Nothing beats a soft, chewy ginger molasses crinkle cookie while getting in the holiday spirit. The cozy spices, the crackly powdered sugar top, and the rich molasses flavor make these the ultimate December cookie. Perfect for gifting or enjoying while watching your favorite Christmas movie.

soft and chewy ginger molasses crinkle cookies on a plate, dusted with sugar and filled with warm spice flavor.

These Ginger Molasses Crinkle Cookies make my kitchen instantly smell like Christmas. They come together so easily, no fancy mixer needed, just a bowl, whisk and a little chill time to help those beautiful crinkles form. The dough bakes up beautifully, soft, chewy and with a perfect amount of spice and sweetness. I love how each of them look so unique, the perfect homemade holiday cookie gift.

Helpful Tips & Variations

Chill the dough: Even 30 minutes makes a big difference, it helps the cookies stay thick and get those classic crinkly tops.
Don’t overbake: Pull them out when the edges are set but the centers still look soft. They’ll firm up as they cool, staying chewy instead of crisp.
Use good molasses: A mild unsulphured molasses (like Grandma’s Original) gives the best flavor without bitterness.
Ginger sugar version: Mix finely chopped crystallized ginger into the rolling sugar for an extra kick.
Gluten-free: Substitute your favorite 1:1 gluten-free flour blend, these cookies hold up beautifully.
Sandwich style: Spread a little cream cheese frosting or white chocolate ganache between two cookies for a festive treat.

Recipe: Ginger Molasses Crinkle Cookies

Ginger Molasses Crinkle Cookies

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: easy

Servings

Prep time

minutes

Cooking time

minutes

Calories

125

kcal

These ginger molasses crinkle cookies are soft, chewy, and full of cozy spice. Each bite has the perfect balance of rich molasses and warm ginger, wrapped in a crackly sugar coating that makes them feel like the ultimate holiday cookie.

Ingredients

For the Cookies:
¾ cup (1 ½ sticks) unsalted butter, melted and slightly cooled
1 cup brown sugar, packed
¼ cup molasses (unsulphured, like Grandma’s brand)
1 large egg
2 tsp vanilla extract
2 ¼ cups all-purpose flour
2 tsp baking soda
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
For Rolling:
¼ cup powdered sugar

Directions

Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and molasses until smooth. Whisk in the egg and vanilla until glossy and combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
Make the Dough: Add dry ingredients to wet and stir until a thick dough forms. The dough will be soft but not sticky.
Chill: Cover and refrigerate for 30 minutes. (This helps the cookies hold shape and develop a chewier texture.)
Preheat Oven: Preheat to 350°F (177°C) and line two baking sheets with parchment paper.
Shape: Scoop dough into 1½-tablespoon balls and roll each in powdered sugar. Place 2 inches apart on the baking sheets.
Bake: Bake for 10–12 minutes, until the tops crack and edges are just set. They’ll look slightly underbaked in the centers — that’s perfect.
Cool: Let cookies rest on the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

Measuring flour: For the perfect chewy texture, spoon and level your flour instead of scooping directly from the bag — too much flour can make the cookies dry.
Molasses type: Avoid blackstrap molasses; it’s more bitter and can overpower the warm spices. Stick to unsulphured molasses for that classic, balanced flavor.
Double batch tip: These cookies disappear fast — the recipe doubles easily if you’re baking for holiday trays or gifting.

Storage & Freezing Tips

Keep cookies in an airtight container at room temperature for up to 5 days. Slip a small piece of bread in the container — it helps keep them soft and chewy!
If you prefer them slightly warm, pop one in the microwave for 5–7 seconds before serving.
To freeze baked cookies, let the cookies cool completely, then store them in a freezer-safe bag or container for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the oven at 300°F for 5 minutes to refresh the texture.
To freeze dough balls, scoop dough balls and place them on a baking sheet lined with parchment. Freeze until solid, then transfer to a zip-top bag or airtight container.
When you’re ready to bake, roll the frozen dough balls in sugar and bake straight from frozen — just add 1–2 extra minutes to the bake time

More Cookie Recipes

I hope you and your loved ones enjoy these Ginger Molasses Crinkle Cookies as much as my family and I do! If you make them tag @cassandcrumb on Instagram or leave a comment below, I’d love to see your cookies. Happy Baking!