Soft and chewy ginger molasses crinkle cookies are classic Christmas cookies for a reason! They’re lightly spiced, with a rich molasses flavor and dusted with powdered sugar (that looks like beautiful fresh snowfall).
These molasses cookies are easy to make, too. You don’t need an electric mixer or any fancy equipment. They’re perfect for cookie exchanges and gifting to friends and family during the holiday season!
Soft & Chewy Molasses Cookies with Powdered Sugar
These crinkle cookies are always a hit during the holiday season! They’re lightly spiced with ginger, cinnamon, and cloves, and sweetened with brown sugar (plus dusted in powdered sugar).
The secret to getting that fresh snowfall look with the powdered sugar is to roll the cookie dough balls in white granulated sugar before rolling them in the powdered sugar. This helps keep the powdered sugar from getting wet and absorbing into the cookies while baking!
The combination of spices and molasses flavor always get me in the holiday spirit. Blasting Christmas music while dancing around the kitchen is essential while holiday baking. 🙂
A few notes on the ingredients in these crinkle cookies:
- Unsulphured molasses is essential for that rich molasses flavor and chewy texture. I love using the Grandma’s Molasses brand.
- While these cookies aren’t overwhelmingly sweet, you will need three kinds of sugar here. Brown sugar goes in the cookie dough to keep the cookies moist and sweet. You can use either light or dark brown sugar, though dark brown sugar will give the cookies a deeper, richer flavor that enhances the molasses.
- The cookies are then rolled in white granulated sugar, then powdered sugar (also known as confectioners’ sugar). This combination helps keep the powdered sugar from soaking into the cookies (so you can see the crinkles better)!
- The recipe uses a combination of ground ginger, ground cinnamon, and ground cloves for a holiday-inspired spiced flavor. Feel free to add a little more ginger if you want them extra spiced!
You might also enjoy these oatmeal chai cookies with pecans!
How to Make Molasses Crinkle Cookies
To make these ginger molasses cookies, start by whisking the dry ingredients (flour, baking soda, spices, and salt) in a medium bowl. Set it aside for now.
Next, melt butter in a microwave-safe bowl. Whisk in the brown sugar until it’s combined, then add the molasses, eggs, and vanilla.
Use a sieve to sift the dry ingredients into the wet ingredients. Then, stir with a spatula or wooden spoon until just combined (don’t over-mix).
Cover the bowl with plastic wrap and chill in the refrigerator for 45 minutes. Once chilled, use a 2-tablespoon cookie scoop to scoop the dough. Use your palms to roll them into balls.
After each dough ball is rolled, place it in a shallow dish with white granulated sugar and roll it around until it’s coated. Next, place it in a dish with powdered sugar and do the same.
You may want to double-coat with powdered sugar if you want that fresh snowfall look!
Then, place the dough ball onto a baking sheet lined with parchment paper. Repeat until all the dough is used. (Work quickly so the dough doesn’t warm up too much before baking.)
Next, bake at 350 degrees Fahrenheit for 10-12 minutes, until the cookie edges are slightly darker and set.
The centers will still look a bit under-baked – that’s ok! The cookies will continue to bake a bit once they’re removed from the oven.
Let the cookies cool, then dig in! Or, if you’re feeling generous, wrap them up and share with friends and family. 🙂
Molasses Crinkle Cookie Recipe Tips
Here are some tips for making the best crinkle cookies:
- Don’t over-mix the dough once you add the flour (this may cause the texture to be tough and/or rubbery)
- Roll the dough balls in the powdered sugar very generously for prettier cookies
- Be sure to chill the dough as instructed, or the cookies may spread too much
- Don’t over-bake, or the cookies will be dry (and won’t be as chewy)
Here are more delicious no mixer cookie recipes to try!
How to Store
Once they’re completely cool, store molasses crinkle cookies in an airtight container at room temperature for up to 4 days.
Can I freeze molasses cookies?
Yes! Place the baked (and cooled) cookies in an airtight container with parchment paper or wax paper between layers. Freeze for up to 3 months.
To defrost, set the cookies out at room temperature for a few hours.
Why did my crinkle cookies not crinkle?
When it comes to making crinkle cookies, there are a few “rules” you have to follow for the best results. If your cookies didn’t crinkle, here’s what may have happened:
- The dough wasn’t chilled enough. Make sure to chill the dough according to the recipe instructions, or your cookies will spread too much while baking (and the cracking won’t appear).
- The dough balls sat at room temperature too long before being baked. This is related to the previous issue. The dough needs to be chilled enough before going in the oven, so be sure not to take too long when rolling the dough balls in the sugar!
- Not enough powdered sugar. If you don’t coat the dough balls with a decent amount of powdered sugar, the cracks won’t show as well.
Two more important tips to ensure proper baking: measure your flour properly (spoon and level instead of scooping directly from the bag with a measuring cup) and make sure to use baking soda that isn’t old or expired.
Can I make these cookies gluten free?
I haven’t tested these ginger molasses cookies with gluten free flours (like almond flour or coconut flour), but they should work with a 1-1 ratio gluten free all-purpose flour substitution.
If using gluten free flour, you make need to bake the cookies a couple minutes longer.
If you make these spiced molasses crinkle cookies, I’d love if you shared your thoughts with a rating and comment below!
More easy cookie recipes to try:
- Oatmeal Chai Cookies with Pecans
- Almond Butter Cookie Bars
- Chocolate Chip Pomegranate Cookies
- Iced Lemon Mascarpone Cookies
- Peanut Butter Chocolate Chip Cookie Bars
- Oatmeal White Chocolate Raspberry Cookies
- No Bake Nutella Thumbprint Cookies
- Flourless Coconut Peanut Butter Cookies
Ginger Molasses Crinkle Cookies
- 2 cups all-purpose flour (spooned and leveled to measure)
- 1 tsp baking soda
- 1 tsp ground ginger*
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ⅔ cup dark brown sugar, packed**
- ¼ cup unsulphured molasses
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tsp vanilla extract
- ¼ cup white granulated sugar (for rolling/coating)
- ¼ cup powdered sugar (also known as confectioners sugar, for rolling/coating)
- Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
- In a large bowl, whisk melted butter and brown sugar. Add molasses, eggs, and vanilla extract. Whisk until combined.
- Sift dry ingredients into wet ingredients. Stir with a spatula until just combined. (Don't over-mix).
- Cover the bowl and chill the dough in the refrigerator for 45 minutes. Meanwhile, pour white sugar and powdered sugar into two separate shallow bowls.
- Use a 2-tablespoon cookie scoop to scoop the dough. Then use your palms to roll each scoop into a ball. Roll each dough ball in white sugar, then in powdered sugar, coating generously. (Double-coat for that fresh snowball look!). Place on the prepared cookie sheets, spacing the dough balls apart evenly.
- Bake for 10-12 minutes, until cookies are slightly darker at the edges and just set in the centers. (They may look slightly under-baked, but should firm up.)
- Let cookies cool completely on the baking sheet. Then, enjoy!