Soft Molasses Coconut Oil Crinkle Cookies

These cookies are my idea of heaven. They’re the best ‘traditional’ molasses cookies I’ve ever made.

But I made them with coconut oil. How’s that for traditional. And no, you can’t taste it.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

I have a recipe for Soft Batch Dark Brown Sugar Coconut Oil Cookies and a recipe for Molasses Triple Chocolate Cookies and I love them both. The former continues to be one of my most popular recipes on Pinterest, and it’s one of my favorite cookie recipes on my entire site. The later is a seasonal reader favorite and I get tons of positive feedback on them, and Emeril just pinned them.

You’d think I’d just be happy and leave well enough alone. No, that would be too easy. I took my favorite elements from both of those recipes and rolled them into these cookies.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

I wanted to use ‘The Best’ or ‘My Favorite’ in the title, but the minute I’d do that, something else would immediately come along that I would deem better. But for now, they’re my definition of the best molasses cookies.

They’re supremely soft on the inside, in a tender, almost falling-apart way. The tenderness is encased by a chewy exterior with a chewiness and texture boost from the cinnamon-sugar coating. The texture from the sugar granules is exquisite and the fine grittiness just melts away.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

I have a Pinterest board dedicated to all things molasses and ginger, but I’m a very tough connoisseur when it comes to cookies. However, when done right, I’d opt for a molasses cookie over a Chocolate Chip Cookie.

I don’t want them crunchy like a gingersnap. No snappiness. Only softness.

And I’ve got to really be able to taste the molasses and they must be well-spiced. These cookies are truly the perfect balance of soft, chewy, and the richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies I’ve ever made.

It’s hard to believe there’s not a drop of butter in them.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

Lots of molasses cookie recipes use vegetable or canola oil, margarine, or shortening instead of butter. Rather than using butter or another oil, I used coconut oil. If you’ve never baked cookies with coconut oil, I have many in the Related Recipes section below.

Of all the baking I’ve done with coconut oil, these cookies taste the least like coconut, and I can’t even taste it, and I was looking for it because I know some of you are not coconut fans. You have nothing to worry about because the flavor isn’t detectable, being masked by the boldness of the molasses and spices.

I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser, and nutritional yeast. If you absolutely don’t want to use coconut oil, I’m sure that you could sub with vegetable or canola oil.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

In previous cooking baking with coconut oil, I’ve always creamed solid-state coconut oil with sugars and an egg. This time, however, I used liquid-state coconut oil.

It was sort of a happy accident because I thought my coconut oil was solid, but it wasn’t. My kitchen was warmer than 76F, the temp at which coconut oil solidifies. Rather than popping the jar in the freezer for an hour, I just used it in liquid form. Ina Garten uses liquid-state vegetable oil in her ginger molasses cookies, so I figured I’d be fine, and I was.

I made the cookies using my stand mixer, but in retrospect, there’s no reason you can’t just whisk the batter together. A nice time-saver not to do mixer dishes.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

Because there’s 1/2 cup liquid coconut oil, 1/3 cup molasses, 2 tablespoons vanilla, and an egg, the dough is super soft and must be chilled before baking. The coconut oil must re-solidify or your cookies will spread into oily, molasses puddles.

I used 1/3 cup molasses, for only 17 medium cookies. Many recipes use 1/4 cup for 2 dozen, so these are very molasses-intense cookies. I used a robust molasses because I wanted bold flavor. Use your favorite, with a caveat that blackstrap is likely going to be too pungent and bitter, but suit yourself.

I used dark brown sugar, which has twice the molasses content that light brown sugar has. Usually about 2 to 3 tablespoons of molasses to 1 cup granulated sugar versus 1 tablespoon to 1 cup granulated sugar in light brown sugar. A tip if you ever run out of brown sugar is that you can stir molasses into white sugar until you get it as brown as you like.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

The cookies are boldly spiced with cinnamon, ginger, cloves, and nutmeg, plus they’re rolled in a cinnamon-sugar coating before baking. With the robustness of the molasses, the intensity of the dark brown sugar, the only way for me to go with the spices was to use a heavy hand. If you prefer milder spiced cookies, dial the spices back, possibly even halving them.

