Molasses crinkle cookies

Chewy Molasses Crinkle Cookies

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.

These Chewy Molasses Crinkle Cookies have that perfect combination of crispy on the outside (in a buttery sort of way), and chewy on the inside.

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.

Some crinkle cookie recipes called for shortening (we used butter) to be melted first but we used softened butter instead since we prefered 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.

chewy molasses crinkle cookies

Chewy Molasses Crinkle Cookies

These Chewy Molasses Crinkle Cookies have that perfect combination of crispy on the outside (in a buttery sort of way), and chewy on the inside.

  • Author: Crosby’s Molasses
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: 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.

Keywords: crinkle cookies

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  • December 17, 2022


    Can this recipe be doubled?

  • August 13, 2022

    Maureen Stephen

    Please, it would be SO helpful if you gave us the flour measurement in grams!!
    I have been making the version with shortening for years and will now try out the butter style. These really are the best cookie!

    • September 27, 2022


      280 grams

      • October 24, 2022

        Mark Klosowski

        Love these I used coconut sugar and one cup chopped pecans that I tossed in a pan with butter and touch of sea salt and Tash or two of cinnamon yummy 😋

  • January 10, 2022


    These are scrumptious! Thank you for sharing.

  • December 22, 2021

    Dana Wong

    I was wondering what the difference would be between using white sugar and brown sugar.

      • January 19, 2022

        Dana Wong

        I made the Chewy Molasses Crinkle Cookies today. I used 1/2 cup of sugar and 1/2 cup of Brown sugar. The taste was great, however they turned out very flat. Is there a cookie I can try that would give me a thick cookie with the same great flavour ?

        • January 28, 2022


          One little trick to make them a little less flat is at 5mins in to baking, pick up the tray and drop it and then repeat at about 1min to done. The first time I drop them rotate the tray. Banging the tray disrupts the spread and creates a nice wrinkle effect.

  • December 12, 2021


    Approx how many cookies does this recipe make?

  • October 3, 2021

    Jackie Connor

    Beautiful recipe! I added golden raisins, replaced two tablespoon flour with whole wheat, and skipped rolling them in sugar, and used a 1/4 cup measure to make a bigger cookie. They are magnificent! Thank you!

  • December 18, 2020


    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!

  • November 26, 2020

    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

    • December 1, 2020

      Crosby Molasses

      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.

    • December 23, 2020


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

  • May 16, 2020


    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!

  • December 24, 2019

    Valerie Joyce

    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.

    • March 6, 2020

      Crosby Molasses

      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.

  • December 19, 2019


    Can’t wait to try these

  • December 17, 2019


    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!!

    • December 19, 2019

      Crosby Molasses

      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.

  • December 15, 2019

    Can Splenda be substituted for sugar in this recipe?

    • December 19, 2019

      Crosby Molasses

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

  • December 12, 2019

    Charina Mina

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

    • December 12, 2019

      Crosby Molasses

      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.

  • December 11, 2019


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

    • December 12, 2019

      Crosby Molasses

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

  • December 10, 2019


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

    • December 12, 2019

      Crosby Molasses

      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.

  • December 7, 2019


    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.

  • December 6, 2019


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

  • July 6, 2019

    Cathy Popham

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

    • August 15, 2019

      Crosby Molasses

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

  • June 25, 2018


    Ajust made these they are unbelievable delicious. Thank you

  • March 3, 2018

    Nina Whitt

    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 !

  • November 30, 2015

    colleen harrington

    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!

  • October 9, 2015

    Amy Hagerman

    Yummy love any recipes with molasses.

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