Table of Contents
  1. Watch how to make these molasses crinkle cookies:
  2. Have I convinced you to make this recipe?
  3. Molasses Crinkle Cookies Recipe

Holiday baking is off to a start at my farm and I have so many recipes I want to bring you!  Molasses crinkle cookies are such a traditional holiday cookie. Incorporating a great blend of ginger and cinnamon, they’ll instantly remind you of your grandma’s kitchen and those precious family Christmases. I am so excited to share some of my favorite family recipes with you so you can start your own family traditions to pass along.

Top down view of molasses crinkle cookies sitting on cooling rack with sprigs of greens sitting around
Close up view of molasses cookie with pieces of candied ginger on top

Watch how to make these molasses crinkle cookies:

YouTube video

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Brown colored molasses crinkle cookie sitting on cooling rack with other cookies stacked around

Molasses Crinkle Cookies

4.38 from 48 votes
Full of spice and topped with candied ginger, these molasses crinkle cookies are perfect for the holidays! They're a bakery-sized cookie that's a great treat!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 cookies


  • ¾ cup lard
  • 1 cup light brown sugar
  • ¼ cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp kosher salt
  • ¼ tsp ground cloves
  • ½ cup turbinado sugar
  • cup candied ginger chopped


  • Cream the shortening and brown sugar together until fluffy. Add molasses and egg and mix well to completely incorporate.
  • In a separate bowl fitted with a sifting colander, measure flour, baking soda, salt, and spices and sift. Add dry ingredients to the wet and mix just to incorporate. The dough will be dry.
  • To bake, make balls with a two-ounce cookie scoop. Roll with hands and then roll in turbinado sugar. Place on a parchment-lined baking sheet and top with a pinch of candied ginger. Press ginger in slightly to adhere. Bake at 350°F for 10-12 minutes.
  • Once done baking, let rest on pan for a few minutes before transferring to a cooling rack.


Serving: 1cookieCalories: 221kcalCarbohydrates: 34.1gProtein: 1.8gFat: 9gSaturated Fat: 2.2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 3.6gTrans Fat: 1.1gCholesterol: 10.3mgSodium: 147.2mgPotassium: 106.5mgFiber: 0.5gSugar: 22.8gVitamin A: 4.5IUVitamin C: 0mgCalcium: 30.2mgIron: 1mg
Course Cookies
Cuisine American
Difficulty Easy
Method Baking
Half-eaten cookie sitting on white plate with other cookies sitting on cooling rack all on white surface

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. I didn’t think I’d bake much this year, but…..after viewing your professional and yummy looking video I may have to rethink that….great job guys!

  2. 5 stars
    My mother had a tradition of sharing her Christmas cookies every year to everyone she knew. They all had their favorites and she remembered to give you extra of those. Every year Mother would call myself and my sister over to assemble to packages. My mother and my sister passed away two years ago. I have tried to carry on her tradition, on a much smaller scale I just say. All of her recipes were in her head but I do remember some of them from baking with her. Thank you for sharing your family’s recipes to add to my mother’s.

    1. They told us lard was bad for us so we’d buy Cr1sco. Lard is actually better, so I read, than we’ve been conditioned to believe. I know, though… I cringed, too. ha ha ha

  3. I made your molasses crinkles today and they turned out exactly like yours. What a wonderful recipe. My mom used to make these and she called them by the same name as you. Thank you so much for the recipe. They have been so nostalgic for me with my parents gone but so many memories. Bless you. I love your show.

  4. I made these today. Mine didn’t crinkle, I didn’t have the candied ginger. and Mine are flat. My baking soda is good until 06/23 .. I used Crisco instead of lard, would have made a difference? the Flavor is good. Just flat. 🙁

  5. I made these today. Mine didn’t crinkle, I didn’t have the candied ginger. and Mine are flat. My baking soda is good until 06/23 .. I used Crisco instead of lard, would have made a difference? the Flavor is good. Just flat. 🙁

    1. 2 stars
      Hi mollie. I had the same experience. Totally flat cookies. Was really disappointed. I substituted butter for the lard. Not sure if that made a difference.

  6. 5 stars
    This is such a friendly cookie recipe that just begs to be made and given away!!! Going to bake this one for sure!

  7. 5 stars
    I love molasses cookies like my mom used to make, many moons ago. Haha. .
    Even though my husband and I are supposed to be limiting our sugar intake, I’m going to make a batch of these this Christmas – just for us! Because, unfortunately, we will not be getting together with the kids and grandkids this year so, ……why not, right?

  8. 5 stars
    Made these tonight. They came out great. I used Crisco, since that’s what I had on hand and they still came out wonderfully. They were a bit sweet for my taste personally, but maybe it was the turbinado that sent it over. I absolutely love making your recipes. I have a cookie swap group and never heard of these before, so I was excited to make them. Making your toffee tonight too!

  9. 5 stars
    I made these cookies this morning for my family’s Christmas get together next week. of course I hade to taste one. They’re amazingly sweet and flavorful. I love them! I think I have a new favorite cookie!

