Molasses Crinkle Cookies Recipe

White plate with Molasses Crinkle Cookies piled on top.

5 from 1 vote

These Molasses Crinkle Cookies are soft and chewy and full of smokey flavour. Easy to make, you'll love these on your cookie platter.

Prep Time25

Cook Time8

Chill Time30

Total Time1 3

Course: Cookies

Cuisine: British

Servings: cookies

Calories: 137kcal

Author: Emma Duckworth

Equipment

Stand mixer fitted with the paddle attachment
Baking Tray

Ingredients

115 g unsalted butter room temperature
220 g brown sugar, firmly packed
1 large egg room temperature
70 g dark unsulphered molasses Lyles Dark Treacle or Grandmas Molasses
290 g plain flour (all-purpose)
2 teaspoon baking soda
2 teaspoon ground ginger
2 teaspoon ground cinnamon
¼ teaspoon ground cloves or nutmeg or all-spice
½ teaspoon fine salt
100 g granulated sugar (optional) for rolling dough balls in

Metric - US Customary

Instructions

Prepare oven and trays. Preheat the oven to 180°C (350°F) and line two baking trays/sheets with parchment paper (or use one and cook in batches).
Cream butter and sugar together. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and brown sugar. Beat on medium to high for 4 to 5 minutes until the sugar has dissolved and the mixture is pale. Scrape down the base and sides of the bowl.
Add wet ingredients. Add in the egg and molasses and beat again until combined. Again, scrape down the base and sides of the bowl as the molasses tends to stick to the bottom.
Sift in dry ingredients. Sift into the bowl the flour, baking soda, ginger, cinnamon, and cloves and add in the salt. Mix until a soft dough starts to form. Don't over-mix. The dough is very soft so refrigerate for 30 minutes or until you can roll the balls without them being too sticky.
Roll into balls. Use a cookie scoop to scoop out 1 - 1½ tablespoons of dough and roll it into balls between the palms of your hands. (30g per ball makes the perfect size cookie for me.) Dust hands lightly with flour if necessary.
Roll the balls in sugar, then place balls onto the prepared baking trays leaving 5 cm (2-inches) between them as they do spread whilst baking.
Bake. Bake cookies for 8-10 minutes until just set around the edges and cracked on the top. I suggest baking one tray at a time on the middle shelf. They will be puffy when you remove them from the oven but will flatten as soon as you take them out. Once out of the oven, give the tray a firm tap on the countertop to help increase the crinkles. Leave to cool on the tray for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Molasses Cookies can be kept in an airtight container for up to 1 week.

To freeze: Cool cookies completely and store them in a freezer-safe airtight container or a ziplock bag. Freeze for up to 3 months. Thaw at room temperature for a couple of hours or overnight. Or freeze unbaked cookie dough balls and bake them straight from frozen.

TIP 1: Scrape down the base and sides of the bowl whilst making the dough.

TIP 2: Weigh your cookie balls for the best chance at even-sized cookies, or use a cookie scoop.

TIP 3: Leave room on the baking tray as the cookies will spread whilst baking.

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