Sugar Molasses Crinkle Cookies

This recipe is not only a favorite of mine, but of my daughters and all the way up to my grandparents. A span of 80+ years. So I think it’s safe to say, it may become a new favorite to you and yours this holiday season. 

Every Christmas season, I make these and send them packed in a festive tin to both sets of my grandparents who all live on the Western Slope of Colorado. They are well received each and every year.

It was my mom who first sampled these cookies, long ago (1975!) while living in Pocatello, Idaho. A woman by the name of Linda Norrie had baked the cookies for a little snack and my mom said she had never tried anything quite like them. Linda passed the recipe along to my mom, which she still has — now very old and tattered. My mom made a slight alteration by cutting the sugar, and then I began adding vanilla about a decade ago.

I think these cookies play favorites to so many because of their warming flavors of molasses, cinnamon and ginger AND because the texture is so perfect. Crispy on the outside and so chewy inside. Did I mention they are so easy to make? And even if you don’t have the all-powerful KitchenAid Mixer, I have made these several times by hand. You just need those muscles and a big wooden spoon!

Sugar Molasses Crinkle Cookies

recipe given by Linda Norrie (Pocatello, Idaho from 1975)

Note: fresh spices and good quality molasses are key ingredients. Now is a good time to replace that ol’ ginger from last year’s holiday baking. Also,  you can try using black treacle instead of  molasses (but be sure to decrease the flour by 1/2 cup) for a nuttier flavor. Makes 4 dozen.


  • 1 c oil (I use regular olive oil)
  • 1 and 1/2 c sugar
  • 2 eggs
  • 1/2 c molasses
  • 1 tsp. vanilla
  • 4 c flour
  • 2 tsp. cinnamon (I use Ceylon)
  • 2 tsp. ground ginger
  • 1 tsp. salt
  • 4 tsp. baking soda (slightly decreased at high altitude)
  • 1/2 cup sugar for dipping


  1. Preheat oven to 350° F.
  2. In a KitchenAid Mixer with the paddle attachment (or by hand), mix oil and sugar. Add eggs and beat well. Stir in molasses and vanilla.
  3. In a medium bowl, sift dry ingredients together and add them a little at a time while mixing to the molasses mixture until well combined.
  4. Scoop and roll small balls (about 1 Tbsp.) and dip to cover top half in sugar. Have fun here — sugar in different textures and colors really make them festive!
  5. Bake at 350° F on an ungreased cookie sheet for 9 minutes. They will be puffed and appear soft. Allow to cool 5 minutes on the baking sheet before transferring to clean kitchen towels or paper towels to finish cooling. They will become crispy as they cool.
  6. Store in an airtight container. These do freeze well, if you want to stockpile for the holidays!
This entry was posted in winter, anytime, traditions and tagged , , , , . Bookmark the permalink.

17 Responses to Sugar Molasses Crinkle Cookies

  1. rita says:

    Ahhhh! The best non-chocolate cookie ever! So delicious dipped in milk or served with hot tea.

  2. Tío says:

    Its that time of year! (The cookie is my indicator that confirms it is indeed the holiday season- yes!)

  3. Stephanie, thanks for sharing this recipe! For years I baked a molasses cookie with the textures that you described here, but the recipe disappeared and I’ve never found a recipe like it. I have a feeling that this is just the recipe I’ve been searching for! Merry Christmas!

  4. Katira says:

    These look and sound so great!

  5. Stephanie says:

    Julie- I hope this is that recipe! I Merry Christmas to you too and happy baking!

  6. Gorgeous – ginger is a favourite flavour, I can just imagine that gooey centre.

  7. Taya says:

    Ok, those look amazing! I know I am not a grandparent…but I do live on the Western Slope! : ) I love all your posts and your pictures are amazing! Hope things are going well!

  8. Paula says:

    These look delicious! I am looking forward to making them soon. Quick question, how much do you reduce the baking soda by when baking them? Thanks for the yummy recipe!

  9. Stephanie says:

    Hi Paula! I actually just stick with the recipe on this- even at 7,200 feet they turn out great! Have fun baking.

  10. Stephanie says:

    Thanks, Sally and Taya!

  11. MB says:

    Oh – these are amazing! I can’t wait to try the recipe here with a few small-handed helpers!

  12. Shandee says:

    These are so yummy! We made a batch, the girls helped dip them in sugar and my girls decided these are the cookies they want to leave for Santa!

  13. Stephanie says:

    Shandee- I’m so glad you got to make these with your girls. These are a great cookie to make with small people, and I have a feeling “Santa” will enjoy this treat!

  14. Rudilee says:

    Hey Steph! we just got done making these….they came out awesome. I also found this recipe in one of my recipe notebooks…..think you gave it to me back in our college days! Anyway, just wanted to say thanks for the recipe! Merry Christmas!

  15. Stephanie says:

    Rudi- you are welcome! So glad to hear they were a success! Merry Christmas to you and your sweet family!

  16. Pingback: Pistachio Torrone | The Triangle Plate

  17. Maggie says:

    We just made these and they turned out beautiful – still to warm/soft to eat but I’m so excited. Thanks Stephanie!

Leave a Reply

Your email address will not be published. Required fields are marked *