These chocolate molasses crinkle cookies have a perfect melt-in-your-mouth texture with a rich chocolate and molasses flavor. These are always the first to disappear on a cookie tray!
If you have one Christmas cookie on your baking list, can we just agree it has to be these beauties??
Everyone loves a good crinkle cookie with their adorable little snow-capped tops, but these? Absolutely next-level thanks to a little molasses + chocolate aka the dream team.
They’re naturally stunning on any cookie tray, but it’s their texture that really gets people hooked. They’re so incredibly light, puffy, and each bite absolutely melts in your mouth.
To no one’s surprise it’s been proven that it’s very difficult to keep a batch of these gems stocked. You’ll soon know exactly what I mean.
These Crinkle Cookies feature…
- Picture-perfect powdered sugar crinkle tops
- A soft, melt-in-your-mouth texture
- Rich chocolate and flavorful dark molasses
- Easy to make ahead of time with lots of storing options
Making the Crinkle Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Kosher salt
- Baking soda
- Powdered sugar
Storing Cookie Dough
The best part about these cookies is that you can make the dough way in advance and bake them whenever is convenient for you.
Wrap the dough in plastic wrap and store in refrigerator up to 6 days or freeze up to 1 month. Allow the dough to thaw completely in refrigerator before forming dough into balls and proceeding with baking.
Tips for Perfect Crinkle Cookies
- Spoon and level flour – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Chill cookie dough – this dough is a bit on the sticky side. Chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick cookie.
- Scoop dough into uniform balls – scoop dough into uniform 1-inch balls for cookies that will bake evenly.
- Use a combination of granulated and powdered sugar for coating cookies – we learned this handy trick from America’s Test Kitchen. The combination of a light coat in granulated sugar and then in powdered sugar helps the powdered sugar stick to the cookies and not melt off during baking.
Try these ideas for a different twist on these cookies.
- Add chocolate chips – try semisweet, milk, or dark chocolate for an extra chocolate kick.
- Replace molasses with brown sugar – this will give the cookies a bit of a milder flavor.
- Add spices – try adding a pinch of cinnamon and ginger to the dough.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 6 days.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 6 days.
This is just one of those cookies that you’re not going to be able to keep stocked! Everyone always comments on how rich, chocolate-y, and melt-in-your-mouth they are.
Honestly, meet your new favorite cookie for real.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More killer holiday cookies to try next!
- Streusel Strawberry White Chocolate Cookies
- Applesauce Oatmeal Cookies
- Peanut Butter Rice Krispie Chocolate Chip Cookies
Chocolate Molasses Crinkle Cookies
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- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup plus 1/4 cup granulated sugar, divided
- 1/3 cup molasses
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup powdered sugar
- In a large bowl, whisk melted butter, 3/4 cup granulated sugar, molasses, eggs, and vanilla until smooth.
- In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Fold flour mixture into liquid until dough is just combined (dough will be slightly sticky)
- Wrap dough in plastic wrap and chill in refrigerator at least 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F and line two large sheet pans with parchment paper.
- Scoop dough into 1-inch balls and roll in remaining 1/4 cup granulated sugar then in powdered sugar until evenly coated. Place dough balls 1 inch apart on prepared sheet pans.
- Bake cookies at 350F 10-12 minutes until cookies are puffy and cracked on top. Allow cookies to cool on sheet pan 10 minutes then transfer to a cooling rack to cool completely. Enjoy!
This post was updated with new recipe adjustments and photos on 11/16/23.