Old Fashioned Molasses Crinkles 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 different than our big, fluffy, soft molasses cookies. These are meant to get those beautiful cracks all over the top and be a little more chewy to bite into. Note, 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.
Can Dogs Eat Molasses Cookies?
The answer is yes, but they may not be the best choice as an actual ‘treat’ for dogs.
I’ve had quite a few molasses crinkles 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.
Are Ginger Snaps and Molasses Cookies the Same?
The key difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.
Surprisingly, both cookie recipes call for about the same amount of molasses–usually around 1/4 cup.
The real key though is in the chill, these cookies should be chilled for at least 2 hours and the dough should be kept in the fridge in between baking. And this makes a lot, a lot of dough so be prepared my friends! And if you want to know a secret, I especially love the cookies baked and then frozen. The only cookie in the world that I approve of doing that with. There’s something about the warm spices and freezing cold cookie that is just plain awesome-sauce.
Can Molasses Cookies be Frozen?
Yes, they freeze well if done properly.
All cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
Old Fashioned Molasses Crinkles
Old Fashioned Molasses Crinkles
Description
Ingredients
- 3/4 Cup Unsalted Butter, softened
- 1 Cup Brown Sugar
- 1/2 Cup Molasses
- 1 Large Egg
- 2 1/2 Cups Flour
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ground Cloves
- 2 Teaspoons Baking Soda
- 2 Teaspoons Ground Ginger
- 1/4 Teaspoon Salt
- Sugar for rolling dough in
Instructions
- In a bowl of a standing mixer, mix the butter and sugar for 2 minutes or until smooth, light in color and fluffy.
- Add the molasses and beat until smooth.
- Add the egg and mix again until the egg is just incorporated.
- In a medium bowl, whisk together the flour, cinnamon, ground cloves, baking soda, ground ginger and salt.
- Add to the wet ingredients and beat the dough until everything is smooth.
- Scrape down the sides of the bowl and wrap tightly with saran wrap.
- Refrigerate for at least two hours.
- Heat the oven to 350 degrees and line baking sheets with parchment or silpat liners.
- Scoop rounded tablespoons into your hands and roll into balls.
- Roll in sugar in a bowl and place on the baking sheet.
- Cover the baking sheet with saran wrap and chill while you complete the next pan.
- Place the bowl of dough in the fridge in between rolling and baking to help keep the dough chilled.
- When the next pan is finished, place the first in the oven to bake for 8-10 minutes, or until cracks just begin to appear.
- Remove from the oven and gently place on the counter to cool for two minutes before removing to a cooling rack.
- Repeat with remaining dough.
Notes
Nutrition
Recommended Products
Patti Orlando
Hi,
I actually have a question before I mak these. Which would be better mild or full flavor molasses. The brand I prefer is Bree rabbit.trying to bring a smile
From my 92 yr old mom . Molasses are her favorite cookie
Thank you
Sweet Basil
Either one will work just fine for you! Just your preference!!
Patti Orlando
Thank you for the quick response. I am making these tomorrow since I have mild molasses on hand. Can’t wait to see how they come out.😋😋
Sweet Basil
Let me know!!!
Donnta
I am in Florida taking care of my mother, so my recipe books are home. This is the same as from my very old cookbook. Thrilled to find it. I do take a fork and dip in water and gently flatten mine just a little. Old habit . Thank you for sharing your site.
Sweet Basil
So glad you found it! I hope it tastes just a good as you remember!
Anna
Ok I’m new at making cookies I see that balls are made my question is do I flatten them or leave them round.
Sweet Basil
Hi Anna, Leave them round and they will spread out as they bake
Jennifer
These sound delicious! I’ve never made molasses cookies. I think I’ll give these a try this holiday season. Thanks!
2pots2cook
Simple and delicious, old fashioned way ! Thank you!
Margie
Do you use unsulphured or sulphered molasses? I always see both at the store.
Sweet Basil
Hi Margie, we use unsulphured
Markie
Just out of curiosity, what does chilling the dough do?
Sweet Basil
When the fat (butter or shortening) is cold it solidifies and therefore melts down slower which gives you a fluffier, chewier cookie.
Phillips Larry
I tried to click on the link: big, fluffy, soft molasses cookies and got a page not found error. Is this the same as the Soft and Chewy Molasses Cookies?
Sweet Basil
Boy, we are having the same issue, but from our end the link is right so there’s something weird happening. While we fix the issue, here’s the link https://ohsweetbasil.com/soft-and-chewy-molasses-cookies-recipe.html