Molasses Crinkle Cookies
These Molasses Crinkle Cookies are a holiday classic! They are thick, chewy, and full of cozy spices like ginger and cinnamon, making them the perfect Christmas treat. You will love that crackly top!
For more holiday cookie recipes, be sure to check out my Cranberry Bliss Bar Cookies, Caramel Chocolate Chip Cookies, and Cranberry White Chocolate Cookies.
One of my favorite parts of the holiday season is eating all.the.cookies.
And having some delicious cookie recipes up your sleeve like Cookies and Cream Cookies or Pecan Chocolate Chip Cookies for gift giving or holiday get-togethers is always a good idea!
And when it comes to holiday baking, these Molasses Crinkle Cookies are always a hit at Christmas time. They’re perfectly spiced, super soft, and chewy. And that crackly top is just so hard to resist!
The smell of molasses cookies baking is one of those super nostalgic scents that takes me all the way back to my early childhood years.
I used to spend a lot of time with my grandma when I was little, and she loved baking for pretty much everyone she knew during the holidays. She had a Divinity Candy Recipe for Christmas that she used for gifting, as well as these Molasses Crinkle Cookies, and her famous Anise Candy.
Molasses Crinkle Cookies were one of her favorites and when I make them now, it brings back so many great memories of her. Because of that, these cookies will always hold an extra special place in my heart.
Ingredients for Molasses Crinkle Cookies
- Canola oil: I do not recommend substituing this for butter or for any other kind of oil, except for vegetable oil. The best flavor and texture will come from using canola oil.
- White granulated sugar: the measurement for this will be divided. You will use some for the cookie dough, and the rest for rolling the cookies in before baking.
- Molasses: stick with light or dark molasses for richer, more flavorful cookies. I do not recommend using blackstrap molasses; it can have a bitter taste and you don’t want that in your cookies!
- Ground cloves, ginger, and cinnamon: this trio of spices creates a magical, coziness that is so delicious and perfect for Christmas time. I use them in my Gingerbread Man Cookies, too!
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Molasses Crinkle Cookies – Step by Step
- Cream together canola oil and 1 3/4 cups sugar in a large bowl with an electric mixer.
- Add in molasses and egg, mixing until well blended.
- In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and cloves.
- Add dry ingredients to the molasses mixture and mix until combined.
- Form the dough into balls using a large cookie scoop.
- Add the remaining 1/2 cup sugar to a small bowl. Roll the dough balls in the sugar.
- Place on prepared baking sheets, 2 inches apart.
- Bake for 10-12 minutes until golden brown.
Tips and Notes
- Stick with canola oil. You could also use vegetable oil, but I do not recommend using butter or any other cooking oil. The canola oil keeps the cookies chewy and moist and also has a nice neutral flavor that allows those cozy spices to shine!
- Use dark or light molasses. Dark molasses will lend a rich color and flavor to your cookies. Light molasses will work well, too, but it will give your cookies a more mild molasses flavor.
- Line the sheet pan with parchment paper. This will help prevent the cookies from sticking to the bottom and make clean up a breeze.
- Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
- Store your cookies in an airtight container on the counter for up to four days.
- To freeze, place fully cooled cookies in a freezer safe container or zipper freezer bag for up to 3 months. Thaw on the counter before enjoying. You can also freeze the dough in the same manner, thawing the dough thoroughly in the fridge before baking as directed.
FAQs
Molasses comes in three varieties, and when it comes to baking Molasses Crinkle Cookies, two options stand out: light molasses and dark molasses. Opt for dark molasses for a deeper color and a richer flavor profile. However, if you only have access to light molasses, it will still work just fine. Your cookies will just have a more mild molasses flavor. Blackstrap molasses is the third type and I do not recommend it for cookies; it’s too bitter.
The beautiful crackly top of molasses cookies results from a combination of factors. Firstly, the molasses encourages spreading, and secondly, the sugar coating aids in drying out the surface. As the cookies expand during baking, this drying effect encourages them to “crack” or “crinkle” rather than puff up like other cookies tend to do.
Molasses cookies stay tasty for around 5 days in an airtight container on the counter top. Pop them in the fridge, and they’ll stay fresh for about 2 weeks. They also freeze nicely for up to three months.
More Holiday Dessert Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Molasses Crinkle Cookies
Ingredients
- 1 cup canola oil
- 2 1/4 cups white granulated sugar , divided
- 1/3 cup molasses
- 1 large egg
- 3 cups all purpose flour
- 1 Tablespoon baking soda
- 1 Tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookies sheets with parchment paper.
- Cream together canola oil and 1 3/4 cups sugar in a large bowl with an electric mixer. Add in molasses and egg, mixing until well blended.
- In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and cloves. Add dry ingredients to the molasses mixture and mix until combined.
- Add the remaining 1/2 cup sugar to a small bowl. Form dough into 2-inch balls and roll in the sugar.
- Place on baking sheets 2 inches apart and bake for 10-12 minutes until golden brown.
Notes
- Stick with canola oil. You could also use vegetable oil, but I do not recommend using butter or any other cooking oil. The canola oil keeps the cookies chewy and moist and also has a nice neutral flavor that allows those cozy spices to shine!
- Use dark or light molasses. Dark molasses will lend a rich color and flavor to your cookies. Light molasses will work well, too, but it will give your cookies a more mild molasses flavor.
- Line the sheet pan with parchment paper. This will help prevent the cookies from sticking to the bottom and make clean up a breeze.
- Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
- Store your cookies in an airtight container on the counter for up to four days.
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I have searched and searched for the perfect Ginger Molasses cookie recipe and have made MANY dozens over the last couple years but…THIS IS IT! These are exactly what I’ve hoped for and are perfect in every way!!
These cookies are so easy to make an absolutely delicious!
These molasses crinkle cookies are the epitome of holiday baking! The warm spices and the chewy texture—they’re like a cozy hug in cookie form!
These really hit the mark on all levels. The molasses flavor is spot on, and that crinkle look is perfection. I baked these, and it was like baking up pure nostalgia.
These cookies are sooo good! We all loved it!
Mmmm…. I am drooling over these cookies! Must make them!
Such a wonderful treat! My family would enjoy these very much!! Thanks for sharing!
These could be addicting! Look so yummy!
Those sound amazing! I’m a big fan of molasses, and I love soft, chewy cookies. I can’t wait to make these!
oh my gosh I love molasses cookies! Im gonna have to try out this recipe looks so good
This is really good for the holidays! Gotta try this soon!
I love how smells can instantly transport us back in time. These cookies sounds delish!
Ooo I would eat so many of these. They are perfect for the holidays!
I love soft cookies so these are right up my street, so yummy!