Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you’ll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because!
Easy Molasses Christmas Cookies
These chewy molasses cookies are my idea of heaven. They’re the best ‘traditional’ molasses crinkle cookies I’ve ever made.
But I made them with coconut oil. How’s that for traditional? And no, you can’t taste it.
I have a recipe for Soft Batch Dark Brown Sugar Cookies and a recipe for Molasses Chocolate Chip Cookies and I love them both.
The former continues to be one of my most popular recipes on Pinterest, and it’s one of my favorite cookie recipes on my entire site. The latter is a seasonal reader favorite and I get tons of positive feedback on them.
You’d think I’d just be happy and leave well enough alone. No, that would be too easy. I took my favorite elements from both of those recipes and rolled them into these cookies.
I wanted to use ‘The Best’ or ‘My Favorite’ in the title, but the minute I’d do that, something else would immediately come along that I would deem better. But for now, they’re my definition of the best molasses cookies.
They’re supremely soft on the inside, in a tender, almost falling-apart way.
The tenderness is encased by a chewy exterior with a chewiness and texture boost from the cinnamon-sugar coating. The texture from the sugar granules is exquisite and the fine grittiness just melts away.
I have a Pinterest board dedicated to all things molasses and ginger, but I’m a very tough connoisseur when it comes to cookies. However, when done right, I’d opt for a molasses cookie over a chocolate chip cookie.
I don’t want them crunchy like a gingersnap. No snappiness. Only softness.
And I’ve got to really be able to taste the molasses and they must be well-spiced. These cookies are truly the perfect balance of soft, chewy, and the richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies I’ve ever made.
It’s hard to believe there’s not a drop of butter in them!
Lots of molasses cookie recipes use vegetable or canola oil, margarine, or shortening instead of butter. Rather than using butter or another oil, I used coconut oil. If you’ve never baked cookies with coconut oil, I have many in the Related Recipes section below.
Of all the baking I’ve done with coconut oil, these molasses crinkle cookies taste the least like coconut, and I can’t even taste it, and I was looking for it because I know some of you are not coconut fans.
You have nothing to worry about because the flavor isn’t detectable, being masked by the boldness of the molasses and spices.
In previous cooking baking with coconut oil, I’ve always creamed solid-state coconut oil with sugars and an egg. This time, however, I used liquid-state coconut oil.
It was sort of a happy accident because I thought my coconut oil was solid, but it wasn’t. My kitchen was warmer than 76F, the temp at which coconut oil solidifies. Rather than popping the jar in the freezer for an hour, I just used it in liquid form.
I used 1/3 cup molasses, for only 17 medium cookies. Many recipes use 1/4 cup for 2 dozen, so these are very molasses-intense cookies.
The cookies are boldly spiced with cinnamon, ginger, cloves, and nutmeg, plus they’re rolled in a cinnamon-sugar coating before baking.
I cannot wait to make them again. They’re my perfect molasses cookies!
What’s in Molasses Crinkle Cookies?
To make traditional molasses Christmas cookies, you’ll need:
- Egg
- Dark brown sugar
- Coconut oil
- Unsulphered molasses
- Vanilla extract
- Spices
- All-purpose flour
- Baking soda
- Granulated sugar
What Kind of Molasses Should I Use?
I used a robust molasses because I wanted bold flavor. Use your favorite, with a caveat that blackstrap is likely going to be too pungent and bitter, but suit yourself.
How to Make Molasses Crinkle Cookies
I made the molasses spice cookies using my stand mixer, but in retrospect, there’s no reason you can’t just whisk the batter together. A nice time-saver not to do mixer dishes.
To make the chewy molasses cookies, simply stir together the wet ingredients, then add the spices and the dry ingredients.
Scoop the dough into balls and chill for at LEAST 3 hours before baking them. Just before baking the dough balls, roll them in a cinnamon-sugar mixture.
Do I Have to Chill the Dough?
Yes! Because there’s 1/2 cup liquid coconut oil, 1/3 cup molasses, 2 tablespoons vanilla, and an egg, the dough is super soft and must be chilled before baking. The coconut oil must re-solidify or your cookies will spread into oily, molasses puddles.
Tips for the Best Molasses Cookies
I used dark brown sugar, which has twice the molasses content that light brown sugar has. Usually about 2 to 3 tablespoons of molasses to 1 cup granulated sugar versus 1 tablespoon to 1 cup granulated sugar in light brown sugar.
