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!
…it’s CHRISTMAS COOKIE TIME!!!
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.
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.
These cookies are very easy, and they start out with a spiced flour with ginger, cloves, and allspice:
Then you get the wet ingredients together, which are butter, sugar, egg white, and blackstrap molasses:
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):
Place the sugar rolled cookie dough balls onto a parchment lined sheet pan, and into the oven they go!
Bake for 13-14 minutes until they are crinkly on top, then let them cool completely.
Crinkled Ginger Molasses 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
651 Comments on “Crinkled Ginger Molasses Cookies”
Have you experimented with making this cookie rollable? I’d like a gingerbread man with a crackly top.u
I have made your blondies and caramel sauce. Awesome!!! I am now looking at all your other recipes and these look amazing! Are they similar to Starbucks ginger molasses cookies? I like how you mention you love chewy cookies. I agree the blondies are wicked chewy…I love the texture! So I trust your judgement on the true definition of chewy. So would you define these are uber chewy? And are they similar to Starbucks? I love those darn things. I hope you come out with a wicked chewy oatmeal cookie, I have yet to find one outside of cafeterias. 🙂
Thank you for this recipe! This is exactly what I was looking for. Crispy outside with the chewy molasses center. Tops crinkled nicely.
Quick substitutions if you want to change it up or don’t have all the ingredients:
cinnamon instead of the allspice and cloves
salted butter, just remove the added salt
Cinnamon sugar for rolling
I tried a metal baking sheet and a baking stone. For the metal sheet I would reduce baking time by 1 minute.