I thought I was done with my cookie baking- I really did. In fact- I had big plans to not bake anything until Christmas Eve so I could give my body a bit a of a break from the sweets. (you know- so I don’t end up with an 11 lb. baby…) But then- I felt an impulse to bake some cookies to send with my sisters who left today for Wisconsin for Christmas. It’s my first year in my 30 years to not be with my family, but the rest of the NYC crew is actually taking a fun road-trip home and I wanted to give them some treats for the journey.
I made a batch of these last night,without the intention to blog them, (you see I had a whole different post planned for today,) but they were so good and so incredibly easy that I had to wake up early just to snap pictures before sending them with the sisters. (And then when Andy got home last night and heard that he was only allowed one of these as I was sending the rest, he promptly ran to the store to buy me more flour so I could make him his own batch.) You guys need this recipe. These cookies are so delicious and exactly what I wanted. They are crackly and crispy edged, with super chewy middles and lots of molasses flavor. Plus I used olive oil in them instead of butter so that makes them kinda healthy right?
Also- after sharing two fancy recipes this week- I felt the strong need to give you one more easy as pie recipe before your holiday baking is over. If you want to add one more cookie variety to your spread- these can be baked and done in no time. Seriously- they are the easiest. I’ll share my last recipe for a festive Christmas breakfast on Monday and then take a few days off to enjoy a quiet NYC Christmas with Andy while we’re still a party of two. Have a great weekend!
Preheat oven to 350. Prepare a baking sheet with a silpat or parchment paper. Set aside. In a large mixing bowl, combine oil and sugars, whisking until smooth. Add molasses, vanilla and egg and whisk until well-combined. Sprinkle the spices, baking soda and flour over the wet ingredients and fold together gently using a spatula or wooden spoon. Either just scoop dough onto the cookie sheet 2-3 inches apart and bake as is, or roll 1 1/2 inch sized balls in sugar and place onto the cookie sheet. Bake for 8-10 minutes until the edges are set and the middles are cracked. Place cookies a piece of wax paper to cool. Cookies will stay chewy for up to a week in an air-tight container. *I used light olive oil the first time I made these and then made a second batch with half light olive oil and half coconut oil. They tasted great both ways, but I think light olive oil or other vegetable oil gives a much more cracked appearance. **These cookies aren't overly spicy letting the molasses flavor shine. If you want more spice use heaping teaspoons of the ginger and cinnamon. Recipe adapted from: All Recipes
Easy Molasses Crinkle Cookies
Ingredients
Instructions
Notes
Lily @ Life, Love, and Cupcakes says
December 20, 2013 at 10:12 amI seriously need a break from sweets, but these sound too perfect not to try!
DessertForTwo says
December 20, 2013 at 10:54 amMy favorite cookie made with olive oil?! Genius! Can’t wait to make your version :)
Kelli @ The Corner Kitchen says
December 20, 2013 at 11:46 amI really thought I hit the point of cookie burnout early this week. And, I was sure I was done with cookie baking for the year…….but, you’ve just persuaded me to make one more batch! These look delish!
Colette says
December 20, 2013 at 12:44 pmI can almost smell these!!!!!!!!!!!!!!!
Katrina @ Warm Vanilla Sugar says
December 20, 2013 at 1:13 pmThese are one of my all time favorite cookies! Love it!
Rachel @ Bakerita says
December 21, 2013 at 12:49 amThese look so perfect and holiday-ish :) I definitely need to make these this week, for Christmas! Yummy.
Baker Momma says
December 22, 2013 at 8:07 amThanks Baker Chick. There were still a few left when the gang arrived home last night, and you are right – these are fantastic. Thanks so much for sending.
Francesca says
December 22, 2013 at 1:12 pmThese remind me of my most favorite cookies at starbucks, which we dont have in the Netherlands. Pinned!!
Marnely Rodriguez Murray says
December 22, 2013 at 8:34 pmJust made these cookies – the recipe is spot on! I agree the molasses flavor is dominant, but hey – they are molasses cookies! Love the gorgeous crinkle on top – I rolled mine in vanilla sugar before baking and added some chai spice to the dough! The texture is crispy on the edges and slightly chewy in the center. Can’t wait to have another one with my coffee in the morning!
Audra says
December 23, 2013 at 5:54 pmVanilla sugar and chai spices were brilliant additions. I actually have some Vanilla Nutmeg Sugar I think I’ll use when I make these again…tommorrow… :)
angela says
December 27, 2013 at 7:48 amtotally loving this recipe, and now, too, your blog! thanks for sharing – you’ve got a new fan!
Kayle (The Cooking Actress) says
January 1, 2014 at 4:16 pmGORGEOUS cookies! I neeeed to get myself some molasses!
Emily says
January 5, 2014 at 1:23 pmI think this is my new favorite cookie recipe! Thank you so much, Baker Chick! I have my great-grandmother’s molasses cookie recipe which is also incredible, but requires so much time… wax paper, kneading, refrigerating, rolling pin! BUT I made your recipe in 30 minutes, and they were the perfect mix of chewy and crispy! WOW!
Natalia says
July 9, 2014 at 11:32 amHow do you manage to make all the cookies exactly the same? I would think you cut them with a round cookie shaped maker, but in the recipe you said no. So can you share the secret? :)
Audra says
July 10, 2014 at 11:24 pmHi! I use a cookie scoop- it’s essentially a small ice cream scoop and you just portion the dough that way and roll into balls! :)
NRS says
October 19, 2014 at 3:07 pmAudra, do you do these one sheet at a time or 2 and rotate? Thanks!
Vijay @ NoshOnIt says
December 11, 2014 at 5:02 pmJust made another batch and this time with cardamom powder!
Audra says
December 11, 2014 at 9:26 pmOoh that sounds so good!
Barbara says
December 18, 2014 at 5:14 amThank you for the recipe. Could I ask, what type of Molasses did you, or do you, use? Not necessarily the name brand, but if it’s unsulphered, black strap, light or regular molasses. I have been looking for the perfect molasses cookie recipe, and I think this might just be it. Now to bake them, but I would like to use the same type of molasses you used. In advance, thank you for your help. Also, as someone else asked, can two pans, or just one, be used in the oven while baking?
Audra says
December 18, 2014 at 10:29 pmI have made these with black strap as well as the “regular” Grandma’s brand with great success :)
Barbara says
December 18, 2014 at 11:14 pmThank you so very much for the help. :) I am going to get going on making these tomorrow morning and can’t wait! :) Merry Christmas to you and your family.
Julie says
March 31, 2016 at 1:39 pmThese are very good! Just made them, but I cut both sugars in half and used olive oil for the oil to make a little healthier. I used all organic ingredients too, including organic whole wheat flour. These totally crushed my pregnant ginger molasses cookie craving!
Rebecca says
December 26, 2016 at 5:36 pmI made these again for Christmas this year, and I got so many amazing compliments on them! I used coconut oil and added the extra ginger. I will be making them again! Thanks for the great recipe!
Raegan says
December 9, 2017 at 2:27 pmMade this recipe and they were perfect. Roll into larger balls as to have them chewier. Too die for, highly recommend. Making my 3rd batch tonight!!
Nicole says
March 3, 2018 at 11:42 amHoly moly, these are amazing! Rolled some in apple-cinnamon sugar, some in pumpkin pie spice sugar, and kept some plain. Subtle but noticeable differences in all three. All three incredible. Will definitely be making these again. Thanks Audra!
Kendall says
November 21, 2018 at 7:13 amWhere do you buy apple cinnamon sugar, vanilla sugar and pumpkin pie spiced sugar? Can I use Mrs. Schlorers turkey molasses?