Molasses Crinkle Cookies – Classic, rich, soft, chewy and delicious Christmas cookies with the warm flavors of molasses and spices. They’re an irresistible addition to any holiday cookie tray.

What are molasses crinkle cookies?

Molasses crinkles are rich, cozy and delicious old-fashioned holiday cookies with a soft center and crispy powdered sugar outer layer. These delicious holiday treats are super easy and fun to make and are a great addition to your cookie tray. The molasses gives the cookies a deep, smoky caramel flavor, while cinnamon, ginger and cloves add warmth. Unless the snowball cookies, these old fashioned molasses crinkle cookies need to be rolled in the powdered sugar before baking to get the beautiful crackly tops.

Ingredients & Substitutions:

Flour – I have used all purpose flour or plain flour in this recipe. I haven’t tried it with any other flour yet.

Unsalted Butter –

Molasses – Make sure you’re using dark molasses or robust molasses for the best flavor. Avoid blackstrap molasses. I have used grandma’s brand molasses.

Brown Sugar – Use dark brown sugar for the best flavor and chewy texture. It complements the molasses flavor well. It can be replaced with regular sugar but the texture and taste of the cookies will be different.

Milk – The original recipe calls for eggs. I have replaced it with milk.

Spices – I used cinnamon, ginger and cloves. Feel free to experiment.

Caster Sugar – Also known as fine granulated sugar, you will need this to roll the dough balls to create a crust around the cookies.

Powdered Sugar – Use a generous amount of icing sugar or powdered sugar to get a beautiful look.

Baking Soda – Do not skip adding baking soda and make sure it is fresh. It is a rising agent and helps to get the crinkles while baking.

Serving suggestions:

Arrange them on a platter along with other holiday treats for holiday gatherings. They can also be served with a cup of coffee or tea as a snack.

Storage suggestions:

Store them in an airtight container at room temperature for up to a week. The baked cookies can also be stored in the freezer for 3 months.

Tips & Notes:

The dough needs to be chilled for at least an hour. If you are not able to roll the dough, refrigerate it for some more time.

Make sure you roll the dough balls in the powdered sugar really well. They need to be well coated to get a snowy white top.

Do not overbake the cookies, remove them from the oven once the cracks are developed and edges are set. They will come out soft but will harden as they cool.

Adjust the spices as per your taste preference.

Step by step instructions:

In a medium bowl, combine flour, spices, salt and baking soda. Mix everything until combined using a spoon and keep it aside until use.

Add softened butter and packed dark brown sugar to a mixing bowl or bowl of a stand mixer.

Mix until fluffy and light. Add molasses and milk to the wet ingredients.

Mix everything until well combined.

Add the prepared flour-spice mixture to the butter mixture and gently mix until dough forms.

Cover the dough and let it chill in the refrigerator for 1-2 hours or until it is firm.

Preheat the oven to 190 degrees C. Line a baking sheet with parchment paper and keep it aside.

Divide the chilled cookie dough into 12 cookie balls using a tablespoon or cookie scoop. Roll cookie dough into round balls.

Roll dough balls in granulated sugar until well coated.

Roll the sugar coated dough balls in powdered sugar. Arrange the cookie dough balls on the prepared baking sheet and bake them in the preheated oven at 190 C for 11-12 minutes.

Cool them on a cooling rack and store in an airtight container.