Cookie season is undoubtedly one of my favorite times of the year! While I adore intricate cookie decorating, there are moments when I crave a classic, fuss-free recipe that still delivers incredible taste and texture. That’s where these spiced molasses crinkle cookies truly shine. Unlike some more delicate treats, these ginger cookies are incredibly resilient, staying wonderfully soft and delightfully chewy for days after baking. A generous roll in granulated sugar before they hit the oven ensures that signature crackly top, giving them an artisan look with minimal effort.

You might be wondering about the “crinkle” in molasses crinkle cookies. This magical effect is achieved by baking the cookies at a slightly higher temperature. The initial heat causes the dough to puff up rapidly, and as they continue to bake and gently cool, they gradually sink, creating those iconic, beautiful cracks across their sugary surface. While this recipe does require a small amount of dough chilling time, I assure you, this crucial step is absolutely worth it. It’s the secret to achieving that irresistible chewiness and extra soft texture that makes these homemade molasses cookies stand out.

Why You’ll Fall in Love with These Molasses Crinkle Cookies!

These molasses crinkle cookies aren’t just a recipe; they’re an experience waiting to happen. Here’s why this recipe will become a staple in your baking repertoire, especially during the festive season:

• They rely on simple, everyday pantry ingredients that you likely already have on hand, making them incredibly accessible for a last-minute baking craving or a planned holiday baking session. No exotic ingredients are needed!
• With just about 10 minutes of active prep time for the cookie dough, this recipe is surprisingly quick to get started. The hands-on part is minimal, allowing you to enjoy the process without feeling rushed. The chilling time is mostly hands-off, letting you focus on other tasks.
• Before baking, each cookie dough ball is lovingly rolled in white sugar, which transforms into a beautifully sparkly, crackled finish once baked. This isn’t just for aesthetics; the sugar contributes to the delightful texture and satisfying crunch of the exterior, contrasting perfectly with the soft interior.
• This generous recipe yields approximately 24 cookies, making it absolutely perfect for cookie swaps, holiday gifting, or simply ensuring you have enough to share (or keep all to yourself!). It’s an ideal batch size for spreading festive cheer.
• These molasses cookies are renowned for their incredible softness and will stay remarkably soft and chewy for days, thanks to a clever “secret ingredient.” This ensures that every cookie is as fresh and delightful as the first, making them excellent for preparing in advance.
• Beyond their texture, these cookies boast an irresistible, complex flavor profile. The deep, earthy sweetness of molasses perfectly complements the warm, aromatic notes of ginger, cinnamon, allspice, cloves, and nutmeg. It’s a symphony of flavors that evokes comfort and holiday joy.
• The process of making these cookies, from mixing the fragrant dough to rolling the balls and watching them crinkle in the oven, is incredibly therapeutic and rewarding. It’s a sensory journey that culminates in a truly satisfying homemade treat.

Essential Ingredients for Perfect Molasses Crinkle Cookies

Gathering your ingredients and ensuring they are at the correct temperature is key to successful baking. Here’s a closer look at what you’ll need to create these wonderfully spiced cookies, along with some helpful tips:

Effortless Step-by-Step Instructions for Molasses Crinkle Cookies

Creating these delightful molasses crinkle cookies is a straightforward process, made even easier with these detailed steps. Follow along to achieve perfectly soft, chewy, and spiced cookies every time.

Step 1: Prepare Your Dry Ingredients. In a large or medium-sized bowl, combine all of your dry ingredients: the all-purpose flour, baking soda, kosher salt, ground ginger, cinnamon, allspice, cloves, and nutmeg. Whisk them together thoroughly until they are well combined and there are no visible lumps of spices. This ensures even distribution of flavor throughout your cookies. Set this bowl aside for later use.

Step 2: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, add the softened unsalted butter and the light brown sugar. Cream these two ingredients together on medium-high speed for 1-2 minutes. You’re looking for a mixture that becomes light in color, visibly fluffy, and well aerated. This creaming process incorporates air, which contributes to the cookies’ final texture.

Step 3: Add Wet Ingredients. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring no butter or sugar is clinging to the edges. Now, add the large egg, unsulphured molasses, vanilla extract, and the apple cider vinegar to the creamed mixture. Mix again on medium speed for approximately 2 minutes. Continue to scrape down the bowl periodically to ensure all ingredients are fully incorporated into a smooth, emulsified batter.

Step 4: Combine Wet and Dry Mixtures, then Chill. Once the wet ingredients are well combined, stop the mixer. Pour all of your reserved dry ingredients into the wet mixture. Mix on your lowest speed, just until everything is combined and there are no more streaks of dry flour visible. Be careful not to overmix, as this can lead to tough cookies. Once mixed, cover the bowl with plastic wrap and transfer the cookie dough to the fridge to chill for a minimum of 1 hour. Chilling is crucial for the dough to firm up, making it easier to handle and preventing excessive spreading during baking, which helps create those perfect crinkles.

Step 5: Preheat Oven and Roll Cookies. Once the dough has chilled, preheat your oven to 375°Fahrenheit (190°Celsius). Line two baking sheets with parchment paper. This prevents sticking and ensures even baking. Take the firm cookie dough out of the fridge. Using a 1.5 tablespoon cookie scoop, portion out the dough. Briefly roll each scoop of dough between your palms to form a smooth, round ball. Then, roll each cookie dough ball generously in the bowl of white granulated sugar until it is completely coated. This sugar coating is essential for developing those beautiful cracks. Place the sugar-coated dough balls on the prepared baking sheets, ensuring they are spaced about 3 inches apart to allow for spreading.

Step 6: Bake and Cool. Bake the cookies one sheet at a time for 10-12 minutes. While one batch is baking, return the other prepared baking sheet (with unbaked dough) to the fridge to keep the dough firm. This helps maintain their shape and encourages crinkling. The cookies are ready when the edges appear set and firm, and significant cracks have formed across their tops. The centers might still look slightly soft or underdone in the cracks, which is exactly what you want for that signature soft and chewy texture. Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for 15 minutes before carefully transferring them to a wire cooling rack to cool completely. This cooling period on the hot sheet allows them to firm up without breaking.

Expert Baking Tips & Tricks for Flawless Molasses Crinkle Cookies

Achieving bakery-quality molasses crinkle cookies is easier than you think with these expert tips and tricks. Pay attention to these details for the best results every time:

• Precision in Measuring Ingredients: Baking is a science, and accuracy is paramount. I highly recommend using a digital kitchen scale and measuring your ingredients using metric grams. This is by far the most accurate method and will make a significant difference in the consistency and quality of your cookies.
• Proper Flour Measurement (if not weighing): If you don’t have a scale and are using measuring cups, it’s crucial to use the “fluff and sprinkle” method for flour. This involves fluffing the flour in its container, then gently sprinkling it into your measuring cup, leveling it off with a straight edge (like a knife) without packing it down. Using too much flour will result in dry, dense cookies instead of the desired soft and chewy texture. Learn more about this technique here.
• Always Use Room Temperature Ingredients: This is a non-negotiable step for optimal results. Ensure your butter, eggs, and any dairy (if applicable to variations) are at room temperature before you start baking. This allows them to combine more smoothly, creating a homogeneous batter that traps air efficiently, which leads to better texture and rise. Take these ingredients out of the fridge at least an hour or two before you plan to start the recipe.
• Encourage Those Perfect Cracks: If your cookies emerge from the oven with fewer cracks and crinkles than you’d hoped for, there’s a simple trick! Immediately after removing them from the oven, gently bang the baking sheet on your countertop or oven surface once or twice. This slight jolt helps the cookies settle and encourages more cracks to develop, enhancing their rustic charm.
• The Importance of Chilled Dough: One of the most critical factors for perfectly cracked cookies is ensuring the dough is well chilled. Cold cookie dough holds its shape better in the hot oven, allowing the edges to set before the center fully spreads. This contrast in temperatures is what primarily causes the cookies to puff up and then sink, creating those beautiful crinkles. Don’t skip or shorten the chilling time!
• Avoid Overbaking for Ultimate Softness: Molasses crinkle cookies are at their best when they are soft and chewy. Overbaking them will lead to a dry, hard texture. Watch for the edges to be set and the tops to be crackled but still slightly soft in the center (especially in the cracks). They will continue to set as they cool on the baking sheet.
• Use Parchment Paper: Lining your baking sheets with parchment paper not only prevents the cookies from sticking but also promotes even baking and makes cleanup a breeze. It also helps in easily transferring the delicate cookies once they’ve slightly cooled.
• Proper Cookie Spacing: Ensure you leave at least 3 inches between each cookie dough ball on the baking sheet. These cookies will spread, and adequate spacing prevents them from merging into one giant cookie, allowing each one to crinkle beautifully.

Frequently Asked Questions About Molasses Crinkle Cookies

Have questions about making the best molasses crinkle cookies? We’ve got answers to some of the most common queries:

Storage and Freezing Tips for Molasses Crinkle Cookies

Ensuring your delicious molasses crinkle cookies stay fresh and enjoyable for as long as possible is simple with these storage and freezing recommendations:

