Super easy, flavorful, and an ideal holiday treat, these Molasses Crinkle Cookies deliver a classic winter spice profile with a soft, chewy center and a powdered-sugar-cracked exterior.
Cookie baking is one of my favorite pastimes this season, and molasses is one of my favorite flavors. These Molasses Crinkle Cookies have been a longtime favorite—simple to make, full of cozy spice, and always a crowd-pleaser.
With easy-to-find ingredients and minimal hands-on time, you can have these ready in under 30 minutes. They’re perfect for setting out for Santa, adding to holiday cookie trays, or bringing to parties. The combination of warm molasses and sweet powdered sugar creates a festive, familiar flavor.
If you enjoy gingerbread cookies but want something a little different, these Molasses Crinkle Cookies are a great switch-up—same comforting spices with a softer, crinkled finish.
Why this recipe works
- Uses minimal pantry ingredients for quick preparation.
- Easy to double when baking for a crowd.
- Balanced molasses and spice flavor—noticeable but not overpowering.
Ingredients needed (full recipe below)
Dark brown sugar
Vegetable oil (or melted butter)
Molasses
Eggs
Vanilla extract
All-purpose flour
Cinnamon
Baking powder
Ground ginger
Ground cloves
Salt
Powdered sugar (for rolling)
How to make Molasses Crinkle Cookies, step by step
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a large bowl, stir together the dark brown sugar, vegetable oil (or melted butter), molasses, eggs, and vanilla until smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, ground ginger, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, about a cup at a time, stirring until just combined.
- Form the dough into 1.5-inch balls. Roll each ball thoroughly in powdered sugar so it’s completely coated.
- Place the coated dough balls on the prepared baking sheets. Gently flatten each ball with the palm of your hand until it’s about 2 inches in diameter.
- Bake 13–14 minutes, until the tops look set and slightly dry. For slightly crispier cookies, bake 15–16 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Can I use light brown sugar?
Yes. If you only have light brown sugar, it will work fine. The flavor will be a bit milder than with dark brown sugar, but the cookies will still be delicious.
Suggested additions
If you want to vary the flavor or texture, try adding:
- Cinnamon chips
- Butterscotch chips
- White chocolate chips
- Chocolate chips
- M&Ms
- Festive sprinkles
Can I use butter instead of vegetable oil?
Yes. Swap melted butter for the vegetable oil if you prefer a richer, buttery taste and slightly different texture.
How to store
Store cookies in an airtight container at room temperature for up to 3 days. To freeze, place completely cooled cookies in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator or on the countertop overnight.
Tips and tricks
- Feel free to add mix-ins listed above for variety.
- Melted butter can replace vegetable oil for a richer cookie.
- It’s normal to have extra powdered sugar—make sure each cookie is well coated for the classic crinkle look.
- You can double or halve the recipe easily depending on how many cookies you want.
- Bake a couple of minutes longer for a crisper edge and firmer texture.
- Light brown sugar can be substituted if dark brown sugar isn’t available.
These Molasses Crinkle Cookies combine warm spices and molasses with a tender center and sugary, crinkled exterior—one batch will likely disappear fast. Enjoy!
If you like this recipe you might also like:
- Gingerbread Cake
- Gingerbread Muffins
- Cinnamon Cream Cheese Cookies
If you’ve tried these Molasses Crinkle Cookies, let me know how they turned out in the comments!
Molasses Crinkle Cookies
Ingredients
- 1 cup dark brown sugar (packed)
- ¼ cup vegetable oil (or melted butter)
- ¼ cup molasses
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup powdered sugar (for rolling)
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Whisk together brown sugar, oil (or melted butter), molasses, eggs, and vanilla in a large bowl.
-
Combine flour, cinnamon, baking powder, ginger, cloves, and salt in a separate bowl.
-
Add dry ingredients to wet in stages, stirring until just combined.
-
Form 1.5-inch balls and roll thoroughly in powdered sugar.
-
Place on prepared sheets and flatten to about 2 inches in diameter.
-
Bake 13–14 minutes until tops look set; cool 5 minutes on the sheet then transfer to a rack to cool completely.
Notes
- Try additions like chips, chocolate, or sprinkles to customize the cookies.
- Substitute melted butter for the oil for a richer flavor.
- Extra powdered sugar is normal—ensure the dough balls are fully coated for the crinkle effect.
- These cookies freeze well; store cooled cookies in a freezer-safe container for up to 3 months.
- Adjust the recipe size easily by doubling or halving the ingredients.
- For slightly crispier cookies, bake 15–16 minutes.
- Light brown sugar may be used in place of dark brown sugar if needed.
Nutrition
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