One-Pot Bakery Style Molasses Cookies
A classic ginger crinkle cookie recipe.
Homemade molasses cookies without the mess.
Bakery-style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot so clean up is easy. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it’s the perfect recipe for kids to bake on their own.
One pot, one wooden spoon and almost two dozen molasses cookies to show for it.
Really, what can be easier?
These bakery-style cookies are a slight adaptation of a recipe from Bon Appetit, via the lovely blog, The Café Sucre Farine. It was their recipe name that caught my eye: “Bakery-style” conjures a gorgeous display of sparkling crinkle cookies.
These are very pretty cookies with a sparkling sugar coating. We rolled ours in fragrant citrus sugar that we had leftover from another cookie project.
The recipe is similar to the All-time Favourite Chewy Molasses Crinkle Cookies, only this recipe is much lower in butter and sugar. These bakery-style cookies are less rich and aren’t chewy so they travel very well. They’re also great for dunking.
PrintOne-Pot Bakery Style Molasses Cookies
Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot.
- Prep Time: 40
- Cook Time: 10-12
- Total Time: 24 minute
- Yield: 20–22 1x
Ingredients
- 1/2 cup butter
- 1/3 cup sugar
- 1/4 cup (packed) dark brown sugar
- 1/3 cup Crosby’s Fancy Molasses
- 1 egg
- 2 cups flour, spooned in
- 2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- 1/4 tsp. salt
- Sugar for rolling
Instructions
- Preheat to 375°. Line baking sheets with parchment paper.
- Melt butter in a medium-sized pot. When just melted remove from heat and stir in the white and brown sugar. Stir in the molasses then the egg, mixing well.
- Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
- Chill dough 30 minutes (or longer if you like).
- Place rolling sugar in a small bowl.
- Scoop dough by the tablespoonful and roll into balls. Roll in sugar and set on prepared sheet, about 2” apart.
- Bake 10-12 minutes. Once set, remove to wire racks and let cool completely.
Marilyn
Purchased cooking molasses in error can I use in this recipe?
Crosby Molasses
Sure! Cooking molasses as a more robust taste so you might want to add a little bit more white sugar than specified in the recipe. -Marie from Crosby’s Kitchen.
TheLinzburger
Great and easy to work with. Nice to not have to pull out the mixer!
★★★★★
Gwen
Being in my mid 70s I suppose I should know more about molasses. I have 1 old prairie dark ginger cookie recipe a friend gave me 20 – 25 years ago. I make them a couple times a year, tweaking it a bit almost every time. Now that I’ve finally learned there are 3 different kinds of molasses I’m game to explore more Too late, I bought the light (my notes say no!) so I got a jug of blackstrap to counteract the sweet.
First off I use whole wheat bread flour because that’s what I have. Long ago I added a bit of dry mustard for a little more zing. It’s not handy at the moment but I know they have allspice in lieu of clove which often tends to dominate. The same friend gifted me a package of cardamom one time, so I added a bit to try. The next year I added a few shakes of garam masala. Don’t recall if the pinch of nutmeg was original or not. Having more experience with cardamom I’ll use more next time. In the right places cardamom is like exotic cinnamon! I’m surprised it isn’t used more. It’s certainly worth the extra price. All of these being successful I will include them in this recipe and encourage others to get creative with their spices. A little bit of this and that can sure make a difference.
Happy baking, Wondo
Cindy
In the introduction it says no chilling, but the directions say to chill the dough….
Crosby Molasses
Hello Cindy, thank you for your comment and for letting us know about this little mistake. We adjusted the recipe and it does require chilling the dough. -Marie from Crosby’s Kitchen
Jennifer Tenney
Love!! Love!! Love!!
So easy…. So delicious!
Thank you!
★★★★★
Lynn
I made these cookies last weekend. This weekend I am doubling the recipe and making them again! They are delicious especially with a cup of tea. My new go to molasses cookie recipe!
Crosby Molasses
Hello Lynn, thank you for taking the time to write sure a positive review for this recipe. Glad you like it! -Marie at Crosby’s Kitchen
Diane
My husband was raised in NB and he made molasses cookies as a child. Our recipe book has fallen apart and disappeared. I haven’t been able to find the recipe on line. It was a soft drop cookie with no refrigeration required.
