If you've never tried molasses crinkle cookies, you are seriously missing out! These old-fashioned cookies have a crackly sugar-coated exterior and soft, chewy inside that melts in your mouth. This recipe makes enough to feed a crowd!
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Do you love cookies as much as I do? I mean, a cookie is like a hug in edible form.
It's so hard to choose just one of my favorites. There's the classic chocolate chip to these peanut butter kiss cookies... But if I had to, molasses crinkle cookies would definitely be at the top of my list.
These old-fashioned treats are soft, chewy, and just bursting with cozy flavors. And the best part? They're incredibly easy to make and are the perfect addition to any holiday spread.
Growing up, I used to help my grandmother make these old-fashioned molasses crinkle cookies. She would tell me stories about how her mother used to make them during the holidays, and it quickly became a tradition in our family.
Now, I'm excited to share my own version of this timeless recipe with you all!
Why you'll love this recipe for molasses crinkle cookies
- A yummy cookie that will get you in the holiday spirit!
- Old-fashioned molasses flavor with a soft and chewy center.
- Easy to make and perfect for adding your own personal touch.
Key ingredients and why we use them
Making molasses crinkle cookies is not only simple but also requires basic ingredients that you probably already have in your pantry.
Here are some of the key ingredients and why we use them:
- Molasses: As the star ingredient, molasses gives these cookies their distinct flavor. It's a dark syrup with a rich, sweet taste that pairs perfectly with warm spices like ginger and cinnamon.
- Sugar: Along with the molasses, sugar helps to create the soft and chewy texture of these cookies.
- Spices: Cinnamon, ginger, cloves, and salt are essential spices for that classic molasses cookie taste. Feel free to adjust the amounts to your preference.
- Shortening: Shortening helps to create a tender and soft texture while also adding moisture to the cookies. You can use butter as a substitute if desired.
- Baking Soda: A small amount of baking soda helps the cookies to rise and spread, creating that crinkled appearance. Check to make sure it's not expired before using it in the reicpe!
Equipment
You'll need the following pieces of equipment to make this molasses cookie recipe:
- Microwave-Safe Bowl: Using this type of bowl will make melting the shortening easier and faster. You can use the same bowl to mix together the wet ingredients.
- Large Mixing Bowl: This will be used to combine the dry ingredients for the cookie dough.
- Plastic Wrap: After the dough has been made, it needs to be chilled in the refrigerator for at least an hour. The plastic wrap will help keep the dough fresh and prevent any other flavors from getting into it.
- Cookie Sheet: This is where the magic happens! The cookie sheet will help create perfectly shaped cookies and allow for even baking.
- Parchment Paper: To prevent the cookies from sticking to the cookie sheet, use parchment paper to line it before baking.
Heather's helpful hints
I'm pretty adamant about using real butter for all my baking recipes, but molasses cookies are the only exception. Trust me, using shortening is what gives this cookie its chewiness, so I'd suggest not substituting it with butter if you can avoid it.
I love using Grandma's robust molasses in this recipe. It's an awesome unsulfured molasses with no fake flavors. It's even more concentrated and has a richer flavor than the original.
So, here's the deal: the original recipe for Molasses Crinkle Cookies can be found on the back of a jar of Grandma's Molasses. But listen, I've made a few tweaks to the original recipe to make it taste even better. Trust me, it's worth it!
It's important to chill the dough for at least an hour before scooping and baking. This will help prevent the cookies from spreading too much and give them that crinkled appearance.
Store these molasses cookies in an airtight container to avoid getting too crispy. And if they do lose their softness, no worries! Just pop a slice of fresh bread in the container with the cookies for a few hours or overnight, and they'll be soft again in no time!
If you have any leftover molasses, consider making this molasses bundt cake.
Step-by-step instructions
Step 1) Melt the shortening in a microwave-safe bowl in 30-second intervals. Let it cool slightly, and add the sugar, molasses, and eggs. Mix well until combined.
Step 2) In a big bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Pour the molasses mixture into the dry ingredients.
Step 3) Mix the cookie dough all together, then divide it into two and shape it into balls.
