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”
My favorite cookie is the classic snickerdoodle! Thank you so much for your blog. Love your recipes!!!
I follow you on facebook, too.
My favorite cookie is one my Sister made and gave out last Christmas, Chocolate Chip, Oatmeal, Rasin cookies…..They are wonderful
I have pinned this delicious recipe. Can’t wait to try it.
My favorite cookie is a really good and rich chocolate chip cookie.
I also liked and pinned the recipe.
I like Fifteen Spatulas on FB
I grew up calling my favorie a “Filled Bar Cookie.” Very descriptive, but not very clever. My children and nieces and nephews ended up calling them “Crummy Cookies,” because the oatmeal/brown sugar/ butter mix always leaves behind a trail of crumbs while you are eating one on the way to the table! We love them filled with home-made boysenberry jam, or any jam, for that matter, and change the filling according to whim. The recipe actually came from my grade school cafeteria in Walla Walla, Washington.
I pinned this recipe to Pinterest
I love monster cookies!
My most favorite cookie ever is something we call Sugar Twists. When I came home from high school one day my mom was making these. I considered her the best baker ever at that point. These are made like a pastry with rolling and folding 3 times and putting vanilla sugar between the layers each time. I have made these for 40 years (yikes!) now and it never fails that every one says they will have just one but they end up eating about 1/2 dozen. I don’t mind, it is fun to watch people enjoy this wonderful cookie.
My favorite cookie is the Snickerdoodle from Betty Crocker’s Cooky Book!
I’ve liked you on FB and repinned this recipe 🙂
Pinned the recipe (I can’t wait to try it!) and also “liked” you on FB.
I always come back to Chocolate Chip as my favorite cookie.
pinned it. liked it!
my favorite cookie is called OLYMPIC COOKIES- they have oatmeal, pecans, coconut, raisins and m&m’s….yummy!!!!!
Pinned it!