These molasses crinkle cookies are a chewy cookie made with brown butter, molasses and lots of holiday spice. They're rolled in both granulated and powdered sugar for a pretty, sugary coating.
Molasses crinkle cookies are everything I love about a holiday cookie. They are soft and chewy with a slightly crisp edge, they're warmly spiced with a sweet coating, and so pretty to look at!
For more molasses flavored recipes make sure you try my soft gingerbread cookies with cinnamon icing, gingerbread layer cake with cream cheese frosting, or my ginger molasses cookies.
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Why You Will Love These Cookies
- Browned Butter: The extra step of browning the butter adds so much extra flavor to these cookies.
- Molasses: The molasses adds so much flavor, and also helps these cookies stay extra chewy.
- Rolled in Sugars: Rolling in granulated sugar first helps the powdered sugar to stick and not melt in the oven once baking.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will start with browning the butter, and then letting sit to solidify again and become like a room temperature butter.
- Molasses: I prefer to use one that is unsulphured and not black strap.
- Spices: All of these spices combined together will gives these cookies such a nice flavor.
- Powdered Sugar: You will roll the cookies in this before baking. You can always sprinkle a bit extra on top after if you want.
Recipe Instructions
Step 1: Start by browning the butter. You'll take ¾ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and put back in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take about an hour.
Step 2: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add molasses, egg and vanilla and mix again.
Step 3: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Step 4: Scoop the dough into large balls, I like to use ¼ cup cookie scoop for these. Place in the fridge to chill for at least 2-24 hours.
Step 5: Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
Step 6: Roll chilled cookie balls in granulated sugar first, followed by powdered sugar. Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
Expert Baking Tips
- Chilling the dough helps the cookies stay thicker, if you prefer a thinner cookie, no need to chill before baking.
- Rolling your cookie dough in the granulated sugar first helps become a barrier between the cookie dough and powdered sugar so that it doesn't melt right into the cookie.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
It usually takes about 10 minutes to brown the butter.
No, you can bake them without the extra sugar, or frost them if preferred.
With these cookies I would bake at 350 instead of 375 if baking from frozen, and tack on maybe an extra minute or two at most.
Storing & Freezing
Molasses crinkle cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Molasses Crinkle Cookies
Ingredients
- ¾ cup (170.25 g) butter browned and solidified
- ⅓ cups (66.67 g) granulated sugar
- ⅔ cup (146.67 g) brown sugar
- ¼ cup (56 g) molasses
- 1 large egg room temp
- 2 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) salt
- 1½ teaspoon (1.5 teaspoon) baking soda
- 1½ teaspoon (1.5 teaspoon) ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) cloves
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 2 cups (280 g) all-purpose flour
- ¼ cup (50 g) granulated sugar for rolling cookies
- ¼ cup (30 g) powdered sugar for rolling cookies
Instructions
- Start by browning the butter. You'll take ¾ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and put back in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take about an hour.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add molasses, egg and vanilla and mix again.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use ¼ cup cookie scoop for these. Place in the fridge to chill for at least 2-24 hours.
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- Roll chilled cookie balls in granulated sugar first, followed by powdered sugar. Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
Denise Knight
These cookies were AMAZING! I made a batch for my husband's Christmas potluck and they were a huge hit. The perfect texture and spice and so pretty!
I will definitely be making these again before Christmas.
Courtney Davis
Unique spin on a traditional cookie. Delicious.
SUSIE URBICK
I made these for a Christmas party and everyone FREAKED OUT! These are spiced perfectly. Not too mild not too strong. And the texture is perfect. These will become a staple in our house. Brooke is a genius
Jamie
These are next level delicious! Oh my gosh, the brown butter twist is everything!! These are my go to this season for neighbor gifts. Brooke, this is Jamie (Roti) coming across your blog brought me back to our bake offs in Birch Plaza at Ricks 😂.
Nancy Holliday
These cookies were a hit! I had a go to for molasses cookie recipe and gave these a try instead. They taste amazing. The addition of rolling in icing sugar was new to me but they turned out really good! Try them!
Tara S
Perfect cookie to have with a cup of coffee! My father in law, whom loves ginger snaps, loved these. Great recipe!
Eman Najmeddine
Stop what you’re doing and make these now!! They tasted better than store bought cookies and were a big hit at my family dinner! Soft and chewy.
Danielle S.
So yummy! My kids loved them!
Averi Roy
Both the texture & the flavor are devine! I struggled with my powdered sugar melting but I will be sure to roll in extra sugar next time 🙂
Bailey
These are such a pretty addition to a Christmas cookie box. I’ll never make another molasses cookie again! So yummy!
Sara Striefel
So good! Don't skip the brown butter - it is well worth the extra steps/prep time! I've made other versions of this cookie, and this is by far the best. And sooo pretty!
Brooke
Loved everything about these cookies! Delicious!
Brooke Homec
Thank you!!!
Dani
This was the best new recipe I tried this year! I’ll definitely be making these delicious cookies every Christmas!