Old Fashioned Molasses Cookie Recipe - Oh Sweet Basil (2024)

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Old fashioned molasses cookies are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!

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These old fashioned molasses crinkles are fantastic and totally similar to our white chocolate molasses cookies. These are meant to get those beautiful cracks all over the top and be a little more chewy to bite into. I have a secret to making those cracks as cracky as possible too!

Note, these cookies are not crunchy as we aren’t making gingerbread cookies, but chewy as is in sink your teeth into delicious. It seems like molasses crinkles are becoming forgotten but I refuse to let that happen.

Old Fashioned Molasses Cookie Recipe - Oh Sweet Basil (1)

What Do I Need to Make Molasses Cookies?

I’ve had quite a few molasses crinkle cookies in my day and I’m sorry to say that I have the same complaint with all of them, too much molasses and ginger. I don’t want to be breathing fire when I bite into a cookie.

Now I do like molasses cookies to have warmth to them as that’s how they should be but that all comes from the right ingredient ratios. We only need 1/2 cup of molasses and that’s plenty to bring on the flavor. Here is everything you need:

  • Butter: unsalted,softened
  • Brown Sugar: adds sweetness and rich molasses flavor
  • Sugar: Just regular granulated sugar is used to both sweeten the dough and to roll the dough in before baking.
  • Molasses: adds flavor, sweetness and richness of flavor
    • PRO TIP: We prefer Grandma’s brand dark molasses.
  • Vanilla: adds flavor
  • Eggs: gives the cookies structure
  • Flour: just simple all purpose flour is all you need
  • Ground Cinnamon: adds warmth and flavor
  • Ground Cloves: adds festive holiday flavor
  • Baking Soda: gives the cookies rise and fluffiness
  • Ground Ginger: adds flavor and warmth
  • Salt: enhances all the flavors

The measurements for all the ingredients can be found in the recipe card at the end of this post.

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How to Make Molasses Cookies

These old fashioned soft molasses cookies come together quickly and easily. Here are the basic steps:

  1. Wet Ingredients: Mix the butter and sugar in the bowl of a stand mixer and cream until light and fluffy using the paddle attachment. Add the molasses and beat until smooth and then the egg and mix again.
  2. Dry Ingredients: In a separate bowl, whisk all the dry ingredients together.
  3. Combine: Add the flour mixture to the wet ingredients and mix until combined.
  4. Chill: Scrape the sides of the bowl down and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours.
  5. Prep: Preheat the oven and prep baking sheets with silpats or parchment paper.
  6. Form: Scoop the cookie dough into balls and using your hands, roll the dough into balls. Roll the dough in sugar
  7. Chill again: Place the dough balls on a baking sheet, wrap with saran wrap and chill again while you prepare the rest of the dough.
    • TIP: If I have the time, I like to chill the dough this second time overnight. The longer it chills, the better the cracks on the baked cookies.
  8. Roll: After chilling the dough the second time, pull them out and let them sit at room temperature for about 10 minutes and then roll them in sugar again. This step is optional, but I love the added texture and sweetness it brings.
  9. Bake: Bake until cracks just begin to appear on the top of the cookies.
    • TIP: Keep all the dough balls in the refrigerator as the cookies bake. You want to them to stay chilled right up until baking.
  10. Rest: Remove the baking sheet from the oven and let it sit on the counter to cool for a couple of minutes before removing the cookies to a wire rack to cool.

These instructions are stated in full detail in the recipe card down below. You can also print or save the recipe from there.

Old Fashioned Molasses Cookie Recipe - Oh Sweet Basil (3)

Secrets to the Best Molasses Cookies

The real key though is in the chill, these cookies should be chilled for at least 2 hours and the dough should be kept in the fridge in between baking. And this makes a lot, a lot of dough so be prepared my friends!

Another secret is to double roll the dough in sugar! I scoop the dough into balls roll into sugar, placed them all on one cookie sheet and wrapped tightly in saran wrap and place it in the fridge. Generally overnight is my favorite, but at least two hours before baking. Then I pull the dough out, let it sit for 10 min to take the chill off, roll it in sugar again and bake.

