5 from 96 votes
Chewy Molasses Crinkle Cookies
Chewy Molasses Crinkle Cookies combine warm spices like ginger, cinnamon, nutmeg, and cloves with molasses and brown sugar for a deeply flavorful cookie. The dough is shaped into balls, rolled in granulated sugar, and baked until slightly cracked on top, yielding a soft, chewy interior with a delicate crunch on the edges. This recipe offers a traditional cookie with a tender crumb and spiced aroma, well suited for holiday baking or cozy treat times, with practical tips for measurement and gluten-free substitutions.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
30
Calories:
95 kcal
Course:
Baked Goods
Cuisine:
International
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 Serving
Amount Per Serving
Calories 95
% 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.