents who lost their six year old son after a four year long battle with cancer, and after they learned that over 25% of pediatric cancer deaths were because of a lack of effective therapies and a lack of funding, they decided to raise money with bake sales and cookies! As more and more people have gotten involved in the cause, they have grown tremendously. I encourage anyone who is curious about learning how to get involved to read about their story, donate, or host a bake sale event.

Here’s the full video instructional on how to make these cookies:

But of course, I’ll take you through the cliff notes version as well.

ginger molasses cookies baked on parchment for holidays

These cookies are very easy, and they start out with a spiced flour with ginger, cloves, and allspice:

Spices for ginger molasses cookies recipe

Then you get the wet ingredients together, which are butter, sugar, egg white, and blackstrap molasses:

blackstrap molasses added to butter for molasses cookies

Mix the spiced flour into the wet ingredients and you’ll get a scoopable dough. Use a cookie scoop (I used the OXO medium scoop) to portion the dough into balls, then roll the dough balls in granulated sugar (this gives the cookies an awesome crunch):

ginger molasses cookie dough balls

Place the sugar rolled cookie dough balls onto a parchment lined sheet pan, and into the oven they go!

cookie dough balls made with ginger and molasses

Bake for 13-14 minutes until they are crinkly on top, then let them cool completely.

Crinkled Molasses Cookies with OXO

Now for the giveaway! OXO is graciously giving away a baking set worth $150 for one lucky Fifteen Spatulas to win!

Here’s what’s included:

UPDATE: This giveaway is closed. Congratulations to Elisabeth!

To enter to win: Leave a comment below telling me your absolute FAVORITE cookie in the whole entire world.

For two extra entries:

  • Pin this recipe on Pinterest (and leave a comment below telling me you did so)
  • Like Fifteen Spatulas on Facebook (and leave a comment below to confirm…and if you already like me on FB, that counts too)

Giveaway Rules: This giveaway will be open until December 10th at 11:59PM Eastern time. This giveaway is open to those with a US mailing address. You must leave your email address in the form so I can contact you (don’t leave it in the actual comment), and the winner, who will be selected via, must respond within 48 hours or another winner will be chosen. Good luck!

Other Cookies for Kids’ Cancer videos by other food bloggers:

Cookin Canuck-Chocolate Dried Cherry Oatmeal Cookies
Very Culinary-Raspberry Pistachio Thumbprints
Katie’s Cucina-Creme de Menthe Cookies
The Little Kitchen-Meyer Lemon and White Chocolate Biscotti

Crinkled Ginger Molasses Cookies

Yield: 1 dozen cookies


1 cup flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
4 tbsp butter, at room temperature
1/2 cup sugar, plus extra for rolling
1 egg white
4 tbsp blackstrap molasses*


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.

In another bowl, cream together the butter and sugar until combined. Add the egg white and whip until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in granulated sugar. Bake the cookies for 13-15 minutes, then allow to cool. These cookies freeze well after being baked (and I will eat them straight out of the freezer).

*Blackstrap molasses has a stronger, more potent flavor than regular molasses, but if you can't find it, feel free to use regular.


647 comments on “Crinkled Ginger Molasses Cookies

  1. My favorite cookie was Great Grandma’s Orange Drop Cookies.
    We have the recipe, but, no one can come close to the way Great Grandmas tasted.

  2. My favorite cookie is the old fashioned cut sugar cookie. I love the art of decorating each and every cookie.

  3. My favorite cookie is a pecan shortbread, then soft molasses :)

  4. My aunt’s sugar cookie! She makes them for many holidays, especially Halloween and Christmas, and decorates them with the best frosting too! Next would be peanut butter then chocolate chip…I could go on and on!

  5. My favorite is probably shortbread dipped in dark chocolate, but I have a special place in my heart for ginger cookies. I will have to try this one soon!

  6. These look absolutely delicious, thank you for sharing! Ginger cookies are my favorite and yes, I pinned it :)

  7. Gabby Kauffmann

    I’m going to attempt to make these gluten free and see how they come out. My fav cookie esp this time of year.

  8. My favorite cookie is my grandma’s sugar cookies

  9. Stop! Joanne, these sound all kinds of crazy delicious! I hope you’ll consider submitting them to this month’s Supper Club which is all about holiday recipes. Talk about the perfect cookies!

  10. My favorite cookie is my mother’s lebkuchen with marzipan and jam sandwiched in the middle, and coated with dark chocolate!

  11. These cookies look amazing. Love your video :)

  12. These look wonderful! I’m going to make them tomorrow. Have you ever doubled the recipe? Just wondering how it will work out. I’d like to make 2 dozen to give as a gift. Thanks!

  13. I know you’re supposed to use a different kind of dough for gingerbread men, but these look really really good and I have to use the cookie cutters my mother gave me or else she’ll have a fit… and I dont want to make gingerbread twice. Will the shapes turn out at all you think?

  14. Stephanie Trillo

    These cookies are my second fave, my first and true cookie love is browned butter chocolate chip cookies.

  15. Molasses cookies they just remind me of my mom baking when i was little

  16. Pinned these! They look awesome!

  17. Hi Joanne,

    I can’t have sugar but I love to bake. These ginger cookies look good so I’d like to try them. I was wondering if i could substitute agave for white sugar. Please advise.



    • Hi Lucy, unfortunately I don’t think the agave would substitute well here. The coarse sugar cuts holes into the butter during the creaming process, and this is what gives the cookie the ability to rise (the leaveners inflate the holes that the sugar cut with gas). If you do try it, let us know how it turns out. It might be a bit dense but who knows, it might still be very tasty!

  18. Hi Joanne,

    beautiful cookies! I’m going to try your recipe this weekend :) i have a quick question though, does the dough need to be refrigerated for a bit before shaping them and putting them into the oven for baking? i have used recipes that do this, and wanted to see if it’s necessary for your recipe. thanks!

    • Hi, thanks! If you work quickly enough and your kitchen isn’t too warm (in other words, if the butter in the dough doesn’t warm up too much), you can just go ahead and bake without refrigeration. If you want to refrigerate them to store, you can. Enjoy!

  19. My favorite is Oatmeal Raisin cookies but these ginger ones would be a close second. Thanks for posting the recipe using molasses as that’s how my grandmother used to make them! Can;t wait to get a batch in the oven. I pinned the recipe and like you on facebook!

  20. I love molasses cookies, and I want them chewy too. So, I have got to try these for Christmas baking.

  21. My favorite cookie is whatever I have just baked – seriously… just can’t pick a favorite ’cause I love them all!

  22. Good old fashioned chocolate chip!

  23. Pinned the recipe!

  24. Like you on Facebook!

  25. I gave this recipe to a friend and she says she followed it precisely but the cookies didn’t “crinkle”, just flattened out. It was disappointing, but she says the cookies were delicious so she will try it again. Do you have any insights into what might have caused her problem?

  26. My fav cookie is what some call Swedish , pecan snowballs. Butter, flour sugar, pecans. Refrig. Roll into balls, bake. Roll in powdered sugar while they are slightly warm. They melt in your mouth. These are our family tradition choice.
    Ty for you fabulous site and videos. I at my age can still learn. By watching you I gain confidence that I really can make Carmel!!

    • Haha it’s funny, as you were describing the cookies I was thinking, are you those the cookies that melt in your mouth? And then you said that =) I love those cookies!!!

      • I am so excited that you know that cookie. I can only imagine how many homes do the same or a variation. Very fun to hear you get a giant YUM too! Ha!

  27. These remind me of my Molasses cookies. Good stuff. Our fav cookie is the Swedish snowball or pecan sandier. Butter, flour, salt, sugar,chopped pecans. Refrig. Make balls size of quarters of a bit bigger. Bake. Let cool. Roll in powdered sugar. These melt in your mouth. Woohoo Xmas . Thank you for your website. I am 63 and love knowing I can watch you and feel confident that even I can make Carmel’s!! Lol ty

  28. My dough keeps turning out too “wet” and it is nearly impossible to roll because of the paste-y texture. What am I doing wrong? 

    • Hi Sharon, I wonder if possibly the butter is too soft? What I would recommend to troubleshoot is to add another 2 tbsp of flour, until it has a texture that’s still wet, but cohesive enough to roll.

  29. Pingback: Crinkled Ginger Molasses Cookie Recipe

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