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Grandma's Molasses Crinkles Cookies

It's not the holiday season until we enjoy grandma's recipe! This Christmas cookies recipe is soft, chewy, and full of molasses flavor. These old fashioned cookies are easy to make and are perfect for cookie exchange parties. There is no decorating involved and they store easily in the freezer for months too if you are a meal prepper! This Christmas cookies idea is dairy free and easily gluten free with a GF flour blend. Aren't Christmas recipes the best?!
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


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


  • 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


  • 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.


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