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Chocolate-ginger Molasses Crinkles

‘Tis the season for holiday cookies, and this year these chewy Chocolate-ginger Molasses Crinkles have become one of our go-to recipes for Christmas cookie exchanges. They’re easy to make, fun for kids to roll in sugar, and combine warm cinnamon and ginger with deep chocolate flavour. The recipe makes over 2 dozen, so there’s enough to package up and give away, plus a few to nibble on! Cookies are also perfect for teachers, coaches and other people kids want to thank at this time of year.

Make sure you don’t over-bake these; they need to stay chewy. They should be set around the edges, but still soft in the middle – they’ll firm up as they cool.


  1. 1/4 cup butter, at room temperature
  2. 2 Tbsp. canola oil
  3. 1/3 cup dark molasses
  4. 1 cup packed brown sugar
  5. 1 large egg
  6. 2 tsp. vanilla
  7. 1 1/2 cups all-purpose flour
  8. 1/2 cup cocoa
  9. 2 tsp. baking soda
  10. 1 Tbsp. cinnamon
  11. 1/2 tsp. ground ginger
  12. 1/4 tsp. salt
  13. extra sugar, for rolling
  1. Preheat oven to 350°F. In a large bowl, beat the butter, oil, molasses, brown sugar, egg and vanilla until well blended and smooth.
  2. In a medium bowl, stir together the flour, cocoa, baking soda, cinnamon, ginger and salt; add to the molasses mixture and stir by hand just until you have a soft dough. Roll dough into walnut- sized balls and roll the balls in sugar to coat. Place on a parchment-lined sheet.
  3. Bake for 12–14 minutes, until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze. Makes about 1 1/2 dozen cookies.
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