Molasses Crinkles

Molasses Crinkles from My Baking Addiction

Molasses Crinkles couldn’t be more holiday perfect. Sweet, spicy, and just the right amount of chewy, it’s no wonder they’re classic.

This is a sponsored post on behalf of McCormick. All opinions are my own.

You know what one of the coolest things about creating a little family of your own is? Getting to pick and choose the traditions from both sides of the family to continue.

Eric always says that one of the things he loves about me is my passion for baking. It brings to mind his childhood and his grandmother who baked up delicious treats all year long, but especially at Christmas.

We even have a fantastic cookbook of family recipes, put together by his aunt. I’m not kidding when I say everything is documented, right down to what was served at the Christmas buffet every year.

I totally get a kick out of going through through the cookbook – especially the notes in the margins. Let’s just say one year, someone wasn’t feeling the chocolate pecan tart – there’s just a one word note next to it in the buffet list – no. Ha!

Eric and I’ve been talking more and more about the traditions we want to make a priority every year as we create lasting memories for Elle. We both agree, much of it will revolve around our favorite recipes, like my Nana’s pumpkin roll recipe, and these Molasses Crinkle Cookies.

Straight from the pages of Grandma’s cookbook, these cookies are 100% classic. Chewy, spicy, and at home on every cookie tray. Now that’s what I’m talking about!

Molasses Crinkles Picture on My Baking AddictionBiting into one of these perfect cookies, a cup of my favorite tea nearby, it almost made me okay that we’ve already had our first snow of the season (on Halloween!), and I’m definitely ready to settle in and bake another batch.

I often find myself baking with classic McCormick spices; cinnamon, nutmeg, pure vanilla extract – these are the flavors that basically make up my life. I mean, if someone were to make me a custom perfume, I’m pretty sure that’s exactly what it would smell like.

And really, it’s no wonder. McCormick has been around for 125 years – more than a century! They’ve played a huge roll in the kitchens of at least four generations of bakers and cooks the world over.

McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories – stories of how flavor unites and defines people across the globe. For every story shared on any of McCormick’s brand websites or social channels, McCormick will donate $1, up to $1.25 million, to United Way to help feed those in need.

Share your story to help those in need – it couldn’t be simpler. Submit your story at, or on social media using hashtag #flavorstory. You’ll also find globally inspired recipes, videos, and more. It’s one truly cool social media experiment. I can’t wait to read your story.

Oh, and I hope you’ll share these Molasses Crinkle Cookies as part of a new family tradition – because whoa, are they amazing!

Molasses Crinkles

Yield: about 24 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes


3/4 cup shortening
1 cup packed light brown sugar
1 large egg
2 teaspoons McCormick pure vanilla extract
1/4 cup molasses
2 1/4 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon McCormick ground cloves
1 teaspoon McCormick ground cinnamon
1 teaspoon McCormick ground ginger

1/2 cup granulated sugar for rolling cookies


1. In a large bowl with an electric mixer, beat shortening and brown sugar until light and fluffy; about 3 minutes. Add in egg, vanilla and molasses and mix until fully combined.

2. In a medium bowl, whisk together the flour, baking soda, salt, cloves, cinnamon and ginger. Slowly add dry ingredients to the shortening mixture and mix until just combined. Cover and refrigerate for at least 1 hour.

3. When you're ready to bake the cookies, preheat the oven to 375 °F and line two baking sheets with parchment paper.

4. Using a medium cookie scoop (about 1 1/2 tablespoons) roll dough into balls and then roll into the granulated sugar to coat. Place dough balls 2 inches apart on prepared baking sheets. Bake cookies in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for about 3 minutes before removing the cookies to a wire rack to cool completely.

Disclosure: This post is sponsored by McCormick; however, the views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with McCormick products. Thank you for supporting McCormick and the brands that continue to make My Baking Addiction possible.

34 Responses to “Molasses Crinkles”

  1. jenna @ just j.faye — November 18, 2014 at 9:10 pm

    These looks amazing. You gotta love those recipes from grandma :)


    • Jamie — November 19, 2014 at 12:08 pm

      Those recipes are always the best. Thanks for visiting!


  2. Kathleen @ Yummy Crumble — November 18, 2014 at 10:17 pm

    I don’t know how old Elle is, but I have a 4 year old and an 18 month old and the holidays are starting to get really fun. Finally baking cookies together and letting him help decorate the tree :) Isn’t it so fulfilling creating memories with her that she’s going to pass as tradition to her family when she’s older? I don’t have a cookbook full of vintage recipes from my family, but that is so awesome that you have that :)


    • Jamie — November 19, 2014 at 12:06 pm

      Thanks so much for stopping by.


  3. Katrina @ Warm Vanilla Sugar — November 19, 2014 at 1:14 am

    An absolute classic! Your crinkles look perfect :)


    • Jamie — November 19, 2014 at 12:03 pm

      Thanks so much! I appreciate you stopping by!


  4. Betsy | — November 19, 2014 at 5:22 am

    I’m pretty certain I need these cookies in my life, Jamie. They look so perfect! Molasses is one of my favorites!


    • Jamie — November 19, 2014 at 12:03 pm

      Thanks so much for stopping by!