Step 4) Wrap them in plastic wrap and flatten them into discs. Chill in the fridge for three hours or overnight.
Step 5) Shape the dough into small balls, about 20 grams each. Roll them in granulated sugar. Place them on a cookie sheet lined with parchment paper, about two inches apart.
Step 6) Bake at 375°F for 8-10 minutes. Take the cookies out when the edges are slightly browned, and there are crinkles on top. Let them cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
Make ahead and storage tips
Molasses crinkle cookies can be made ahead and stored in an airtight container for up to one week.
You can also freeze the cookie dough discs for up to three months, letting them thaw before rolling and baking.
Frequently asked questions
Can I use butter instead of shortening?
While butter will still yield delicious cookies, it will change the texture and make them less chewy.
Do I have to chill the dough?
Yes! Chilling the dough is a crucial step in making these cookies. It allows for easier handling and prevents excessive spreading while baking.
Can I use blackstrap molasses instead of regular molasses?
Yes, you can use blackstrap molasses, but be aware that it has a stronger and more bitter flavor compared to regular molasses.
Related recipes
If you're in the mood for some more delicious holiday cookie recipes, check out the recipes below.
Recipe
Molasses Crinkle Cookies
Equipment
- 19 x 13-inch half-sheet baking pan
Ingredients
- 1 ½ cups shortening 285 grams
- 2 cups granulated sugar 400 grams
- ½ cup molasses 139 grams
- 2 large eggs
- 4 cups all-purpose flour 480 grams
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
Instructions
- Melt shortening in a microwave-safe bowl in 30-second increments. Let cool slightly.
- Add sugar, molasses, and eggs. Mix well until thoroughly combined.
- In a large bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt with a whisk.
- Add molasses mixture to the dry ingredients and mix until combined. The dough will be thick and sticky.
- Divide the dough into two and shape it into balls. Wrap in plastic wrap and shape into discs. Chill dough in the refrigerator for three hours or overnight.
- Form the dough into small balls that are approximately 20 grams. Roll in granulated sugar. Place on a cookie sheet lined with parchment paper two inches apart.
- Bake at 375°F for 8-10 minutes. Take cookies out when the edges are slightly browned, and crinkles begin to appear on the tops. Cool on the cookie sheet for 10 minutes and then move to a wire rack to cool completely.
Notes and Tips
- I'm quite firm about using real butter for all my baking recipes, but molasses cookies are the one exception. Using shortening will give this cookie its chewiness, so I'd recommend NOT to substitute with butter.
- Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight, and they will be soft again!
- I like to use Grandma's robust molasses in this recipe. This is an excellent unsulfured molasses with no artificial flavors. It is more concentrated with a richer flavor than the original.
- The original recipe for Molasses Crinkle Cookies appears on the back of a jar of Grandma's Molasses. This recipe makes some adjustments to the original recipe for better taste.
Nutrition
This recipe was originally posted in December 2015. It was updated in November 2023 with new pictures and a few updates to the recipe.
Dianne says
The exact old-fashioned recipe that I was looking for. Perfect with absolutely no changes.
Heather says
I'm so glad you loved it, Dianne!
Charlotte says
My mom made these every holiday time, I loved them. She always used shortening in these cookies. I do not remember her melting it just whipped it with a hand mixer. Do you need to melt it?
Heather says
Hi Charlotte, I'm so glad you have a fond memory of these cookies! I've only tested this recipe by melting the shortening since it makes it much easier to incorporate the sugar, eggs, and molasses. My only worry is that whipping it would make it more difficult to mix everything together. I think if you used a hand mixer or stand mixer, it might be possible. Let me know if you give it a try!
Linda says
One of my all time favorite cookies and yours are so moist and chewy! I could eat way more than I need to.....several days in a row. Great post. Brought back some fun memories of days in the kitchen with you and with my grandma.
