Classic Molasses Crinkle Cookies


This is the classic molasses crinkle cookies recipe that I’ve seen versions of everywhere from old cookbooks to the back of jars of molasses.

It’s a classic for a reason, and it should give you a good, crackled appearance on the tops of the cookies when they cool off. But I’ve added a little extra cinnamon because that makes it even better.


classic molasses crinkle cookies

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baked molasses cookies

Molasses crinkle cookies

This soft and chewy molasses cookies recipe is easy to do and makes the classic molasses crinkle cookie that you remember Grandma making. It's a simple and fast treat for the holidays at Christmas, or any time of year.
Prep Time 20 minutes
Cook Time 7 minutes
Course Dessert
Cuisine American
Servings 48 cookies

Equipment

  • 1 mixing bowl or stand mixer
  • 1 rubber spatula
  • 2 cookie sheets
  • Parchment paper
  • 1 small ice cream scoop or teaspoon for scooping dough
  • 1 small bowl for granulated sugar

Ingredients
  

  • 1 cup packed light brown sugar
  • 3/4 cup vegetable shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cup AP flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • granulated sugar to roll the dough in.

Instructions
 

  • Preheat the oven to 375F
  • Mix brown sugar, shortening, molasses, and egg until combined.
  • Stir in the dry ingredients and mix until combined.
    molasses cookie dough in a mixer bowl
  • Cover the cookie sheets with parchment paper.
  • Scoop balls of cookie dough, or make rounded teaspoons of dough.
    scoop out the cookie dough
  • Put the granulated sugar in the small bowl and dip the balls of dough into the sugar.
    roll the dough in granulated sugar
  • Put the dough balls onto the cookie sheets about 2" apart.
    cookie dough on the cookie sheet
  • Bake for about 8-10 minutes, or until the cookies look set but not too dry.
  • DON'T OVERBAKE the cookies! They'll continue to firm up when they cool.
  • Slide the parchment sheets off of the cookie sheets onto the cooling racks.
  • When the cookies cool off for a few minutes, remove them from the parchment and finish cooling them on the racks.
    baked molasses cookies
  • Store the cookies in an airtight container or freeze in a plastic freezer bag.
Keyword cookies, molasses cookies, molasses crinkle cookies



baked molasses cookies

Equipment list for the cookies.

These are some of the things you’ll need to make the cookies, and the ones that I like on Amazon:


For a sunflower seed butter cookie recipe, click here.


Tips for making the molasses crinkle cookies.

  • These are pretty easy to make, but I’ve heard of people who have trouble getting them to crinkle when they cool off. I think that part of that could be baking them too much so that they dry out. If you follow the recipe and don’t overbake them they should crinkle a little when they’re baking but then more as they cool off.
  • Check them after about ten minutes, and if they look really wet they probably need a minute or two more, but they shouldn’t look totally dry when you take them out of the oven.
  • These cookies are pretty fragile when they come right out of the oven, so slide them off of the cookie sheet onto the cooling rack, then let them cool off a little before using a spatula on them. They’ll solidify pretty quickly as they cool off.
  • Store them in an airtight container once they cool off, or freeze them in a plastic freezer bag.

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