Molasses Crinkle Cookies

molasses cookies on a white counter top.

These Molasses Crinkle Cookies are a holiday classic! They are soft, chewy, and full of cozy spices like ginger and cinnamon, making them the perfect Christmas treat. You will love that crackly top!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 211

Author Ashlyn Edwards | Belle of the Kitchen

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.
To freeze, place fully cooled cookies in a freezer safe container or zipper freezer bag and freeze 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.

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