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Molasses Cookies on White Wooden Table with Brown Sugar in Background

Molasses Crinkles Cookies (Chewy Molasses Cookies)

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 24 cookies
Calories 136kcal



  • 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.


Serving: 1cookie | Calories: 136kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 76mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Calcium: 23mg | Iron: 1mg