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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.
More Christmas Cookies
- Peppernuts
- Brown butter oatmeal cookies
- Brown sugar cookies
- Butter pecan cookies
- Fudgy chip cookies
- Brown butter Snickerdoodle cookies
- White chocolate macadamia nut cookies
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Molasses Crinkle Cookies
Ingredients
- 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 ground cinnamon
- 1 tsp ground ginger
- ¼ tsp kosher salt
- ¼ tsp ground cloves
- ½ cup turbinado sugar
- ⅓ cup candied ginger chopped
Instructions
- Cream the lard and brown sugar together until fluffy. Add molasses and egg and mix well to completely incorporate.¾ cup lard, 1 cup light brown sugar, ¼ cup molasses, 1 large egg
- In a separate bowl fitted with a sifting colander, measure flour, baking soda, salt, cinnamon, ground ginger, and cloves, and sift. Add dry ingredients to the wet and mix just to incorporate. The dough will be dry.2 cups all-purpose flour, 1 ½ tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp kosher salt, ¼ tsp ground cloves
- 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.½ cup turbinado sugar, ⅓ cup candied ginger
- Once done baking, let rest on pan for a few minutes before transferring to a cooling rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Made the twice baked potatoes casserole. A lot of steps, but it is good.
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…
Thanks
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.
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!
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.
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!
Something is not right with Molasses Cookies. The dough is more like cake batter. I am adding more flour, Hope they are edible!
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.
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.
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.