All-Time Favourite Chewy Molasses Crinkle Cookies

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Chewy molasses crinkle cookies, the cookie recipe that won’t let you down. Perfectly spiced and quick to prepare and bake, the molasses keeps them irresistibly chewy for days.

Chewy molasses crinkle cookies, the cookie recipe that won't let you down. Perfectly spiced and quick to prepare and bake, the molasses keeps them irresistibly chewy for days.

This is my mom’s all-time favourite cookie. And for good reason. It has that perfect combination of crispy on the outside (in a buttery sort of way), and chewy on the inside.

The recipe is from my grandmother and is a cookie that my mom grew up eating. Of course Chewy Molasses Crinkle Cookies aren’t unique to my family. You’ll find this recipe in old cookbooks everywhere, including old Crosby’s cookbooks, and all over the Internet. You might even know the recipe as Elevator Lady cookies from the classic, I Hate to Cook Book, by Peg Bracken.

Chewy molasses crinkle cookies, the cookie recipe that won't let you down. Perfectly spiced and quick to prepare and bake, the molasses keeps them irresistibly chewy for days.

My grandmother’s original recipe called for the shortening (I use butter) to be melted first but I use softened butter instead since I prefer the resulting texture of the  finished cookie.

Like most molasses cookies these cookies keep well. They stay fresh in a tin on the counter for days and also freezes well. They’re also very versatile. You could sandwich them with frosting or turn them into the best ever s’mores (a great incentive to get my kids to go on a long hike.)

chewy molasses crinkle cookies

Chewy Molasses Crinkle Cookies


  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 cups + 2 Tbsp. flour (spooned in)
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • Sugar for dipping


  • Beat butter and sugar. Add egg then molasses.
  • In a separate bowl, whisk flour, baking soda, salt and spices.
  • Stir into butter mixture and mix until combined.
  • Form it into walnut-sized balls. Dip the tops in sugar and place them 2” apart on a parchment-lined cookie sheet.
  • Bake at 375 F for 8-10 minutes.

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27 thoughts on “All-Time Favourite Chewy Molasses Crinkle Cookies

  1. Amy Hagerman says:

    Yummy love any recipes with molasses.

  2. colleen harrington says:

    Hi! Please, I’d love a copy of your cookie recipes cookbook and holiday baking cookbook.

    My mailing address is:

    6 Sandalwood Cres.
    London, ON
    N6G 2Z7

    Thank you!

  3. Nina Whitt says:

    I’ve being away from nf for almost 50 years , reading your recipes makes me homesick
    Certainly going to try some of your recipes ,always searching for the perfect one that I like
    A silly guestion to ask but many non nflders finding and trying those recipes will want to know “Do I use cooking or fancy molasses” in your recipes
    My friend brought back a gallon of molasses this past summer and she shared it with me . It’s the only brand in my kitchen
    Memories of back home with molasses on moms warm homemade bread, giving our horse Frank a treat with it too
    One memory which I hated when I was a kid was having to go to the shed across the road and pour molasses from the barrel into customers containers
    Is it any wonder why I LOVE MOLASSES !
    Congratulations on your job with Crosbys but I bet you can’t beat my memories

    Oh yeah that last drip tasted OOOOH SO GOOD !

  4. Lori says:

    Ajust made these they are unbelievable delicious. Thank you

  5. Cathy Popham says:

    Can you add carbs and sugar per cookie? I’m diabetic and need to have some idea of these amounts. Thanks!

    1. Bridget Oland says:

      Hi Cathy, Bit by bit I have been adding nutritional info to recipes. Apologies that I haven’t got to this one yet.

  6. Toni says:

    If anyone has tried substituting a portion of the sugar with stevia attaining positive results please message me.

  7. Nancy says:

    Your molasses crinkles are just like the ones I have been making for quite some time except that I use canola oil in place of the butter. My original recipe called for Crisco and I did not want hydrogenated shortening so had to do some trial and error to get the right amount of oil. I also use half whole wheat flour. My cookies might be a slight bit crisper than the original cookies but just as good.

  8. Mary says:

    Can I use lactose free margarine in place of butter? Some family members can’t have dairy.

    1. Bridget Oland says:

      Hi Mary, I have never baked with margarine so can’t speak from experience. But, if the margarine you mentioned is suitable for baking then you’ll be fine with this recipe. Shortening is another option.

  9. Estelle says:

    Love your molasses recipes so delicious and moist.
    Thank you. Have a Merry Christmas and cherished New year. God bless.

    1. Bridget Oland says:

      Thanks Estelle. I wish you a wonderful Christmas too and much joy in 2020.

  10. Charina Mina says:

    on some recipes, they suggest to chil the dough for at least 2 hours. thoughts?

    1. Bridget Oland says:

      Hi Charina, You could chill it for 30 minutes. Sometimes I do a test cookie or two before chilling since sometimes it isn’t necessary to chill the dough.

  11. Kathy says:

    Can Splenda be substituted for sugar in this recipe?

    1. Bridget Oland says:

      Hi Kathy, I have never cooked with Splenda so am not sure how it would work. Sorry.

  12. Shelley says:

    The flavour of these is wonderful.
    My cookies, though, want to spread out and pool. I had to add more flour to keep this from happening. Wondering – was my butter too soft, did I beat the sugar and butter too long? I want to make them again, but want to get the texture and shape of the ones in your picture!!

    1. Bridget Oland says:

      Hi Shelley, There is a chance that the butter was too soft. Or it could have to do with the flour. We all measure a little differently, even when we’re spooning in. Next time I make these I should weigh the flour. That’s really the most accurate. IN the meantime, adding extra flour and chilling the dough for an hour should do the trick.

  13. Betty says:

    Can’t wait to try these

  14. Valerie Joyce says:

    Do you have any thoughts on how I might make these gluten free. Which would be the best flours and which proportions? How much Xanthum gum would be best. Thank you.

    1. Bridget Oland says:

      Hi Valerie, Apologies for the delay. I have had the best luck with the Bob’s Red Mill 1 to 1 GF flour mix. And it has xanthan gum in it.

  15. Aimee says:

    Years ago I lost my grandmas recipe. I tried so many recipes after that, never finding one that even tasted remotely like hers. This recipe comes so close! The cookies turn out amazing everytime! Even my autistic 9 year old loves them, and hes not a cookie fan. Love this recipe!

  16. Is there a difference when you cook with butter or BECEL olive oil margerine or should I take shorthening to make the cookies Thank you

    1. Bridget Oland says:

      Hi Carole, I haven’t ever baked with BECEL so am not sure how it might affect the texture of these cookies. IF you use shortening they will be more crisp, but still tender.

    2. Aimee says:

      I’ve made these cookies a bunch, and I only used becel. They’ve always turned out delicious and perfect.

  17. Glendene says:

    I love this recipe. It’s absolutely the best ginger cookie recipe on the market. Can I make these to the point of forming into balls and then freeze? And for baking from the freezer, let defrost and then roll in sugar? I love freshly baked cookies. Thank you!

    1. Bridget Oland says:

      Hi Glendene, Yes, you can freeze the shaped cookies. Here’s a bit more info on the process.

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