These Molasses Crinkle Cookies are a super simple twist on the classic molasses ginger cookies. The same warm spices, rich molasses flavor, and soft and chewy texture we all love, but coated in a beautiful crinkled powdered sugar coating. These cookies are cozy, festive, and will be your new favorite Christmas cookie!
The powdered sugar creates a snowy finish as the cookies bake, giving them a classic crinkle cookie look, while keeping the traditional gingerbread style cookie flavor.
The cookies are soft, chewy, and full of warm holiday spices. The combo of molasses, brown sugar, ginger, cinnamon and cloves gives these the flavor of Christmas in every bite. They’re my must make Christmas cookie, and I’ve been making them for my neighbor cookie boxes, along with some fantasy fudge and peanut butter blossoms. And that’s saying a lot because I love trying out new recipes.
Why you Should Make These
- Classic Christmas Flavor: Warm spices, and molasses make these cookies perfect for the holidays.
- Soft and Chewy Texture: These might have the best chewy texture of any cookie thanks to lots of brown sugar. And they stay soft and delicious for days.
- Beautiful Look: The crackly powdered sugar makes these cookies look extra pretty and festive.
- Easy to Make: With ingredients you probably always have in your pantry, and no decorating, these are super easy to make, and only need 1 hour of chilling time!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Molasses Crinkle Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Molasses: This gives the cookies their deep, and rich flavor. Use regular unsulfured molasses. Do not use blackstrap molasses because its too bitter.
- Brown Sugar: Adds the best chewy texture. You can use light or dark brown sugar, but I prefer dark brown sugar for these.
- Unsalted Butter: Provides a rich flavor and soft texture.
- Spices: A mix of ginger, cinnamon, cloves, and nutmeg creates the perfect blend of warm spice in these cookies.
- Baking Soda: Helps the cookies rise and spread so they can bake up with their signature crinkle texture.
- Powdered Sugar: Necessary to create the snowy coating and beautiful crackly appearance.
How to make Molasses Crinkle Cookies
Step 1: Combine the Wet Ingredients. Cream together the butter and brown sugar until they’re light and fluffy. Add in the molasses, egg, and vanilla and mix until just combined. It may all look curdled, but I promise it will be okay.
Step 2: Add in the Dry Ingredients. Add the flour, baking soda, salt, and spices and mix together on low speed until combined and you have a nice soft cookie dough. Make sure to scrape the bottom and sides of the bowl as needed.
Step 3: Roll the Cookie Dough Balls. Roll the cookie dough into balls, that are about 2 TBS each. Place them in the fridge in a covered container for 1 hour. Roll each ball into a small bowl that is full of granulated sugar, then roll them liberally in powdered sugar until they are completely coated. Place cookie dough balls on a cookie sheet leaving about 3 inches in between each ball.
Step 4: Bake the Cookies. Bake the cookies for several minutes until the tops are set and puffed up and crinkly. Let the cookies cool for 10 minutes on the cookie sheet, then transfer to a cooling rack to completely.
Tips and Tricks
- Molasses: Use an unsulphured molasses for the best taste. Avoid black strap molasses or sulphured molasses as they will be bitter, and very intense.
- Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
- Do not Over Bake – The cookies should start to crack and crinkle, and barely be set on top.
Storage Instructions
Store the cooled cookies at room temperature in an airtight container for up to 5 days. The cookies can also be frozen for up to 3 months, let them thaw at room temperature before enjoying.
The cookie dough balls can also be frozen, roll them frozen balls in powdered sugar before baking, and add a couple minutes to the total baking time when baking directly from frozen.
These Molasses Crinkle Cookies are the perfect addition to your Christmas cooking baking list. You’ll love their warm flavor, chewy texture, and snowy powdered sugar coating! So tell me, are you baking these for your next holiday party, a cookie exchange, or a holiday movie night at home?!
More Christmas Cookies
- Pecan Tassies
- Kolacky Cookies
- Linzer Tart Cookies
- Pecan Snowball Cookies
- Drop Sugar Cookies
- M n M Christmas Cookies
- Christmas Sugar Cookie Bars // Like Mother Like Daughter
Molasses Crinkle Cookies
Ingredients
- 3/4 cup Unsalted Butter (softened)
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg
- 1/4 cup Usulphured Molasses
- 2 tsp Vanilla Extract
- 2 3/4 cup All Purpose Flour
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Ginger
- 3/4 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
For Rolling:
- 1/4 cup Granulated Sugar
- 1/2 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet, or two with parchment paper and set aside.
- Cream together your butter and sugars for a couple minutes until light and fluffy, about 4 to 5 minutes. 3/4 cup Unsalted Butter, 3/4 cup Brown Sugar, 1/4 cup Granulated Sugar
- Add in the egg, molasses, and vanilla and stir until just combined. 1 large Egg, 1/4 cup Usulphured Molasses ns, 2 tsp Vanilla Extract
- Add the Flour, Baking Soda, Ginger, Cinnamon, Salt, Nutmeg, and Cloves and mix until you have a soft cookie dough. 2 3/4 cup All Purpose Flour, 1 tsp Baking Soda, 1 1/2 tsp Ground Ginger, 3/4 tsp Ground Cinnamon , 1/2 tsp Salt, 1/4 tsp Ground Nutmeg, 1/4 tsp Ground Cloves
- Scoop the dough into 1.5 to 2 TBS portions and roll into balls. Place the balls in the fridge and chill for one hour.
- Roll the cookie dough into a small bowl of the granulated sugar. 1/4 cup Granulated Sugar
- Then roll the dough into another bowl with the powdered sugar and make sure they are covered completely with a thick layer of powdered sugar. 1/2 cup Powdered Sugar
- Place the cookie dough balls onto the prepared cookie sheet, at least 3 inches apart.
- Bake the pan of cookies for 9 to 12 minutes until the cookies puff up and the tops are crinkled.
- Remove from the oven and let the cookies cool for about 10 minutes on the cookie sheet, then transfer them to a wire rack to cool completely.
Notes
- Molasses: Use an unsulphured molasses for the best taste. Avoid black strap molasses or sulphured molasses as they will be bitter, and very intense.
- Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
- Do not Over Bake – The cookies should start to crack and crinkle, and barely be set on top.
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