Perfectly Crackled Ginger Oatmeal Molasses Cookies (Chewy & Spiced!)
There is a specific category of cookie that feels less like a dessert and more like a warm, comforting hug on a cold day. These Ginger Oatmeal Molasses Cookies fit that description perfectly. Imagine a cookie with a distinct, sugary crunch on the outside that gives way to a deep, dark, incredibly chewy center packed…
There is a specific category of cookie that feels less like a dessert and more like a warm, comforting hug on a cold day. These Ginger Oatmeal Molasses Cookies fit that description perfectly. Imagine a cookie with a distinct, sugary crunch on the outside that gives way to a deep, dark, incredibly chewy center packed with the warmth of ginger and cloves. This is the quintessential autumn and winter treat, the kind that fills your kitchen with the spicy aroma of the holidays.
I promise you, there is no greater satisfaction than watching these large cookies puff up in the oven and develop those beautiful, signature cracks on top. They are substantial, tennis-ball-sized treats that are perfect for dunking in coffee, gifting to neighbors, or simply enjoying by the fire. The sugar crust adds a delightful sparkle and crunch that contrasts beautifully with the soft, spiced interior.
Get ready to fill your cookie jar with the ultimate cozy treat. This is a recipe that brings the nostalgia of Grandma’s kitchen right into your own.
Why You Will Fall in Love with These Spiced Cookies
You are going to be completely obsessed with the texture and depth of flavor in these cookies. They are a seasonal favorite for so many reasons:
- The Perfect Texture Contrast: The unique method of pressing the cookies with a sugar-coated glass creates a thick, crunchy sugary shell, while the inside remains soft, dense, and chewy.
- Deep, Warm Flavor Profile: The combination of robust molasses, spicy ginger, and aromatic cloves creates a sophisticated flavor that is sweet but complex.
- Stays Soft for Days: Thanks to the use of shortening and molasses, these cookies retain their moisture incredibly well, making them perfect for holiday cookie boxes.
- No Chill Time Required: Unlike many spice cookies that require hours in the fridge, this dough is ready to bake immediately. You can have fresh cookies in under 30 minutes.
- Fun and Unique Technique: The process of dipping a glass in water and sugar to flatten the cookies is fun, satisfying, and ensures a perfectly round, sugar-crusted result every time.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 11 minutes |
| Total Time | 21 minutes |
| Servings | 12 large cookies |
| Calories | ~235 kcal per cookie* |
| Course | Dessert, Snack |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
*Nutrition information is an estimate and should only be used as an approximation.
Your Shopping List for Spiced Perfection
This recipe uses pantry staples to create a cookie with incredible depth. Here is what you need:
→ The Dry Ingredients
- 1 ½ cups all-purpose flour → The structural base of the cookie.
- 1 cup granulated sugar → Plus extra for coating. This sweetens the cookie and creates the crunchy crust.
- 1 teaspoon baking soda → Essential for the spread and the crackled top.
- ¼ teaspoon salt → Balances the sweetness and spice.
- ¾ cup old-fashioned oats → Adds a wonderful chewiness and heartiness. Do not use instant oats.
→ The Flavor & Moisture
- 1 teaspoon ginger & ½ teaspoon cloves → The warming spice blend that defines this cookie.
- ½ cup Crisco (vegetable shortening), melted → The secret to a tender, melt-in-your-mouth texture that doesn’t spread too thin.
- ¼ cup molasses → Provides the dark color, moisture, and that signature rich flavor.
- 1 large egg → Binds everything together.
Let’s Bake Cookies! Your Step-by-Step Guide
Ready to make your house smell amazing? This process is quick and uses a unique flattening technique.
Part 1: The Spiced Dough
- Preheat and Prep: Preheat your oven to 375°F and line a cookie sheet with parchment paper.
- Sift and Combine: In a large mixing bowl, sift together the flour, 1 cup of granulated sugar, baking soda, ginger, cloves, and salt. Sifting ensures the spices are evenly distributed.
- Add the Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the melted (and slightly cooled) Crisco and the egg. Stir well. At this point, the dough will look crumbly—don’t worry, you are doing it right!
- Finish the Dough: Pour in the molasses and the old-fashioned oats. Stir everything together vigorously until the dough comes together into a uniform, dark, cohesive mixture.
Part 2: Scoop, Press, and Bake
- Scoop Large Balls: Use a large cookie scoop to portion out the dough. You want generous, tennis-ball-sized dough balls. Place them on the prepared cookie sheet, spacing them about 3 inches apart to allow for spreading.
- The Glass Trick (Crucial Step!): Grab two small bowls. Fill one with water and one with granulated sugar. Take a flat-bottomed glass. Dip the bottom of the glass into the water, then immediately into the sugar.
