Molasses Crackle Cookies are easy to make and are packed with your favorite spices: cinnamon, ginger, nutmeg, and cloves. The dough comes together quickly, chills in the fridge, and then is rolled in sugar before baking.
The result is a chewy cookie loaded with warm molasses flavor that everyone loves. It is the perfect cookie for holiday cookie trays.
I found a new cookie to add to our Christmas baking list. Each year we pick out about 8-10 cookie and candy recipes to make for the holidays.
Most of the recipes we choose are tried and true favorites like these Peanut Butter Cup Cookies, these colorful Christmas kiss cookies, and these Peppermint Snowball Cookies. Each year I try to find one or two new recipes to add to our baking day.
These chewy molasses cookies are definitely going on the list from now on. I loved how chewy and delicious they were.
My husband's favorite type of cookies are plain and simple. I'm the one that likes all the extras plus more when it comes to cookies and desserts. These Chocolate Cherry Cookies are more of what I like in a cookie.
A few years ago I made these Spiced Maple Cookies, and my husband and our oldest son went absolutely nuts over them.
If I remember right, they finished the batch in less than 2 days. That never happens!
Since they loved them so much, this year I decided to use that recipe as my inspiration to make dark molasses cookies.
The maple cookies had a mixture of white and brown sugar, but for the molasses cookies all dark brown sugar gave them more flavor and a chewier texture.
Ingredients Needed
- Butter - Using unsalted butter helps you have complete control over the flavor of your baked goods. Make sure to set it out ahead of time, so it can soften.
- Sugars - This recipe uses dark brown sugar in the dough and granulated sugar on the outside.
- Egg - one egg helps to bind with the flour to provide a chewy texture.
- Molasses - gives the cookies their dark color and sweet taste
- Baking Soda - reacts with the molasses and brown sugar during the baking process and helps with the browning
- Salt - balances and adds flavor to the dough
- Spices - a mixture of cinnamon, ginger, nutmeg, and cloves give these cookies a spicy flavor
- Flour - holds and gives structure to cookies. Too little and cookies will not hold a shape and too much makes cookies tasteless
These are the perfect plain and simple cookie. If you want to give these old fashioned molasses cookies a fun holiday flair, dip half the cookie in white chocolate and add some sprinkles.
How to Make Molasses Crackle Cookies
- Beat the brown butter and sugar until light and creamy.
- Add the egg and molasses and beat until mixed.
- Stir in the dry ingredients and spices.
- Refrigerate the dough for one hour.
- Scoop into 24 balls. Roll in granulated sugar and bake.
More Christmas Cookie Recipes
- Oreo Peppermint Crunch Cookies
- Chocolate Chip Cherry Cookies
- Peppermint Snowball Cookies
- Homemade Little Debbie Cherry Cordials
- Peppermint Mocha Pudding Cookies
- Chocolate Chip Christmas Cookies
- Orange Cardamom Cookies
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Molasses Crackle Cookies
These Molasses Crackle Cookies are remarkably easy to make and are packed with your favorite winter-season spices: cinnamon, ginger, nutmeg, and cloves.
Ingredients
- ¾ cup unsalted butter, room temperature
- 1 cup dark brown sugar
- 1 large egg
- ⅓ cup molasses
- 2 ¼ cups all-purpose flour*
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup granulated Sugar
Instructions
- Beat butter and brown sugar until light and creamy. Add egg and molasses and beat again.
- Add flour, baking soda, salt, and spices and mix until dough comes together. Refrigerate dough for 1 hour.
- Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Use a cookie scoop to make 24 even dough balls. Roll each into a ball and roll in granulated sugar. Place 12 balls on a plate in the refrigerator. Place the other 12 on a cookie sheet and bake for 11 minutes.
- Let cool on pan for 3-4 minutes, then gently remove and place on parchment paper to cool. Bake remaining dough balls. Let cookies cool completely before putting them in a sealed container.
Notes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 157mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Judy
Save these recipes. Will try them soon.
pat watson
Wow...they look yummy