Soft-baked molasses crinkle cookies with a generous drizzle of caramel on top. A flavor-packed, spiced holiday cookie!
- 3 cups (375g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed dark brown sugar
- 1/3 cup (104g) dark molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup (67g) granulated sugar, for rolling
Easy Caramel Sauce*
- 14 Werther’s Original® Baking Caramels, unwrapped
- 1 Tablespoon heavy cream, half-and-half, or full fat milk
- Make the cookies: In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.
- Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover dough tightly and chill for 1 hour.
- Make the caramel as the dough chills: Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use. You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so. I find the stove melts the caramels more evenly and it is much easier. Set aside to cool until the cookies are done.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 10-11 minutes, or until edges appear set. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That’s ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely before drizzling with caramel sauce.
- Make Ahead & Freezing Instructions: Store cookies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. Molasses cookies without caramel can be frozen up to 3 months– thaw overnight in the refrigerator. Rolled cookie dough can be frozen up to 3 months. Allow to thaw overnight in the refrigerator, then bake as directed.
- Homemade Caramel Sauce: If you’d like to make the caramel from scratch, try my homemade salted caramel recipe instead.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: caramel molasses cookies, molasses cookies