• Storing Baked Cookies: Once your cookies have cooled completely to room temperature, transfer them to an airtight container. They will maintain their incredible softness and chewy texture for up to one week at room temperature. For an extra boost of moisture, you can place a half slice of plain white bread in the container; the bread helps keep the cookies soft by sharing its moisture.
• Freezing Unbaked Cookie Dough Balls: This is a fantastic way to prep ahead for future baking! Scoop out 1.5 tablespoon portions of cookie dough and roll them into balls, then coat them in white sugar as directed in the recipe. Place these sugar-coated dough balls on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze them until they are solid (this usually takes about 1-2 hours). Once frozen solid, transfer the dough balls to a freezer-safe zip-top bag or an airtight container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, simply remove the desired number of frozen cookie dough balls and place them directly onto a prepared baking sheet. Bake them at the same temperature as indicated in the recipe, but add an additional 1-3 minutes to the baking time to account for the frozen state.
• Freezing Baked Cookies: If you’ve baked a large batch and want to save some for later, you can freeze the baked cookies too! Allow the cookies to cool completely before arranging them in a single layer on a baking sheet and freezing until solid. Once frozen, transfer them to an airtight freezer-safe container, separating layers with parchment paper to prevent sticking. They will stay fresh in the freezer for 1-2 months. To enjoy, simply thaw them at room temperature for an hour or so, or gently warm them in the microwave for a few seconds for that freshly baked feel.

Explore More Delicious Cookie Recipes!

If you loved these spiced molasses crinkle cookies, you’re in for a treat with these other fantastic cookie recipes. Each one offers a unique flavor and texture profile, perfect for expanding your baking skills or finding new favorites:

Have you made this delightful recipe? We’d love to hear from you! Please rate the recipe below and share your experience in the comments. Don’t forget to follow me on Instagram @alpineella and Pinterest to see more delicious creations!

• ▢ 2 ¼ cups all purpose flour
• ▢ 2 teaspoons baking soda
• ▢ 2 teaspoons ground ginger
• ▢ ¼ teaspoon ground allspice
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ 1 ½ sticks unsalted butter room temperature
• ▢ 1 cup light brown sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 large egg room temperature
• ▢ ¼ cup unsulphured molasses or treacle
• ▢ 1 teaspoon apple cider vinegar
• ▢ ½ cup white sugar for rolling

• In a large bowl, whisk together all of the dry ingredients – the flour, baking soda, spices and salt. Set aside.
  2 ¼ cups all purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
• In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and light brown sugar together until light and fluffy. This will take 1-2 minutes.
  1 ½ sticks unsalted butter, 1 cup light brown sugar
• Add the molasses, egg, vanilla extract and apple cider vinegar. Beat on medium speed for 2 minutes. Make sure to scrape down the sides and bottom of the bowl so all of the batter is combined!
  2 teaspoons vanilla extract, 1 large egg, ¼ cup unsulphured molasses, 1 teaspoon apple cider vinegar
• Add the dry ingredients to the wet ingredients and mix on your lowest speed. As soon as there are no more streaks of flour, stop the mixer.
• Place the cookie dough in the fridge to chill for at least 1 hour. If you want to leave it any longer (you can leave it overnight!) I recommend covering the top of the bowl with plastic wrap.
• Preheat the oven to 375°Fahrenheit/190°Celsius and line 2 baking sheets with parchment paper.
• Take the cookie dough out of the fridge, it should be quite firm. Scoop out the dough in 1 ½ tablespoon balls. Roll the cookie dough between your palms to form them into perfect cookie dough balls. Roll each cookie dough ball in the white sugar until completely covered. Repeat with all of the dough.
  ½ cup white sugar
• Place the cookie dough balls on the prepared cookie sheets, making sure they are 3 inches apart.
• Bake the cookies one sheet at a time for 10-12 minutes. Keep the remaining unbaked cookie dough balls in the fridge so they don’t become too warm. The cookies are done when they have cracked on top and the edges are set. The dough in the cracks might look slightly underdone which is what you want, that way you have a soft and chewy cookie!
• If the cookies aren’t as cracked as you would like, bang the cookie sheet on your counter or stove once or twice, this will create more cracks. Let the cookies cool on the baking sheet for 15 minutes before moving to a wire cooling rack to cool completely.

Butter: For the best flavor and texture, I use European-style unsalted butter (such as Kerrygold) in my recipes. Its higher fat content contributes to a much creamier and richer finished cookie.

Salt: This recipe calls for kosher salt. If you don’t have kosher salt, you can substitute it with fine table salt, but be sure to halve the amount called for in the recipe. (For example, 1 teaspoon of kosher salt equals ½ teaspoon of fine salt.) Please note, I am using Diamond Crystal kosher salt, which has larger, flakier crystals compared to coarse salt.

Molasses: Ensure you use unsulphured dark molasses for the best flavor and texture. Avoid blackstrap molasses, which is too bitter. If molasses is unavailable, treacle (golden syrup) can be used as a suitable substitute.

Storage: Once completely cooled, store the baked molasses crinkle cookies in an airtight container at room temperature for up to 1 week. If you plan to bake later, freeze unbaked cookie dough balls for up to 2 months. Bake from frozen at the same temperature, adding just an extra minute or two to the bake time.