Chewy Molasses Crinkle Cookies with Spiced Sugar Crust

Cookie season is my favorite time of year. When I don’t want to spend time decorating, I reach for a dependable classic like these molasses crinkle cookies. They stay soft for days, are rolled in sugar before baking for a sparkly finish, and deliver classic ginger-molasses flavor in every bite.

The dough benefits from chilling — it’s worth the hour in the fridge for extra-soft, chewy cookies. Baking at a slightly higher temperature helps the cookies rise quickly and then settle, creating the signature cracks and crinkles in the tops.

Why you’ll love these molasses crinkle cookies!

• Made with simple pantry ingredients you likely already have on hand.
• Only about 10 minutes active prep time; the dough then chills for best texture.
• Rolled in white sugar before baking for a pretty, sparkly crackled top.
• Makes 24 cookies — great for sharing or cookie swaps.
• Stay soft for days thanks to a touch of apple cider vinegar and the right balance of ingredients.

Ingredients Needed

• Flour: all-purpose flour (recipe tested with AP flour).
• Molasses: use unsulphured molasses (or treacle in the UK) for best flavor.
• Unsalted butter: room temperature; European-style butter gives a richer result.
• Spices: ground ginger, cinnamon, allspice, cloves, and nutmeg. Fresh spices make a big difference.
• Apple cider vinegar: a small amount helps react with baking soda to give extra lift and a softer texture. It’s optional but recommended.

Step by Step Instructions

Step 1: Whisk together the dry ingredients — flour, baking soda, salt, and spices — in a medium or large bowl. Set aside.

Step 2: In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream the softened butter and light brown sugar on medium-high for 1–2 minutes until light and fluffy.

Step 3: Scrape down the bowl, then add the egg, molasses, vanilla, and apple cider vinegar. Beat on medium speed for 2 minutes.

Step 4: Add the dry ingredients and mix on low until just combined with no flour streaks. Chill the dough in the fridge for at least 1 hour.

Step 5: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment. Scoop 1.5 tablespoon portions of dough, roll briefly in your palms to form balls, then roll each ball in white sugar. Place balls 3 inches apart on the baking sheets.

Step 6: Bake one sheet at a time for 10–12 minutes until the edges are set and the tops show cracks. Keep the unused sheet chilled while the other bakes. Let baked cookies cool on the sheet for 15 minutes before transferring to a wire rack to finish cooling.

Baking Tips & Tricks

• Weigh ingredients: A kitchen scale and metric measurements improve consistency and texture.
• Measuring flour: If using cups, use the fluff-and-scoop or spoon-and-level method to avoid compacted flour, which makes cookies dry.
• Room temperature ingredients: Take butter and eggs out of the fridge ahead of time for even mixing.
• Maximize cracks: Rolling the chilled dough balls in white granulated sugar helps draw moisture to the surface and encourages cracking. If you want more cracks, gently bang the hot baking sheet on the counter once the cookies come out of the oven.
• Chill the dough: Cold dough helps the cookies set properly while the exterior spreads and cracks in the oven.

Frequently Asked Questions

Try these cookies next!

• 
  Chocolate Caramel Cookies
• 
  Soft and Chewy Mini M&M Cookies
• 
  Browned Butter Snickerdoodles
• 
  Oreo Chocolate Chip Cookies

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Molasses Crinkle Cookies

Ella Gilbert

Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 1/2 sticks (170 g) unsalted butter, room temperature
• 1 cup (204 g) light brown sugar
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• 1/4 cup (84 g) unsulphured molasses (or treacle)
• 1 teaspoon apple cider vinegar
• 1/2 cup (100 g) white sugar for rolling

Instructions

1. In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
2. Cream the butter and light brown sugar in a stand mixer (paddle) or with a hand mixer until light and fluffy, 1–2 minutes.
3. Add the molasses, egg, vanilla, and apple cider vinegar. Beat on medium for 2 minutes, scraping the bowl as needed.
4. Mix in the dry ingredients on low speed until just combined and there are no streaks of flour. Chill the dough for at least 1 hour (or overnight, covered).
5. Preheat the oven to 375°F (190°C) and line baking sheets with parchment.
6. Form the chilled dough into 1½ tablespoon balls, roll each in white sugar to coat, and place 3 inches apart on the baking sheets.
7. Bake one sheet at a time for 10–12 minutes, until edges are set and tops show cracks. Keep the other sheet in the fridge while one bakes.
8. If desired, gently bang the hot baking sheet on the counter to encourage more cracks. Cool on the sheet for 15 minutes, then transfer to a wire rack to cool completely.

Notes