Barbara's Molasses Crinkles

Every Christmas, I would beg my best friend to make a few batches of her wonderful Molasses Crinkles cookies for me. But now that she is out of the country serving as a missionary in SE Asia, I asked her to share her recipe so I could make them.  You will love these cookies, too, with the molasses flavor melded with fragrant spices, yum!

This recipe is super simple: brown sugar, egg, oil or shortening, and of course molasses mixed with flour, soda, spices and salt. THAT is IT!

After a bit of chilling in the fridge, the dough balls are dipped in sugar and then baked.

Living in the high humid tropical area, my missionary friend has a bit of a challenge to keep the granulated sugar from melting away before they even get to the oven. So, I thought I would try these coating options for her to try.  

Dipping in these various sugars did not hinder the texture or taste at all, except raw sugar did have a little more crunch. My guess is that raw sugar or egg white dip on top and then in granulated sugar would hold up well in high humidity.

Oh, gosh, I miss my friend!  So I'll console myself and make a double batch of these wonderful cookies and munch on them while watching Sleepless in Seattle with my daughter tonight.  Loving this Christmas break....

Print This Recipe!

Barbara's Molasses Crinkles
Makes about 2 1/2 dozens

3/4 C     Vegetable shortening or oil (I used canola oil in this recipe)
1 C        Brown sugar
1            Egg
1/4  C    Molasses
2 1/4 C  All purpose flour
1/4 tsp   Salt
1  tsp     Baking soda
1/2 tsp   Ground cloves
1 tsp      Ground ginger
1 tsp      Ground cinnamon
1/2 C     Granulated sugar for dusting before baking

Cream shortening or oil with egg, brown sugar, and molasses.  Combine flour, soda, salt and spices.  Blend into creamed mixture.  Do not over mix.

Cover the dough and chill 1 hour or until somewhat firm.  Shape into 1 inch balls.  Dip in granulated sugar.

Bake 10 minutes at 350 degrees F.

Make Ahead Tips:

When baking in large volume, measure flour and sugar in weight.  Click here for a baking conversion chart

Dough can be made and chilled in the refrigerator up to three days.  Dip in sugar and bake as directed.


  1. Your house must have smelled so wonderful with all of those spices emanating from the oven. I hope you had a Merry Christmas Kay!

  2. I will certainly be making these asap :)

  3. These cookies are calling my name! Must make soon!!

  4. Hi Kay-those molasses crinkle cookies look, smell, and must taste so incredible! Absolutely a must make...thanks for sharing!
    Hope your Christmas was merry, bright,and joyful:DDD
    So nice to hear from you. Wishing you, and your loved ones a Happy, healthy, and prosperous New Year!

  5. Molasses krinkle cookies make me think of my grandmother. She used to make the most delicious molasses cookies. Yours look delightful and I love all the different variations you put together. Have a happy new year Kay!

  6. They look wonderul! I absolutely love the crinkled tops!

  7. Ooh, I like how you experimented with different sugars. Thank you for sharing the comparison pictures--it is so fun to know how those different styles turn out!

  8. They look so delicious!
    Love your blog!
    Nice finding you!
    Visit me at: my-greek-cooking.blogspot.com

  9. :hugs: miss you, too, Kay. ♥ i'll see you this year!!! ;D

  10. I want to try these for sure, saw a recipe like this before Christmas and didn't try it, but your recipe and pictures convinced me that I can't miss out on these...

  11. Great cookie recipe from your friend. I liked that you coated them with different sugars to see how they would hold up in a humid environment. Savannah is quite humid as you know, so the raw sugar would be perfect. Happy New Year1