Gwen
Hi Diane,
I’m not a cookie expert by a long shot – rarely make them but when I do I use an old prairie recipe a friend sent decades ago. Their a drop cookie unless you chill the dough to where you can roll it into balls. What I’ve learned through time and since my real oven died half dozen or so years ago (I have a monster toaster oven) is the temperature and time – mostly time is the way to get either a crisp or soft cookie. I’m almost certain it says something in the original recipe. To replicate the flavour and memories he’s after would basically be to hit on the depth (darkness) of molasses and the right balance of spices, then cook the right length of time. If you want them soft, quit early. They tend to go harder than you expect they will once they’ve cooled. I like mine hard and crisp and often over-shoot the time and get burnt edges. I’m not certain, but think molasses burns easier than sugar. They are fine and suddenly they are burnt – very suddenly. Hope this helps and that you get exactly what you’re aiming for by the 3rd batch!
Happy baking, Gwen
NANCY
I’ve made this recipe twice and twice with great results, of coarse using Fancy Crosby’s product.
I’m originally from New Brunswick, so as you know we have a wonderful population of bakers,
and cooks. Mom has always used Crosby’s in her bean crock baked bean recipe.
I remember Mom pouring Crosby’s molasses on a piece of buttered bread.
Boy that’ll bring back memories to your readers.
My Mom just turned 98 ! last month. It must be her consuming Crosby’s molasses !
She’s fit as a fiddle !
My husband is Dutch and loves his spices and molasses such as in a recipe called
( Dutch Spiced Breakfast Quick Bread ) Honest Cooking.com
Do you know if there’s any recipes for making pickles using Crosby’s products ?
★★★★★
Crosby Molasses
Hello Nancy. Thank you for your comment and for using our molasses :)
The only recipe we have for pickles if for pickled onions
-Marie at Crosby’s Kitchen
Florence
I still use a recipe off Crosby molasses carton many years ago.. I call it Crinkle Molasses cookie..not sure now what it was called on the carton,but thats what my kids called them..
Evelyn C
Make these often! I add extra cinnamon and pulverized candied ginger.
The description says no chilling required but the recipe says to chill. I chill for a little while, just in case.
I also make about 44 smaller cookies per batch.
★★★★★
Beth McKenna
These are the best cookies I have ever made! They are a huge hit at our house! My 91 year old dad has his freezer stocked and lets me know when he is running low!
Crosby Molasses
They are so easy and delicious. So happy to hear that your dad is enjoying them as well. Take care.
Hugh Messer
The best! We are from New Brunswick and use Crosby molasses on everything! I would love a cookbook.
★★★★★
Gloria Dekker
Thank you for the cookie recipe. I loved the ease, Hartley had a chance to get one, the went so fast. May I have your cookbook mailed to me. Please.would really like to have one for my Granddaughter.
Cheryl
These were an absolute hit at our house! Delicious
Andrea Dowling
Very tasty and easy to make! Thanks for the recipe. I didn’t use the parchment paper, as I am trying to have a softer footprint on the planet, and didn’t find it was necessary.
Marlene Robinson
Want to know sugar content in molasses cookie
Lynn Purdy
Marlene, There appears to be about 14 carbs per cookie in the recipe. I do hope this helps.
Bea Stamps
I just love molasses anything and would like your cookbook.
Lynn Purdy
Bea, A copy of our cook book is in the mail. I hope you enjoy the recipes.
Beqa Stamps
I would like your cookbook ! let me know how to get one . Thank you.
Lynn Purdy
Bea, One is in the mail. Look for it soon and start cooking up a storm with Molasses!
Gennie Fillatre
Love these really nice in winter the pice will really warms you up
Rita Alcin
OMG LOVED these cookies!!! Perfectly soft and had a good crunch to them as well. What made this recipe even better was the fact that it was used with melted butter. Next time I’m brining these into work. Thanks!
Crosby Molasses
Pleased to hear that you enjoyed the recipe, Rita! Hopefully your coworkers enjoy as well
Karen A.Chow
I made these cookies since molasses is a good source of iron which my husband needs more of. These cookies are delicious! I love that they were mixed all in one pot. Another nice feature is that you melt the butter so a great recipe to use if you need to make cookies but have no softened butter handy. I think they are perfect anytime of year but would also make a lovely addition to a Christmas cookie platter. A definite keeper.
Barbara guitard
Karen so true we always make molasses cookies at Christmas my grandkids always says there are the best so gramma you are going to have to make these more often ❤️❤️❤️???
Chris Scheuer
Your cookies look wonderful! Thanks for your kind words as well as the link. So happy you enjoyed the recipe.
connie burt
This will be my first time making this cookie for a friend who loves molasses cookies
I have tried this molasses and enjoy the taste right from the container. Never thought I would! Hope he will like them.