This Molasses Crinkle Ginger Cookies Recipe is the absolute best! They are soft and chewy and have a perfectly slight crunch on the very outside from the cooked sugar. Just like grandma's old-fashioned, they are ginger and molasses heaven in your mouth. They taste like fall and winter and make the house smell amazing.
Why This Recipe is the Best
Molasses Crinkle Ginger Cookies are good year-round, but there is something about the molasses and ginger and their delicious warmth that just speaks of fall and winter. These cookies are absolute perfection. I have spent years getting the recipe perfect. The texture is so soft and chewy on the inside with a slightly crisp, thin outer shell. They are heavenly to bite into.
These were inspired by our Chai Cookies, Peppermint Brownies and our Candy Cane Cookies.
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Key Ingredients
Below is a list of key ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Brown sugar - You'll notice the only sugar in this recipe is brown sugar. We tested this recipe and found that brown sugar gives these the perfect texture and flavor. Granulated sugar is only needed at the very end, when you will roll the dough balls into sugar.
- Molasses - they wouldn't be molasses cookies without molasses! The molasses gives them their rich flavor and color.
- Cinnamon - cinnamon adds a great flavor and complements the molasses beautifully.
- Ginger - We just use a tiny bit of ginger in these! Just enough so there is only a hint, and it isn't a prominent flavor or intense.
- Cloves - Again, we use just a pinch of cloves for the hint of flavor, but nothing to overwhelm the other flavors. If you like your molasses cookies to have a bite, add more ginger and cloves.
How to Make Molasses Cookies
Use these process shots to help get the results you want. The pictures can help with texture and be a visual guide for the best results.
- In the bowl of a stand mixer or using a hand mixer and mixing bowl, cream the butter and the sugar. Beat on medium-high for about 3-4 minutes until creamy and fluffy. Add the egg, molasses, and vanilla and beat on high for another minute, until the mixture starts to lighten and becomes fluffier. In a separate bowl, whisk together the dry ingredients. Add to wet ingredients and mix on low just until combined.
- It's important not to overmix once you add the flour, or the cookies will be a little tough. Make dough balls. You can use a cookie scoop to make balls similar size so that they bake evenly. Otherwise, use a spoon and try to make them all the same size. Roll between your hands to form a round shape, then roll through a small bowl of granulated sugar.
- Place on a parchment-lined baking sheet, leaving plenty of space for them to spread out. If doing smaller dough balls, 4 per row with 5 columns. For larger dough balls, 3 x 4 works best.
- Place in the preheated oven and bake for 10-12 minutes (check around minute 9 for smaller cookies). The tops should be matte and the edges set. Be careful not to over-bake! These cookies are best just barely cooked through. Remove from oven and bang the pan on the oven 2-3 times to help them get their crinkles. Allow to cool in the pan for at least 5 minutes before removing.
Hint: These cookies are so good hot and fresh with a glass of milk or eggnog, but I think I might like the chewy texture of them the next day even more!
Common Mistakes
Be very, very careful not to over-bake these cookies. If overbaked, they will be dry and crumbly instead of wonderfully soft and chewy. They are done when the tops are matte and the edges are set.
Top Tips
Make sure to beat the butter and sugar together for the full amount of time. It provides the best flavor and texture.
Recipe
Soft and Chewy Ginger Molasses Crinkle Cookies
Ingredients
- ⅔ cup butter
- 1 cup brown sugar I use dark brown, but light is fine too
- 1 egg
- ¼ cup molasses
- 1 teaspoon vanilla
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger for cookies with a stronger ginger flavor, 1 teaspoon
- ¼ teaspoon cloves
- ¼ teaspoon salt
Instructions
- Preheat oven to 375*F.
- In the bowl of a stand mixer or using a hand mixer and mixing bowl, cream the butter and the sugar. Beat on medium high for about 3-4 minutes until creamy and fluffy. Add the egg, molasses and vanilla and beat on high for another minute, until the mixture starts to lighten and becomes fluffier. See photos above to check consistency and texture.
- Add the dry ingredients. The easiest way to do this is put in the flour then measure out the other ingredients on top then give it a quick little mix with your fingers to avoid any clumps. Mix on low just until combined. Roll into balls then roll balls in a bowl of granulated sugar and place on a parchment lined baking sheet.
- Bake at 375* F for 10-12 minutes. As soon as the tops are matte, and the edges just barely start to change color they are done! When you pull them out, bang them on the top of the oven to get them to crinkle a little more.
