Classic Molasses Crinkles: A Chewy Spiced Cookie Favorite

If you’re craving a cookie that’s soft, chewy, and packed with warm holiday spices, these Molasses crinkles are the ones to bake. They’re deeply flavored with molasses and brown sugar, perfectly spiced with cinnamon, ginger, and cloves, and finished with that irresistible crackly sugar top. I’ve been making these for years, and they never last more than a day in my house kids love them, adults can’t stop at just one, and they make the kitchen smell like pure coziness.

Why You’ll Love These Cookies

Molasses Crinkles are more than just cookies they’re a tradition, a little piece of nostalgia with every bite.

• Make-ahead friendly: You can prep the dough ahead of time and bake when you’re ready.
• Perfectly chewy: Soft and tender on the inside, with a light sugar crunch on the outside.
• Full of cozy flavor: Cinnamon, ginger, and cloves make these cookies taste like the holidays in every bite.
• Kid-friendly: Easy for little hands to help roll in sugar baking memories in the making.
• Great for sharing: Ideal for cookie swaps, holiday trays, or gifting in a pretty tin.

Simple Ingredients

These cookies come together with simple pantry staples, each adding its own magic:

• Unsalted butter: Adds richness and creates that perfect chewy texture.
• Brown sugar: Gives a deep caramel-like sweetness that pairs beautifully with molasses.
• Egg: Helps bind everything together and keeps the cookies soft.
• Molasses: The star ingredient for that bold, old-fashioned flavor.
• All-purpose flour: The base that provides structure for the cookies.
• Baking soda: Ensures the cookies spread just right while baking.
• Ground cinnamon, ginger, cloves: A warm, cozy spice trio that makes these irresistible.
• Granulated sugar: For rolling, giving that signature crinkly top and a sweet crunch.

Servings and Time

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

What is Needed

• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• ¼ cup molasses
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ cup granulated sugar (for rolling)

Instructions

1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
2. Beat in the egg and molasses until well combined and smooth.
3. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, and cloves.
4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
5. Scoop dough into small balls and roll each one in granulated sugar.
6. Place the sugar-coated dough balls on a lined baking sheet and bake at 350°F for 8–10 minutes until crinkled on top.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Top Tips

• Chill the dough if needed: If your dough feels too soft or sticky, refrigerate it for 15–20 minutes. This makes rolling much easier and keeps the cookies from spreading too much.
• Use the right molasses: Dark molasses will give a deeper, more robust flavor, while light molasses creates a milder, sweeter cookie. Choose based on your taste preference.
• Test bake one cookie: Every oven is different! Bake a single cookie first to check for perfect timing this ensures you’ll get that chewy center and crinkled top every time.
• Don’t overbake: These cookies should look slightly underdone in the center when you take them out. They’ll set as they cool.
• Get the kids involved: Rolling the dough balls in sugar is a fun and easy step that little helpers love.

Recipe Variations

• Gluten-Free Version: Swap the all-purpose flour for a cup-for-cup gluten-free baking flour. The texture will stay chewy, but the cookies may spread a little less still delicious!
• Add Orange Zest: Stir in 1–2 teaspoons of fresh orange zest to the dough for a bright, citrusy twist that pairs beautifully with the warm spices.
• Extra Spicy: Add a pinch of black pepper or increase the ginger for a bolder, more warming cookie.
• White Chocolate Drizzle: Once cooled, drizzle the cookies with melted white chocolate for a festive, bakery-style finish.

Recommended Equipment

• Large mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire cooling rack

Make Ahead Tips

Prepare the dough and refrigerate for up to 2 days before baking. You can also freeze dough balls (pre-rolled in sugar) and bake straight from frozen just add an extra minute or two to the bake time.

How to Store and Reheat

Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh, microwave for 5–10 seconds for that just-baked warmth.

What to Serve With This Recipe

These cookies pair perfectly with a glass of cold milk, hot cocoa, or spiced chai tea. They also make a great addition to holiday cookie platters.

What You Need to Know About This Recipe

Molasses crinkles date back to vintage American baking, where molasses was a staple sweetener. These cookies are a classic for a reason they’re simple, hearty, and deliver that comforting “home-baked” taste that generations have loved.

Check out my fall dessert recipes.

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