• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amanda Wilens logo
  • About
  • Parties
  • Recipes
  • Lifestyle
  • Classes
  • Subscribe
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Parties
  • Recipes
  • Lifestyle
  • Classes
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Molasses Crinkle Cookies

    Molasses Crinkle Cookies

    Published: Dec 8, 2020 · Modified: Apr 28, 2021 by Amanda Wilens · This post may contain affiliate links. 10 Comments

    • Facebook
    • Twitter
    • Yummly
    • Email
    Jump to Recipe Print Recipe Pin Recipe
    overhead of molasses cookies

    Molasses Crinkle Cookies!

    These are my favorite holiday cookies to bake and eat. Amazing for gifts, little goodie bags, ice cream sammies, and enjoying with a cup of coffee or tea. These spiced cookies are perfect year-round, but with the holidays approaching, these are a must. They are simple and easy to make. So even if you’re not usually a baker, you've got this!

    These cookies are perfectly chewy. I like to keep them a smaller size so that they fit into cookie boxes nicely. And they are a great size for dunking into tea. Which of course is a very important part.

    Below I’ll share some tips and tricks for the best chewy molasses crinkle cookies. I hope you enjoy them as much as I do.

    overhead of molasses cookies

    Table of Contents

    • Table of Contents
    • How do I store cookie dough? And can I store cookie dough in the fridge?
    • Can I freeze homemade cookie dough?
    • How do I freeze cookie dough?
    • What size scoop do you use for cookies?
    • What is the best way to store homemade cookies?
    • How do I Frost molasses cookies?
      • How to Drizzle Icing
      • How to Dip Cookie into Icing
    • Cookie or Dessert Bar
    • How to Make Molasses Crinkle Cookies
      • Ingredients
      • Ingredients for icing
    • Instructions
      • Tricks for Making Molasses Cookies
    • FAQs about Molasses Cookies
    • Video - How to Drizzle Icing on Cookies
    • Other Holiday Recipes
    • Love this Recipe?
    molasses cookie dough balls

    How do I store cookie dough? And can I store cookie dough in the fridge?

    One of the initial steps in this recipe is chilling the cookie dough. You’ll want to do this by either placing a seal tight lid on your mixing bowl, like these GIR Stretch Covers. Or you can transfer the dough to a glass or plastic storage Tupperware. Just make sure you’re getting an airtight seal. You’ll place it in the refrigerator for 1-24 hours. If you need to store it for a longer time I suggest freezing the dough. Instructions below.

    molasses cookie dough balls scooped
    icing molasses cookies

    Can I freeze homemade cookie dough?

    Yes, you can and should! Freezing cookie dough is great for a few reasons. 1) It helps the sugar and butter emulsify. This makes for a smoother, less grainy cookie. 2) This makes it possible to store and not bake off all your cookies. You can bake a dozen, then save the rest for another time. Cookies when you need them.

    How do I freeze cookie dough?

    Freezing cookie dough is fairly easy. My best advice for freezing cookie dough is to follow the steps below:

    1. Still refrigerate your dough for at least 30 minutes.
    2. Scoop and ball your dough onto a parchment lined baking sheet that will fit into your freezer. If you are doing a dough that requires rolling in sugar or powdered sugar (like this one does), do that before placing in the freezer. Scoop, roll, place on sheet.
    3. Place in the freezer for about 30-60 minutes. You don’t want the dough sticky.
    4. Remove and place all dough into an air-tight Tupperware. Most cookie doughs can last in the freezer for a few months.
    5. Remove when ready to bake. You may need to add a few minutes onto your baking time, but most recipes don’t require you thaw them.
    up close of molasses cookies

    What size scoop do you use for cookies?

    Each cookie is different and you need to refer to a recipe to make sure you have the right size so the baking time is accurate. For this recipe, I use a 1.2 tablespoon scoop (#50 cookie scoop), with a diameter of 1 ½ inches across. This is one of the smallest scoops out there. My other scoop sizes I have on hand are a #30, #16. I only use those for much larger cookies.

    What is the best way to store homemade cookies?

    Freshly baked cookies should be completely cooled at room temperature before storing. When cooled, place them in an air-tight Tupperware. Most cookies will last 1-2 weeks. These ones can last two weeks if kept in a dry and cool area in an air-tight container.

    How do I Frost molasses cookies?

    While I do make these molasses cookies icing-less sometimes, I find many people enjoy the extra texture and flavor. I add on the icing a few different ways, so it really is up to you.

    How to Drizzle Icing

    If you make your icing a little thinner (add a few extra drops of milk), you can lay out your cookies on parchment paper or a cookie rack over parchment paper. Then drizzle the cookies using a whisk. Cover whisk in the icing, then remove and move whisk back and forth over the cookies. It looks great and gives your icing more coverage.

