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Molasses Crinkle Cookies

Soft baked Molasses Crinkle Cookies. The classic gingersnap flavor we love in a thick, chewy cookie!
Prep Time15 mins
Cook Time10 mins
Additional Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 83kcal


  • 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


  • 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.


Serving: 1cookie | Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 179mg | Sugar: 7g