Old fashioned molasses cookies are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!
These old fashioned molasses crinkles are fantastic and totally similar to our white chocolate molasses cookies. These are meant to get those beautiful cracks all over the top and be a little more chewy to bite into. I have a secret to making those cracks as cracky as possible too!
Note, these cookies are not crunchy as we aren’t making gingerbread cookies, but chewy as is in sink your teeth into delicious. It seems like molasses crinkles are becoming forgotten but I refuse to let that happen.
What Do I Need to Make Molasses Cookies?
I’ve had quite a few molasses crinkle cookies in my day and I’m sorry to say that I have the same complaint with all of them, too much molasses and ginger. I don’t want to be breathing fire when I bite into a cookie.
Now I do like molasses cookies to have warmth to them as that’s how they should be but that all comes from the right ingredient ratios. We only need 1/2 cup of molasses and that’s plenty to bring on the flavor. Here is everything you need:
- Butter: unsalted, softened
- Brown Sugar: adds sweetness and rich molasses flavor
- Sugar: Just regular granulated sugar is used to both sweeten the dough and to roll the dough in before baking.
- Molasses: adds flavor, sweetness and richness of flavor
- PRO TIP: We prefer Grandma’s brand dark molasses.
- Vanilla: adds flavor
- Eggs: gives the cookies structure
- Flour: just simple all purpose flour is all you need
- Ground Cinnamon: adds warmth and flavor
- Ground Cloves: adds festive holiday flavor
- Baking Soda: gives the cookies rise and fluffiness
- Ground Ginger: adds flavor and warmth
- Salt: enhances all the flavors
The measurements for all the ingredients can be found in the recipe card at the end of this post.
How to Make Molasses Cookies
These old fashioned soft molasses cookies come together quickly and easily. Here are the basic steps:
- Wet Ingredients: Mix the butter and sugar in the bowl of a stand mixer and cream until light and fluffy using the paddle attachment. Add the molasses and beat until smooth and then the egg and mix again.
- Dry Ingredients: In a separate bowl, whisk all the dry ingredients together.
- Combine: Add the flour mixture to the wet ingredients and mix until combined.
- Chill: Scrape the sides of the bowl down and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours.
- Prep: Preheat the oven and prep baking sheets with silpats or parchment paper.
- Form: Scoop the cookie dough into balls and using your hands, roll the dough into balls. Roll the dough in