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Molasses Crinkle Cookies

Be a rebel and enjoy these warm and spicy Molasses Crinkle Cookies year round! The spice-infused sugar crust gives the cookies a delightful crunch, whilst the center stays soft and chewy. Completely addicting and concentrated with molasses flavor, these Molasses Crinkle Cookies are delicious on their own or with a scoop of vanilla ice cream in between!

Course Dessert
Cuisine American
Servings 36 cookies


Molasses Crinkle Cookie

  • 3 cups all purpose flour
  • 6 tablespoons molasses
  • 1 large egg yolk
  • 1 large egg
  • 1 1/2 cups granulated sugar
  • 1 cup 2 sticks unsalted butter, softened
  • 1/2 teaspoon allspice
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 1/2 teaspoons baking soda
  • 1 tablespoon vanilla extract

Sugar Coating

  • 3/4 cup granulated sugar
  • 1/8 teaspoon allspice
  • 1/4 teaspoon ground ginger


  1. Pre-heat oven to 375°F and line 2 baking sheets with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, 1 tablespoon of ginger, and 1/2 teaspoon of allspice to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 1/2 cup of sugar on medium speed until fluffy, scraping down the sides as necessary.
  4. Reduce the speed to medium-low and add in the egg and yolk, mixing just until combined.
  5. Scrape down the sides and with the mixer running on medium-low, add the molasses and vanilla. Reduce the mixer to low and add the flour mixture in three additions. Scrape down the sides and mix for a few seconds longer just until a few streaks of flour remains.
  6. Make a sugar coating by combining the remaining 3/4 cup sugar, 1/4 teaspoon ground ginger, and 1/8 teaspoon allspice in a shallow bowl.
  7. Drop 2 tablespoonfuls of dough into the sugar mixture and roll to coat. Shape into rounds and place onto the prepared baking sheets, spacing 2-inches apart. Bake for 10 to 12 minutes, just until the edges are golden brown. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining dough.