Molasses Crinkles Cookies

Molasses Crinkles Cookies stacked upright against a white mug.

It is not Christmas until we enjoy my Grandma’s Molasses Crinkles Cookies.

These beauties are soft, bursting with holiday flavor, and absolutely delicious.

Are you ready to bake your favorite new cookie?

A lady's fingers holding up a sugar coated Christmas cookie.

This cookie recipe was passed down to me from my mother who received it from her mom.

My grandma has since passed away but my mom, my aunt, and I keep the recipe alive each December.

Keep in mind this is the same grandma, Grandma Rose, that gave us her famous pumpkin bread recipe and Double Chocolate Rebel Cookies.

A close up shot of a smattering of molasses cookies.

So you know these cookies are legit. My grandma was a fabulous cook and baker so I love to share her recipes with you all.

Even Santa loves these Molasses Crinkles Cookies! Yep, that says it all. 😉

Pretty Molasses Crinkles Cookies complete with holiday garland in the background.

Grandma’s Molasses Crinkles Cookies

3/4 cup butter or plant-based butter

1 cup brown sugar, packed tightly

1 egg

1/4 cup molasses

2 1/4 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp ginger powder

1/2 tsp cloves

1/4 tsp salt

1/4 cup white sugar to dip the tops of the cookies in

Chewy and soft deep brown cookies stacked against a mug.

I did make one change to my Grandma’s Molasses Crinkles Cookies recipe.

She used shortening and I prefer to use butter or plant-based butter as I always have that on hand. Plus, I think it’s just a tad healthier than a man-made oil.

These cookies are fun to make because you dip the tops of the dough balls into white sugar, place sugar side up on the baking sheet and then with your fingers or a liquid dropper sprinkle 2-3 drops of water on the sugar.

Molasses Crinkles Cookies on a cooking rack during the Christmas season.

The water droplets are what helps the cookies crinkle! Isn’t that just the cutest?

These cookies are the perfect holiday activity for your kiddos! They can easily dip the dough in the sugar and do the water droplets.

I also use a cookie dough scoop that holds 1 1/2 tablespoons of dough which is exactly what the recipe calls for. Chances are you have one too, but HERE is a link if you need one!

A bite taken out of a Molasses Crinkles Cookie.

And I will leave you with this sweet note my grandma wrote on the recipe card,

“Makes 4 dozen, one dozen for Steve (Grandpa Rose)!”

My heart always melts when I read that. <3

Blessings to you this Christmas and may you make your own family memories with these special cookies!

A pretty holiday cookie topped with granulated sugar.

Grandma’s Molasses Crinkles Cookies

Prep Time15 mins
Cook Time10 mins
Chill dough1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: christmas, cookies, crinkles, grandma, holidays, molasses
Servings: 30 cookies
Calories: 106kcal
Cost: $3.00

Equipment

  • large bowl
  • small bowl
  • baking sheet
  • wooden spoon
  • spatula

Ingredients

  • 3/4 cup butter or plant based butter
  • 1 cup brown sugar, packed tightly
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 2 tsp baking soda
  • 1 tsp ginger powder
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp salt
  • 1/4 cup white sugar to dip dough in

Instructions

  • Preheat oven to 375F. Place parchment paper on a baking sheet or spray baking sheet with non-stick cooking spray.
  • In a large bowl, mix together butter, brown sugar, egg, and molasses.
  • In a medium-sized bowl mix together all dry ingredients- flour, baking soda, cinnamon, cloves, ginger, and salt.
  • Add dry ingredients to wet ingredients and stir until combined. No need to overmix.
  • Chill dough for 1-2 hours.
  • Pour 1/4 cup white sugar into a small bowl.
  • Using a 1 1/2" cookie dough scoop, roll the dough into 1 1/2 inch round balls. You will need to roll them between you palms to get them perfectly round.
  • Dip the tops of the dough balls in the small bowl of white sugar. Place balls, sugar side up, on baking sheet. Sprinkle the sugar top of each dough ball with 2-3 drops of water with either your fingers or a baking eye dropper.
  • Bake for 10-12 minutes (mine are perfect at 11 minutes) or just until cookies are set, but not hard to the touch. They will seem under baked but will firm up while cooling.
  • Remove cookies from baking sheet after 5-10 minutes and place on a cooking rack. Store in an airtight container on the countertop for 5-7 days or freeze for months.

Notes

I add a piece of bread or a cookie saver to my container of cookies to prevent them from drying out. 

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