Soft, chewy, warmly spiced, and wrapped in crackly sugar — my Grandmas Molasses Cookies taste like the coziest parts of winter baked into one irresistible cookie.
This is the kind of recipe that fills the kitchen with a deep, nostalgic aroma before the first tray even comes out of the oven. Butter browning on the stove. Molasses warming as it’s whisked into dark brown sugar. Cinnamon, ginger, nutmeg, and cloves blooming together into something that feels both old-fashioned and elevated.
These cookies bake up with soft centers, gently crisp edges, and that signature crinkled top that only happens when the dough, sugar, and oven heat work in perfect harmony. The flavor is deep and complex — sweet but not cloying, spiced but not sharp, rich without being heavy.
If you love classic molasses cookies but want something just a little more special, this is the recipe.
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Why You’ll Love These Cookies
- Brown butter adds real depth with nutty, caramelized notes
- Dark brown sugar + molasses create a rich, almost toffee-like sweetness
- Soft and chewy centers with lightly crisp edges
- Warm spice blend that’s balanced and cozy, never overpowering
- Quick bake time — perfect for holiday trays or last-minute baking
- Beautiful crackled tops that make these look bakery-worthy
These are the cookies people reach for first. And then ask for the recipe.
Ingredient Breakdown
Each ingredient here plays a very intentional role. This isn’t a throw-it-together cookie — it’s a thoughtfully built one.
Wet Ingredients
Unsalted Butter (Browned)
Browning the butter transforms its flavor entirely. The milk solids toast and develop nutty, almost caramel-like notes that deepen the entire cookie. Letting it cool slightly prevents scrambling the eggs later.
Dark Brown Sugar
Dark brown sugar brings more molasses content than light brown sugar, adding moisture, chew, and depth. It also helps keep the cookies soft for days.
Unsulphured Molasses
This is where that classic molasses cookie flavor comes from. Unsulphured molasses is rich and smooth without bitterness. Avoid blackstrap — it’s too intense here.
Egg + Egg Yolk
Using one whole egg plus an extra yolk increases richness and chew while keeping the cookies tender. The yolk adds fat without extra moisture.
Vanilla Extract
Vanilla rounds out the spices and enhances the sweetness without standing out on its own.
Dry Ingredients
All-Purpose Flour
Provides structure while still allowing a soft, chewy texture. Measuring accurately is key.
Ground Cinnamon
Warm and familiar, this forms the backbone of the spice profile.
Ground Ginger
Adds subtle heat and brightness that balances the sweetness of the molasses.
Nutmeg & Cloves
Used sparingly for depth. Nutmeg brings warmth; cloves add a gentle, aromatic spice without overpowering.
Baking Soda
Essential for lift, spread, and that signature crinkle. It also reacts with the acidic molasses for proper texture.
Fine Salt
Balances sweetness and sharpens all the flavors.
For Rolling
Granulated Sugar
Creates crisp edges and encourages crackling as the cookies bake.
Turbinado Sugar (Optional)
Adds sparkle and subtle crunch. Not required, but a beautiful touch for holiday baking
Instructions
- Step 1: After browning the butter and allowing it to cool add wet ingredients and combine well.
- Step 2: In a separate bowl stir dry ingredients until well mixed.
- Step 3: Combined dry ingredients into wet and mix just until soft dough forms. Chill for 1 hour.
- Step 4: Scoop dough into 1 TBS sized balls, roll in sugar. Place on cookie sheet and bake at 350 degrees for 8-9 minutes or until the edges are set and the centers look slightly underbaked. Let cook on pan for 5 minutes.
Step-by-Step Instructions
1. Brown the Butter
Melt the butter in a light-colored saucepan over medium heat. Stir frequently as it melts, foams, and begins to brown.
Watch closely — once the milk solids turn golden and smell nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for about 10 minutes.
Tip: Browning too dark can make the cookies taste bitter. Golden brown is perfect.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the browned butter, dark brown sugar, and molasses until glossy and smooth.
Whisk in the egg, egg yolk, and vanilla extract until fully combined and thickened slightly.
This mixture should look rich and cohesive, not greasy or separated.
3. Add the Dry Ingredients
Add the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt directly to the bowl.
Use a spatula to gently fold everything together until a soft dough forms and no dry pockets remain.
Do not overmix. Overworking the dough will make the cookies tough instead of tender.
4. Chill the Dough
Cover the bowl and refrigerate for 45–60 minutes, or until the dough is scoopable and slightly firm.
