These ginger molasses crinkle cookies are like the lazy girl version of classic gingerbread cookies! They're chewy on the edges, soft in the center, and taste of deep molasses and warm spices. But rather than spending hours rolling out the dough and carefully decorating each cookie, all you need to do is simply scoop the dough, roll it in powdered sugar, and bake! BONUS: they get even softer over time!
For more crinkle cookies, try Chocolate Peppermint Crinkle Cookies, Red Velvet Crinkle Cookies, and Lemon Crinkle Cookies.
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Why you'll love these molasses crinkle cookies
- Melt-In-Your-Mouth Texture: Just like any good crinkle cookie, these beauties truly melt in your mouth with each bite!
- Beautiful Signature Cracks: I'm always a fan of desserts that look naturally beautiful, and this cookie recipe is one of them! A batch of these cookies are sure to impress at a holiday cookie swap!
- Ginger Molasses Flavor: Warm, cozy spices & rich molasses make these cookies perfect for Christmas.
Ingredient Notes
- All-Purpose Flour: Use high-quality, unbleached all-purpose flour.
- Spices: I used a combination of cinnamon, ginger, cloves, nutmeg, and allspice.
- Oil: I recommend using a neutral oil, such as light tasting extra virgin olive oil, canola oil, or vegetable oil.
- Sugars: You'll need both granulated & brown sugar for the right balance of sweetness & moisture. You'll also need powdered sugar for rolling the cookie dough.
- Molasses: Be sure to use unsulphured molasses.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this molasses cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
STEP 2: Finish the cookie dough & chill. In a large bowl, combine the granulated sugar, brown sugar, molasses, oil, egg, and vanilla. Gently fold the flour mixture into the wet ingredients until fully combined. Cover the bowl and chill in the fridge for at least one hour or overnight.
STEP 3: Roll cookie dough in powdered sugar. Using a 2 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
STEP 4: Bake. Place cookie dough balls on the prepared cookie sheets about 1 inch apart. Bake the cookies for about 10-12 minutes or until puffed up and cracked. Allow cookies to cool completely on the baking sheet before removing.
Expert Baking Tips
- Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don't skip the chill time!
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
Recipe FAQs
I found that oil results in a more soft & moist cookie! You can use any neutral oil, but my go-to is always extra light tasting olive oil. This also makes these cookies naturally dairy free!
No! The soft cookie dough needs to chill for at least one hour so it has time to firm up and develop a deeper flavor. I recommend chilling it overnight! It will also make the dough easier to handle and ensure that they bake up into thick cookies, rather than spreading too much.
Room Temperature: Store these crinkle cookies in an airtight container for up to 5 days.
Freezer: For long term storage, place the portioned cookie dough or baked cookies in a freezer ziplock bag and freeze for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Christmas cookie recipes to try
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📖 Recipe
Ginger Molasses Crinkle Cookies
Ingredients
- 210 g (1 ¾ cup) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 100 g (½ cup) granulated sugar
- 84 g (⅓ cup + 1 tbsp) dark brown sugar
- 42 g (2 tablespoon) molasses
- 62 g (¼ cup + 1 tbsp) neutral oil
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 56 g (½ cup) powdered sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, molasses, oil, egg, and vanilla.
- Gently fold the dry ingredients into the wet until fully combined.
- Cover the bowl and chill in the fridge for at least one hour or overnight.
- When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two large baking sheets with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
- Place cookie dough on the prepared baking sheet about 1 inch apart.
- Bake the cookies for about 10-12 minutes or until puffed up and cracked.
- Allow cookies to cool completely on the baking sheet before removing.
Notes
- Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don't skip the chill time!
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
allHungry says
Deliciously chewy at the edges and soft in the center — these Molasses Crinkle Cookies bring warm spices, rich molasses, and cozy holiday vibes in every sweet bite.