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Molasses Crinkles

Adapted from Epicurious. Makes about 3 dozen cookies.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Dessert
Keyword: cookie exchange, cookies, home baking, kid-friendly recipe, sweets
Author: Suzanne Cowden


  • 2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup 1 stick unsalted butter softened
  • 1/2 cup granulated sugar plus additional for coating the cookies
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup molasses
  • 1 large egg


  • Preheat the oven to 350°F. Grease baking sheets or line them with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, ginger, cinnamon, cardamom, cloves, baking soda, and salt. Set aside.
  • In the bowl of a standing electric mixer, combine butter, 1/2 cup granulated sugar, and the brown sugar. Beat with the paddle attachment until the mixture is light and fluffy. Add the molasses, beating until smooth. Beat in egg, mixing until well combined.
  • Add the flour mixture to the butter mixture, stirring until the mixture forms into a soft dough.
  • Using a tablespoon sized scoop, make 1 to 1½-inch balls of dough. Roll them in granulated sugar, coating them well before arranging them 2 inches apart on prepared baking sheets.
  • Bake the cookies for 13 to 15 minutes, alternating the cookie sheets halfway through for even baking. Remove from oven when the cookies are cracked on top but still soft inside.
  • Cool cookies on baking sheets for 5 minutes before transferring them to racks.