Grandma’s Molasses Crinkle Cookies Recipe

Sugar coated Christmas molasses crinkle cookies stacked against a mug.

5 from 1 vote

Grandma’s Molasses Crinkle Cookies Recipe

Make Grandma’s molasses crinkle cookies recipe with a handful of ingredients for soft, chewy, sweet, perfectly spiced cookies perfect for the holidays!

Prep Time15

Cook Time10

Chill dough2

Total Time2 25

Course: Dessert

Cuisine: American

Diet: Low Salt, Vegetarian

Servings: cookies

Calories: 134kcal

Author: Sammi Ricke

Cost: $3.00

Equipment

Ingredients

3/4 cup butter, softened
1 cup brown sugar, packed tightly
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon ginger powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1/4 cup white sugar to dip dough in

Instructions

Preheat the 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 the butter, brown sugar, egg, and molasses.
3/4 cup butter, softened, 1 cup brown sugar, packed tightly, 1 egg, 1/4 cup molasses
In a medium-sized bowl, mix together the dry ingredients.
2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon ginger powder, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon salt
Add the dry ingredients to the wet ingredients and stir until combined. Chill the dough for at least 2 hours in the fridge or up to 24 hours (see notes).
Pour 1/4 cup white sugar into a small bowl. Using a 1 1/2" cookie dough scoop, roll the dough into balls. Roll them between your palms to get them perfectly round.
1/4 cup white sugar
Dip the tops of the dough balls in the white sugar. Place the balls, sugar side up, on the prepared baking sheet. Sprinkle the sugared top of each dough ball with 1-2 drops of water with either your fingers or a baking eye dropper.
Bake for 10-12 minutes (ours are perfect at 11 minutes) or just until the cookies are set and crinkled on top. They will seem under baked but the cookies will firm up while cooling.
Remove the cookies from the baking sheet after 10 minutes and place on a cooking rack. Store in an airtight container on the countertop for up to 7 days.

Notes

Prep Tips - Chilling the dough helps the cookies to not spread and flatten too much.

Storage Tips - Add a piece of bread or a cookie saver to the container of cookies to prevent them from drying out. The cookies can be stored for up to 3 months in the freezer.

Nutrition