Crackle Top Molasses Cookies Recipe - Allrecipes.com
Crackle Top Molasses Cookies Recipe

Crackle Top Molasses Cookies

Recipe by  

"These cookies taste like gingersnaps."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  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 More Reviews

Most Helpful Positive Review
Nov 08, 2007

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!!!

 
Most Helpful Critical Review
Feb 02, 2011

I have to disagree with other reviewers as I don't think these cookies are as tasty as other molasses recipes that are shortening/butter/margarine based. These are much dryer. Not going to keep this in the recipe file.

 
Dec 01, 2007

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!!!

 
Jan 16, 2007

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.

 
Dec 16, 2009

First batch, pretty good, but second batch (with alterations) -- Delicious! I decreased the ginger to 1/2 tsp because it overpowered the molasses. I decreased the white sugar to 3/4 cup and added 1/4 cup of brown sugar. NOTE: These were perfect when I took these out of the oven after 6-7 minutes. At 8 minutes, they had burned. Once they were perfected, I made these for a party and everyone raved over them. My husband says they taste like Christmas. ONE OF THE BEST COOKIES I HAVE EVER EATEN!

 
Feb 22, 2007

So yummy! My mom LOVES these cookies and I made them for her birthday. I like how they're so chewy and not cake-like like other recipes on here. The stated baking time is definitely too much. I think 10 minutes is just fine unless you want harder, crispy cookies.

 
Jun 24, 2007

I discovered this recipe when I used the ingredients search to rule out recipes that required butter, margarine, or shortening. As it turns out, it was a blessing. I will definitely add these cookies to my repertoire along with snickerdoodles and chocolate chip cookies. I didn't change anything (even though I was tempted to) other than taking them out after 10 minutes and doubling the recipe. I would definitely recommend doubling the recipe as you will undoubtedly have the demand for them. I have since made a vegan version, using egg replacer, and these cookies were equally good. Both my teens (the vegan and non-vegan) love them! These cookies are amazing!

 
Dec 22, 2009

These cookies are gorgeous, just like the ginger biscuits I used to buy from the gingerbread shop in Ashbourne, England. I did make a couple of changes. I used butter instead of vegetable oil (never been too fond of anything other than butter in cookies) and I also doubled the spices. I did use another reviewers advice and let cool on wax paper rather than a rack. I made 14 large size cookies from this batch which were crunchy on the onside but so chewy inside. The aroma in the kitchen was heavenly! I will certainly be making these again and again...

 

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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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