If I tell you about the first time I bit into Molasses Crinkle Cookies, you’ll understand why I’m so obsessed. Imagine that perfect blend of cozy warmth and spicy sweetness hitting your tongue—the deep, rich molasses flavor paired with a punch of ginger and cinnamon that hugs your taste buds like a warm blanket. These aren’t your ordinary ginger molasses cookies; the crinkly powdered sugar crackle on top adds a charming texture contrast that makes each bite a flavor-packed surprise. The balance between chewy molasses cookies and soft molasses crinkles in this treat is chef’s kiss level satisfying.

I was seriously craving a cookie that wasn’t just sweet but had a touch of that earthy molasses depth with spicy crinkle cookie vibes, you know? When I finally made my own batch of these holiday molasses treats, it felt like the coziest hug from the inside out. Soft on the inside, with just the right chew, and a tiny bit of crisp on the edges—total comfort food goals. The whole kitchen smelled like a spice shop, and my friends couldn’t get enough after I shared these drool-worthy Molasses Crinkle Cookies. For all my fellow foodies waiting to find their next cookie obsession, this recipe is calling your name!

What’s awesome is how flexible these girthy ginger molasses cookies are. You can dial up the spices for more punch or keep them mellow for that sweet-soft molasses crinkles texture. I’m telling you, these Molasses Crinkle Cookies are going to become your go-to whenever you want warm, chewy molasses cookies with a bit of sparkle on top. Ready to make your kitchen smell insane and bake the kind of cookies people beg for? Let’s dive in and talk ingredients!

What You Need

These ingredients make this Molasses Crinkle Cookies absolutely crave-worthy!

2 ¼ cups all-purpose flour – The base for these chewy molasses cookies.
2 teaspoons baking soda – For that perfect rise and texture.
1 ½ teaspoons ground ginger – The star spice for ginger molasses cookies.
1 teaspoon ground cinnamon – Adds that essential warm, spiced flavor.
½ teaspoon ground cloves – A little depth to round out your spiced crinkle cookies.
¼ teaspoon salt – Balances sweetness perfectly.
¾ cup unsalted butter, softened – Splurge on quality butter for the best Molasses Crinkle Cookies.
1 cup granulated sugar – I go heavy on this for that sweet sweetness.
1 large egg – Binds all those holiday molasses treats together.
¼ cup molasses – Grab this from the international aisle for authentic depth.
½ cup powdered sugar (for rolling) – This is the “crinkle” magic making these soft molasses crinkles look as good as they taste.

Pro tip: Use dark molasses for richer flavor, and if you want your molasses crinkle cookies extra soft, swap out half the butter for shortening. No shame in shortcuts when they keep that chewy molasses cookie texture!

Store your spices in airtight containers away from heat for max freshness. The molasses can thicken over time, so give it a quick stir before using for consistent cookie batter.

Oh! And if you want a fun twist, in my foodie adventures, I sometimes add finely grated fresh ginger for that extra zing in my spiced crinkle cookies. Trust me; it changes the flavor game.

For a classic, trusted take, check out this Molasses Crinkles Recipe from Betty Crocker Cooky Book and get inspired. Or, if soft is your style, these Seriously Soft Molasses Cookies from Sally’s Baking Addiction are magic in a bite!

How to Make It

This step is where the magic happens with your Molasses Crinkle Cookies! Ready? Let’s get those chewy molasses cookies rolling.

Preheat your oven to 350°F. Line your baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. That blend is what makes these ginger molasses cookies irresistibly aromatic.
In a mixer, cream the softened butter and granulated sugar until fluffy and lighter in color. This airy mix helps your Molasses Crinkle Cookies get that soft texture everyone raves about.
Mix in the egg until combined, then pour in molasses. Watch the batter darken and thicken—it smells like cozy holiday molasses treats already!
Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overdo it; you want soft molasses crinkles, not tough ones.
Spoon out generous tablespoons of dough and roll each ball in powdered sugar for that signature crinkle look.
Place on baking sheets with space between—these chewy molasses cookies spread a little but keep their shape.
Bake 8-10 minutes until tops are cracked and dough looks set but still soft. Your kitchen will smell like a spiced wonderland.

Pro tip: For restaurant-quality Molasses Crinkle Cookies, chill your dough for an hour before baking. It firms up the dough, creating fantastic texture contrasts in these spiced crinkle cookies.

During baking, keep an eye because every second counts to get soft molasses crinkles without drying them out. When you pull them, the edges should be set but the center a bit tender. Let these holiday molasses treats cool on the pan for a few before moving to wire racks.

