There’s something incredibly comforting about the smell of molasses crinkle cookies baking in the oven. For years, these chewy molasses cookies were the most requested treat from our sons as they were growing up. Every bite reminds me of my mother, who passed this recipe down to me, making it a cherished family tradition.
Published: August 30 2020 Updated: September 26 2024
Reasons to Love Molasses Crinkle Cookies
- Nostalgic Comfort: These cookies are more than just a dessert; they carry memories of family gatherings and holiday traditions. Each bite takes me back to my childhood and the warmth of my mother’s kitchen.
- Perfect Chewy Texture: The combination of dark brown sugar and molasses creates a deep, rich flavor, while the baking soda helps give the cookies that perfect chewy texture our family loves.
- Spices Galore: With cinnamon, ginger, and cloves, these cookies have the ideal balance of warmth and spice, making them perfect for cool autumn days or festive holiday spreads.
- Kid-Approved: There’s no doubt that these cookies became a favorite for our boys. Whether it was for a snack after school or a treat for special occasions, they were always the most requested in our house.
Ingredients for Molasses Crinkle Cookies:
- Salted butter: Adds richness and helps create a tender crumb.
- Dark brown sugar: Provides deep caramel flavor and moisture for that signature chewy texture.
- Eggs: Bind the ingredients and give structure to the dough.
- Molasses: Delivers a rich, dark sweetness and contributes to the chewiness of the cookies.
- Baking soda: Reacts with the molasses, helping the cookies rise and form crinkled tops.
- Sea salt: Balances the sweetness and enhances overall flavor.
- Ground cloves: Adds warmth and a slight pungent spice.
- Ground ginger: Contributes a warm, zesty flavor to complement the molasses.
- Ground cinnamon: Provides a sweet, earthy spice that adds warmth to the cookies.
- All-purpose flour: Forms the base of the dough and gives the cookies structure.
- Granulated sugar (for rolling): Adds a slight crunch and creates a sparkling, crackled finish.
Prepare the Dough:
- Preheat your oven to 375°F.
- Cream together the softened butter and dark brown sugar until light and fluffy using a stand or hand mixer.
- Mix in the eggs and molasses until well combined.
- Add baking soda, salt, cloves, ginger, and cinnamon, stirring until the spices are fully incorporated.
- Gradually add the flour, about one cup at a time, mixing on low speed after each addition.
- Chill the dough for at least 30 minutes, or overnight for a deeper flavor.
Shape and Bake the Cookies:
- Roll the dough into 1 ¼ inch balls, then dip the tops into the granulated sugar.
- Place the dough balls 3 inches apart on a greased cookie sheet.
- Before baking, flick a few drops of water over each tray of cookies—this helps create those signature crackles on top!
- Bake for 10-12 minutes, turning and switching the trays halfway through. The cookies should be firm but not hard.
- Allow the cookies to cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Storing Your Molasses Cookies:
To keep these cookies as chewy and delicious as the day they’re baked, store them in a tightly sealed container in a cool, dry place. If you’re making a large batch ahead of time, these cookies freeze well, too—just be sure to separate layers with parchment paper.
These chewy molasses cookies hold a special place in our hearts, and I hope they bring as much joy to your kitchen as they did to ours over the years.
Servings: 48 cookies
Calories: 158kcal
Equipment
- mixing bowl
- cookie sheets
- Wire cooling rack
Ingredients
- 1 1/2 cups salted butter 3 sticks
- 2 cups dark brown sugar packed tightly
- 2 eggs we use Pete and Gerrys Organic Eggs
- 1/2 cup molasses
- 4 teaspoon baking soda
- a pinch of sea salt
- 1 teaspoon ground cloves
- 3 teaspoon ground ginger
- 4 teaspoon ground cinnamon
- 4 1/2 cup all purpose flour
- 1 cup granulated sugar for rolling the dough in
Instructions
Prepare cookie dough:
- Pre-heat oven to 375 F.
- Cream the softened butter and brown sugar until fluffy using a stand or hand mixer.1 1/2 cups salted butter, 2 cups dark brown sugar
- Mix in the eggs and molasses. Add the rest of the dry ingredients except flour, and mix.2 eggs, 1/2 cup molasses, 4 teaspoon baking soda, a pinch of sea salt, 1 teaspoon ground cloves, 3 teaspoon ground ginger, 4 teaspoon ground cinnamon
- Measure flour in about 1 cup at a time, mixing on low in between.4 1/2 cup all purpose flour
- Chill dough for at least 30 minutes, and up to overnight.
Bake Cookies:
- Roll cookie dough into 1 1/4 “ balls. Dip the tops of them into the granulated sugar, and place onto greased cookie sheet, 3” apart.
- When 2 cookie sheets are filled with the balls, sprinkle each with 2 or 3 drops of water. I just use a cup of water, and dip my fingers in and flick the water over the entire tray of cookies.
- Bake cookies 10-12 minutes, turning and switching shelves half way through. You want cookies to be firm, but not hard.
- Remove cookies from oven, and allow to cool for about 5 minutes, then remove from pan and place on wire racks to cool completely.
- Store in a tightly sealed container in a cool dry place.
Nutrition
Serving: 1cookie | Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg
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This is the best cookie recipe I’ve had in a long time! So chewy and delicious! Thank you for this yummy option!
Ned,
So glad you like them. Seriously, our boys always asked for these!
Dina and Bruce