Chewy Molasses Crinkle Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
30
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Calories
95 kcal
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Course
Baked Goods
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Cuisine
International
Chewy Molasses Crinkle Cookies
Description
Chewy Molasses Crinkle Cookies are made by blending a variety of warm spices into a flour mixture, including ginger, cinnamon, nutmeg, and cloves, then combining this with melted butter and molasses to create a flavorful, slightly sticky dough. After mixing and a short cooling period, the dough is formed into 2-inch balls, rolled in granulated sugar to create a slight crust, and then gently flattened before baking at 325°F. The relatively low baking temperature allows the cookies to spread and crack, producing the characteristic crinkled surface and a chewy texture inside.
The cookies have a rich molasses and spice flavor balanced by the sugar coating, which adds a bit of sweetness and texture contrast. The chewiness comes from the molasses and butter content, while the sugar crust provides a slight crispness on top. This makes for a cozy, satisfying cookie that holds its shape well and offers a pleasant chew rather than being cakey or crunchy.
This recipe fits nicely into seasonal baking, offering a classic spice cookie that complements hot drinks or can be packed for snacks. Using a cookie scoop or melon baller ensures even sizing and consistent bake times. Rolling in granulated sugar is an easy way to add a shiny, textured surface distinctive to crinkle cookies.
Gluten-free flour blends can substitute all-purpose flour to adapt the recipe, maintaining the chewy texture. Storing the cookies in an airtight container keeps them fresh up to a week, and freezing is possible for up to three months by pre-freezing in a single layer before packing. These tips help extend the treat’s availability without loss of texture or flavor.
Ingredients
- ½ cup butter unsalted
- ½ cup molasses
- 2 ¾ cup all-purpose flour
- 2 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- ¼ teaspoon salt
- ¼ cup light brown sugar packed
- 1 egg large, beaten
- granulated sugar for rolling
Instructions
- Preheat oven to 325° Line two large baking sheets with parchment paper, or spray with cooking spray
- In a small sauce pan over low heat, melt butter and molasses together. Remove from heat and allow to cool completely
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves
- Add cooled molasses / butter mixture and the beaten egg to the flour mixture
- Mix well. Dough will be crumbly
- Shape the dough into 2" balls.
- Roll each ball in sugar before placing them, equally spaced on prepared baking sheets
- Flatten each ball slightly with the back of a spoon
- Bake in center of oven 10-12 minutes
- Transfer to wire racks and allow to cool completely
Notes
- Grease your measuring cup with oil or butter before adding molasses to ensure it pours out cleanly.
- Use a cookie scoop or melon baller to create uniformly sized cookies for even baking.
- To make gluten free, replace all-purpose flour with a gluten free flour blend.
- Store cooled cookies in an airtight container for up to one week to maintain freshness.
- Freeze cookies after forming by pre-freezing in a single layer, then transfer to airtight containers or bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 69mg | 3% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 102IU | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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