Crackle Top Molasses Cookies are the best cookies to make for Christmas, and they are the perfect addition to holiday cookie platters too.
This is a great cookie for mailing goodies to friends, family or troops across the pond. It’s also a good one to bake for holiday cookie platters. Everyone loves a good molasses cookie for Christmas, and this one is classic! We use the leftover molasses to make our super delicious Chewy Gingerbread Cookies!
Ingredients Needed:
- all purpose flour
- baking soda and salt
- ground cinnamon, ginger and cloves
- canola or vegetable oil
- white sugar and brown sugar
- egg
- molasses
- vanilla extract
How to make Crackle Top Molasses Cookies:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves and salt; set aside.
- In a large bowl, whisk together the oil and sugars. The whisk in the egg, molasses and vanilla. Stir the dry ingredients into the wet ingredients.
- Shape the dough into 1¼-inch balls. Roll the balls in sugar. Place them 3-inches apart on the prepared baking sheets.
- Bake for about 10 minutes, until the tops crack. Remove the cookies from the baking sheets and let them cool completely on the rack.
How to store Molasses Cookies:
Store molasses cookies in an airtight container at room temperature for up to 5 to 7 days. To prevent sticking, layer them with parchment paper if needed. For longer storage, freeze the cookies by first freezing them individually on a baking sheet, then transferring them to a freezer-safe bag or container. Thaw at room temperature when ready to enjoy.
What I Love About This Recipe:
- Molasses is a great flavor addition to cookies. These have great flavor!
- They’re good cookies for dipping in milk because the milk makes its way into all of the craggly cracks.
- They’re a must-make for the holidays.
Favorite Holiday Cookie Recipes:
Crackle Top Molasses Cookies
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ⅔ cup canola or vegetable oil
- ½ cup granulated white sugar
- ½ cup packed brown sugar
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- additional white sugar, for rolling
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves and salt; set aside.
- In a large bowl, whisk together the oil and sugars. The whisk in the egg, molasses and vanilla. Stir the dry ingredients into the wet ingredients.
- Shape the dough into 1¼-inch balls. Roll the balls in sugar. Place them 3-inches apart on the prepared baking sheets.
- Bake for about 10 minutes, until the tops crack. Remove the cookies from the baking sheets and let them cool completely on the rack.