    How to Dip Cookie into Icing

    I like to keep the icing thicker for the dip method. I usually dip in half of the cookie, scrape off the bottom, and place on parchment paper or a cookie rack over parchment paper. Or you can dip in the top of the cookie for a more circle icing on top.

    Cookie or Dessert Bar

    If you are hosting/attending a party, a fun thing to do is make a little cookie dipping station. You can have a platter of cookies, a few icings (maybe different flavors/colors), add a few bowls of sprinkles, and let guests dip and decorate as they like!

    How to Make Molasses Crinkle Cookies

    molasses cookies on plate with ribbon

    Ingredients

    • butter
    • brown sugar
    • baking soda
    • cinnamon
    • ginger
    • salt
    • cloves
    • egg
    • molasses
    • all-purpose flour
    • coarse sugar

    Ingredients for icing

    • powdered sugar
    • milk (or milk alternative)
    • vanilla or almond extract

    Instructions

    1. In a stand mixer with a paddle attachment, beat your butter and brown sugar together for about 3-5 minutes, until fluffy.
    2. Add in the one egg and mix until combined. And finally add in molasses until mixed thoroughly.
    3. In a separate large bowl mix flour, baking soda, salt, and spices.
    4. Slowly add in the dry ingredients into the wet ingredients until it is combined. Scrape down sides of the bowl as needed.
    5. Cover the bowl and put it in the refrigerator for at least 60 minutes or up to 24 hours.
    6. When dough is chilled, preheat oven to 375° F. Line baking sheet with parchment paper.
    7. While the oven is heating, place the course sugar into a small bowl. Scoop dough balls into 1 tablespoon sizes. Then toss them into the sugar bowl to completely coat them.
    8. Place your sugared cookie balls onto prepared cookie sheet and bake for 9-11 minutes.
    9. Remove from oven and let cool.
    10. In a medium bowl, mix your powdered sugar, vanilla, and milk with a whisk. If you'd like your icing a little thinner, add a few more teaspoons of milk.
    11. With the cooled cookies, dip into icing or drizzle on top of cookies. Allow to dry and cool. Serve and enjoy!

    Tricks for Making Molasses Cookies

    • Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So, take your time when creaming your butter. 
    • Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies. 
    • Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick. 
    • Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.
    molasses cookies on platter

    FAQs about Molasses Cookies

    Can you freeze this dough?

    Yes, you can freeze this dough. First, scoop into balls, place into freezer on a baking sheet with parchment paper for 30-60 minutes. Move into an airtight container and freeze for up to 2-3 months. When you bake them just add on a few extra minutes or let them thaw before baking.

    Do I need to add frosting?

    Nope! You can make these molasses cookies without if you wish.

    molasses cookies on platter and decor

    Video - How to Drizzle Icing on Cookies

    Other Holiday Recipes

    • Chocolate Crinkle Whoopie Pies with Peppermint Buttercream Filling
    • Gooey Butter Cake Crinkle Cookies
    • Molasses Crinkle Cookies
    • Brown Butter Rice Krispies
    • Cookie Butter Puppy Chow
    • Peppermint Meringues Candies
    • Christmas Tree Meringue Candies
    • Holiday Cookie Box
    • Holiday Recipes
    • Christmas Cookie Box

    Love this Recipe?

    Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos! 

    overhead of molasses cookies

    Molasses Crinkle Cookies

    5 from 8 votes
    Print Pin Share Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 11 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 36 minutes
    Servings: 40 cookies
    Author: Amanda Wilens

    Equipment

    • Stand Mixer

    Ingredients

    Cookies
      Wet Ingredients
      • ¾ cup butter room temperature
      • 1 cup brown sugar packed
      • 1 egg large
      • ¼ cup molasses
      Dry Ingredients
      • 2¼ cups all-purpose flour
      • 1 teaspoon baking soda
      • ¼ teaspoon salt
      • 1 teaspoon ground cinnamon
      • 1 teaspoon ground ginger
      • ¼ teaspoon ground cloves
      Sugar
      • ½ cup coarse sugar for coating rolled cookie dough (can be substituted with regular granulated white sugar)
      Powdered Sugar Icing
      • 1½ cup powdered sugar sifted
      • 1½ tablespoon milk
      • 1 teaspoon vanilla extract

