Molasses Crinkle Cookies
This Ginger Molasses Crinkle Cookies recipe is one of my favorites for the holidays. They’re spicy, crisp on the edges, chewy in the middle, and full of flavor! Only a hand mixer is needed for this simple recipe.
…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 visual step by step version as well.
These molasses crinkles are very easy!
In a large bowl, make a spiced all purpose flour with ground ginger, ground cloves, ground allspice, baking soda, and kosher salt:
Then get the wet ingredients together in a separate bowl.
Use an electric mixer to whip together unsalted butter, granulated white sugar, egg white, and blackstrap molasses:
Blackstrap molasses is an extra dark molasses that’s about 40% sugar instead of 70%. I get mine from Whole Foods. It has a more unique flavor than traditional molasses, and gives us chewy cookies.
Mix the spiced flour mixture 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):
For a more coarse texture, you may also use a turbinado sugar, if you have it.
Place the sugar rolled cookie dough balls onto a parchment lined prepared baking sheet:
Place the cookie sheet in the oven and bake for 13-14 minutes until they are crinkly on top, with slightly crisp edges. Then let them cool completely.
I do this right on the pan, but you may also move them to a wire rack once they’ve set enough to move. Enjoy your spicy and soft molasses cookies!
These are perfect Christmas cookies, and one I often include for cookie exchanges. I also like Simple Sugar Cookies, Jam Thumbprint Cookies, Snowball Cookies, No Chill Chocolate Chip Cookies, and Shortbread Cookies.
Recipe Tips and FAQ
Store baked cookies in an airtight container at room temperature for up to 3 days. If you wrap each one individually in plastic wrap, it will keep them slightly softer and preserve the chewy texture better.
I don’t include it here because there’s already a lot of flavor with the ginger, spices, and molasses. But you may add 1 teaspoon to the wet ingredients, if you’d like.
Yes, fit the bowl of a stand mixer with the paddle attachment, and the instructions should more or less be the same. Scrape down the sides of the bowl as needed.
Ginger Molasses Crinkle 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.