Ginger Molasses Crinkle Cookies

Soft and chewy insides, a bit of a crisp outside, with a sugar coating. A cookie that tastes like Christmas. These are my dads favourite and I’m pretty sure he looks forward to getting these as a gift every year now. This recipe makes a very large batch, about 4 dozen! So if you want to give cookies out as a gift or have them at a gathering, it’s a great recipe. If you want a smaller batch just for yourself, simply half the ingredients. Or you can always make the whole batch and freeze them. They do freeze very well. They’re pretty easy to make, the kids can help by rolling the balls into sugar before you bake em! No chill time required. I do highly recommend using an electric or stand mixer, unless you’re looking for an arm workout. And a reminder to take your eggs and butter out beforehand to let them warm up!

If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!

Ginger Molasses Crinkle Cookies

  • Prep time: 20 minutes
  • Bake time: 9 minutes
  • Yields: 4 dozen


  • 4 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 1/2 cups unsalted butter, softened
  • 2 cups sugar, plus 1/4 for rolling in
  • 1/2 cup molasses
  • 2 eggs, room temp


  • Preheat oven to 375°F, and line large baking sheets with parchment paper or silicone baking mat.
  • In a medium bowl combine flour, baking soda, cinnamon, cloves, ginger and salt.
  • In a separate, large bowl, with an electric mixer, beat in 2 cups of the sugar and butter together until light and fluffy, about three minutes.
  • Add in eggs and molasses and beat until combined.
  • Add in dry ingredients, a little bit at a time stirring until combined. (This is where a stand mixer comes in handy!)
  • Using a tablespoon, scoop out dough and roll into balls.
  • Roll balls into a small bowl filled with the remaining 1/4 cup of sugar.
  • Place on cookie sheet about 2 inches apart, and bake 8 to 10 minutes or until the tops of the cookies begin to crack.
  • Let cool on wire racks.

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