Spiced Molasses Crinkle Cookies (Print Version)

Soft, chewy molasses cookies with warming spices and a crackled sugar crust.

# Recipe Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup packed dark brown sugar
10 - 1 large egg
11 - 1/4 cup unsulphured molasses
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/2 cup granulated sugar

# Directions:

01 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together.
03 - Using an electric mixer or whisk, beat softened butter and dark brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add egg to the creamed mixture and beat until combined. Stir in molasses and vanilla extract until smooth.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then roll each ball in granulated sugar to coat evenly.
07 - Place the sugared dough balls 2 inches apart on the prepared sheets.
08 - Bake for 9 to 11 minutes until edges are set and tops develop signature crackled crust.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies have that magical texture—soft and chewy on the inside with a delicate crackled sugar crust that catches between your teeth in the best way possible.
  • The spice blend is perfectly balanced, warm and inviting without overwhelming, making them feel sophisticated yet completely approachable.
  • They're ready in under an hour from start to finish, so you can make them on a Tuesday night and still feel like you've done something special.
02 -
  • The crackles aren't a happy accident—they're the result of the sugar coating on the outside contracting as it cools while the inside stays soft. This is why you roll them in sugar before baking, not after.
  • I learned the hard way that opening the oven door before 8 minutes are up disrupts the rise and can flatten your cookies. Resist the urge to peek until the time is almost up.
  • Room temperature ingredients matter more than you'd think. Cold eggs and butter won't incorporate smoothly, leaving you with a grainy dough instead of a smooth one.
03 -
  • Use a cookie scoop for perfectly consistent sizing. Not only do they bake evenly, but they also look more intentional on a plate, which matters when you're sharing something you made.
  • Molasses can be thick and stubborn to measure. Lightly oil your measuring cup before pouring, and it'll release cleanly without sticking or leaving residue behind.

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