Molasses Crinkle Cookies – Chewy Molasses Cookie Recipe With Ginger And Spice

Some cookies disappear faster than others. These do. Molasses crinkle cookies bring out something nostalgic, like pulling a well-worn recipe card from a drawer that still smells faintly of cloves.

If you’ve baked chewy molasses cookies before but struggled with spread, dryness, or flat flavor, this method solves all three.

You’ll learn how to build structure for that soft interior and get the exterior crackle without overbaking. This cookie holds its shape, keeps well, and feels like something you’d expect from a heritage bakery. No premium price tag.

These old fashioned molasses crinkle cookies fall somewhere between a ginger molasses cookie and a sugar-dusted crinkle, hitting that sweet spot of balance. The recipe uses everyday pantry staples and one chilled rest to keep the texture just right.

What Makes These Crinkly Molasses Cookies Stand Out

Soft molasses crinkle cookies often fall into two categories: too cakey or too flat. This recipe avoids both. I rely on a simple but deliberate mix method. Creaming the butter and sugars fully, but not overmixing the flour.

That gives chew without puff. The spices lean warm, not sharp, so the cinnamon and ginger come through without overwhelming.

If you’re after a chewy center with crisp edges and deep molasses depth, this approach holds up. It gives you the classic cracks on top and a bite that doesn’t fall apart.

You’ll also notice the dough holds well once chilled. This helps the sugar coating stick without absorbing too much. It keeps the outside bright and defined.

Key Ingredients for Classic Molasses Crinkles

Molasses does the heavy lifting here. Use unsulfured molasses with a rich, slightly sweet profile. Avoid blackstrap. I’ve tested both, and blackstrap gives a bitter finish that overpowers the spice blend. Brown sugar, softened butter, and vanilla round out the base with a soft crumb and full flavor.

Ginger adds a sharp, aromatic lift. Cinnamon brings comfort and depth. The pinch of cloves ties it together. These give the cookies that unmistakable spiced warmth.

For a cookie that leans even more classic, my Best Molasses Cookies Ever keeps things simple but rich.

One Small Comparison That Makes a Big Difference

I’ve made this with both melted and softened butter. Melted butter adds chew but causes too much spread. Softened butter, creamed properly, keeps the cookie lifted and structured.

If you want the sugar-dusted dome effect and slightly puffed top, always cream the butter. In my notes, every batch that started with melted butter flattened out too far, even when chilled.

Mixing and Chilling for Consistent Shape

After you mix the dough, the chilling step matters. Cold dough scoops cleanly, rolls evenly, and holds its sugar coating better. Skip this step, and the cookies spread thin, lose their crinkle, and take on a dull surface.

During mixing, stop once the flour disappears. Overmixing at this stage activates too much gluten and leads to a denser cookie.

Try these Pecan Pie Crinkle Cookies if you’re looking for a molasses-free twist with the same crackled look.

Baking Time and Texture Control

A 9 to 11 minute window gives you control over chew vs crisp. At 9 minutes, the centers stay soft with just-set edges. At 11, the texture leans drier but still chewy. I prefer pulling them right when the tops split and the edges start to color. Letting them cool on the pan firms the base just enough to hold their shape.

These Ginger Molasses Cookies offer a spicier variation if you want something bolder.

Storing and Freezing These Crinkle Cookies

Once cool, these cookies stay soft for days. Store them in an airtight container at room temperature. The sugar finish holds its look without becoming sticky. If you’re baking ahead, you can freeze the dough in pre-rolled balls. Bake them straight from frozen. Just add a minute or two to the timer.

For longer storage, I often portion the dough and freeze it in small bags with sugar packets on the side. That way, I can bake off a few at a time without needing to thaw the whole batch.

You might also like my Easy 3-Ingredient Cake Mix Crinkle Cookies for a quick fix with great surface texture.

Related Recipes You’ll Want Next

For a festive variation, Christmas Crinkle Cookies use gingerbread spice and darker molasses tones.

And if you want something richer, my Chocolate Crinkles Recipe creates a fudgy center with a similar crackled finish.

Final Thoughts and Serving Ideas

These chewy molasses cookies serve well on their own but also work beautifully with a cup of coffee or black tea. I’ve even seen them sandwiched with vanilla buttercream or marshmallow filling at cookie swaps.

Keep portions around 1½ tablespoons for even baking. Larger scoops will require more time and may lose the crinkle texture. Roll in coarse sugar for extra sparkle, or fine sugar for a more delicate look.

You’ll likely find yourself reaching for this recipe each season. I keep a jar of molasses on hand all year just for these.

Save and Share Your Bake

Save this recipe to your Cookies Board for the holidays. Or any cool-weather weekend that needs a soft, spiced cookie.

Leave a comment if you tried these or want to troubleshoot a batch. I read every one.