molasses cookies in a cup
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Old Fashioned Molasses Crinkles

Moist and chewy, these molasses cookies are spicy and perfect with a glass of cold milk. Just like grandma used to make... only better.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 36 cookies
Calories 92kcal
Author Marye Audet-White


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger ( I use a full teaspoon)
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 tsp cayenne pepper or 1/4 tsp chipotle powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening at room temperature
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup grandmas molasses (NOT black strap or barbados!)
  • Turbinado or granulated sugar for sugaring tops of cookies


  • Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
  • Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld.
  • Add egg and molasses, beating until combined.
  • Reduce speed to low, then mix in flour mixture until combined.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
  • Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
  • Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute.
  • Transfer to racks to cool completely.


Calories: 92kcal | Carbohydrates: 15g | Fat: 3g | Cholesterol: 4mg | Sodium: 98mg | Potassium: 86mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 17mg | Iron: 0.6mg