Molasses Crinkle 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.

Table of Contents

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.

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.

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.

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 Tbsp 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.

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.

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

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 Tbsp 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.

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.

Other Holiday Recipes

Video – How to Drizzle Icing on Cookies

overhead of molasses cookies

Molasses Crinkle Cookies

5 from 7 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
    • cups all-purpose flour
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • ¼ tsp ground cloves
    Sugar
    • ½ cup coarse sugar for coating rolled cookie dough (can be substituted with regular granulated white sugar)
    Powdered Sugar Icing
    • cup powdered sugar sifted
    • Tbsp milk
    • 1 tsp 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 Tbsp 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.

    Nutrition

    Calories: 95kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 61mg | Potassium: 59mg | Fiber: 1g | Sugar: 16g | Vitamin A: 15IU | Calcium: 19mg | Iron: 1mg
    Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes