Thick and soft-baked, chewy Molasses Crinkle Cookies are full of gingery, brown sugar, and molasses flavor.
Molasses Crinkle Cookies
Molasses cookies are a classic in my family and we’ve made many, many batches over the years. As much as I love the flavor of gingersnaps, I don’t specifically like crispy cookies. That crunch is simply not my favorite thing.
These cookies have all the rich molasses and ginger flavor while still being thick, soft, and chewy. And for more deep molasses brown sugar flavor in a chewy cookie dessert, try a batch of Gingerbread Bars too!
Molasses Crinkle Cookie Ingredients
You’ll need the following ingredients to make this recipe:
- butter
- dark brown sugar
- egg
- molasses
- nonfat dry milk powder
- baking soda
- salt
- ground cloves
- ground cinnamon
- ground ginger
- all-purpose flour
- wheat germ (trust me here, it works!)
Molasses Cookie Recipe
Combine the butter and brown sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the egg and beat again to combine. Stir in the molasses and dry milk.
In a separate bowl, combine the baking soda, salt, cinnamon, cloves, ginger, flour, and wheat germ. Add the dry ingredients to the wet and stir until combined.
Roll the dough into 1-inch balls and roll them in granulated sugar. Chill them in the refrigerator for 2 hours.
When ready to bake, preheat the oven to 375°F. Place the chilled dough balls on a greased or parchment-lined cookie sheet. Bake for 11-12 minutes or until slightly brown around the edges. Take care not to overbake.
More Cookie Recipes
Cranberries and white chocolate chips take a batch of oatmeal cookies from ordinary to spectacular. And this Cranberry White Chocolate Oatmeal Cookie recipe is fantastic with all the thick, chewy-softness you want in a cookie.
Caramel Stuffed Pretzel Cookies are soft chewy cookies stuffed with gooey caramel and loaded with lots of salty, crunchy pretzels. This is a glorious combination of sweet, salty with contrasting textures.
Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.
Soft, moist Pumpkin Toffee Cookies with a brown butter glaze. These are the most perfectly seasonal cookies you could want for fall baking.
Carrot Cake Cookies with Cream Cheese Frosting are filled with oats, raisins, pecans, and shredded carrots and topped with rich cream cheese frosting.
Andes Mint Cookies are soft-baked chocolate cookies loaded with Andes Mint pieces and spread with an extra layer of mint goodness. They’re amazing straight from the oven.
Peppermint Snowball Cookies have candy cane pieces mixed through the dough and sprinkled on top for a fun candy cane snowball cookie twist.
Molasses Crinkle Cookies
Ingredients
- 1 cup butter softened
- 1 cup dark brown sugar
- 1 egg
- ¼ cup molasses
- ½ cup nonfat dry milk powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2¼ cups all-purpose flour
- ¼ cup wheat germ
Instructions
- Combine the butter and brown sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the egg and beat again to combine. Stir in the molasses and dry milk.
- In a separate bowl, combine the baking soda, salt, cinnamon, cloves, ginger, flour, and wheat germ. Add the dry ingredients to the wet and stir until combined.
- Roll the dough into 1-inch balls and roll them in granulated sugar. Chill them in the refrigerator for 2 hours.
- When ready to bake, preheat the oven to 375°F. Place the chilled dough balls on a greased or parchment-lined cookie sheet. Bake for 11-12 minutes or until slightly brown around the edges. Take care not to overbake.
Nutrition
{originally published 12/15/14 – recipe notes and photos updated 12/12/23}
Connie @ Sprig and Flours says
I love this cookie swap so much! I only wish I found out about it sooner. Molasses cookies are one of my favorite cookies of all time! Also, I love that this is a classic family recipe. I can’t wait to your recipe!
Mallory says
Thanks, Connie!
Kristi @ Inspiration Kitchen says
Thank you Mallory! These cookies were delicious! I loved how soft and chewy they were – and the flavor was amazing! So glad I was the one who got to try them!
Mallory says
Thanks, Kristi! I’m glad you loved them.
heather @french press says
I think that these are my favorite holiday cookie!
Jen @ Baked by an Introvert says
These are my favorite holiday cookies. Your version looks so softy and chewy. Just wonderful, Mallory!
Nancy P.@thebittersideofsweet says
I am not sure if I have ever had a molasses cookie before but now these make me want to try them!
Erin @ Dinners, Dishes, and Desserts says
I made something very similar for the FB Cookie Swap – such a great flavor and cookie this time of year!
Amanda says
These cookies look amazing! I love that you used molasses!
Amber @ Dessert Now, Dinner Later! says
These look perfectly thick and chewy! One of my favorite cookies!
Karly says
These cookies are totally irresistible for the holidays! Thanks for linking up with What’s Cookin’ Wednesday!
Jocelyn (Grandbaby cakes) says
These cookies look perfect!
Christie Ferguson says
I don’t have wheat germ. Do you suppose I could just leave it out or would I need to add more flour or something?
Mallory says
I really love the texture the wheat germ gives. But in a pinch I have used an extra 1/4 cup of flour as a replacement and hey have turned out well.
Jess says
Can I use a fourth cup of very finely ground oatmeal in substitution for wheat germ?
Mallory says
I’ve never tried it, but I’m guessing it would probably work.