Chewy Molasses Crinkle Cookies

These chewy molasses crinkle cookies are soft on the inside but crisp on the outside. They are warmly spiced and have a rich, bold flavor from blackstrap molasses. They're perfect to bake for Christmas and the holidays!

These are the best molasses crinkle cookies! They're amazingly chewy and flavored with blackstrap molasses, ginger, cinnamon, cloves, and other warming spices.

These cookies are rolled in sugar and have gorgeous crackled tops like these snowstorm cookies and pumpkin molasses cookies. They're soft and chewy in the center, but the cane sugar gives them a perfectly crisp exterior and makes them sparkle in the light!

For more cookie recipes, try Danish butter cookies, olive oil sugar cookies, almond spritz cookies, apricot filled thumbprint cookies, and chocolate chipless cookies.

Why You'll Love This Recipe

• Chewy dark molasses cookies- The centers of the cookies are soft and chewy. The gingerbread flavor makes them perfect to share for Christmas.
• Crisp edges- The cookies are rolled in sugar before they are baked, making them extra crisp and crunchy when they come out of the oven.
• Crackled tops- Stunning cracks form on top of the cookies when baked, making them perfect to display at holiday parties.
• Allergy friendly- These cookies can be made traditionally or gluten free!

Ingredient Notes

Here are notes on the ingredients used. For quantities, see the recipe card below.

• Flour- I used Bob's Red Mill 1:1 Gluten Free Baking Flour for this recipe. Regular all-purpose flour works too.
• Ginger- You can find ground ginger in the spice section of most grocery stores. I don't recommend using fresh, dried, or candied ginger.
• Cinnamon- Adding ground cinnamon and other spices to the cookie dough adds a warm flavor.
• Avocado oil- Avocado oil has a neutral taste, making it perfect for baking. You can use any mild oil, like grapeseed oil, melted and cooled coconut oil, canola oil, or vegetable oil.
• Coconut sugar- This adds a rich, delicious flavor to the cookies. It tastes similar to brown sugar but doesn't add any extra moisture.
• Molasses- I used Plantation Blackstrap Molasses. Any dark unsulphured molasses will have the best flavor, but blackstrap is the most bitter (which I prefer).

Step by Step Instructions

Line a 1-2 baking sheets with parchment paper before you start and set aside.

Step 1: Combine the wet ingredients. In a large bowl, whisk the oil and coconut sugar together. Then add the molasses, vanilla extract, and egg. Whisk vigorously for 1-2 minutes until everything is well combined.

Step 2: Fold in the dry ingredients. In a separate mixing bowl, whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together. Then add half of the dry ingredients to the wet and gently fold with a rubber spatula until just combined. Repeat with the second half.

Step 3: Chill the dough. Cover the bowl with plastic wrap and let it chill in the refrigerator for a minimum of 30 minutes or until the cookie dough is less sticky and easy to handle. While it is chilling, preheat the oven to 350F/180C and fill a small bowl with granulated sugar.

Step 4: Scoop. Scoop the dough with a medium cookie scoop and roll each dough ball in granulated sugar.

Step 5: Bake. Place 8 dough balls on each lined baking sheet about 2 inches apart. Bake for 11-13 minutes. As soon as it comes out of the oven, bang the pan on the counter a couple times to encourage spreading and additional cracking.

Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire cooling rack. Let them cool completely and enjoy!

Expert Baking Tips

• Use a kitchen scale. Using a food scale ensures the most accurate measurements. I've included some important metric measurements in the recipe card below. If you don't have one, make sure to use the spoon and level method when measuring the flour.
• Don't skip the chill time! Letting the cookie dough chill makes it much easier to scoop and handle. It also allows all the flavors to meld together.
• Bake time may vary. Every oven is slightly different, so bake time will vary. I recommend checking on the cookies often as they bake. Check your oven with an oven thermometer if you have issues.
• Bang the pan. If you notice the cookies haven't spread much or don't have crinkles, rap the pan firmly on the counter immediately after taking it out of the oven. This encourages spreading and deeper cracks to form.

Additions and Variations

• Add a pinch of allspice for more warm, spicy flavor. I used it in these pumpkin cookies!
• Roll the cookie dough balls in coconut sugar, raw cane sugar, or powdered sugar for extra sweetness and the look of fresh snow.
• Add sprinkles for an extra festive look!
• Dip the cookies halfway in white chocolate or add a Hershey's kiss on top right after they finish baking to make molasses blossoms.
• Add some frosting and a swirl of caramel or dulce de leche (like these frosted dulce de leche cookies!)

Storage and Freezing

• Room temperature- Leftover cookies will stay fresh for 3-4 days stored in an airtight container at room temperature.
• Freezer- Baked cookies can be stored in an airtight container in the freezer for up to 3 months. Let them thaw completely before serving.
• Freezing cookie dough- Roll the dough balls in sugar and let them freeze completely on a baking sheet before transferring them to a freezer bag or airtight container for up to 3 months. Add a couple minutes on to the total bake time when you're ready to make them. I don't recommend freezing the dough in log form.

Frequently Asked Questions

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