How to Make Chewy Molasses Crinkle Cookies

These molasses crinkle cookies are soft and chewy, flavored with browned butter, rich molasses and a warming blend of holiday spices. The dough is chilled to develop flavor and keep the cookies thick, then each ball is rolled in both granulated sugar and powdered sugar to create a beautiful crackled, sugary exterior.

Molasses crinkle cookies combine everything that makes holiday baking satisfying: a tender interior that stays chewy, a slightly crisp edge, and the fragrant warmth of ginger, cinnamon and other spices. The browned butter adds nutty depth that complements the robust flavor of molasses, while the double-sugar roll gives each cookie a pretty, frosted look.

• Butter: Begin by browning the butter and then chill it until it solidifies again to a soft, room-temperature consistency before creaming with the sugars.
• Molasses: Use unsulphured molasses rather than blackstrap for a balanced sweetness and less bitterness.
• Spices: The blend of ginger, cinnamon, cloves and nutmeg creates a classic, cozy flavor profile—adjust to taste if desired.
• Powdered sugar: Powdered sugar is used as the outer layer for the classic crinkle look; you can dust extra on top after baking if you like.

Recipe Instructions

Step 1: Brown the butter. Place ¾ cup (170 g) butter in a medium saucepan and melt over medium heat. Continue cooking past the point of foaming, stirring frequently. The butter will turn golden brown and develop a nutty aroma—watch closely to avoid burning. When browned, transfer the butter to a bowl and refrigerate until it re-solidifies to a soft-solid consistency suitable for creaming. This chill step usually takes about an hour.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled, re-solidified browned butter with ⅓ cup granulated sugar and ⅔ cup brown sugar on medium-high until light and fluffy, about 3 minutes. Add ¼ cup molasses, 1 large room-temperature egg and 2 teaspoons vanilla, and mix until combined.

Step 3: Gradually mix in the dry ingredients—2 cups all-purpose flour, 1½ teaspoons baking soda, ½ teaspoon salt, 1½ teaspoons ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves and ¼ teaspoon nutmeg—until just combined. Avoid overmixing; it’s okay if you still see a few flour streaks.

Step 4: Scoop dough into large balls (a ¼-cup scoop works well) and arrange them on a tray. Chill the dough balls in the refrigerator for at least 2 hours and up to 24 hours to firm up and deepen the flavor.

Step 5: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 6: Roll each chilled dough ball first in ¼ cup granulated sugar, then in ¼ cup powdered sugar so they are well coated. Place 6–8 cookies on a lined baking sheet with space between them. Bake 11–13 minutes until the edges are lightly golden and the tops are crackled. Remove from the oven and allow to cool slightly on the pan before transferring to a wire rack. Avoid overbaking to preserve chewiness.

Expert Baking Tips

• Chill the dough if you want thicker, chewier cookies. If you prefer thinner cookies, bake immediately without chilling.
• Rolling the dough in granulated sugar first creates a barrier so the powdered sugar stays visible and doesn’t sink into the dough while baking.
• For best results use a kitchen scale when possible. We provide both cups and grams; grams give the most reliable outcome, especially for flour. If you don’t have a scale, spoon the flour into the measuring cup rather than scooping to avoid packing.

FAQ

Storing & Freezing

Store molasses crinkle cookies in an airtight container at room temperature for 3–4 days to maintain freshness. If you want to prepare dough ahead, the dough will keep in the refrigerator for up to one week.

For longer storage, freeze baked cookies in an airtight container for 2–3 months. You can also freeze scooped dough balls on a tray, then transfer them to a bag or container; bake from frozen as noted above so you can enjoy fresh cookies one or two at a time.

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