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These old-fashioned cookies are soft and delicious. They’re perfect for the holidays, but don’t have to wait for a special occasion to make them. The cookie dough is rolled in sugar and baked, giving the cookies their unique crackled look.
They’re a festive favorite for cookie exchanges and holiday platters, but there’s no need to wait for a special occasion. You can even get creative and turn them into jam-filled thumbprints or sandwich them with cream cheese frosting for a new twist on an old classic.
What You’ll Like About This Dish
Soft and chewy. These cookies stay soft with a tender bite and a hint of chewiness from the molasses.
Classic holiday flavor. Cinnamon, ginger, and nutmeg create that cozy, spiced profile everyone loves.
Versatile dough. Make thumbprints or sandwich cookies for fun variations with one base recipe.
Ingredient Notes
- Shortening: Helps keep the cookies soft. You can substitute half with butter for added flavor.
- Brown sugar: Adds moisture and a subtle caramel-like sweetness.
- Molasses: Use unsulphured molasses (like Grandma’s) for best flavor—avoid blackstrap, which is too bitter.
- Flour: All-purpose flour gives structure and keeps the cookies tender.
- Salt: Just a pinch of table salt enhances the sweet and spiced flavors.
- Baking soda: Provides lift and helps create the signature cracks.
- Cinnamon, ginger, nutmeg: Classic spice trio for warm, old-fashioned flavor.
- Sugar for rolling: Use granulated or sparkling sugar for that crackled, sugary finish.
Steps to Make Molasses Crinkles
- Cream the shortening and brown sugar in a mixing bowl until light and fluffy.
- Beat in the egg and molasses until fully blended.
- In a separate bowl, combine the flour, salt, baking soda, and spices.
- Add the dry ingredients to the wet mixture and stir until combined.
- Chill the dough for about an hour.
- Preheat the oven and line baking sheets with parchment paper.
- Roll the dough into small balls and coat each one in sugar.
- Bake until the cookies are set and crackled on top.
- Cool slightly on the baking sheet, then transfer to a rack to cool completely.
Tips
- Chilling the dough helps prevent spreading and keeps the cookies thick and chewy.
- Use a small cookie scoop for even portioning and consistent baking.
- If cookies seem underbaked, they’ll firm up as they cool—don’t overbake.
- Use sparkling sugar for extra crunch and sparkle, especially during the holidays.
Recipe Variations
- Molasses Thumbprints. Press a small indentation into each sugar-rolled dough ball before baking, then fill with jam.
- Molasses Sandwich Cookies. Spread cream cheese frosting or jam between two cooled cookies.
- Spiced-up version. Add a pinch of ground cloves or allspice for extra depth.
- Butter blend. Use half shortening and half unsalted butter for a richer flavor with the same soft texture.
Serving Suggestions
- Serve on a holiday cookie tray or with afternoon tea or coffee.
- Add a few to gift tins or cookie boxes for festive sharing.
- Pair with hot cider, chai tea, or eggnog for a cozy treat.
- Include these cookies in a cookie decorating party—sandwich or thumbprint style adds variety.
How to Store
Refrigerate: Store cooled cookies in an airtight container at room temperature for up to 5 days. No need to refrigerate unless filled with cream cheese frosting.
Freeze: Freeze baked cookies or unbaked dough balls for up to 2 months. Thaw at room temperature before baking or serving.
To Reheat: If desired, warm cookies briefly in the microwave (5–10 seconds) to restore a soft texture.
Molasses Crinkles
Ingredients
- ¾ cup vegetable shortening
- ¾ cup packed light brown sugar
- 1 large egg
- ½ cup molasses
- 2 ½ cups all-purpose flour
- ¼ tsp fine salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Sparkling sugar or granulated sugar for coating (about 1/4 cup)
Recommended Equipment
- Stand mixer or handheld mixer
Instructions
- Beat the shortening and brown sugar together in a mixing bowl with an electric mixer until light and fluffy.3/4 cup vegetable shortening | 3/4 cup packed light brown sugar
- Beat in the egg and molasses until well blended.1 large egg | 1/2 cup molasses
- In a separate bowl, combine the flour, salt, baking soda, and spices; stir or whisk to blend.2 1/2 cups all-purpose flour | 1/4 tsp fine salt | 2 tsp baking soda | 1 tsp ground cinnamon | 1 tsp ground ginger | 1/2 tsp ground nutmeg
- Add the dry ingredients to the first mixture and mix just until combined.
- Chill the molasses cookie dough for 1 hour.
- Heat the oven to 350°F and line baking sheets with parchment paper.
- Shape the dough into small 1-inch balls and roll them in the sparkling or granulated sugar. Arrange the cookies on the prepared baking sheet, leaving about 2 inches between them.Sparkling sugar or granulated sugar for coating (about 1/4 cup)
- Bake the cookies for 9 to 11 minutes or until set.
- Cool in the pan for 2 minutes, then transfer to a rack to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
