Molasses Crinkle Cookies

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Thick and soft-baked, chewy Molasses Crinkle Cookies are full of gingery, brown sugar, and molasses flavor.

Molasses Crinkle Cookies are a Christmas favorite.

Molasses Crinkle Cookies

These 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 Molasses Crinkle Cookies have all the same molasses, gingery flavor while still being thick, soft, and chewy.

And for more deep molasses and brown sugar flavor in a chewy cookie dessert, try these Gingerbread Bars too!

Molasses Crinkle Cookie Ingredients

  • 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!)
Chewy, Molasses Crinkle Cookies

How To Make Molasses Cookies

  1. Cream butter and brown sugar until fluffy. Beat in egg. Stir in molasses and dry milk.
  2. 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.
  3. Roll the dough into 1 inch balls and roll them in granulated sugar. Chill them in the refrigerator for 2 hours.
  4. Preheat oven to 375 F. Place the chilled dough balls on a greased cookie sheet. Bake for 11-12 minutes or until slightly brown around the edges. Do not over bake.
Soft and chewy Molasses Crinkle Cookies

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.

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.

Soft and chewy Molasses Crinkle Cookies

Molasses Crinkle Cookies

Soft baked Molasses Crinkle Cookies. The classic gingersnap flavor we love in a thick, chewy cookie!
Prep Time: 15 mins
Cook Time: 10 mins
Additional Time: 2 hrs
Total Time: 2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 36 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
  • cups all-purpose flour
  • ¼ cup wheat germ

Instructions

  • Cream butter and brown sugar until fluffy. Beat in egg. Stir in 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.
  • Preheat oven to 375°F. Place the chilled dough balls on a greased cookie sheet. Bake for 11-12 minutes or until slightly brown around the edges. Do not overbake.

Nutrition

Serving: 1cookie · Calories: 83kcal · Carbohydrates: 8g · Protein: 1g · Fat: 5g · Saturated Fat: 3g · Polyunsaturated Fat: 2g · Cholesterol: 19mg · Sodium: 179mg · Sugar: 7g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 12/15/14 – recipe notes and photos updated 10/1/21}

Molasses Cookies

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  1. 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.

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