These Ginger Molasses Cookies are one of my favorites for the holidays. They’re spicy, crisp on the edges, chewy in the middle, and full of flavor!

crinkled ginger molasses cookies on parchment paper


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. 

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.

chewy ginger molasses cookies baked on parchment paper

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

Spices for ginger molasses cookies recipe in a bowl

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 on parchment coated in sugar

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

Ginger Crinkle Cookies with Cookie Spatula


Ginger Crinkle Cookies Overhead View

Crinkled Ginger Molasses Cookies on Parchment

Crinkled Ginger Molasses Cookies

These Ginger Molasses Cookies are one of my favorites for the holidays. They're spicy, crisp on the edges, chewy in the middle, and full of flavor!

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  • 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.


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


Calories: 125kcal, Carbohydrates: 21g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 112mg, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.