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.
Enjoy!

Crinkled Ginger Molasses 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 “Crinkled Ginger Molasses Cookies”
Excellent gingery spicy Christmas cookie! It will be one of our standards from now on – thanks for sharing!
Hi Martha, I made these for Christmas as well! Glad you enjoyed them.
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.
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
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!
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?
Like you on Facebook!
Pinned the recipe!
My favorite cookies are Kransekake Drops (http://whatmoremuffins.com/2012/02/21/alles-gute-zum-fasching)
Good old fashioned chocolate chip!
My favorite cookie is whatever I have just baked – seriously… just can’t pick a favorite ’cause I love them all!
I love molasses cookies, and I want them chewy too. So, I have got to try these for Christmas baking.
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!
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!
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.
Thanks.
Lucy
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!
Pinned these! They look awesome!