      Instructions

      • In a stand mixer with a paddle attachment, beat your butter and brown sugar together for about 3-5 minutes, until fluffy.
      • Add in the one egg and mix until combined. And finally add in molasses until mixed thoroughly.
      • In a separate large bowl mix flour, baking soda, salt, and spices.
      • Slowly add in the dry ingredients into the wet ingredients until it is combined. Scrape down sides of the bowl as needed.
      • Cover the bowl and put it in the refrigerator for at least 60 minutes or up to 24 hours.
      • When dough is chilled, preheat oven to 375° F. Line baking sheet with parchment paper.
      • While the oven is heating, place the course sugar into a small bowl. Scoop dough balls into 1 tablespoon sizes. Then toss them into the sugar bowl to completely coat them.
      • Place your sugared cookie balls onto prepared cookie sheet and bake for 9-11 minutes.
      • Remove from oven and let cool.
      • In a medium bowl, mix your powdered sugar, vanilla, and milk with a whisk. If you'd like your icing a little thinner, add a few more teaspoons of milk.
      • With the cooled cookies, dip into icing or drizzle on top of cookies. Allow to dry and cool. Serve and enjoy!

      Notes

      – Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So, take your time when creaming your butter. 
      – Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies. 
      – Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick. 
      – Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.
      Tried this recipe?Mention @amanda.wilens
      • Facebook
      • Twitter
      • Yummly
      • Email

      Reader Interactions

      Comments

      1. kc says

        January 10, 2021 at 5:50 pm

        5 stars
        YUM. The flavor on these is SO rich. but the cookies themselves are so light. I liked that i could make these with ingredients I (mostly) had in my kitchen already. I didn't have ground cloves.. but now i do 🙂

        in the time that these finished baking and i wrote this review (probably like 20 minutes), my boyfriend and I have eaten half the cookies already.. oops

        Reply
        • wilensamanda says

          January 10, 2021 at 6:09 pm

          Oops! Yummy problem to have I guess! And yes, cloves are in a few other recipes of mine too. So, you'll need them if you make these snickerdoodles or pie...https://amandawilens.com/chai-snickerdoodle-cookies/ or https://amandawilens.com/apple-crumble-pie/!

          Reply
      2. Darlene Kayser says

        December 24, 2020 at 5:42 pm

        5 stars
        These cookies are amazing. Easy to make and made my house smell like Christmas. My family LOVED them and they are definitely going to be Christmas tradition. <3 <3 <3

        Reply
        • wilensamanda says

          December 24, 2020 at 6:35 pm

          I'm so glad to hear that! Love a new Christmas tradition like this!

          Reply
      3. Kathy says

        December 22, 2020 at 1:09 pm

        5 stars
        I made these today and they turned out perfect!! I am so excited as I plan on giving some to neighbors who are shut-in and to my dad for holidays (well minus 2, maybe 3 or 4 that have disappeared..) 🙂

        Reply
        • wilensamanda says

          December 22, 2020 at 1:14 pm

          Love hearing this! My favorite holiday cookie!

          Reply
      4. Debbie says

        December 22, 2020 at 10:13 am

        5 stars
        We love making these cookies each year! Thank you!

        Reply
        • wilensamanda says

          January 15, 2021 at 5:07 pm

          So glad! Thanks for making these!

          Reply
      5. Erica M says

        December 02, 2020 at 5:48 pm

        5 stars
        Mmmm these are so good... Wish I could roll these out to use in place of gingerbread cookies for decorating!

        Reply
        • wilensamanda says

          December 07, 2020 at 1:03 pm

          So glad you like them!

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      photo of Amanda Wilens

      Hi there!

      My name is Amanda and I am an event planner, recipe developer, photographer, and stylist. I created this space where together we can together Plan, Plate, and Celebrate! Whether you need tablescape ideas for entertaining or a simple and delicious recipe for cookies, you can find it all on this website...more about me.

      floral separator

      Follow

      • Instagram
      • Pinterest
      • Facebook
      • Twitter
      floral separator
      floral separator

      Top Recipes

      • Egg Yolk Cookies
      • Lavender Lemonade Cocktail
      • Strawberry Filled Cupcakes
      • Lemon Bars
      floral separator

      Valentine's Day

      • Strawberry Filled Cupcakes
      • Red Velvet Crinkle Cookies
      • Valentine's Date Night at Home
      • Small Batch Vanilla Cupcakes with Strawberry Buttercream
      floral separator

      Spring Favorites

      • Spring Mix Salad
      • French Garden Party Wedding Shower
      • Spring Brunch Recipes
      • DIY Floral Arrangements
      floral separator

      As Featured In

      graphics with logos like lauren conrad and the little market
      floral separator

      Footer

      About

      Contact

      Classes

      Photography

      Parties

      Recipes

      Lifestyle

      • Instagram
      • Pinterest
      • Facebook
      • Twitter

      Featured In

      graphics with logos like lauren conrad and the little market
        Built with ConvertKit

        amandawilens.com
        hello@amandawilens.com

        Copyright © 2021 Amanda Wilens | All rights reserved.
        Privacy Policy