Crackle Top Molasses Cookies

Crackle Top Molasses Cookies

Laurie 0

"These cookies taste like gingersnaps."

Ingredients {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
  3. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.
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Reviews 269

  1. 342 Ratings


These were SO GOOD! I followed some other suggestions and here's what I ended up using: 2/3 cup canola oil; 1/2 cup white sugar; 1/2 cup brown sugar; 1 egg; 1/4 cup molasses; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 t. baking soda; 1/4 t. salt; 1 t. ground cinnamon; 1 heaping t. ground ginger; 1 t. vanilla; 1/2 heaping t. ground cloves; 1/3 cup sugar (for rolling dough balls). I baked them for 10 minutes. They turned out perfectly. This is definitely going in my recipe box!!!


These are the BEST molasses cookies ever! I like them better then any store bought or bakery bought molasses cookies that I have tried. The key to making these soft and chewy in the middle is to cool them on wax paper rather then a cooling rack. Cooling them on a rack allows cold air to circulate around and through the cookie as it cools, which causes them to become crunchy. If you cool on wax paper no air gets THROUGH the cookie so they stay warm longer and doughy inside. This tip works well for Chocolate chip and sugar cookies too. Try these, they are wonderful!!!


I've made a few cookies that have oil in the recipe, but none like this! These were fabulous and present so beautifully w/the crackled top. Used 1/2 c. each of brown and white sugar. Added some vanilla and 1/2 tsp. salt. I like things very spicy, and although I used slightly heaping measurements of the spices, I didn't double them and they were perfect and in the right proportions. These somehow have a buttery taste to them. soft but not a cakey cookie, crisp around the edges, the molasses flavor comes through nicely and is not covered up by spice. you can tell the molasses is in there. thanks so much for this wonderful recipe when one doesn't have enough butter or shortening. I should add that I have found in the past that a cookie made w/oil will tend to get a bit hard or crisp by the next day. Just stick a slice of bread in the cookie jar to keep them soft.