Can I use blackstrap molasses in these cookies?

I wouldn't recommend it. Blackstrap molasses has a much stronger, more bitter flavor than regular molasses. Stick with unsulphured molasses (sometimes labeled as "regular" or "original") for the best balance of flavors in these cookies.

Why did my cookies spread too much?

The most common culprits are butter that's too warm or not enough flour. Make sure your butter is softened but still cool to the touch, and measure your flour accurately. If you're having issues, try chilling the dough for 30 minutes before baking.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for about 15 minutes before rolling and baking, as cold dough won't spread properly.

How do I know when the cookies are done?

These cookies should look slightly underdone in the centers when you take them out of the oven. The edges should be set and just beginning to brown, but the middles will still be soft. They'll continue cooking from residual heat and will firm up as they cool.

Molasses Crinkle Cookies Recipe

Name: Molasses Crinkle Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 6 tablespoons molasses; 1 large egg yolk; 1 large egg; 1 ½ cups granulated sugar; 1 cup (2 sticks) unsalted butter, softened; ½ teaspoon allspice; 1 tablespoon ground ginger; ½ teaspoon ground cloves; ¾ teaspoon cinnamon; ½ teaspoon kosher salt; ½ teaspoon baking powder; 2 ½ teaspoons baking soda; 1 tablespoon vanilla extract; ¾ cup granulated sugar; ⅛ teaspoon allspice; ¼ teaspoon ground ginger

These Molasses Crinkle Cookies are the perfect blend of warmth and sweetness with their rich, spicy flavor and signature crackled tops. Featuring the deep, complex taste of molasses paired with aromatic spices like ginger, cinnamon, and cloves, these cookies strike the perfect balance between chewy centers and slightly crisp edges. They’re wonderful year-round but especially comforting during fall and winter months when you’re craving something that feels like a warm hug in cookie form.

Why You’ll Love This Recipe

Perfect Texture: These cookies have that irresistible contrast between chewy centers and slightly crisp edges that cookie lovers crave.
Rich Flavor Profile: The combination of molasses and warming spices creates a complex, deeply satisfying flavor that’s so much more interesting than your average cookie.
Make-Ahead Friendly: The dough can be made in advance and even frozen, making these perfect for planning ahead for holidays or unexpected guests.
Crowd-Pleaser: These cookies consistently get rave reviews – they’re sophisticated enough for adults but familiar enough that kids love them too.

Ingredients You’ll Need

All-purpose flour: The foundation of our cookies, providing structure while keeping them tender.
Molasses: The star ingredient that gives these cookies their distinctive rich flavor and chewy texture. Use unsulphured molasses for the best flavor.
Eggs: Provides structure and richness – we’ll use both a whole egg and an egg yolk for the perfect texture.
Granulated sugar: Sweetens the cookies and creates that beautiful crackled exterior when rolled.
Butter: Use unsalted so you can control the salt level. Make sure it’s properly softened for the best texture.
Spices (ginger, cinnamon, cloves, allspice): This powerhouse combination creates that classic, warming flavor profile that makes these cookies special.
Baking soda and baking powder: These leaveners work together to give the cookies their perfect rise and texture.
Vanilla extract: Enhances all the other flavors and adds depth.
Salt: Don’t skip this! It balances the sweetness and makes all the other flavors pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Orange Spice: Add 1 tablespoon of orange zest to the dough for a bright citrus note.
Chocolate Dipped: Once cooled, dip half of each cookie in melted dark chocolate for an extra indulgent treat.
Pecan Topped: Press a pecan half into the top of each cookie before baking.

Dietary Adaptations

Gluten-Free: Substitute a quality cup-for-cup gluten-free flour blend.
Vegan Option: Use plant-based butter and replace eggs with a flax egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).

How to Make Molasses Crinkle Cookies

Step 1: Prepare Your Ingredients

Preheat your oven to 375°F and line 2 baking sheets with parchment paper or silicone mats. Gather all your ingredients so they’re ready to go.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all those wonderful spices (cinnamon, cloves, ginger, and allspice). This ensures the spices will distribute evenly throughout your cookies.