- Enjoy!
Notes
Nutrition
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Blackstrap - these can be made using Blackstrap molasses! Use the same amount and experience the dark, fuller, and richer taste that comes with using the dark Blackstrap molasses.
- Oatmeal - reduce flour by ½ cup and add 1 ¼ cups rolled oats.
- Iced- to make with icing, make a simple icing by using 3 cups of powdered sugar and 4 Tablespoons of milk. Feel free to add ¼ teaspoon of ginger and ½ teaspoon of cinnamon for a spiced icing.
- Spicy - make these spicy by increasing the ginger to 1 teaspoon, increasing cloves to ¼ teaspoon, and adding ⅛ teaspoon pepper.
- Chocolate Chip - for chocolate chip ginger molasses cookies, add 1 cup semi-sweet chocolate chips after the dry ingredients. Stir in only until combined!
- Without Ginger - I actually really enjoy these without any ginger at all! No other alterations are needed, just omit the ginger. Feel free to omit the cloves as well to get a purer cookie.
Storing Molasses Cookies
Store in an airtight container for up to 4 days. These stay soft and chewy even when served cold (I actually prefer them cooled over warm for texture), but can be microwaved for about 8 seconds if desired.
The dough can be made ahead and stored in an airtight container in the refrigerator up to 2 days in advance. If refrigerating longer than 2 hours, allow the cookie dough to soften at room temperature for about 20 minutes before use.
Dough can be frozen. To freeze, form into balls, then freeze. To bake, allow to thaw until soft on the outside (at least 20 minutes), then roll in sugar and bake. They may need to bake a little longer than usual.
These store really well in the freezer. I like to put them in when they're mostly cooled but still warm. It makes them so soft and chewy when they thaw out. Yum!
These are so yummy fresh out of the oven with a glass of milk! They are even chewier and possibly even yummier the next day!
FAQ
Ginger snaps are crunchy and should have a good "snap" when bent in half. Molasses Cookies are super soft and chewy, and will fold gently when bent in half.
Cream the butter and sugar until light and fluffy. Add the eggs, molasses, and vanilla, and beat one more minute. Stir in dry ingredients, then bake!
Gingerbread cookies are crispy, and molasses cookies are soft and chewy.
It does a few different things. It acts as a sweetener and makes the cookie sweeter. It adds a complex flavor. The flavor is sweet, yet has a slight tang and even some light notes that are oh so slightly bitter. They also change the texture of the cookie, making it softer and chewier when baked correctly. Yum!
Liz says
Seriously awesome cookies! Super easy! Made in 45 min with kids start to finish and they loved shaping them and rolling in sugar. I’m an experienced baker and these were easy and taste was incredible. Spread just enough while still having good volume! Didn’t have cloves so added same amount of pumpkin pie spice. Going to dip 1/2 in white Chocolate and sprinkle with christmas Jimmie’s and take to holiday parties! Thank you, SSE!
Dima says
thanks for the recipe it looks delicious 😋.
can I use date molasses?
Nicole says
I have not tried it, so I don't know for sure. I would say with about 90% certainty that it should work just fine though! If you try it, let us know how it goes.
Cami says
I hate normal gingerbread but these cookies are the BEST cookies I have ever had. They just taste like Christmas. Absolute perfection
Niki says
So delicious!! Molasses cookies are a holiday favorite of mine!
Sue says
These cookies are absolutely delicious. They are so soft. I made them over the weekend and then took them to work. I also shared them with friends on Christmas goodie plates. Many have asked for the recipe.
Shara Nelson says
These were just perfect. Such a great holiday flavor with a wonderful texture.
JCW says
These were absolutely delicious and absolutely perfect. The absolute perfect cookie. The flavor was perfect, the texture was unbelievable. So soft and chewy. These are going repeat.
Sarah F says
These molasses crinkles were great! Absolute Perfect texture and were gone SUPER fast! YUM!
Lisa says
These cookies are a wonderful texture and flavor, and so easy to make. I will possibly increase the spices next time due to personal preference, but for my kids and spouse they were perfect. I'll definitely be making them again!
Nicole says
Yay, we're so glad you enjoyed them!
Otto says
Sounds a little weird but they are absolutely amazing with a Guinness Stout or English Brown Ale
Nicole says
Thanks for the recommendations and thank you for enjoying the cookies! 🙂