Spicy Ginger Molasses Crinkle Cookies

Servings: 2 dozen serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Ginger molasses crinkle cookies have that perfect texture that’s not too soft and not too chewy. (Just bake them longer if you’d like them a little crispy.)

Ginger molasses crinkle cookies have that perfect texture that's not too soft and not too chewy.

This is on of those all-purpose ginger molasses cookie recipes — satisfying any time of the year and perfectly suited to the holidays.

What’s not to love about these spicy ginger molasses cookies?

  • I love how they’re always festive with that sparkly, crinkled top. They’ll stand out on a cookie plate that’s for sure.
  • They’re sturdy so pack well if you want to give a batch as a gift.
  • They freeze well too.

Ginger molasses crinkle cookies have that perfect texture that's not too soft and not too chewy.

If crinkle top molasses cookies are your favourite we have more recipes! Try our Triple Ginger Crinkle Cookies or our Favourite Chewy Molasses Crinkle Cookies


Spicy Ginger Molasses Crinkle Cookies

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 12-15 min
  • Total Time: 49 minute
  • Yield: 2 dozen 1x


  • ¾ cups butter, softened
  • ¾ cup brown sugar, firmly packed
  • 1 large egg, room temperature
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 ¾ cups all-purpose flour (spooned in)
  • 2 tsp. baking soda
  • 1 Tbsp. ground ginger
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • Sugar for rolling


  1. Preheat oven to 350 F
  2. Cream butter and sugar until mixture is light in colour.
  3. Beat in the egg then the molasses.
  4. Whisk together the flour, baking soda, spices and salt. Beat into the butter mixture in three additions.
  5. Scoop dough in 1 ½ Tbsp. portions and form into balls
  6. Place extra sugar in a bowl and roll cookies in sugar.
  7. Place on parchment-lined baking sheet.
  8. Bake 12-15 minutes until set and crackly on top.

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18 thoughts on “Spicy Ginger Molasses Crinkle Cookies

  1. Phyllis Schultz says:

    I made both the ginger cookies for the ice cream sandwich and the butter tart muffins both were big hits. Thanks

  2. Linda says:

    Made these last week! Delicious!
    Made a double recipe, and increased ginger to 3 Tbsp. and cinnamon to 1 Tbsp, because we like then spicy?

    1. Bridget Oland says:

      Hi Linda, I love that you added extra spice :)

  3. Florence A Geldart says:

    I’ve been making these Ginger Crinkles for many years..I don’t cook them as long as it says as we like them a bit chewy.. Of course whoever gave me the recipe ..There were no directions etc.

  4. Frances says:

    Tasty. Out of this world.

  5. Rob Vance says:

    These recipes look delicious. Do you by any chance have any gluten free versions of your recipes?

    1. Bridget Oland says:

      Hi Rob, We have a gluten-free section on our website with some baking recipes. Also, I have had great luck making some of our cookies and gingerbreads using Bob’s Red Mill 1:1 flour. https://www.crosbys.com/great-granola-recipes/

    2. TLC says:

      I decided to try the recipe with gluten-free flour and they turned out great. (PC is my go-to). I also made the butter tart muffins with gf flour- – OMG so delicious!

    3. Jessica says:

      I used the exact recipe and just swapped out the flour for gluten free flour. It turned out great!!

  6. Carole Gerlach says:

    We did not care for these cookies , not a soft ginger cookie at all

    1. Bridget Oland says:

      Hi Carole, You’re right, these are soft molasses cookies – more in between soft and chewy. If you’re in search of truly soft molasses cookies here are 6 of our favourites: https://www.crosbys.com/favourite-soft-molasses-cookies/

  7. Linda M. Hogarth says:

    I am looking forward to trying this receipe as I lost mine and I hope that it is as good or better than the one I lost. I am sure it will be.

  8. Darlene Bertin says:

    I half to try these for Christmas

  9. Corinne Livingston says:

    Made these this morning

  10. Kay Brown says:

    I made these today for the first time. They are delicious! I wonder if the recipe can be doubled?

    1. Bridget Oland says:

      Hi Kay, The recipe should double well, although I haven’t tried a double batch.

  11. Mary says:

    Are these soft or hard?

    1. Bridget Oland says:

      Hi Mary, These are on the soft side, but still travel well.

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