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    Home » Dessert » Cookies

    Molasses Crinkle Cookies (12 cents each)

    Published: Dec 11, 2021 · Modified: Dec 11, 2021 by Jessica Fisher

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    Molasses Crinkle Cookies are a fun and easy alternative to traditional gingerbread cookies. Don’t mess with cut-outs, simply roll dough balls in coarse sugar for a fun, sweet treat!

    These Molasses Crinkles are delicious when paired with other cookies such as Chocolate-Almond Biscotti, Peppermint Brownie Bites, or Easy Homemade Sugar Cookies for a fun and festive cookie spread.

    pink divided tray containing chocolate almond biscotti, molasses crinkles, and brownie bites. this …

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    Jump to:
    • Why Make This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • FAQs & Recipe Costs
    • Recipe Costs
    • More Great Cookie Recipes
    • Tell us what you think!
    • Molasses Crinkle Cookies

    Do you have a love-hate relationship with gingerbread cut-out cookies? All the mess, all the dough sticking to cookie cutters and rolling pin, all the hassle?

    Well, you can have your gingerbread and not get all hot and bothered in the process.

    I personally have not had great success with Gingerbread Cookie Cut-Outs. The end results never justified the hassle to get there. Since my mom’s gingerbread recipe has rarely worked for me,  I decided to redeem it a bit. I made a few changes and baked up a test batch while she was visiting one weekend.

    Why Make This Recipe

    They were an extreme hit. Molasses Crinkle Cookies are a cookie I could get excited about. They are easy to make, taste just as good as traditional cut-outs, and are especially fantastic when you sandwich vanilla ice cream between a pair of them.

    Just saying.

    Molasses Crinkle Cookies are easy, fun, and tasty — exactly what a Christmas cookie should be. I love rolling them in coarse raw sugar. It gives them a nice crunchy coating

    Ingredients

    Here’s what you need to make Molasses Crinkle Cookies:

    ingredients for molasses crinkles measured and laid out on the table top.

    butter – I love to use real butter in Molasses Crinkle Cookies, but you can use margarine or a plant butter if you prefer.

    sugars – You’ll need brown sugar for the Molasses Crinkle Cookie dough, and raw sugar or demerara sugar for rolling the cookie balls. If you run out, you can make your own brown sugar.

    molasses – This is a key ingredient in the cookies, but you don’t need a lot. A little goes a long way. Use up extra molasses in Gingerbread with Lemon Sauce.

    egg – You just need one egg for these soft and chewy Molasses Crinkle Cookies.

    lemon zest – You can use fresh lemon zest or buy it in a jar in the spice aisle. If you’ve got lots of lemons, though, remember you can freeze lemon zest and juice.

    flour – I like to use unbleached all-purpose flour, but you can use regular as well as whole wheat pastry flour.

    baking soda – Don’t omit the baking soda. It’s what gives texture to the Molasses Crinkle Cookies.

    spices – You’ll need ground cinnamon, ground cloves, ground ginger, ground nutmeg for these gingerbread-flavored cookies. If you’re short of one, that should be fine. You can also use pumpkin pie spice or apple pie spice if that’s what you have.

    Step-by-Step Instructions

    Here’s how to make a quick batch of Molasses Crinkle Cookies:

    Prep step: Preheat the oven to 350 °. Line two baking sheets with parchment or silpat baking mats.

    • brown sugar and stick of softened butter in glass pyrex bowl.
    • butter and sugar creamed together in pyrex bowl with mixer nearby.
    • adding egg and molasses to bowl.
    • mixture beated together in glass pyrex with mixer nearby.

    1. In a large bowl cream together the butter and sugar until fluffy. Mix in the molasses, egg, and lemon zest until well mixed.

    • holding the sifter of dry ingredients over the pyrex bowl.
    • the dry mixture in the bowl with the butter mixture.
    • a teal rubber spatula immersed in the molasses cookie dough in the pyrex bowl.

    2. Sift in the flour, baking soda, and spices and stir gently to combine.

    • rolling dough into balls and then in raw sugar.
    • nine dough balls spread out on parchment on baking sheet.
    • baked cookies on white parchment paper.

    3. Roll dough into 1-inch balls and roll in the demerara sugar. Place 9 cookies on a sheet, spacing evenly. The cookies will spread while baking so leave space for them to do so. If the dough gets too soft and sticky while you’re rolling the balls, chill the dough for 10-15 minutes before proceeding.

    4. Bake cookies for 10 minutes or until set. Cool completely on wire rack.

    Molasses Crinkle Cookies are good for 7 days stored in an airtight container at room temperature, up to 8 weeks when stored in a deep freeze.

    These are great Christmas Cookies to Make Ahead & Freeze. You can keep a stash of Frozen Cookie Dough made from this recipe to bake later.

    FAQs & Recipe Costs

    How long do molasses cookies last?

    Molasses Cookies will last about a week at room temperature or longer if you freeze them.

    Can you freeze molasses cookies?

    Molasses cookies can be frozen baked or unbaked. You can freeze the dough in one tub or in rolled balls that are ready to bake. Just be sure to store them in an airtight container and consume within two months.

    How do you tell when molasses cookies are done?

    Molasses cookies will not be baked hard. You want them to be set, but still soft. They will continue to cook from residual heat and firm up while they cool.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • butter – $0.75
    • sugars – $0.27
    • molasses – $0.30
    • egg – $0.15
    • lemon zest – $0.10
    • flour – $0.33
    • baking soda – $0.02
    • spices – $0.15

    While your costs may vary depending on where and how you shop, you can expect to pay about $2.07 for a big batch of Molasses Crinkle Cookies, about 12 cents each.

