This post may contain affiliate links. Please read our full disclosure policy.

A warm and comforting classic, these chewy molasses crinkles are a classic! My molasses cookies are somewhat inspired by the world-famous Grasmere Gingerbread.

While my cookies aren’t a true gingerbread, I tried to capture the warm, intense spice that Grasmere cookies have for a truly unforgettable cookie experience. (BONUS they are super easy to make!)

What You’ll Need to Make These Soft Ginger Molasses Cookies:

• Butter: I recommend using salted butter for this recipe!
• Sugar
• Molasses
• Egg
• Flour
• Baking Soda
• Salt
• SPICES: cinnamon, ground ginger, and ground cloves

How to Make Old Fashioned Molasses Crinkle Cookies

How to Store

• Room Temperature or Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Store in an airtight container for 3-6 months (they freeze beautifully!)

These cookies are great as is, or fill them with cream cheese frosting for a delicious cookie sandwich!

Other Favorite Treat Recipes from Sweetly Petite:

Old Fashioned Molasses Cookie Sandwiches Recipe

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

Molasses Crinkles

• 1 1/2 cups butter melted
• 2 cups sugar (plus extra for rolling)
• 1/2 cup molasses
• 2 eggs lightly beaten
• 4 cups all-purpose flour
• 4 tsp baking soda
• 1/2 tsp salt
• 4 tsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground cloves

Cream Cheese Frosting

• 8 oz Cream cheese softened
• 1/2 cup Butter softened
• 2 tbsp Heavy cream
• 1 tsp Vanilla extract
• 32 oz Powdered sugar

Method

 

1. Preheat oven to 375F. Grease or line a baking sheet; set aside.
2. In a large bowl, mix together the melted butter, sugar, and molasses. This can be done by hand or via a mixer.
3. Add in slightly beaten egg and mix well.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon, ginger, and cloves.
5. Gradually add the dry ingredients into the wet ingredients, mixing until combined.
6. Chill dough for 10 minutes, then scoop dough into balls of desired size. Roll each dough ball in sugar, then place on prepared baking sheet.
7. Bake at 375F for 10-12 minutes for 1-inch cookies (less if smaller cookies, more if larger cookies). Remove from oven and allow cookies to rest on baking sheet for several minutes before removing.
8. Allow cookies to cool completely. While cookies cool, make your frosting by creaming together the cream cheese and butter. Once well combined, add in the heavy cream and vanilla extract. Cream, then gradually add in the powdered sugar until your frosting is light and fluffy.
9. Fill a pipng bag with the frosting and pipe onto the bottom/flat side of a cookie (alternatively, you can just use a spoon or cookie scoop to do this!). Add a generous amount, then gently press the bottom/flat side of another cookie onto the frosting to make a sandwich. Chill until ready to serve.