Ginger molasses cookies that taste better than any bakery? Bold, but true.
Soft, super chewy, perfectly spiced, and sparkling with sugar, this is my winter-essential cookie.
Think the same brown butter richness as brown butter snickerdoodles, plus cozy ginger and plenty of molasses that make your whole house smell like Christmas morning.
I baked trays on trays of molasses cookies in the bakery, so when I set out to make a homemade version, the goal was simple: keep the nostalgia, turn up the flavor.
Browning the butter, letting the spices shine, chilling the dough overnight, and rolling in sugar for perfect crinkle tops. They’re just like the classic…only better.
Full recipe below!
How to Make Molasses Cookies
1
Brown the butter until it’s golden and nutty. That’s what gives these cookies their deep, caramelized flavor. It’s the same secret behind my viral brown butter pumpkin cookies, which have pumpkin instead of molasses!
2
Whisk in the brown sugar and granulated sugar. It will look like moist sand, which is normal.
3
Whisk in the eggs, molasses, and vanilla until thick and glossy.
4
Fold in the flour mixture and spices. Then, cover the bowl and refrigerate for 15 minutes to firm the dough.
5
Scoop the molasses cookie dough onto a baking tray. Roll each cookie in granulated sugar, then cover the tray and refrigerate it overnight (or for at least 3 hours).
6
Roll each dough ball again in sugar, leaving a pile on top before baking. This pile of sugar dries out the top of the dough, creating the pretty crackle tops.
🎄Feeling extra festive? I have a cinnamon frosting-topped moist gingerbread cake with the same spiced molasses flavor that would pair perfectly together!
When the holidays hit, I bake these on repeat. Ugly sweater parties, girls’ nights, book club, and they’re always on my table for Thanksgiving and Christmas.
The base is so good, leave out the molasses, pack it with chocolate, and make brown butter chocolate chip cookies. They’re cozy, giftable, and beat the bakery every time!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Molasses Crinkle Cookies
Equipment
Ingredients
- 14 tablespoons unsalted butter
- 1 cup granulated sugar
- 3/4 cup + 2 tablespoons dark brown sugar, packed
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup Grandma's Molasses
- 2 1/4 cups + 1 tablespoon all-purpose flour, *See notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar, for rolling
Instructions
- In a stainless steel pan, cook the butter over medium heat. The butter will foam, crackle, and pop- which is normal! Stand by and stir it occasionally. When there are brown bits of butter at the bottom of the pan, and it smells nutty, scrape all of the butter into a large bowl and set it aside to cool to room temperature. You should have about 3/4 cup or 160 grams of browned butter!14 tablespoons (196 g) unsalted butter
- Once at room temperature, whisk in the sugar and dark brown sugar.3/4 cup + 2 tablespoons (180 g) dark brown sugar, 1 cup (200 g) granulated sugar
- Then, whisk in the egg, egg yolk, vanilla extract, and molasses.1 (50 g) large egg, 1 (18 g) egg yolk, 1 teaspoon vanilla extract, 1/4 cup (80 g) Grandma's Molasses
- Fold in the flour, baking soda, salt, cinnamon, and ground ginger until just combined. Cover the bowl with plastic wrap and chill in the fridge for 15 minutes.2 1/4 cups + 1 tablespoon (283 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger
- Scoop the dough with a large 3 tbsp cookie scoop. Roll each one in granulated sugar and place it on a parchment-lined baking tray. Cover the tray with plastic wrap and chill the dough in the fridge for a minimum of 3-4 hours, overnight for the best flavor!1/2 cup (100 g) granulated sugar
- When ready to bake, preheat the oven to 350 F/180 C.
- Roll the cookie dough balls in granulated sugar again, this time leaving a pile of sugar on the tops of the cookies. Bake the cookies spaced 2-3 inches apart until the tops are crackled, about 10-13 minutes. Let the tray cool on a wire cooling rack. Sprinkle the tops with more granulated sugar if desired.
- Store baked cookies in an airtight container at room temperature for 2-3 days.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Amazing fall delight! Easy and fabulous!
Yummo!!
Damn! These are goooooood!
You mention it’s better to use a scale to measure – but do you provide ingredient measurements in grams somewhere??
Yes, click the “metric” button on the recipe card, it will convert the measurements to grams.