And if you want to know a secret, I especially love the cookies baked and then frozen. The only cookie in the world that I approve of doing that with. There’s something about the warm spices and freezing cold cookie that is just plain awesome-sauce.

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Where Do Molasses Cookies Originate?

It’s hard to know for sure, but most sources agree that molasses cookies came on the scene in the mid 1800s in the New England area.

Are Ginger Snaps and Molasses Cookies the Same?

The key difference betweenmolasses cookiesand gingersnapcookiesis thatmolasses cookiesare chewy, versusginger cookiesthat are snappier and crisper in texture.

Surprisingly, bothcookierecipes call for about thesameamount ofmolasses–usually around 1/4 cup.

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Why Won’t My Molasses Cookies Crack?

There are a couple of different reasons that molasses cookies might not crack. First, if the dough is too wet, the cracks won’t appear because the cracks occur as the surface of the dough dries out. Make sure to measure all the ingredients accurately.

The other possible reason for no cracking is if the dough is too warm. You want the dough to be chilled when it goes into the oven to bake.

Can Molasses Cookies be Frozen?

Yes, they freeze well if done properly.

Allcookiesshould befrozenindividually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, untilfrozensolid (they can befrozenlike this in layers separated by parchment, wax, or freezer paper).

Old fashioned molasses cookies are the perfect holiday cookie recipe. They are warm and festive with a chewy texture and a flavor that reminds you of the peace and comfort of childhood Christmases. You’re going to love this classic cookie recipe!

More Christmas Cookie Recipes:

  • Gingerbread Men
  • Chocolate Peppermint Cookies
  • Peanut Butter Blossoms
  • Peppermint Double Chocolate Cookies
  • Sugar Cookies with Royal Icing

Old Fashioned Molasses Crinkles

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3.71 from 37 votes

Servings: 36 -48 cookes

Prep Time: 2 hours hrs

Cook Time: 8 minutes mins

Total Time: 2 hours hrs 8 minutes mins


Old Fashioned Molasses Crinkles are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!


  • 3/4 Cup Unsalted Butter, softened
  • 1/2 Cup Brown Sugar, plus 1 tablespoon
  • 1/2 Cup Sugar
  • 1/4 Cup Molasses
  • 1/2 Teaspoon Vanilla
  • 1 Large Egg
  • 1 Egg Yolk
  • 2 1/3 Cups Flour
  • 1 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1 1/2 Teaspoons Ground Ginger
  • 2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Sugar, for rolling dough in


  • In a bowl of a standing mixer, mix the butter and sugar for 2 minutes or until smooth, light in color and fluffy.

    3/4 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/2 Cup Sugar

  • Add the molasses and vanilla and beat until smooth.

    1/4 Cup Molasses, 1/2 Teaspoon Vanilla

  • Add the egg and egg yolk and mix again until the egg is just incorporated.

    1 Large Egg, 1 Egg Yolk

  • In a medium bowl, whisk together the flour, cinnamon, ground cloves, baking soda, ground ginger and salt.

    2 1/3 Cups Flour, 1 Teaspoons Ground Cinnamon, 1/2 Teaspoon Ground Cloves, 1 1/2 Teaspoons Ground Ginger, 2 Teaspoons Baking Soda, 1/2 Teaspoon Salt

  • Add to the wet ingredients and beat the dough until everything is smooth.

  • Scrape down the sides of the bowl and wrap tightly with saran wrap.

  • Refrigerate for at least two hours.

  • Heat the oven to 350 degrees and line baking sheets with parchment or silpat liners.

  • Scoop rounded tablespoons into your hands and roll into balls.

  • Roll in sugar in a bowl and place on the baking sheet.

    1/2 Cup Sugar

  • Cover the baking sheet with saran wrap and chill while you complete the next pan.

  • Place the bowl of dough in the fridge in between rolling and baking to help keep the dough chilled.

  • When the next pan is finished, place the first in the oven to bake for 8-10 minutes, or until cracks just begin to appear.

  • Remove from the oven and gently place on the counter to cool for two minutes before removing to a cooling rack.

  • Repeat with remaining dough.


Store in an airtight container.


