Be sure to add this small batch of Molasses Crinkle Cookies to your Christmas cookie-baking list! This is an easy recipe for soft and chewy molasses cookies flavored with ginger, cloves, and cinnamon. The cookies are rolled in powdered sugar for a little extra sweetness, and that fresh snowfall look!
Molasses Crinkle Cookies
Let the cookie-baking season begin! As such, it only seems fitting for the first Christmas cookie recipe of the season to mimic my favorite cookie on the blog – the small batch of chocolate crinkle cookies. These Molasses Crinkles represent everything I (you) love about the classic Chocolate Crinkle cookie:
- Soft and Chewy – From what I can gather, the classic Crinkle cookie is supposed to be soft and chewy. At least, that is what I am taking as the rule per the Chocolate Crinkle recipe in the Betty Crocker Cooky book!
- Crispy Edges – We have the best of all texture worlds in these Molasses Crinkle Cookies! I like to think of the texture of these cookies like the crusty edges of brownie with a little of the fudgy center.
- Rich Flavor – Whether it is chocolate or spiced molasses, there will be no guessing what flavors are in these Molasses Crinkles! Think of gingerbread but with a more pronounced molasses flavor.
- Easy! – These cookies come together in about 10 minutes. While they do need time to chill, this gives you time to make up a different batch of cookies. How about a batch of Candy Cane Cookies For Two – perfect for the holidays!
Small Batch Christmas Cookies
I love baking a small batch of cookies for Christmas. It allows me to make many different cookies and not have a lot of leftovers. Plus, small batches of cookies are great for cookie swaps. Add the lemon gluten free crinkle cookies to your list to round out the crinkles!
This small batch of Molasses Crinkle Cookies will yield 8 cookies. However, the number of cookies you get depends on how big you make your cookies. My go-to cookie scoop size is about 2 tablespoons, giving you a standard-size cookie.
Easy Ingredient List
- Unsalted Butter
- Dark Brown Sugar
- Molasses
- Egg Yolk
- Warm Water
- All-Purpose Flour
- Ginger, Cinnamon, and Cloves
- Baking Soda
- Salt
- Powdered Sugar
Helpful Tips For Molasses Crinkle Cookies
- Unsulphured molasses is much lighter – There are a few varieties of molasses, some of which can be very bold and strong. I use unsulphured molasses in my gingerbread mini loaf gingerbread and gingerbread small batch cookies. It is easy to find in the grocery and has a sweet flavor, without being too bold.
- Chill the dough – Chilling the dough allows everything to firm up, and avoid the cookies spreading too much.
- Double roll in the powdered sugar – It’s the holidays, so why not give the cookies a good coating of powdered sugar!
- The middle of the cookies will look under baked – And this is what we want if you want a chewier and softer cookie.
Recipe FAQ
Yes, it will still work.
You can and I would keep an eye on them so they don’t burn. I would say about 1 to 2 minutes longer if you prefer a crispier cookie.
The cookies will last about 3 to 5 days covered at room temperature. Beyond that, they will likely start to get stale.
More Small Batch HOliday Cookies
Molasses Crinkle Cookies
Ingredients
- 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
- 1/4 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 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.
- 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. Enjoy!
RECIPE NOTES
- Serving Size – The recipe is intended to be a small batch and only tested as a small batch. If you double the recipe to make a larger batch, let me know how it turns out!
- 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 – Baked cookies can be frozen for up to 3 months. Either in a Tupperware, or gently placed in a Ziploc bag. Defrost the cookies at room temperature – may take 1 to 3 hours.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!