Heather @ Sweet Precision says
Oh yes, these were an absolute favorite of mine! I actually read someone that said she got hers to last for 3 weeks in storage?! I don't know that I would be that brave, but they do keep very well.
cookiesnchem says
This looks scrumptious! I've never had molasses before but I'm sure those cookies are just heavenly and perfect for the holidays. Thank you for sharing such a fabulous recipe - on the to-make list now! :)
Heather @ Sweet Precision says
Thank you Cindy! Molasses definitely has really distinct flavor but I think you'll like them. My husband was a little skeptical at first but ended up loving them :)
cookiesnchem says
I am sure I will! They look chewy and perfectly flavourful. I think I'll give this recipe a try! My mom has blackstrap molasses at home. Is that the type you used?
Heather @ Sweet Precision says
Wonderful! Blackstrap molasses is delicious but it does have a little bit of a bitter taste that might not be the best for cookies. You'd be safe with and dark molasses from the grocery store though!
Antonia says
My mother-in-law makes something similar to ting-a-lings. I love the crunch and savory aspect of the chow mein noodles with the sweet. Your cookies look divine. I don't bake with molasses enough..I have to try these :-)
Heather @ Sweet Precision says
My mom got the ting-a-ling recipe from her grandmother! I did some poking around on the internet and it seems like there are some recipes out there but I definitely don't think it's a dessert that is widely known. Glad to hear that you enjoy them as well :)
Antonia says
I asked my mother-in-law and she uses butterscotch not chocolate. For some reason I thought it was chocolate ;) I bet the ting-a-lings are awesome! Don't you just love childhood food memories...
Heather @ Sweet Precision says
Yummy! I bet butterscotch tastes wonderful as well. I will have to try this next time I make a batch, which very well may be this weekend. We've got a cookie swap at work on Monday :) I agree Antonia, there is something special about those foods we remember from childhood!
tableofcolors says
I have not made molasses cookies for years...I can just about taste your by looking at the photos on my screen. Too bad you can't send me a virtual sample ;) Maybe I'll "need" to make them this Christmas :)
Heather @ Sweet Precision says
This was the first time that I had made molasses cookies in a looong time. They are more of an old fashioned cookie it seems. I think that all food blogs should come with free sampling, it's only fair right?! :)
Sherri says
Mmmmm...I can smell these delicious looking cookies from here! Oh Heather, I remember all those homemade cookie swaps when I lived in the States. People here don't do that so much and I miss it. I loved making all those homemade treats with the kids and wrapping them prettily. They make such great gifts :-)
Heather @ Sweet Precision says
The cookie swaps are so much fun Sherri! Sometimes I find myself getting a little overwhelmed with all the baking, but I know that I would miss the tradition if I didn't have the opportunity. During the holidays I've found that I'm a fan of cookie recipes that require minimal work and come together quickly.
Sherri says
My kind of cookie recipe too Heather...and yes, I feel the same kind of pressure on every front, but those traditions are so important and we feel so happy when we've done it :-)
Jasline @ Foodie Baker says
I love cinnamon cookies, but have never added ginger in them, hope to give this a try soon, these look delicious!
Heather @ Sweet Precision says
Thank you! Yes the ginger is definitely an excellent addition, it gives them a little extra spice!
Francesca says
Gorgeous cookies, Heather! This afternoon Her Majesty and I made some chocolate chip cookies and the whole thing turned out to be a total disaster! ???? Wish you would have been in the kitchen with us!
Heather @ Sweet Precision says
Oh no, that is the worst feeling when a batch of cookies doesn't turn out. It's happened to me before and I know it's such a disappointment. Especially if you have to waste some of your ingredients. I always say you learn the most when things don't go the way you planned though. Im sure your next batch will be fabulous ☺️
Lynz Real Cooking says
I really love these cookies! My grama used to make them! I love your recipe!
Heather @ Sweet Precision says
Yes, my grandma had a slightly different recipe for molasses cookies also! I always think of these as a more old fashioned type of cookie!
Stephanie Leduc says
Yummy!! I love molasses cookies, and this recipe makes SO many of them! Must be amazing, this is a great recipe for the holidays :)
Heather @ Sweet Precision says
Thank you! The added bonus is that this recipe makes so many cookies you can use them for several different occasions!