Easy Molasses Crinkle Cookies

Easy Molasses Crinkle Cookies

You guys need this recipe. It is my favorite cookie to make around the holidays and if you try them you’ll see why!

These molasses ginger cookies are so delicious and exactly what I wanted. They have crispy edges and crackly tops with a super chewy texture and lots of molasses and ginger flavor. They are super fast to make and have become my favorite recipe for a cookie swap or holiday cookie box. Happy holiday baking!

Easy Molasses Crinkle Cookies

Ingredients needed for Chewy Molasses Crinkle Cookies

  • All purpose flour
  • Ginger
  • Cloves
  • Vanilla extract
  • Baking soda
  • Granulated Sugar
  • Light Brown Sugar
  • Molasses
  • Cinnamon
  • Oil
  • Egg

Easy Molasses Crinkle Cookies ingredients

Supplies needed for Molasses Crinkles:

  • Large bowl
  • Cookie Sheet
  • Wire Rack
  • Parchment paper or Sil-pat
  • Electric Mixer (you can also mix these by hand.)

The Process:

In a large bowl combine all your dry ingredients including the sugars and mix to stir. In the center of the flour mixture start adding your wet ingredients, the egg, oil and vanilla. Whisk everything together until smooth and well combined. (You can also use a hand mixer.)

Scoop the dough into equal portions and roll each dough ball in sugar if desired or sprinkle some sugar onto the top of the cookie. Bake on a prepared baking sheet for 10-12 minutes and cool on a wire rack. Cookies can be stored in an airtight container for a few days on the counter, a week in the fridge, or up to 2 months in the freezer.

Pro tips for making these cookies ahead of time:

I like to make a double batch of this dough at the start of the season, roll it into balls and freeze them. When I need some holiday cookies in a pinch, I take out a few cookie dough balls and bake them to order. It’s works super well and saves time when wanting a wide variety of cookie types.

You can also keep your bowl of cookie dough in the fridge covered in plastic wrap for up to a week and scoop the dough to bake as needed.

Easy Molasses Crinkle Cookies

A note on rolling the cookie balls in sugar:

I have made these without that step and they are still sweet and delicious. Instead of rolling them in white sugar you can also roll them in turbinado sugar for some extra crunch or a cinnamon sugar mixture for a snickerdoodle like finish.

Can I use blackstrap molasses?

If you love that deep and rich dark molasses flavor I think you can definitely sub blackstrap molasses. If you want a more mild flavor I’d stick with regular molasses.

Easy Molasses Crinkle Cookies

Looking for Cut out Gingerbread Cookies?

This recipe for Soft and Chewy Gingerbread Men is the best!

Other favorite recipes to bake around the holidays for Cookie Exchanges or gift boxes:

  • Spiced Rum Crinkles
  • Salted Caramel Sugar Cookies
  • Cinnamon Roll Sugar Cookies
  • Cinnamon Roll Blondies
Easy Molasses Crinkle Cookies

Easy Molasses Crinkle Cookies

Yield: about 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

These easy molasses cookies are perfection- crispy edges, chewy middles, and full of rich molasses and ginger!

Ingredients

  • 2/3 cup vegetable oil*
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon ginger **
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 2 cups plus 2 tablespoons all purpose flour
  • Sugar for rolling (optional)

Instructions

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.

Notes

*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

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29 Comments

  1. My favorite cookie made with olive oil?! Genius! Can’t wait to make your version :)

  2. I 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!

  3. These look so perfect and holiday-ish :) I definitely need to make these this week, for Christmas! Yummy.

  4. Baker Momma says:

    Thanks 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.

  5. These remind me of my most favorite cookies at starbucks, which we dont have in the Netherlands. Pinned!!

  6. Marnely Rodriguez Murray says:

    Just 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!

    1. Vanilla 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… :)

  7. totally loving this recipe, and now, too, your blog! thanks for sharing – you’ve got a new fan!

  8. I 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!

  9. How 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? :)

    1. Hi! 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! :)

  10. Audra, do you do these one sheet at a time or 2 and rotate? Thanks!

  11. Thank 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?

    1. I have made these with black strap as well as the “regular” Grandma’s brand with great success :)

      1. Thank 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.

  12. These 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!

  13. I 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!

  14. Made 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!!

  15. Holy 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!

    1. Where do you buy apple cinnamon sugar, vanilla sugar and pumpkin pie spiced sugar? Can I use Mrs. Schlorers turkey molasses?

  16. I seriously would not bake a cookie that doesn’t have butter in it. I make lots of cookies, even ginger molasses cookies. Your recipe looks similar, but butter, in my opinion, is a key “must” ingredient.

  17. Estelle Hiley says:

    This recipe is fabulous! Fragrant warm spiced cookies with super easy ingredients! Love it!

  18. Bonnie Lopez says:

    Absolutely scrumptious!
    Having lost most of my sense of taste I was thrilled to realize I can still taste molasses and spices .
    Love these cookies .
    Appreciate a delicious cookie that can be made with oil.

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