A tip if you ever run out of brown sugar is that you can stir molasses into white sugar until you get it as brown as you like.
With the robustness of the molasses and the intensity of the dark brown sugar, the only way for me to go with the spices was to use a heavy hand. If you prefer milder spiced cookies, dial the spices back, possibly even halving them.
Enjoy!
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Soft Molasses Crinkle Cookies
Ingredients
Cookies
- 1 large egg
- ¾ cup dark brown sugar, packed (light brown sugar may be substitued)
- ½ cup coconut oil
- ⅓ cup unsulphered molasses (I used robust molasses
- 2 tablespoons vanilla extract, yes tablespoons, not teaspoons
- 2 teaspoons cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- pinch salt, optional and to taste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1 heaping teaspoon cinnamon
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or use large mixing bowl and hand mixer; or simply whisk together in a large bowl), combine the egg, brown sugar, coconut oil, molasses, vanilla, and beat on medium-high speed until well-mixed, smooth, and glossy about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, and mix until just combined, about 1 minute.
- Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Dough will be very soft, mushy, limp, and is not suitable for baking; it must be chilled so the coconut oil re-solidfies. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
- Cinnamon-Sugar Coating: Add granulated sugar and cinnamon to a small bowl and stir to combine.
- Roll each ball of dough through the coating, liberally coating all sides. After all cookies have been coated, I like to go back and double-dip each mound, to get an extra-thick coating.
- Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked and soft center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while rolling them through the coating mixture, and were baked for 8 1/2 minutes).
- Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
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More Easy Christmas Cookies:
Soft & Chewy Molasses Gingerdoodles — These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall!
Pumpkin Oatmeal Chocolate Chip Cookies— These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.
Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!
Chai Cookies — The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside!
Soft Butter Pecan Cookies — Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!
Molasses Chocolate Chip Cookies – Chocolate is used three times for a fun twist on the traditional. No mixer required!
Soft Batch Dark Brown Sugar Cookies — One of my favorite cookie recipes of all-time and partly inspired these molasses spice cookies.
Still have never made molasses cookies! But since it is one of my favorite fall ingredients, I think I might just have to make these ASAP. Love that you used coconut oil–and rolled them in cinnamon sugar!!
Hope you had a great time in Vegas at the Bake Off! Loved seeing all the IG photos :)
You’ve never made molasses cookies? Whattttt? Okay this is your year! :) And glad you liked the IG pics!
I have never baked with coconut oil before, but I might have to give it a try because I need these cookies! The spicier and molassesier the better for me. These look perfect!
They’ve got a great little spice and kick to them!
I always melt my coconut oil first. I can’t get it to cream enough without doing that. Maybe I need a more powerful mixer? A stand mixer, perhaps? ;)
These cookies are just made for me. I go back and forth about my favorite fall cookie – molasses spice, gingersnap, or snickerdoodle. Obviously there is a lot of overlap in taste there, but this kind of combines all of my favorite parts of each – the spice, the ginger, and cinnamon sugar coating! YUM.
Yeah, you and the mixer. I am not saying another word. Other than if you EVER want to make something other than treat-for-one, i.e. you want to use it to say bake holiday cookies and you make 2-3 dozen normal sized cookies, you will not prefer the smaller unit. Not to mention, the way the head tilts back on vs. being the lifting mechanism, apples and oranges, no comparison in ease of use :)
Okay these cookies YES they are tailor made for you!! The whole time I was eating them I was thinking of you. The dark molasses, dark brown sugar, BOLD spices, the coconut oil, omg you have to make these!!!
What a perfect cookie for fall. I’m always craving molasses cookies this time of year. I’m loving baking with coconut oil as well. I thought it was going to change the flavor in my baked goods, but it didn’t. I especially liked it in the pumpkin bundt cake. My coconut oil is always solid, so I just measure out what I need, and put it in a small pan and simmer it until it melts. So easy! I can’t wait to make these up and I’ve learned my lesson, and I’m not going to use black strap with these cookies, too much! I will use regular old molasses.
Quick question, do you use room temp eggs for your cookies? If room temp eggs are not needed for this recipe, then let me know!