This step is essential. Chilling:
- Controls spread
- Concentrates flavor
- Improves texture
- Helps create thicker, chewier cookies
5. Shape the Cookies
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Mix the granulated sugar and turbinado sugar (if using) in a small bowl.
Scoop 1-tablespoon-sized dough balls, roll gently between your palms, then roll generously in the sugar mixture.
Place cookies 2–3 inches apart on the baking sheet.
6. Bake
Bake for 8–9 minutes, until:
- Edges are set
- Centers look slightly underbaked
- Tops have cracked beautifully
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
They will continue to set as they cool — don’t overbake.
Tips for Perfect Molasses Cookies
- Don’t skip chilling — warm dough spreads too fast
- Measure flour correctly (spoon and level)
- Bake until just set for soft centers
- Use a light-colored pan when browning butter to avoid burning
- Older molasses = deeper flavor, but avoid blackstrap
Variations
Extra Chewy
Add an additional egg yolk and chill the dough overnight.
Orange-Spiced
Add 1 teaspoon orange zest to the wet ingredients for brightness.
Ginger Molasses
Increase ground ginger to 2 teaspoons and add ¼ cup chopped crystallized ginger.
Thicker Cookies
Scoop 1½-tablespoon dough balls and bake 9–10 minutes.
Serving Suggestions
These cookies are perfect:
- On holiday cookie trays
- Packaged as edible gifts
- Served slightly warm with softened butter
- Stacked and tied with twine for gifting
They also freeze beautifully for make-ahead baking.
Storage & Freezing
Room Temperature:
Store in an airtight container for up to 5 days.
Freezing Baked Cookies:
Freeze fully cooled cookies up to 3 months.
Freezing Dough:
Roll dough balls, freeze solid, then bake from frozen — add 1–2 minutes to bake time.
FAQs
Can I use light brown sugar instead of dark?
Yes, but the flavor won’t be as deep. Dark brown sugar is recommended.
Why do my cookies not crinkle?
Dough may be too warm, oven too cool, or sugar coating too light.
Can I double the recipe?
Absolutely — it doubles very well.
Do these stay soft?
Yes. Thanks to molasses, brown sugar, and egg yolk, they remain soft for days.
Why This Recipe Works
This recipe balances fat, sugar, acid, and spice with intention.
- Brown butter adds complexity
- Molasses provides moisture and acidity
- Baking soda reacts for lift and spread
- Chilling ensures controlled baking
- Short bake time preserves softness
Every step builds flavor and texture without unnecessary complexity.
Final Thoughts
These Brown Butter Molasses Crinkle Cookies are the kind of recipe that feels timeless. They’re familiar enough to feel comforting, but elevated enough to feel special. The browned butter deepens the flavor, the molasses adds warmth, and the crackly sugar coating makes every bite just a little magical.
They’re perfect for holidays — but honestly, they’re just as good on a quiet afternoon when you want your kitchen to smell like something wonderful.
Once you bake these, they tend to become a tradition.
Love Cookies? Try out some of my favorites:
Chewy Brown Butter Toffee Cookies
The Best Chocolate Crinkle Cookies
Soft and Chewy Frosted Citrus Cookies
Brown Butter Molasses Crinkle Cookies
Ingredients
Equipment
Method
- Melt the butter in a light-colored saucepan over medium heat. Stir until the milk solids turn golden and smell nutty- now you have browned butter. Remove from heat and cool 10 minutes.
- In a large bowl, whisk the brown butter, dark brown sugar, and molasses until glossy and smooth.
- Whisk in the egg, egg yolk, and vanilla.
- Add flour, spices, baking soda, and salt. Use a spatula to fold until a soft dough forms.
- Cover and refrigerate 45–60 minutes, or until scoopable and slightly firm.
- Scoop 1-tablespoon balls, roll in the sugar mixture, and place on a lined baking sheet.
- Bake at 350°F (177°C) for 8-9 minutes, or until the edges are set and the centers look slightly underbaked.
- Let cool on the pan 5 minutes.
Notes
- Don’t skip cooling the brown butter — hot butter can make the dough oily.
- Want them puffier? Chill the dough 2 hours.
- Want them flatter/chewier? Reduce chill time to 20 minutes.
- For stronger molasses flavor: increase molasses to ½ cup and add 2 tablespoon extra flour.
- For crisp edges: roll twice in sugar.
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