Serving: 1gCalories: 107kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 98mgPotassium: 52mgFiber: 0.3gSugar: 10gVitamin A: 132IUVitamin C: 0.003mgCalcium: 12mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet

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Old Fashioned Molasses Cookie Recipe - Oh Sweet Basil (2024)


Which molasses is best for cookies? ›

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

Why are my molasses cookies bitter? ›

Use an unsulphered molasses, like Grandma's brand (pictured above) or Brer Rabbit “Full Flavor”. Avoid blackstrap molasses–it's too strong for this recipe and will make the cookies bitter.

What makes molasses cookies crack on top? ›

Molasses cookies have that nice crackly top for a few reasons: the molasses makes them spread and the sugar coating dries out the surface so that when they spread, they crack instead of puff.

What is the difference between ginger snaps and molasses cookies? ›

What is the difference between molasses cookies and gingersnaps? They are the exact same base dough with molasses and ginger, but molasses cookies are soft and chewy and gingersnaps are historically crispy and crunchy, hence the “snap”.

Which is better Sulphured or Unsulphured molasses? ›

Usulphured vs.

Sulphured molasses is molasses that has been treated with sulphur dioxide as a preservative. However, since the sulphuring process can leave the molasses with a strong pronounced chemical flavor and is less sweet, most commercial molasses is unsulphured.

Is Grandma's Unsulphured molasses the same as blackstrap? ›

Unsulphured molasses can be light, dark or blackstrap, as long as it hasn't been treated with sulphur dioxide. Most commercially produced molasses is unsulphured.

Why aren t my molasses cookies cracking? ›

First, if the dough is too wet, the cracks won't appear because the cracks occur as the surface of the dough dries out. Make sure to measure all the ingredients accurately. The other possible reason for no cracking is if the dough is too warm. You want the dough to be chilled when it goes into the oven to bake.

Why do molasses cookies go flat? ›

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

Why is my molasses cookie dough so sticky? ›

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

How do you know when molasses cookies are done? ›

If the cookie is dark-colored, like a chocolate cookie or a molasses cookie, it's hard to judge by color. Instead, check the surface; it should look dry. You can also tell by touch — the edges should be firm (be careful not to burn yourself — a quick poke will do!).

Can I skip molasses in cookies? ›

"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

How do you tell if molasses cookies are done in the oven? ›

Easy to Notice Signs:
  1. Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
  2. Set Centres – Gently touch the centre of a cookie. ...
  3. Light Cracking – Look for light cracks on the surface of the cookies.
Oct 18, 2023

What is the most popular cookie ever? ›

Chocolate chip cookies

What is the most popular type of cookie? It might just be this one. Ever the crowd-pleaser, the chocolate chip cookie is renowned for its balance of richness and sweetness.

What is the most popular cookie in the US? ›

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world.

Why is ginger snaps so good? ›

Because it has some excellent suspense sequences and a rather high amount of blood and gore. The werewolf is really cool looking,the acting by two lead girls(Emily Perkins,Katharine Isabelle)is excellent and the direction is well-handled. "Ginger Snaps" is a pure horror film,that is to be taken seriously.

What type of molasses is best for baking? ›

Light molasses is the liquid that remains after the first white sugar is extracted from cane juice. The flavor is lighter and has more fruity notes to it, in the same way the first pressing of olives makes a lighter, fruitier olive oil. Light (sometimes called "fancy") molasses is ideal for baked goods and candies.

Why not use blackstrap molasses in cookies? ›

Using Molasses in Baking

It's dark, dense, and comparatively dry, thanks to the lower moisture content of blackstrap. It's also bitter and salty, so there's nothing to temper the heat of the ginger, making it all but inedible.

Is sulfured or unsulfured molasses better? ›

Sulfured vs.

Molasses made from ripe sugar cane is called unsulfured molasses because it has no additives. If green, unripe sugarcane is used, it is treated with sulfur dioxide first to preserve it. It can leave a chemical taste in the mouth, so we recommend looking for unsulfured molasses whenever possible.

What's the difference between Supreme baking molasses and blackstrap molasses? ›

Blackstrap Molasses contains more minerals than Supreme Baking Molasses because it is more concentrated as more sugar has been removed.

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