  5. — November 19, 2014 at 7:14 am

    These look incredible and perfect for the holidays! I can almost smell them now just by looking at the pictures. I know what I’m making for dessert next! Pinned


    • Jamie — November 19, 2014 at 12:02 pm

      I hope you get the chance to try these cookies! Thanks for visiting.


  6. MaggieB — November 19, 2014 at 11:42 am

    I made these from your post last year and loved the spicy-chewy combo. You have me considering making a pumpkin roll soon since you mentioned it in your post. Happy baking!


    • Jamie — November 19, 2014 at 12:01 pm

      I am so glad you liked the cookies and I hope you get the chance to make the pumpkin roll. Thanks for visiting.


  7. Ahhh — these cookies are driving me crazy — they look SOOOOOOOOOOO delicious!!


    • Jamie — November 19, 2014 at 12:00 pm

      Thanks so much! I really appreciate you stopping by.


  8. Jennifer @ Show Me the Yummy — November 19, 2014 at 1:28 pm

    Those are so perfection crinkly and round! I bet they taste amazing!! :)


    • Jennifer @ Show Me the Yummy — November 19, 2014 at 1:28 pm

      Oops! I meant *perfectly*

    • Jamie — November 19, 2014 at 6:30 pm

      Yes they are – we just love them and already made a second batch. Thanks for stopping by!

  9. TwirlyGirly — November 19, 2014 at 5:19 pm

    I wish I knew from where this recipe originated. It is very similar to the “Gingersnap” recipe passed down from my fraternal grandmother to my mother, and then to me.

    As a matter of fact, I grew up thinking this is what Gingersnaps were supposed to taste like; it wasn’t until I was an adult and bought a package of Gingersnaps from the store and discovered how hard they are I realized my grandmother’s recipe was NOT what most people consider a “Gingernsnap.”

    The only difference between your grandmother’s recipe and mine is the recipe I use omits the cloves, the vanilla, and the amount of ground ginger is increased to 1 Tbls. It also uses 1 cup granulated sugar instead of 1 cup brown sugar.

    I always assumed (because of the recipe from my grandmother) the term “Gingersnap” referred to the “snap” of the strong ginger flavor, NOT the texture of the cookie. I tried substituting butter for the shortening in the recipe just once, and I’ll never do that again. The cookies were crisp instead of soft and chewy. I still make these four or five times a year; they are definitely my daughter’s and my favorite cookie recipe.


    • Jamie — November 19, 2014 at 6:28 pm

      I have no idea. This one was actually handwritten, so we’re unable to know exactly where it originated. I too always thought this was a gingersnap growing up. So funny! Thanks so much for stopping by!


    • Nicky Wang — November 20, 2014 at 8:03 am

      This recipe is very, very similar to Betty Crocker’s Chewy Ginger Cookies or Gingersnaps. They are in her original, orange Cookie Cookbook. Here’s a link to the digital version. . The only difference is you add vanilla. :-)

    • Jamie — November 20, 2014 at 10:38 am

      As I said, this came from my husband’s grandmother’s recipe box, so I wasn’t 100% sure where it came from, thanks for tracking down the source.


  10. CakePic — November 21, 2014 at 4:40 pm

    This recipe was a family favorite growing up. I LOVE them! Thank you for sharing this recipe, it has brought up so many wonderful holiday memories of my childhood.


    • Jamie — November 22, 2014 at 9:53 pm

      Thanks for stopping by!


  11. shirley — December 1, 2014 at 12:40 am

    was wondering if the molasses cookies can be frozen?


    • Jamie — January 28, 2015 at 11:54 pm

      Hi Shirley,

      I believe they can definitely be frozen. Most cookies are exceptionally adaptable to freezing.

      – Jamie

  12. Edie — December 1, 2014 at 8:19 pm

    Can you use butter instead of shortening? These look very yummy!


    • Jamie — December 2, 2014 at 12:08 pm

      You can substitute butter. The texture may be slightly different. I hope this helps.


  13. shirley — December 3, 2014 at 2:53 pm

    still waiting to see if I can freeze the molasses cookies, would be big help with the upcoming holidays. the more we can do ahead of the time the better right .
    thanks, shirley


    • Jamie — December 3, 2014 at 3:23 pm


      If you freeze the dough balls you can bake them right from their frozen state. Just be aware that will spread and crack less than pictured here I hope this helps.


    • shirley — December 12, 2014 at 1:54 pm

      Thanks…Merry Christmas, Keep Christ in Christmas!!!!

  14. Peggy Ann Schaffran — December 20, 2014 at 1:15 pm

    I made these before and they turned out just like the picture. I made them yesterday and they didn’t turn out as nice. I am thinking I thought I had shortening I was using and it was the buttery shortening. Oh well that is why they are homemade not mass production. :) Merry Christmas Peggy Ann


    • Jamie — December 20, 2014 at 9:50 pm

      Peggy Ann-
      I’m glad you are enjoying the recipe! Thanks for stopping by.


  15. Karla — January 8, 2015 at 2:54 pm

    They look so tasty!! Love them


    • Jamie — January 11, 2015 at 10:19 am

      Thanks for visiting.


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