Want to see a hands-on tutorial? Gemma Stafford’s recipe for Ginger Crinkle Cookies nails the perfect balance of softness and spice—and it’s a delight to try after your first batch.

Serving This Up

This Molasses Crinkle Cookies pairs like a dream with a hot cup of chai or dark roast coffee for dipping into that chewy molasses cookie sweetness. I love serving these on a rustic wooden board sprinkled with extra powdered sugar for a snow-kissed holiday vibe.

These holiday molasses treats are seriously a crowd-pleaser at gatherings. Serve alongside spiced cider or chocolate ganache for a dessert spread that’s all kinds of festive. You’ll get that “wow” when guests see those crackly tops and smell all the ginger molasses cookies magic.

Leftovers? No problem. These soft molasses crinkles are perfect crumbled on ice cream or folded gently into whipped cream for a quick dessert upgrade.

Seasonal twist alert: Swap out ground ginger for cardamom in these Molasses Crinkle Cookies for a fresh, floral holiday take. Trust me, your foodie pals will notice.

If you’re after more drool-worthy cookie recipes, check out my Chocolate Marshmallow Swirl Cookies for a gooey, chewy delight that’s sweet and satisfying like these molasses crinkle cookies.

Your Questions Answered

Q: How do I make this Molasses Crinkle Cookies extra flavorful?

Load up on fresh spices! I double the ginger and add a pinch of black pepper sometimes—it wakes up the molasses and brings your ginger molasses cookies to the next level.

Q: Can I meal prep this Molasses Crinkle Cookies?

Totally. You can freeze the dough in balls rolled in powdered sugar. Bake straight from frozen, just add an extra minute or two to your baking time.

Q: What’s the best way to reheat Molasses Crinkle Cookies without losing quality?

Pop them in a 300°F oven for 3-4 minutes to warm through without drying the soft molasses crinkles.

Q: Can I substitute molasses in these spiced crinkle cookies?

Not really. Molasses gives that deep flavor and chewy texture you want. Blackstrap molasses offers more intensity, but it’s slightly bitter, so stick to regular or dark molasses for most balanced ginger molasses cookies.

Q: How do I get perfect crinkle tops on these holiday molasses treats?

Roll dough generously in powdered sugar. The sugar dries out the edges slightly during baking, creating the signature crackly look.

Q: Can this Molasses Crinkle Cookies recipe be gluten-free?

Yep! Use a 1:1 gluten-free flour blend, but keep an eye on dough consistency—it might need a splash of extra molasses or egg for moisture.

Q: Do these cookies keep well?

So well! Store in an airtight container at room temp, they stay soft and chewy molasses cookies for about a week.

Still craving variations? See my recipe for Ginger Crinkle Cookies that add a lemon zest twist for brightness or beat in cocoa powder for chocolate molasses crinkle cookies fun.

Final Bites

This Molasses Crinkle Cookies deserves a permanent spot in your cookie rotation. The intriguing blend of ginger, molasses, and warm spices hits that perfect balance between soft molasses crinkles and chewy molasses cookies, making each bite unforgettable.

My foodie tips for success are:

Chill your dough before baking to lock in texture.
Don’t skip rolling in powdered sugar for the crinkle effect.
Use dark molasses for fuller flavor without bitterness.

For tried-and-true spins, try these variations:

Classic ginger molasses cookies with extra ground ginger
Chocolate-spiced crinkle cookies for a dessert mood shift
Citrus-infused holiday molasses treats, adding orange zest for brightness

The chocolate-spiced variety always gets rave reviews, but I keep returning to classic for that nostalgic, cozy flavor that shines any time of year.

Feel free to customize the spice blend or sweetness to your liking because the magic of Molasses Crinkle Cookies is in making them your own. I’m so thrilled for you to make your first batch and dive into this flavor-packed adventure.

Can’t wait to hear what you think, fellow foodies! Make these Molasses Crinkle Cookies your next kitchen triumph. For more delicious cookie ideas, check out this Seriously Soft Molasses Cookies by Sally’s Baking Addiction—they’re crazy good too!

Molasses Crinkle Cookies

Print Recipe

These Molasses Crinkle Cookies are soft, chewy, and full of warm spices, perfect for cozy gatherings or a classic holiday treat.

Author: Kenna Rae Dalton
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
In a large bowl, cream softened butter and 1 cup sugar until light and fluffy.
Beat in egg, molasses, and vanilla extract until combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Shape dough into 1-inch balls and roll each in granulated sugar.
Place dough balls about 2 inches apart on prepared baking sheets.
Bake for 8 to 10 minutes, until cookies are puffed and cracked but centers still soft.
Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

For an extra festive touch, drizzle the cooled cookies with a simple icing made from powdered sugar and milk.