I appreciate this recipe because it uses simple ingredients that are often already in my pantry. The combination of molasses and warm spices creates a deep flavor that feels nostalgic and comforting.
Another reason I like these cookies is their texture. They bake with a soft and chewy center while the sugar coating creates a delicate crackled surface that looks beautiful and adds a slight crunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
canola oil 1 cup granulated sugar (plus 1/2 cup for rolling) 1/4 cup molasses (dark molasses works best) 1 large egg 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves
Directions
I begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I combine the canola oil, 1 cup of granulated sugar, molasses, and the egg. I stir the mixture until it becomes smooth and well combined.
In a separate bowl, I mix the flour, baking soda, ginger, cinnamon, and cloves.
I gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Next, I place the remaining 1/2 cup of sugar into a small bowl. I scoop small portions of dough and roll them into balls using my hands.
I roll each dough ball in the sugar so the outside is well coated.
I place the coated dough balls on the prepared baking sheet, leaving space between them so they can spread.
I bake the cookies for about 10 to 12 minutes until the tops crack slightly and the edges are set.
Once baked, I remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Servings And Timing
I usually prepare this recipe in about 25 minutes, and it makes approximately 24 cookies.
Preparation time: 15 minutes Cooking time: 10–12 minutes Total time: about 25 minutes Servings: about 24 cookies
Variations
I sometimes add a pinch of nutmeg for an extra warm spice flavor. Another variation I enjoy is dipping half of each cooled cookie in melted chocolate for a richer dessert.
If I want a stronger molasses flavor, I slightly increase the molasses while reducing a bit of the oil.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to five days. They stay soft and chewy when properly sealed.
If I want to refresh them, I warm them briefly in the microwave for a few seconds to soften them again.
FAQs
Why Do Molasses Cookies Crack On Top?
The crackled surface forms because the dough expands while baking and the sugar coating creates a delicate crust that splits slightly.
Can I Use Blackstrap Molasses?
I prefer dark molasses because blackstrap molasses can be too strong and slightly bitter for this recipe.
Can I Freeze The Dough?
I sometimes freeze the dough balls before baking. When I want fresh cookies, I bake them directly from frozen and add an extra minute or two to the baking time.
How Do I Keep The Cookies Soft?
I store them in an airtight container and sometimes add a small piece of bread inside the container to help maintain moisture.
Can I Add Other Spices?
I occasionally experiment by adding nutmeg or allspice to create slightly different spice blends.
Conclusion
I enjoy making Molasses Crackle Cookies because they are simple, flavorful, and comforting. The chewy texture, warm spices, and signature crackled sugar coating make them a classic cookie that feels perfect for cozy baking days. It is a recipe I like preparing whenever I want a sweet treat with rich, nostalgic flavor.
The best molasses crackle cookies inspired by classic bakery treats with chewy centers, crisp edges, and warm holiday spices like ginger, cinnamon, and clove.
Author:Sarah
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:About 24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
¾ cup canola oil
1 cup granulated sugar
¼ cup molasses (dark molasses recommended)
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup granulated sugar (for rolling)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix the wet ingredients: In a large bowl, combine the canola oil, 1 cup sugar, molasses, and egg. Mix until smooth and well combined.
Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
Make the dough: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Shape the cookies: Roll the dough into 1-inch balls.
Coat with sugar: Roll each dough ball in the reserved ½ cup of granulated sugar to create the signature crackled cookie top.
Bake: Place cookies on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, or until the tops crackle and the cookies are set.
Cool and serve: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use dark molasses instead of blackstrap for the best flavor balance.
Rolling the dough in sugar before baking creates the classic crackle effect.
For extra flavor, add a pinch of nutmeg or allspice.
Store cookies in an airtight container for up to 5 days.
