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What says “Autumn” or “Holidays” better than the aroma of molasses and spices drifting from your kitchen oven? Seek no further than these Molasses Crinkles! These hefty cookies are full of cinnamon, ginger, and cloves and practically melt in your mouth.
(Post modified with new photos on 12/4/22.)
I love how some cookies “crinkle” after baking and setting for a few minutes to cool. My grandma (who was a school cook back in the day when school cooks actually cooked from scratch) used to tell me that the crinkling came from using cream or tarter, or from sprinkling water on the cookies before they bake in the oven.
Neither of those things are called for in this recipe. So, I don’t know. I tried googling it but the definitions were pretty technical. Rest assured that these cookies will “crinkle” after you take them out of the oven to cool.
Ingredients Needed to Make Molasses Crinkles
(See the full recipe at the bottom of this post.)
- butter, softened
- granulated sugar
- large egg
- dark molasses
- all-purpose flour
- baking soda
- ground cinnamon
- sugar for topping
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Place 4-5 tablespoons of sugar in a small prep bowl and set aside until ready to use.
In a large mixing bowl, cream together the softened butter and granulated sugar. Add eggs and dark molasses and mix well.
I try to buy Grandma’s Original Molasses, but happened to have Brer Rabbit in my cupboard. If you have a favorite go-to, I encourage you to use what you’re used to buying.
In a small bowl, combine all-purpose flour, baking soda, ground cinnamon, ginger, salt, cloves, and nutmeg.
Gradually add flour mixture to the the creamed mixture and beat well.
Roll into balls the size of large walnuts. Dip tops in the bowl of prepared sugar. Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat.
For big cookies, I like to use a size 16, 2 oz cookie scoop.
Bake in preheated oven until set but not hard 12-14 minutes. If your cookies are smaller, please check them between 10-12 minutes. Allow cookies to cool on wire rack.
This recipe will make 2-3 dozen, again, depending on the size of the cookies. Dunk these Molasses Crinkles in a cup of milk or tea for an afternoon or evening snack. And enjoy!
- 3/4 cup butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup dark molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- sugar for topping
- Preheat oven to 375 degrees. Gather your equipment and ingredients so that you have everything close at hand where you are working. Place sugar in a prep bowl for dipping cookies and set aside until ready to use.
- In a large mixing bowl, cream together the softened butter and granulated sugar. Add in eggs and dark molasses and mix well.
- In a small bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, salt, ground cloves and nutmeg. Gradually add flour mixture to creamed mixture and beat well.
- Roll into balls the size of large walnuts. Roll balls in the prepared sugar to coat. Place the dough balls on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in preheated oven until set but not hard 10-14 minutes, depending on the size of the cookies. Cool on wire racks. Makes 2-3 dozen.
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