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Crispy Old-Fashioned Molasses Cookies

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I can’t even remember a Christmas growing up not having these delicious cookies in our house!


The holidays wouldn’t be complete without a plate of molasses cookies. They are the perfect cookies for the fall season and the annual cookie exchange party.

This molasses cookie recipe belongs in everyone’s cookie jars and recipe boxes.

Crispy Old-Fashioned Molasses Cookies

These crispy, crunchy molasses cookies are a homemade classic treat packed with flavors of molasses, cinnamon, and ginger.

Why You Will Love These Crispy Molasses Cookies

  • Classic holiday favorite.
  • Perfect for a cookie exchange party.
  • Great for dunking in milk, coffee, hot tea, or hot chocolate.
  • Kids love to help make them!
Molasses cookies on a small tray with white parchment paper under the cookies. Tray is on a wood surface

Similar to gingerbread cookies, these cookies are a little thinner with lots of dark molasses and a wonderful balance of the right amount of warm spices and sweetness to them.

If you like really spicy cookies, double the amount of ginger and cinnamon!

These cookies are crispier than a soft molasses cookie with a sugar coating and crisp edges.

The Ingredients For Crispy Old-Fashioned Molasses Cookies

Flour in a sifter sitting in a mixing bowl, sugar, vegetable oil, salt, cinnamon, ground ginger and molasses all in separate bowls and a carton of brown eggs all on top of a wood surface

Dry Ingredients

  • All-purpose flour
  • Baking soda
  • Salt
  • Sugar
  • Cinnamon
  • Ginger

Wet Ingredients

  • Vegetable oil
  • Dark molasses
  • Large egg (crack open in a separate small bowl and break it up using a fork)

Helpful Tools And Equipment

  • Large mixing bowl
  • Medium bowl
  • Cookie Sheet
  • Sifter
  • Measuring cups
  • Measuring spoons

How to Make Crispy Old-Fashioned Molasses Cookies

Sifted flour, salt, cinnamon and ground ginger in a white mixing bowl with a sifter in the background on top of a wooden surface
  • In a medium bowl, sift together flour, baking soda, salt, cinnamon, and ginger.
Raw cookie dough in a white mixing bowl with a hand mixer in it and a raw broken egg in a small white bowl next to it on top of a wood surface
  • Combine the wet ingredients and the egg in a large separate bowl.
  • Slowly add the flour mixture to the wet ingredients.
  • Beat together the flour mixture and wet ingredients together.
Blended raw cookie dough mixture in a white bowl on top of a wood surface
  • Chill dough for at least 1 hour. (see Recipe Tips)
Bowl of raw cookie dough, bowl of white sugar, a clear glass and a baking sheet with uncooked cookies on it sitting on a wood surface
  • Shape dough into 1 inch balls.
  • Roll balls in granulated sugar to thoroughly coat.
  • Flatten cookie balls with the bottom of a glass.
12 cookies on a black wire coolong rack sitting on a wood surface
  • Place in preheated oven and bake.
  • Cool on a wire rack.

See recipe card below for measurements and baking time.

Enjoy your delicious crisp molasses cookies with friends and family!

Recipe Tips

  • Measuring molasses can be a little sticky. I recommend lightly spraying the inside of the measuring cup with baking spray before pouring. You will be amazed by how much easier the molasses comes out and makes cleanup less messy.
  • Keep a small dish of vegetable oil handy when pressing the cookie balls down. If the cookie dough begins to stick a little on the bottom of the glass, dab your finger in the vegetable oil and rub it on the bottom of the glass. This will stop the cookie dough from sticking.
  • Don’t skip chilling the cookie dough for at least 1 hour. The longer the better. You can even chill it overnight. You want the cookie dough to be stiff when making it into balls.  
Stack of cookies with 1 cookie leaned against the stack on a white square plate on top of a wood surface

Frequently Asked Questions

What Is Molasses?

Molasses is a product of the sugar beet and sugar cane refinement processes. 

It is a great alternative to sugar due to containing higher levels of both vitamins and minerals.

Molasses is the ingredient in brown sugar that gives it its distinct color, flavor and moisture.

Why Do You Chill Cookie Dough Before Baking?

Chilling cookie dough before baking them, allows the flour to become moist which makes the dough firmer. So when you bake the cookies, they spread less and hold their shape better.

Can You Make Gluten-Free Ginger Molasses Cookies?

Yes, molasses cookies can be made gluten-free. Substitute all purpose flour with either almond flour or coconut flour. This substitution will make chewy molasses cookies, not crispy cookies.

How Do You Store Crispy Molasses Cookies?

Store crisp cookies in an air tight container at room temperature for 3 to 4 days. Store in the fridge for up to a week.

These cookies can be frozen for up to two months. Allow them to come to room temperature before serving.

Looking For Other Holiday Sweets? Then you have to try these easy and delicious recipes!

Yield: 3 dozen

Crispy Old-Fashioned Molasses Cookies

Molasses cookies on a small tray with white parchment paper under the cookies. Tray is on a wood surface

Crispy, crunchy molasses cookies are a homemade classic treat packed with flavors of molasses, cinnamon, and ginger.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 2 ¾ cup of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 ½ teaspoon ground ginger
  • ¾ cup vegetable oil
  • ¾ cup sugar (granulated)
  • ¾ cup molasses (dark)
  • 1 large egg at room temperature

Instructions

  1. Preheat oven to 375 degrees Fahrenheit
  2. Sift or whisk together flour, salt, baking soda, cinnamon, and ginger into a medium bowl, set aside.
  3. In a large bowl, use a hand held electric mixer or a stand mixer fitted with the paddle attachment, on medium speed, mix the vegetable oil, sugar, dark molasses and large egg until smoothly blended.
  4. Slowly add the dry ingredient mixture to the wet ingredient mix and blend on low speed pausing to scrape down the sides and bottom of the mixing bowl with a rubber spatula. Beat well until the dough is completely combined.
  5. Cover the bowl with a lid or plastic wrap. Chill the cookie dough for at least 1 hour.
  6. Roll cookie dough into balls, approximately 1 inch in diameter.
  7. Roll balls in granulated sugar to thoroughly coat.
  8. Place balls 2 inches apart, onto un-greased cookie sheet (parchment paper can be used, however I do not use it).
  9. Flatten balls to 2 ½ inch diameter using the bottom of a glass.
  10. Bake for 10 - 12 minutes. 
  11. Using an oven mitt, remove from oven and allow to cool for 1 to 2 minutes before transferring them to a cooling rack.
  12. After completely cooled, store cookies in an airtight container.

Notes

    • Measuring molasses can be a little sticky. I recommend lightly spraying the inside of the measuring cup with baking spray before pouring. You will be amazed by how much easier the molasses comes out and makes cleanup less messy.
    • Keep a small bowl of vegetable oil handy when pressing the cookie balls down. If the cookie dough begins to stick a little on the bottom of the glass, dab your finger in the vegetable oil and rub it on the bottom of the glass. This will stop the cookie dough from sticking.
    • Don’t skip chilling the cookie dough for at least 1 hour. The longer the better. You can even chill it overnight. You want the cookie dough to be stiff when making it into balls. 

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