  10. Oh my…I made these tonight and they’re delicious. I swapped fresh sugar cane syrup for the molasses(being from the south, it’s only appropriate). I highly recommend these gems. Kaleb, you are my new favorite! Your charisma and passion are delightful!

  11. 5 stars
    My taste has been all about the gingerbread this year and I can’t tell you how much I love these!. Was shocked to find everybody, I mean everybody, in my family loves them too!. Me, husband, children, and grandchildren all loved them, how many recipes can you say that about? Well, actually can say that about the peanut brittle and English toffee, all were devoured. Rolling them in the sugar gives you the crunch, then the chewy moist inside, just fabulous. I will make these all winter long. Thanks again, Kaleb! #sogood

  12. 5 stars
    I made these for the first time to go on the holiday treat trays I porch dropped for those I love, but can’t visit in person this holiday season–and they were a HUGE hit. I made mine in 1 inch balls, held the candied ginger and fully covered the balls with turbinado sugar. Crunchy outside, but soft and chewy inside…..absolutely delicious.. I am so glad I found this channel during quarantine.

  13. Loved your video – will try this with my sons for Christmas- was wondering what brand of cookie scoop do you use? Thanks Fiona

  14. 5 stars
    Kaleb, I have to tell you that when I saw lard as the shortening in this recipe I said aloud, “Lard!?” It’s been many a moon since we’ve had hogs on the farm but I trusted you and went to fetch some from the neighbor. It’s bizarre how back in the day I didn’t even notice the smell of cooked pork when I used it, but boy when I took the lid off that bowl of lard I thought, “No way these are going to make good tasting cookies.” They are delicious! I love how they crisp on the outside and tender on the inside. The market is out of candied ginger so I stayed up last night cooking ginger until it was tender. I candied it this morning. These are absolutely fantastic! I’ll tag you on my Instagram post. Thanks for sharing your family favs.

  15. 3 stars
    Was really hoping to love these cookies, but the first batch spread out too much and I had to turn the oven up to 375 to bake them quicker.

  16. I love all your videos..I will make this molasses crinkle cookies today once I got the candied ginger . I did the caramel popcorn last night, it was good.

  17. Something is not right with Molasses Cookies. The dough is more like cake batter. I am adding more flour, Hope they are edible!

  18. 4 stars
    What a yummy recipe! This is a great holiday-time cookie with wonderful flavors. However, there are a few important things to note. The lard matters…lol. I tried the recipe with both Crisco and lard and the vegetable shortening did not hold in the recipe. The cookies went drastically flat! Next, the kind of cookware/ bakeware is also important. In his video, he uses a stainless steel pan. Unfortunately, I was not paying attention and used a non-stick baking sheet. This did not yield the result as the pictures! I learned that this has to do with the darker pan absorbing more heat which bakes the cookie faster not allowing for them to rise appropriately, but anyways, stainless steel worked great!

  19. Kaleb, I’m almost 70 now and just wanted to let you know how much I look forward to your Instagram videos. You inspire me to make changes, I learn new stuff, I love your cleanliness, your organizational skills and your willingness to share. Take care. Pam in DC.

  20. This is an outstanding recipe! I made these cookies according to the recipe and they were delicious and picture perfect. Thank you for sharing this recipe, Kaleb!

  21. 5 stars
    Wow. Just Wow! Made these for my dad who loves molasses as it brings back fond childhood memories. Just started following you, saw this recipe and thought- why not, it’s a winter cookie too. One of the best cookies I’ve ever made-absolutely delicious. Thank you for sharing this family recipe.

  22. KALEB…..I made these cookies.. followed the recipe to a T…
    They didn’t look anything like there cookies although the taste was excellent… they were a FLAT COOKIE!! HELP ME!! We love molasses cookies!!😀
    If you can help me figure out what I might have done wrong I’ll make them again…

  23. 5 stars
    These are delicious, thank you. Crisco for lard was my only deviation. I read the comments and did a test batch that were a little flat but chilled the rest before baking and that helped a lot. The spice and molasses flavors are perfectly balanced. I will definitely make again.

  24. 5 stars
    I just made these!!!! So so glad I did. I love ginger. My mom loves ginger. So excited to send her some of these delicious molasses ginger crackle cookies. Kaleb, I love your easy to follow videos, family recipes especially those from grandma♥️

  25. I would love to try your molasses crinkle cookies, but I bake for a deli and would be concerned about using lard, any substitution?

  26. 5 stars
    Just made these & used vegetable shortening as we don’t eat pork/lard. They came out just like your photo crackly looking & the turbinado sugar is a must. They are soft & dark inside. They are surprisingly are not too sweet, just perfect with the hints of ginger/clove/cinnamon. I also did half topped w/candied ginger. Everyone loved them even my picky tween daughter. Great recipe!

  27. 4 stars
    I made these cookies today and like many other comments, they came out flat also. However, there were slight crinkles and the flavor was delicious.
    I followed the ingredient list to a T but I know I over mixed the dough trying to make sure the dry ingredients were completely in corporated. Also, I think I may have over baked them a bit.
    Nonetheless, they are a big hit with my family! Thanks and God Bless you this Christmas 🎄.