Step 3: Cream Butter and Sugar

In your stand mixer with the paddle attachment, beat the softened butter and sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes and is crucial for creating the right texture.

Step 4: Add Wet Ingredients

Add the egg and egg yolk, mixing just until combined. Then mix in the molasses and vanilla until everything is evenly incorporated. The mixture might look a bit curdled at this point, but don’t worry – that’s normal!

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, add the flour mixture in three batches. Stop mixing when you still see a few streaks of flour – this prevents overmixing which can make your cookies tough.

Step 6: Prepare Sugar Coating

In a shallow bowl, mix together the sugar and spices for coating. This extra hit of spice in the coating adds wonderful dimension to the finished cookies.

Step 7: Shape and Bake

Scoop out about 2 tablespoons of dough, roll it in the sugar mixture, and place on your prepared baking sheet, leaving about 2 inches between cookies. Bake for 10-12 minutes, just until the edges are set and slightly golden.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 10 minutes (they’ll be too soft to move right away), then transfer to a cooling rack to finish cooling completely.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best incorporation and texture.
Don’t Overmix: Stop mixing as soon as the flour is mostly incorporated to keep your cookies tender.
Consistent Cookie Size: Use a cookie scoop if you have one to ensure all cookies are the same size, which helps them bake evenly.
Watch the Baking Time: These cookies are best when slightly underbaked – they should still look soft in the center when you take them out.
Spice Freshness Matters: Check that your spices are fresh for the most vibrant flavor. Old spices lose their potency and won’t give you that wonderful aroma.

How to Serve

Perfect Pairings

These cookies are absolutely wonderful served with:

A glass of cold milk for classic comfort
Hot chai tea or spiced cider for a double dose of warming spices
Coffee or espresso to complement the rich molasses flavor
Vanilla ice cream for an elevated ice cream sandwich

Presentation Ideas

Stack them on a vintage plate for holiday cookie exchanges
Package in a tin with parchment paper between layers for gifting
Serve alongside other holiday cookies for a diverse dessert platter

Make Ahead and Storage

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container – the cookies will absorb moisture from the bread.

Freezing

The dough freezes beautifully! Roll the dough balls in the sugar coating, then freeze on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. You can bake them straight from frozen – just add 1-2 minutes to the baking time.

Baked cookies can also be frozen in an airtight container with parchment between layers for up to 3 months.

Reheating

To refresh slightly stale cookies, warm them in a 300°F oven for about 3-4 minutes, or give them a quick 10-second zap in the microwave.

FAQs

Can I use blackstrap molasses in these cookies?

I wouldn’t recommend it. Blackstrap molasses has a much stronger, more bitter flavor than regular molasses. Stick with unsulphured molasses (sometimes labeled as “regular” or “original”) for the best balance of flavors in these cookies.
Why did my cookies spread too much?

The most common culprits are butter that’s too warm or not enough flour. Make sure your butter is softened but still cool to the touch, and measure your flour accurately. If you’re having issues, try chilling the dough for 30 minutes before baking.
Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for about 15 minutes before rolling and baking, as cold dough won’t spread properly.
How do I know when the cookies are done?

These cookies should look slightly underdone in the centers when you take them out of the oven. The edges should be set and just beginning to brown, but the middles will still be soft. They’ll continue cooking from residual heat and will firm up as they cool.

<Final Thoughts

These Molasses Crinkle Cookies bring together the perfect balance of spicy warmth and sweet comfort that makes them irresistible year after year. Whether you’re making them for a special holiday gathering, weekend baking with the kids, or simply treating yourself to something special, these cookies deliver tremendous flavor with relatively little effort. The magic of molasses creates not just a delicious flavor but that wonderful chewy texture that keeps everyone reaching for just one more. Give them a try – I think you’ll find they become a regular in your baking rotation!