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.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Ginger Molasses Crinkle Cookies
Ingredients
- 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*
Instructions
- 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.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
651 Comments on “Molasses Crinkle Cookies”
…and I “liked” your page on facebook a long time ago!
Ginger cookies are my favorite, regardless of the season!
I already have you “liked” on Facebook and love your blog!
I pinned you to Pinterest!
My all-time favorite cookie recipe is “Snickerdoodles” !!
Those cookies look delicious! My favorite cookie at the moment is probably Oatmeal Currant! 🙂
I like you on Facebook 🙂
These are definitely on my list of favorites… Unless you try to half the recipe and forget to half the flour. GRRRR! It wasn’t a total disaster, just not the same yumminess of my youth.
There is a walnut, refrigerator cookie my mom used to make that ranks pretty high too.
Pinned!
I’ve “liked” you on Facebook!
I love sugar cookies with frosting. Mmmm.
You’ve been pinned!
I love chocolate chip cookies but I just pinned this recipe and plan on trying it for the holidays!
I already like you on Facebook!
I just love snickerdoodles! Cinnamon is my favorite spice, and the texture and sweetness is just right!
My favorite cookie has got to be Chocolate Chip Cookies!
(I also “liked” the fifteen spatulas page on FB)
Your Crinkled Ginger Molasses Cookies sound awesome but my favorite cookie is an oatmeal raisin!