Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Molasses Crinkles

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about thirty-six 3-inch cookies.

Ingredients

  • 9 oz. (2 cups) all-purpose flour
  • 2 tsp. baking soda
  • 1-1/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 2 Tbs. vegetable oil
  • 1/3 cup molasses
  • 1 large egg
  • Granulated sugar for rolling

Preparation

Several hours before baking:

  • In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and salt. With an electric mixer, beat the butter and brown sugar until light in color and texture. Beat in the oil until blended. Scrape down the sides of the bowl, add the molasses and the egg, and beat until blended. Stir in the flour mixture until well combined. Wrap the dough in plastic and chill until firm, about 3 hours.

To bake:

  • Heat the oven to 375°F. Measure the dough into tablespoon-size pieces and roll each piece between your palms to form 1-inch balls. Roll the balls in granulated sugar to coat. Put the balls 2 inches apart on lightly greased cookie sheets. Sprinkle the tops with more sugar and bake until the center surface of the cookies is barely dry, 9 to 10 minutes (don’t overbake). Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

Reviews

Rate or Review

Reviews

  • Lariah | 12/07/2010

    Delicious. My ideal "Gingersnap" crispy with a bit of chew in the middle. More "spice" than usual, but that keeps them from being bland.

  • momtaughtme | 01/14/2009

    These cookies are delicious. I have made them several times, and make them fairly small. They are crisp and a little chewy in the middle. They are moist in the middle when you take them out of the oven. Friends that like molasses cookies love these.

  • lorian | 01/17/2008

    These cookies are so yummy! They're soft and a bit chewy with just the right amount of spice. They also stay soft for days, if they last that long!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks