Small Batch Molasses Crinkle Cookies
These easy small batch molasses crinkle cookies get their signature flavor and chewy texture from a mix of brown sugar and rich molasses, while cinnamon, ginger, and cloves bring deep gingerbread-cookie vibes. The dough chills quickly, and a roll in powdered sugar gives each of the 8 cookies its classic crackled top — a perfectly sized batch that’s ready in under an hour.
FEATURED REVIEW
“This is one of the best cookie recipes I’ve ever used! Clear instructions and I LOVED that it was small batch. I did not need 30 cookies for my small family. I will use this one over and over again for sure. They definitely didn’t turn out like the picture but that’s okay, the taste was perfection.” ★★★★★ Kelsey
Molasses Deserves The Spotlight In These Cookies
Cookie baking season doesn’t always have to be about cut-out sugar cookies — though they still have their moment. But I do like variety and adding more molasses and warm spices to the mix is one that’s become tradtion.
You can thank my small batch gingerbread cookies for this recipe. After sampling one too many spoonfuls of the spiced dough, I knew I wanted a softer, chewier version of those cookies.
These molasses cookies deliver the same unmistakable crackled powdered sugar top as my popular fudgy small batch chocolate crinkles — along with other key features of the iconic holiday cookie:
- Just as chewy. The mix of molasses (of course), brown sugar, and melted butter give the cookies their soft centers.
- They’re easy. The dough only needs a quick 30-minute chill — ideal when you’re in the middle of a holiday cookie-baking marathon.
- Keep the mixer covered. I go after the thick dough with a sturdy wooden spoon instead of digging out all of my mixer attachments.
And here’s a little blogger behind-the-scenes: these crinkles disappear faster than their cocoa counterparts. 😉
Pro Tips Before You Bake
- Use unsulphured molasses. Molasses comes in a few varieties, and some can taste sharp or bitter. Unsulphured molasses is lighter and sweeter — the same kind I use in my gingerbread gluten free mini loaf and gingerbread latte syrup. It’s easy to find in most grocery stores and gives the cookies their rich flavor without overpowering spice.
- The dough has to chill. Because this dough starts with melted butter, it needs time to firm up before baking. Otherwise, the molasses cookies will spread.
- Double roll in powdered sugar. It’s the holidays, so go all in on the sugar! 🙂 Actually, the double roll isn’t just for looks — the extra sugar layer ensures the crackled top stays intact as the cookies bake.
- Chewy cookies will look underbaked. We want the middles to look a little soft when you pull them from the oven. They’ll set as they cool and stay wonderfully chewy.
Did You Make It? Let’s Hear About It!
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If these molasses crinkles made it onto your holiday cookie tray, tell me what you think! A quick comment and star rating below helps others find the recipe, too!
Small Batch Molasses Crinkle Cookies
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.Equipment
Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ cup dark brown sugar
- 2 tablespoons molasses, unsulphured
- 4 tablespoons unsalted butter, melted
- 1 large egg yolk
- 1 tablespoon warm water
- 2 to 3 tablespoons powdered sugar
Instructions
- In a small mixing bowl, whisk together the flour, baking soda, salt, and spices.3/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves
- In a medium mixing bowl, add the brown sugar, molasses, and melted butter. Stir until smooth. Add the egg yolk and stir until fully incorporated. Then stir in the warm water.1/4 cup dark brown sugar, 2 tablespoons molasses, unsulphured, 4 tablespoons unsalted butter, melted, 1 large egg yolk, 1 tablespoon warm water
- Sprinkle half of the dry ingredients over the wet ingredients and stir until just combined. Add the remaining dry ingredients and stir until no dry streaks remain. Note – The dough will be sticky and thick and using a wooden spoon will make mixing the ingredients easier.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 1 day.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a shallow dish, add the powdered sugar.2 to 3 tablespoons powdered sugar
- Using a medium cookie scoop (I use a #40 cookie scoop), portion the dough into 8 equal dough balls. Roll the dough balls through the powdered sugar twice, and place on the baking sheet at least 2 inches apart.
- Bake the cookies for 10 to 13 minutes, or until the edges are set and firm. The middle of the cookies will appear as though they are under baked, and for a chewier cookie, this is ideal. For a crispier cookie, bake for 1 to 2 minutes longer.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, before transferring to the wire rack to cool completely.
Notes
- Serving Size – This is a small batch recipe. Readers have noted that doubling the recipe will work!
- Molasses – Use unsulphured molasses for the best, balanced flavor. Darker molasses varieties can be too bitter for cookies.
- Tip For Round Cookies – As soon as the cookies come out of the oven, scoot them around the inside of a large round cookie/biscuit cutter (it has to be larger than the cookie to work). This will smooth out the edges.
- Powdered Sugar Finish – If it melts into the cookies when baked, it means the cookie dough wasn’t chilled long enough.
- Storage – Cover and keep at room temperature for up to 5 days.
- Freezing the Cookie Dough – I don’t recommend freezing this cookie dough. It is too sticky and contains too much moisture to freeze well.
- Freezing Baked Cookies – Place the cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
Thank you for these small batch recipes. The cookies came out very well with the chewy, soft, yet crispy-edge texture I love. I think when I make them again I might up the spice quotient and add black pepper and a bit of cocoa since I like a spicier cookie. All in all, though, very good!
Thanks so much Chris! I’ll have to try black pepper too – sounds delicious!
This is one of the best cookie recipes I’ve ever used! Clear instructions and I LOVED that it was small batch. I did not need 30 cookies for my small family. I will use this one over and over again for sure. They definitely didn’t turn out like the picture but that’s okay, the taste was perfection.
Thank you Kelsey – so glad you enjoyed the recipe! Have a wonderful holiday!
I increased x 6. It worked perfectly. Thanks!
Wonderful to hear – thank you Annie!
Your instructions are very clear and easy to understand.
This is especially helpful for the novice baker.
I would have very much appreciated if you had included measurements for 2x,3x,4x,.
There will never be a moment in time where I would bake 8 cookies.
It’s not worth the amount of work one needs to do to produce a batch.
Hi Lauren – Thanks for visiting the blog. This is a small batch baking blog and all my recipes are developed and tested as such. Happy Holidays!