Molasses Crinkle Cookies

These molasses crinkle cookies are bursting with warm and comforting flavors. They’re reminiscent of fall, but can really be enjoyed during any season. While this recipe doesn’t contain any butter, the cookies are still rich, soft and have a tender crumb.  

Molasses, the syrup crafted from boiling down sugar cane or sugar beet juice, offers a creative take to these otherwise simple crinkle cookies. The thick sauce infuses into these sweet confections notes of ginger, burnt caramel and toffee. 

Molasses Crinkle Cookie Ingredients

Sugar: In this recipe, we mix granulated sugar into the dough to enhance the sweet flavors of the ginger, cinnamon and clove.

Canola oil: While you may be accustomed to creaming butter for dough, canola oil can produce soft and moist cookies just as well.

Egg: The egg in this recipe helps to create the structure of this molasses crinkle cookie so that it doesn’t spread out too thinly.

Molasses: We pour molasses into the dough because its rich flavors give this cookie smoky caramel notes.

White whole wheat flour: The whole wheat flour gives these molasses crinkle cookies a heartier texture than all-purpose. 

Baking soda: This leavening agent is essential for achieving a good texture and preventing these molasses crinkle cookies from spreading too much.

Cinnamon: Sprinkling cinnamon into the dough gives these cookies a sweet, woodsy flavor and aroma. 

Ginger: We use ground ginger to bring a punchy, almost spicy, flavor to these cookies.

Cloves: The cloves infuse much-needed spice into these sweet and rich molasses crinkle cookies.

Confectioners’ sugar: To achieve a beautiful topping, we coat the dough balls with powdered sugar before baking them.

Directions   

Step 1: Make the cookie dough

In a small bowl, beat the sugar and oil until blended. Next, add the egg and molasses and combine. In a separate bowl, mix the flour, baking soda, cinnamon, salt, ginger and cloves. Gradually add the dry ingredients to the sugar mixture and combine. Cover the dough and refrigerate it for at least two hours.

Step 2: Bake the cookies

Preheat the oven to 350°F. Shape the dough into 1-inch balls, then roll them in confectioners’ sugar. Place the dough balls 2 inches apart on baking sheets coated with cooking spray. Flatten the dough balls slightly before putting them in the oven. Bake the cookies for seven to nine minutes or until set. Allow the cookies to cool on a wire rack before serving.

Molasses Crinkle Cookie Variations 

• Top with candied ginger: These molasses crinkle cookies are bursting with warm flavors that pair deliciously with ginger. We recommend buying candied ginger strips and adding them as a garnish as soon as the cookies come out of the oven.

• Stuff the cookies with peanut butter: Before baking, stuff a small spoonful of peanut butter in the middle of the cookie dough. The result? A warm, creamy, sweet and salty center blanketed by a tender molasses cookie. 

• Add chocolate chips: Toss milk, white or dark chocolate into this dough for a more decadent-tasting cookie. 

How to Store Molasses Crinkle Cookies

If you have leftover molasses crinkle cookies, place them in an airtight container. They will last sitting out at room temperature for up to a week. If they get stale in the first few days, add a piece of bread to the container to help revive the moisture.

Can you make these molasses crinkle cookies ahead of time? 

If you plan to bring these molasses crinkle cookies to a gathering, you can easily prepare them in advance. Simply follow the recipe and store them in an airtight container; they can last up to a week. 

Can you freeze these molasses crinkle cookies?

We recommend making a big batch of dough, scooping it into balls and then storing it in an airtight container or a freezer-friendly bag. They can last up to two months in the freezer and then when you’re ready to serve, you can pop  out a molasses crinkle cookie (or 10) and bake.

How long do molasses crinkle cookies last? 

Store these molasses crinkle cookies in an airtight container for up to a week on your counter or freeze them for up to 8 to 12 months.

Molasses Crinkle Cookie Tips

Can I make a vegan version of these molasses crinkle cookies?

To make a vegan version of these molasses crinkle cookies, replace the egg in the recipe with 1/4 cup of applesauce or a flax egg. The texture and flavor may vary slightly from the original version, but it will still taste delicious.

Can I use maple syrup instead of molasses in this recipe?

Molasses is made by boiling sugar cane or sugar beet juice, while maple syrup is crafted from the sap collected from maple trees. You can substitute maple syrup for the molasses in this recipe, but remember that maple syrup is sweeter, so you may need to use less of it.

How do I know when the molasses crinkle cookies are finished baking?

You’ll know the molasses cookies are finished baking when they start to crinkle on the top. The edges around the cookie will also turn golden brown, alerting you to take them out.