    How to save more:

    Here are some of the strategies you can use to make Molasses Crinkle Cookies more economical:

    • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and butter can help keep the price down.
    • Buying in bulk – It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill.  I practice the same bulk buying for spices and other baking ingredients.
    stacks of molasses crinkle cookies on tray near christmas decor.

    More Great Cookie Recipes

    • peppermint chocolate chip cookies in a red Christmas tin with white tissue paper.
      Peppermint Chocolate Chip Cookies
    • array of glazed blueberry cookies with fresh berries and lemon rounds interspersed on the parchment.
      Lemon Blueberry Cookies
    • closeup of an easter oreo with crosses piped over a blue sky.
      Easter Oreos
    • close up of coffee cookie on red plate with espresso beans.
      Coffee Cookies
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    stacks of molasses crinkle cookies on square white tray with mini christmas balls nearby.

    Molasses Crinkle Cookies

    Molasses Crinkle Cookies are a fun and easy alternative to traditional gingerbread cookies. Don’t mess with cut-outs; simply roll dough balls in coarse sugar for a fun, sweet treat!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 18 cookies
    Calories: 129kcal
    Author: Jessica Fisher
    Cost: $2.07

    Equipment

    • large mixing bowl
    • sifter
    • rubber spatula
    • quick-release scoop
    • parchment paper
    • heavy duty sheet pan
    • wire rack

    Ingredients

    • ½ cup butter softened
    • ¾ cup dark brown sugar
    • 2 tablespoon molasses
    • 1 egg
    • 1 teaspoon lemon zest
    • 1 ½ cup unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 1 teaspoon ground nutmeg
    • demerara sugar or coarse sugar for rolling

    Instructions

    • Preheat the oven to 350 °. Line two baking sheets with parchment or silpat baking mats.
    • In a large bowl cream together the butter and sugar until fluffy. Mix in the molasses, egg, and lemon zest until well mixed.
    • Sift in the flour, baking soda, and spices and stir gently to combine.
    • Roll dough into 1-inch balls and roll in the demerara sugar. Place 9 cookies on a sheet, spacing evenly. The cookies will spread while baking so leave space for them to do so. If the dough gets too soft and sticky while you're rolling the balls, chill the dough for 10-15 minutes before proceeding.
    • Bake cookies for 10 minutes or until set. Cool completely on wire rack.

    Notes

    Nutritional values are approximate and based on one cookie.
    Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover.  Store at room temperature for up to 1 week or freeze for up to 2 months.
    Too much spread? If the dough has gotten warm while you roll the balls, the cookies will spread more. Chill the dough or dough balls for 10-15 minutes for more compact cookies.
    Quick tip: The dough can also be prepared in a food processor fitted with a metal blade. No need to soften the butter. Just blend until mixed well with the sugar, then proceed with the recipe.
    Freezer tip: Dough balls can be frozen and baked from frozen. Add a few minutes to the bake time.

    Nutrition

    Calories: 129kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on November 29, 2012. It has been updated for content and clarity.

    « Peppermint Brownie Bites (12 cents each)
    Christmas Scones (35 cents each!) »
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    Reader Interactions

    Comments

    1. Sara

      January 21, 2023 at 1:27 pm

      5 stars
      Great recipe!! OMG that is the first time I have ever seen ‘cook mode’ Before love it!! It made me laugh!

      Reply
      • Jessica Fisher

        January 22, 2023 at 8:31 am

        Yay! Hope it helped!

        Reply
    2. Cathy

      December 17, 2022 at 1:32 pm

      5 stars
      I made these to take to our quilt club’s Christmas party. They were such a hit (even though I have to use gf floor) that there only two cookies left even though there were many other much fancier choices! On the table. A keeper for sure!!

      Reply
      • Jessica Fisher

        December 17, 2022 at 2:01 pm

        Yay! So glad we could play a part in your success!

        Reply
    3. Lynn from NC Outer Banks

      December 12, 2021 at 8:02 am

      Hi Jessica. This comment isn’t at ALL about these cookies, (which sound delish by the way) but I wasn’t quite sure how else to make a comment. I am enjoying your posts re: Christmas preparations and cooking. But what I wanted to say was that I fixed your Spaghetti Squash Jambalaya again last night, and it is SO good. Both my husband and I remarked on just HOW good last night after dinner. Just love all those flavors. It had been a while since I made it, but it is delicious! We have some leftovers to eat for today or tomorrow. Though we finished the squash, it will be good over rice I’m sure. Thanks for your generous sharing.

      I continue to enjoy all of your posts re: preparations for the holiday season, including your Advent tea and jam unveilings:) I need to get busy with my final “To Dos”. Merry Christmas to you and yours!

      Reply
    4. Wendy Lee

      December 19, 2018 at 7:23 am

      5 stars
      Just mixed these up. Super easy recipe that kids can help make. Smells wonderful! Thanks for always sharing great recipes and helpful advice for moms.

      Reply
      • Jessica Fisher

        December 22, 2018 at 12:10 pm

        Thanks for your encouraging words, Wendy. I’m so glad it worked well for you.

        Reply
    5. Erica

      December 05, 2014 at 10:58 am

      Have you frozen this dough before baking? If so, can you bake the dough straight from the freezer? Thanks!!

      Reply
      • Jessica Fisher

        December 20, 2014 at 10:50 am

        I’m not sure if I have, but I’m sure it should bake from frozen without a problem.

        Reply
    6. Wendy (The Local Cook)

      November 29, 2012 at 4:47 am

      Thanks for hosting! I shared a duo of classic holiday cookies – no bakes & pecan sandies.

      Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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