Ok, Happy Tuesday girl. I was about to say Happy Monday, but remembered that yesterday was Monday. I always get thrown off by the Holidays. :) xoxo, Jackie
I don’t really obsess over room temp eggs. I mean yes it’s better if you remember, and if not, put the egg in some very warm tap water for 10 mins to help speed it along. I’ve also nuked an egg for 10 secs before. To each her own. There are some recipes where it’s critical; most of mine, it’s not really a big deal.
And yes to coconut oil + pumpkin stuff. They are MADE for each other!
There are so many things I have never made and molasses cookies are one them and I have to change that this holiday season! I LOVE all the molasses and coconut oil in these, you are not messing around! And then you went and rolled them in cinnamon sugar too! Genius Averie!
You’re the second person who’s said she’s never made molasses cookies in just a couple comments that I’ve read (yet you make BRIOCHE!) Girl. This will be beyond a walk in the park :)
Molasses cookies are one of my favorite seasonal cookies. These look incredibly soft and chewy which is the only way I like my cookies! I LOVE baking with coconut oil, as well so I will definitely be trying these soon! Pinned it :)
Thanks for pinning! I appreciate it!
Any cookie that is rolled in cinnamon sugar has my heart :) But these have so much more goodness than that going on! Holy cow, I want one right now.
I love all the bold, warming spices in these along with the cinnamon-sugar coating. It got down to 21 last night with our first little bit of snow, so staying in and baking today sounds like a good way to spend the day. Great tip about the brown sugar substitution. A bottle of molasses usually lasts longer than my bag of brown sugar. Hope your trip was fun!!
Oh I thought you knew that about the brown sugar/molasses – okay glad I mentioned it then. I always feel like a broken record when I say stuff like that but glad I said it!
The trip was great. A whirlwind and I posted about it on instagram.com/averiesunshine So much going on but so fun!
21F? I would die in that kind of weather again. I shudder!
Soft gingersnaps/molasses cookies are my favorite cookies on earth! I’ve tried them 3 or 4 different ways, but have never, ever tried them with coconut oil. And they look every bit as good as your Molasses Triple Chocolate and those Gingerbread bars (which, by the way – look fantastic!!!). All of that molasses in this cookie dough, too. Just how I like them!
I love that you rolled them into cinnamon-sugar before coating. It’s usually just sugar for me, but now I have to try it with cinnamon. :) These look amazing Averie.
I echo everything I just said in the other comment reply about the bars, if you like a bolder spiced molasses cookie, THESE are the ones. Sally they’re my faves. I have one in my PB cookbook, another one on my blog, and have tried countless ‘trials’ and although I love all that I’ve created (the ones in my PB cookbook with PB are awesome if you like PB, and the other blog ones are great if you like chocolate) but these for just a ‘traditional’ molasses cookie, omg my faves. And I know you have some soft molasses cookies that I see pinned all the time – they always look so good!
Very very temping. Thta sugar crust on the outside is so pretty and that use of coconut oil makes is too easy. I love melt and mix cookies; nothing like easy weekday treat!
melt and mix cookies <--- PERFECT way to say it! Love that, Belinda :)
These cookies are fabulous, and look perfectly chewy. I can see why they’re your fav molasses cookie!
These cookies have got me wanting to head straight in the kitchen and make these. The ingredients somewhat remind me of gingerbread. Yum!
Yes like gingerbread but NOT CAKEY! :)
I love the smell of coconut oil and frequently use it on my body – but I’ve never tried baking with it! I’m obviously missing out because these cookies look delicious :)
Try baking with it – you’re going to love it!
These look to die for! Your cookie recipes get me every time!
Thank you!
Averie, these really do look heavenly! And that coating – man, each sugar granule is absolute perfection!
Thank you! And for all the pins the past few days. I have been 100% out of the loop with travel, etc. You know how it is when you’re at those events. Impossible to stay on top of things but I just saw all your help on the BHG board. Thanks!
Absolutely gorgeous pictures Averie. I’m curious if you’re using a new lens, or you’re just changing your aperture/shutter speed? Your pictures always look beautiful but these ones are so clear, sharp, bright, I just love them! And that cookie stack – how many tries did it take to stack them without falling over? ;)
Nothing new. I only use the 24-70mm and the 50 mm 1.2 That’s it. And no changes to anything else. Sometimes winter lighting that’s darker can make things look sharper. I also think that some things are an optical illusion on camera, i.e. these cookies because they’re so dark, which is why I purposely styled them against white, to create the pop. And also editing. I play around with shadows & contrasts in LR5. Thanks for the compliments though!