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Crackle Top Molasses Cookies

"These cookies taste like gingersnaps."
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servings 148 cals
Original recipe yields 24 servings (4 dozen)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 290
  1. 365 Ratings

Most helpful positive review

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 f...

Most helpful critical review

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 kee...

Most helpful
Most positive
Least positive

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 f...

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 ...

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 so...

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 adde...

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 c...

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 ...

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 ...

Molassses Sugar Cookies. This is what our recipe is named. I've been making this cookie for YEARS...from a recipe that belonged to my grandma. Only diff in mine is I use no cloves, and there ...

The only things I changed with these cookies was the cooking time, I reduced it by four minutes because I didn't want crispy cookies, and I didn't have vegetable oil, so I used olive oil. They c...