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Molasses Crinkles

Scott Phillips

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


  • 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


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.


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Reviews (6 reviews)

  • vellul1 | 07/28/2021

    These are amazing as is! Only thing I would say is to make sure not to overbake them (they become almost a molasses snap cookie if overbaked). They are crispy on the outside and chewy on the inside and well spiced. The perfect combination.

  • geelarry | 03/21/2020

    today I am "sheltering in place" to "flatten the curve" of the COVID-19 spread.
    Making cookies. An old fave: molasses crinkles. I used to make these 50 years ago out of a Betty Crocker cookbook (yeah... I am OLD !).
    I live near Denver, CO., official altitude at my house: 5,380 feet.
    High altitude baking can be a bear up here. Making the recipe "as is" produced molasses crackers that were about 1/8" thick and they all ran together on the cookie sheet.
    BUT... I am persistent. So I tweaked the recipe to get a cookie that not only tastes great but looks great too. Even at this high altitude.
    I humbly offer my H/A adjustment for those who are interested. Just two changes, really.
    - Add 3/4 cup additional a/p flour.
    - Bake cookies at 350 for 12-13 minutes.

  • Ellen_M | 02/17/2018

    These were a huge hit! I added chopped candied ginger because I like them extra spicy.

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