Go Back
–+ servings
Easy & Crisp Molasses Cookies Recipe
katya bou

Crisp Molasses Cookies

Thin, glassy edged cookies lightly wrinkled in the center with warm gingerbread spices, packing a caramelized snap and just a hint of chew. Perfect for holiday baking, cookie exchanges, and festive platters, without the fuss of frosting or cutters.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American, Holiday
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/4 cups all purpose flour spooned and leveled
  • 2 tablespoons cornstarch for extra crispness
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves optional but classic
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar plus more for rolling
  • 1/2 cup packed light brown sugar
  • 1 large egg room temperature
  • 1/3 cup unsulphured molasses not blackstrap
  • 1 teaspoon vanilla extract

Equipment

  • oven
  • Sheet Pans
  • Parchment paper
  • - Mixing bowls
  • Hand or Stand Mixer
  • Shallow Bowl for Rolling Sugar

Method
 

  1. Preheat and prep. Heat the oven to 350°F. Line two sheet pans with parchment. Place a shallow bowl of granulated sugar near your work area for rolling.
  2. Whisk dry ingredients. In a medium bowl whisk together flour, cornstarch, baking soda, salt, ginger, cinnamon, and cloves until evenly mixed to avoid spice pockets.
  3. Cream butter and sugars. In a large bowl or stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape the bowl once to remove dense patches.
  4. Add egg, molasses, and vanilla. Beat in the egg until smooth. Stream in molasses and vanilla extract, mixing just until combined. Mixture will be glossy and caramel colored.
  5. Combine wet and dry mixtures. Add dry mix in two additions. Mix on low until no flour streaks remain. Avoid overmixing to maintain crispness.
  6. Chill dough briefly. Cover and chill for 20-30 minutes. This firms dough to prevent spreading too fast while baking thin and crisp.
  7. Portion and roll. Scoop one tablespoon (about 24 grams) portions. Roll into smooth balls and lightly coat in granulated sugar, shaking off excess.
  8. Arrange dough balls 2.5 inches apart on parchment-lined pans to allow even spreading and lacy edges.
  9. Bake one pan at a time for 10-12 minutes until edges are deeply set and centers just beginning to crack. For crisper cookies, bake up to 13 minutes, watching closely to prevent overbrowning.
  10. Set the shape. Tap pan once on counter upon removal. If necessary, use a round cup to shape edges for tidy stacks.
  11. Cool cookies on the pan for 5 minutes then transfer to wire rack to fully cool and firm up. Snap is best when fully cooled.
  12. Repeat baking with remaining dough and enjoy. Serve on a platter with seasonal fruit and spiced tea for a festive, simple holiday treat.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 90mgPotassium: 30mgFiber: 0.5gSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.8mg

Notes

These cookies capture the essence of gingerbread but bake faster and store better. A short chill time and the right sugar blend create the signature crisp snap. Perfect for holiday cookie boxes and exchanges.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe