Are you searching for that perfect, nostalgic holiday cookie? The kind of soulful, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly soft, perfectly chewy, and deeply spiced with the cozy, warm flavors of ginger, molasses, and cinnamon? This incredible, “Grandma’s” Classic “Crackle Top” Molasses Cookie is that perfect, timeless tradition. We’re talking a rich, tender cookie that bakes up with a beautiful, crackled, “lace-like” top that sparkles with sugar.
This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the hard, crunchy, store-bought gingersnaps. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and unbelievably soft cookie that never fails. This is a satisfying, soulful, and deeply impressive treat that is perfect for holiday cookie platters, festive gift-giving, and filling your home with the ultimate Christmas aroma.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Chewy & Spicy” Holiday Cookie
What makes this “Grandma’s” Molasses Cookie so spectacularly delicious is its incredible, deep flavor and its wonderful, perfectly soft and chewy texture. This recipe is a masterpiece of classic, old-fashioned baking. The “magic” of this recipe is its “oil-based” dough. This is the “Grandma’s secret” to a cookie that is unbelievably moist and tender, with a “cake-like” softness, and it all comes together in one bowl (no creaming butter required!). The dough is infused with a generous amount of dark molasses and a classic, aromatic “holiday” spice blend. The final, “magic” touch is the roll in granulated sugar, which creates that signature, beautiful, crackly, and sparkling crust.
| Metric | Time / Level |
| Total Time | 1 hour (plus optional chilling) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | About 3-4 dozen cookies |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The Cookie Dough (The “Chewy” Secret!):
- Vegetable Oil: This is the number one, old-school “Grandma’s secret” to the most incredible texture! By using vegetable oil (not butter), you are guaranteeing a cookie that is incredibly moist, tender, and “short,” with a wonderfully soft crumb. It also makes this a super-easy, “one-bowl” recipe!
- Dark Molasses: This is the non-negotiable secret to the authentic, deep, rich, and slightly smoky-sweet flavor of a classic ginger cookie. It is also the key ingredient that guarantees a wonderfully soft and chewy texture.
- The “Full-Spice” Blend (The “Holiday” Flavor!):
- Ginger, Cinnamon & Cloves: This is the classic, aromatic “holiday trifecta”!1 The secret to a truly deep and nostalgic flavor is to use all three spices.
- The “Crackle” Topping:
- White Sugar: A simple, old-fashioned roll in a bowl of granulated sugar before baking is the classic secret that gives the finished cookies a beautiful, sparkling, and slightly crunchy top that “crackles” as it bakes.2
The Baker’s Masterclass: The Secrets to a Perfect “Crackle Top” Cookie
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- The “Oil-Based Dough” is KEY!: This is the single most important secret to this recipe’s unique, tender texture. By simply mixing your oil and sugar (no creaming required!), you are creating a simple, “one-bowl” batter that guarantees a dense, moist, and wonderfully chewy result.
- The “Crackle-Top” Secret: The beautiful, crackled top is the signature of this cookie, and it’s achieved with two simple tricks: a generous roll in granulated sugar, which dries out the surface, and a powerful leavening from 2 teaspoons of baking soda. As the cookie bakes and puffs up, the dry sugar-crust cracks, creating the beautiful “lace” pattern.
- The “Soft Bake” (Don’t Overbake!): The secret to a perfectly soft and chewy (not hard and crunchy) cookie is to not overbake it. This recipe’s 12-14 minute bake is the key. You will pull the cookies from the oven when the tops are puffed, rounded, and just beautifully cracked. They will look soft—that’s what you want! They will set up perfectly as they cool on the pan.
- Don’t Overmix!: The secret to a tender, not tough, cookie is to not overwork the dough. After you have created your “one-bowl” wet mixture, you will add your flour and mix on a low speed just until the dough comes together and forms a soft dough.
Step-by-Step to the Best “Crackle Top” Molasses Cookies
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the “One-Bowl” Dough
Step 1: First, preheat your oven to 350°F ($180^{\circ}C$). Pour your 1/3 cup of white sugar into a shallow bowl for rolling; set it aside.
Step 2 (The Most Important Step!): In a large bowl, mix your 2/3 cup of vegetable oil and 1 cup of white sugar. Add your 1 egg and beat well.
Step 3: Stir in your 1/4 cup of molasses.
Step 4: In a separate bowl, whisk together your 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves.
Step 5: With your mixer on a low speed, gradually add the dry ingredients to the wet ingredients and mix only until a soft dough forms. (If your dough is too sticky, you can add a little more flour, or chill it for 30 minutes).
Part 2: The “Roll-and-Bake” to Crackly Perfection
Step 1 (The Fun Part!): Shape your dough into small, 1 1/4-inch balls.
Step 2: Place the balls in your bowl of sugar and roll them to coat completely.
Step 3: Place the sugar-coated balls about 3 inches apart on an ungreased baking sheet.
Step 4: Bake for 12 to 14 minutes. You will know they are perfectly done when the tops are rounded and have just begun to crackle.
Let the cookies cool on the pan for 5 minutes (they will set up as they cool) before you transfer them to a wire rack to cool completely.
“Crackle Top” Molasses Cookies(A Soft & Chewy Holiday Classic!)
A classic, old-fashioned recipe for ‘Crackle Top Molasses Cookies.’ This is a simple, one-bowl drop cookie made with vegetable oil instead of butter. The rich, spicy dough (flavored with molasses, ginger, cinnamon, and cloves) is rolled into balls, coated in sugar, and baked until the tops develop a signature crackled appearance.
Ingredients
- ⅔ cup vegetable oil
- 1 cup white sugar
- 1 large egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ⅓ cup white sugar, for rolling
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix the vegetable oil and 1 cup of sugar.
- Add the egg and beat well.
- Stir in the molasses. In a separate bowl, whisk together the 2 cups of flour, baking soda, cinnamon, ginger, and cloves.
- Add the dry ingredients to the wet mixture and stir to combine. Add more flour if needed to make a firm dough.
- Shape the dough into 1 1/4-inch balls.
- Roll the balls in the remaining 1/3 cup of sugar.
- Place the dough balls 3 inches apart on an ungreased baking sheet.
- Bake in the preheated oven for 12 to 14 minutes, or until the tops are cracked.
- Remove the cookies from the baking sheet and let them cool on a wire rack.
Notes
- This is a classic ‘crackle top’ cookie, which gets its signature look from being rolled in sugar before baking.
- The dough will be soft. The article suggests adding more flour if needed to make it firm enough to roll.
- The cookies spread significantly during baking, so be sure to space them 3 inches apart.
What to Serve With Your Molasses Cookies
These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.
- The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like shortbread, spritz, and “Grandma’s Snowball Cookies.”3
- A Cozy Treat: They are the perfect, spicy, and chewy cookie to enjoy with a cup of hot coffee, a cup of tea, or a tall, cold glass of milk.
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Storage and Make-Ahead Tips
These are the ultimate make-ahead holiday cookie!
- Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
- Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 2 weeks. Their flavor and texture will actually get even better (and chewier!) as they sit.
- Freezing: This dough freezes beautifully! You can freeze the unbaked dough balls (before rolling in sugar) or the fully baked cookies.
Frequently Asked questions (FAQs)
Q1: Why did my cookies spread out and go flat?
The most common culprits are not adding enough flour or an oven that is too hot. This is an oil-based dough, so it will be soft. As the recipe notes, if your dough feels too “wet” or sticky, don’t be afraid to add a little more flour until it is a “firm” (but still soft) dough that you can roll
Q2: My cookies are hard and crunchy, not chewy. What happened?
You overbaked them! The 12-14 minute bake time is the crucial secret. The cookies will look very soft and puffy when they come out of the oven, but they will “set” and become perfectly chewy as they cool.
Q3: Can I use butter instead of oil?
It is not recommended for this specific recipe, as you will lose the “Grandma’s secret”! The all-oil base is the non-negotiable key to the classic, soft, and uniquely chewy “cake-like” texture.
Q4: Can I use light molasses instead of dark?
You can, but your cookies will have a much milder flavor and a lighter color. The dark molasses is the non-negotiable secret to that classic, robust, and slightly smoky gingersnap flavor.
Q5: Can I chill my dough?
Yes! If your dough feels too sticky to roll into balls, just cover the bowl and chill it in the refrigerator for about 30 minutes. This is a perfect, easy fix!