Chocolate Molasses Crinkle Cookies

Whisking Wolf
by Whisking Wolf
26 cookies
20 min
Chocolate Molasses Crinkle Cookies

Make your season bright with some dark, chewy Chocolate Molasses Crinkle Cookies. Flavored with sweet molasses and Hershey’s Special Dark Cocoa then coated in sugar, these wintery cookies are wonderful.

There’s a cookie for every season and every reason. Summer day? Have a lemon cookie. Autumn day? Have a pumpkin cookie. Constipated day? Have a fiber cookie. Seriously, there’s not a snack in existence that’s more versatile. Whether you’re eating cookies for holidays or for your digestive health there’s never a wrong time. Apparently, there’s never a wrong place either.

Case in point, I’m baking a pre-dawn batch of Chocolate Molasses Crinkle Cookies this morning when my son, rushing to get ready for 6am soccer practice, grabs a cookie off the counter, takes a bite and says, “This is good, I’m gonna eat it in the shower.” In the freaking shower, people! The kid is a genius; I’ve lived for decades without knowing I can shower with a bar of soap in one hand and a cookie in the other but my son figured it out halfway through high school.

functional image chocolate molasses cookie sprinkled with sugar top down image of cookie closeup on a distressed gray, white, wood surface styled with red cranberries and red and white holiday twine

I’m going to need more loofahs, there’s a lot of lost time to make up for. Fortunately, I’m starting on a day with fresh molasses cookies in the kitchen. Rich and chewy, these chocolate crinkle cookies hold up surprisingly well under the hot spray of an overhead shower. They’re lightly spiced with cinnamon and ginger, sweetened with molasses and get a kick of chocolate from Dutch-processed cocoa powder. Keep these sparkly sugar-coated beauties on your Christmas cookie tray. And within reach of your bathtub.

functional image chocolate molasses cookies sprinkled with sugar front, close up view of one cookie with two more in the background styled with cranberries and red and white holiday twine

Before sharing the chocolaty recipe for Molasses Crinkle Cookies, here are a few baking tips to help you out:

Ingredient Tips

This recipe calls for unsulphured molasses, do not substitute blackstrap.

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.

Preparation Tips

Molasses cookies are a great option for make ahead Christmas cookies. Unbaked cookie dough can be frozen up to 3 months, thaw overnight in the refrigerator before baking.

Molasses cookies make delicious bake and freeze cookies. After cookies are done baking and cooling, store in an airtight container then freeze up to 3 months.

How to Store Molasses Crinkle Cookies

Store these crinkle cookies in an airtight container at room temperature up to 5 days.

functional image stack of three chocolate molasses crinkle cookies with a fourth cookie leaning on the stack. side view on a distressed wood surface styled with cranberries and red and white holiday twine

I hope you enjoy this Chocolate Molasses Crinkle Cookie recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe!

Finally, if you like baking with molasses then you’ll love this recipe for Gingerbread Bundt Cake. Soft, moist and filled with the perfect mix of festive flavors, this Christmas cake is a delicious way to celebrate the season.

functional image gingerbread bundt cake top down photo. cake is garnished with snowy white powdered sugar evergreen twigs from a christmas tree and red cranberries. background is styled with gold pinecones and a white marble cake plate
Chocolate Molasses Crinkle Cookies
Recipe details
  • 26  cookies
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Show Nutrition Info
Hide Nutrition Info
Chocolate Molasses Cookies
  • 1 1/2 cups all-purpose flour unbleached
  • 1/2 cup Hershey's Special Dark Cocoa Powder (Dutch processed cocoa)
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp sea salt fine
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1/4 cup unsulphured molasses
  • 1 tsp vanilla extract pure
  • 1/4 cup granulated sugar for rolling
Chocolate Molasses Cookies
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, cocoa powder, baking soda, spices and salt. Set aside.
Beat butter and both sugars with an electric mixer until light and creamy, approximately 2 minutes.
Add egg, molasses and vanilla then beat until incoporated.
Reduce mixer speed to low, add dry ingredients to wet and mix until just combined. Set aside.
Using a 1-tablespoon sized cookie scoop, scoop dough into round balls, roll balls in 1/4 cup of sugar then place on the parchment-lined cookie sheet spaced 2 inches apart.Note: If you want your cookies to be extra snowy white, roll them in powdered sugar after rolling in granulated sugar.
Bake for 8 to 10 minutes or until edges are just set and the centers are still soft.
Remove cookies from oven, sprinkle tops with sugar then allow cookies to rest on the baking sheet for 5 minutes before moving to a rack to cool completely.
Store cookies in an airtight container at room temperature up to 5 days.
Whisking Wolf
Want more details about this and other recipes? Check out more here!