- Flatten and Coat: Press the sugar-coated glass bottom firmly onto a dough ball to flatten it out. This presses a thick layer of sugar into the top of the cookie. Repeat for all cookies, re-dipping the glass for each one.
- Bake to Perfection: Bake at 375°F for about 11 minutes. You are looking for the edges to be golden brown and the centers to be puffed up. Important: The centers should still look raw! They will settle and cook through as they cool.
- Cool: Allow the cookies to sit on the hot baking sheet for 5 minutes to firm up. Then, transfer them to a cooling rack to cool completely.
WiseRecipes’ Top Tips for Molasses Cookie Success
These simple secrets will ensure your cookies are perfectly chewy and crackled every time.
- Do Not Overbake. I cannot stress this enough. When you pull these out at the 11-minute mark, you might think they aren’t done because the centers look raw. Trust the process. If you bake them until the centers look dry, you will end up with a hard, crunchy cookie instead of a chewy one.
- Use Old-Fashioned Oats. Rolled oats (old-fashioned) provide a distinct texture and chew. Instant or quick oats will disappear into the dough and can make the cookie too dry.
- Why Shortening? While I love butter, shortening has a higher melting point. This prevents the cookies from spreading into flat pancakes and keeps them tender and soft inside. It’s the traditional fat for this type of cookie.
- The Water/Sugar Method. Don’t skip the water dip for the glass! The water helps a thick layer of sugar stick to the glass, which then transfers to the cookie. This creates a much better crust than simply rolling the ball in sugar.
- Let Them Rest. The cookies are very fragile when they first come out of the oven. That 5-minute rest on the hot baking sheet is essential for them to set up enough to be moved without breaking.
Ginger Oatmeal Molasses Cookies
Ingredients
Equipment
Method
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves, and salt.
- Make a well in the center of the dry ingredients and add the melted and cooled crisco and egg. Stir well. The dough will be crumbly.
- Pour in the molasses and oats and stir everything together until combined.
- Use a large cookie scoop to make tennis ball sized dough balls, placing them 3 inches apart on the prepared cookie sheet.
- To flatten: Fill one small bowl with water and one with granulated sugar. Dip the bottom of a flat-bottomed glass in the water, then the sugar. Press the sugar-coated bottom firmly into a dough ball to flatten it, leaving a sugar coating. Repeat for all cookies.
- Bake at 375°F for about 11 minutes. The edges should be golden brown and centers puffed but still look raw.
- Allow cookies to sit on the hot pan for 5 minutes to firm up before transferring to a cooling rack to cool completely.
Notes
Creative Twists: Make It Your Own!
While these are perfect as is, you can have fun with variations:
- Ice Cream Sandwiches: These large, soft cookies are the absolute perfect vessel for sandwiching a scoop of vanilla or cinnamon ice cream.
- White Chocolate Dip: Dip half of the cooled cookie in melted white chocolate for a festive look and a creamy sweetness that pairs well with the spice.
- Add Cranberries: Fold in a half-cup of dried cranberries (Craisins) along with the oats for a tart, fruity contrast.
Keep Them Fresh! Storing Your Cookies
These cookies have excellent staying power and remain soft for days.
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay soft and chewy for up to 5 days.
- Freezing: You can freeze the baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature. You can also freeze the unbaked dough balls; just let them thaw slightly before using the glass-press method and baking.
FAQs: Your Ginger Oatmeal Cookie Questions, Answered!
Can I substitute butter for the Crisco?
You can, but the texture will change significantly. Butter contains water and melts faster, so the cookies will spread more, be flatter, and have crispier edges. They won’t have that same pillowy, soft center, but they will still taste delicious.
My dough is really crumbly. Did I mess up?
Not at all! As mentioned in the instructions, the dough starts out looking quite crumbly after adding the fat and egg. Once you add the molasses, it acts as the hydration that pulls everything together into a cohesive, dark dough.
What kind of molasses should I use?
Use standard unsulphured molasses (like Grandma’s brand). Avoid “blackstrap” molasses, which is much more bitter and less sweet, as it can overpower the cookie and make it taste medicinal.
Can I make these smaller?
Yes, you can use a smaller cookie scoop. If you make smaller cookies, you will need to reduce the baking time. Start checking them around 8-9 minutes.
Final Thoughts: A Taste of Home
There is something deeply grounding about the flavor of ginger and molasses. It connects us to past generations and simpler times. These Ginger Oatmeal Molasses Cookies are a celebration of those classic flavors, wrapped up in a texture that is simply unbeatable. I hope they bring a little bit of warmth and spice to your kitchen this season. Happy baking!
