Richly spiced with ginger, cinnamon, and cloves these chewy Molasses Crinkles Cookies are perfect for fall baking. And they’re a lovely addition to a holiday cookie platter!
I once slept for 23 hours straight. It was crazy…I woke up and had lost almost a whole day of my life! A solid 6 hours is typically all my body needs to feel refreshed, but on that occasion there were special circumstances.
I was in undergrad school at the time and I had just come home for my first weekend. Apparently it had been a pretty rough semester! Or maybe my body was fighting something (hey, you never know).
But I think it was fall that made me do it, lol.
Fall, with its homey smells of burning leaves, apples, and cinnamon (and if you’re lucky, baking Molasses Cookies), and its crisp, cool weather is perfect for sleeping. And I’m not the only one who thinks so…
Scene on the Hudson (Rip Van Winkle) by James Hamilton, 1845; Smithsonian American Art Museum, 2nd Floor, South Wing.
Remember the story Rip Van Winkle by Washington Irving? Rip, who lived in New York’s Catskill Mountains, ventured up the mountains seeking a little solitude one autumn day. He then encountered a strange, motley crew (who he later learns were the ghosts of Henry Hudson’s crew), drinks a bit of their liquor, and falls asleep for 20 years. Who’s to say whether it was the liquor or the fact autumn was in the air?
Anyway, it’s the first day of fall (in the northern hemisphere) and I wanted to share one of my favorite fall treats with you: Molasses Crinkle Cookies! Bake them up and you’ll really feel like autumn is in the air.
Are Molasses Cookies the Same as Gingersnaps?
Molasses Cookies (also called Molasses Crinkle Cookies) are not the same as Gingersnaps! Gingersnaps are typically crisp and small, while Molasses Cookies are usually chewy and large.
Molasses Crinkle Cookies Recipe
With their signature crinkly appearance, chewy texture, warm aromatic spices, and complex sweet molasses flavor, these cookies are completely irresistible.
This cookie dough is easy to make and similar to other drop cookie doughs (such as chocolate chip cookie dough). After mixing the dough, I like to let it chill briefly before rolling into balls, slightly flattening the cookie dough balls with a sugared glass, and baking.
Why Use Vegetable Shortening Instead of Butter in Cookies
When baking cookies, sometimes you’ll see a recipe that calls for a combination of butter and vegetable shortening. Butter is there for flavor and vegetable shortening is there for texture.
Because butter melts at a lower temperature than shortening, it yields a crisper cookie. Alternatively, vegetable shortening yields a chewy cookie.
Pro Tip: Using vegetable shortening helps give these Molasses Crinkles Cookies their soft, chewy texture.
More Spiced Cookie Recipes to Try:
- Chewy Cinnamon Pecan Brown Butter Oatmeal Cookies
- Pumpkin Spice Snickerdoodle Cookies
- Apple Cinnamon Cookies
- Paleo Cinnamon Raisin Noatmeal Cookies
- Chai-Spiced Vanilla Shortbread Cookies
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Molasses Crinkles Cookies (Chewy Molasses Cookies)
- 3/4 cup vegetable shortening at room temperature
- 1 cup brown sugar lightly packed
- 2 tablespoons blackstrap molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- In a large bowl, cream together the shortening, brown sugar, molasses, egg, and vanilla. In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Gradually stir the dry ingredients into the wet. Cover the bowl and refrigerate the dough until chilled (I stick it in the freezer for 10 to 15 minutes).
- Preheat oven to 375F and line 2 large baking sheets with parchment paper or silpat liners. Scoop the dough out with a 1 1/2 tablespoon measure and roll it into balls. Arrange on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; I do 6 cookies per half sheet pan).
- Put a little bit of sugar in a shallow bowl. Grease the bottom of a glass with butter and dip it in the sugar. Flatten each ball of dough slightly, re-greasing and sugaring as necessary.
- Bake until they’re set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!). Cool for a couple minutes on the tray, then transfer to a wire rack to finish cooking. Bake the remaining dough the same way.
- Recipe adapted from Betty Crocker’s recipe for Molasses Crinkles.
- Vegetable shortening helps give these cookies their soft, chewy texture, so don’t be tempted to replace it with butter here.
- Store these cookies covered at room temperature for up to 4 days.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!