I cannot wait to make them again. They’re my perfect molasses cookies.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

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Soft Molasses Coconut Oil Crinkle Cookies

These are my favorite soft molasses cookie ever. They're the perfect balance of soft and tender in the middle, with chewiness and texture on the outside. The cinnamon-sugar coating helps to boost the texture quotient. The richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies ever. They're boldly spiced and if you don't like bold flavors, you may consider reducing, even halving, the spices. The cookies don't taste like coconut at all, and I can't detect any coconut flavor. I haven't tried using another oil, but I'm sure you could. I made them in a stand-mixer, but you can likely just whisk the batter together. The dough must be chilled prior to baking, no exceptions. You'll never miss the butter in these dark beauties.

Yield: about 17 medium cookies

Prep Time: 15 minutes

Cook Time: 8 to 9 minutes

Total Time: 3+ hours, to allow for dough chilling

Ingredients:

Cookies
1 large egg
3/4 cup dark brown sugar, packed (light brown sugar may be substitued)
1/2 cup coconut oil, in liquid state (I have not tried, but canola or vegetable oil may likely be substituted)
1/3 cup unsulphered molasses (I used robust molasses; light or medium may be used; blackstrap will likely be too pungent)
2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
2 teaspoons cinnamon
1 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
2 cups all-purpose flour
1 teaspoon baking soda

Cinnamon-Sugar Coating
1/2 cup granulated sugar
1 heaping teaspoon cinnamon

Directions:

  1. Cookies - To the bowl of a stand mixer fitted with the paddle attachment (or use large mixing bowl and hand mixer; or simply whisk together in a large bowl), combine the egg, brown sugar, coconut oil (measure like you'd measure vegetable or olive oil; you need 1/2 cup of liquid-state coconut oil; if your coconut oil is in a solid state, microwave enough so you get 1/2 cup liquid-state coconut oil), molasses, vanilla, and beat on medium-high speed until well-mixed, smooth, and glossy about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, and mix until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Dough will be very soft, mushy, limp, and is not suitable for baking; it must be chilled so the coconut oil re-solidfies. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
  6. Cinnamon-Sugar Coating - Add granulated sugar and cinnamon to a small bowl and stir to combine.
  7. Roll each ball of dough through the coating, liberally coating all sides. After all cookies have been coated, I like to go back and double-dip each mound, to get an extra-thick coating.
  8. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked and soft center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while rolling them through the coating mixture, and were baked for 8 1/2 minutes). Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling.
  9. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Do not roll cookies through cinnamon-sugar mixture until you plan to bake them.

Related Recipes

Molasses Triple Chocolate Cookies – Chocolate is used three times for a fun twist on the traditional. No mixer required

Soft Batch Dark Brown Sugar Coconut Oil Cookies – One of my favorite cookie recipes of all-time and partly inspired today’s recipe

Soft Batch Dark Brown Sugar Coconut Oil Cookies averiecooks.com

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at averiecooks.com

Soft and Puffy Peanut Butter Coconut Oil Cookies

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

Coconut Oil White Chocolate Cookies – Coconut and white chocolate are made for each other in these soft and chewy cookies with vanilla undertones

Brown Sugar Maple Cookies – Brown sugar, molasses and maple is a perfect pairing

Chocolate Molasses Chocolate Chip Cake with Baileys Irish Cream Glaze

Chocolate Molasses Chocolate Chip Cake with Baileys Irish Cream Glaze

No-Bake Samoas Cookie Granola Bars (vegan, GF) – Coconut oil is perfect in these easy bars great for breakfast or snacks

No-Bake Samoas Cookie Granola Bars (vegan, GF) - Healthy granola bars that taste like Samoas Cookies. Easy recipe at averiecooks.com

 

40+ Coconut and Coconut Oil Recipes – Ideas for how to put your coconut oil to use

Gingerbread & Molasses Board on Pinterest – A collection of my favorites

Thanks for the entries in the West Elm $50 Gift Card Giveaway

What’s your favorite molasses cookie recipe? How do you use coconut oil?

   

98 Responses to “Soft Molasses Coconut Oil Crinkle Cookies”

  1. #
    51
    Becca — December 15, 2013 at 10:39 am

    Hi Averie,

    These cookies are amazing. I made them today and they turned out perfectly. Normally I have to double the spices in recipes but you’ve got this SPOT ON!!! Just my style. Thanks for the lovely recipe. You have a wonderful blog..keep up the great work, talented lady!

    Reply

    • Averie Sunshine replied: — December 15th, 2013 at 11:09 am

      When you just said that about doubling the spices, that is SO ME and yes, I made sure these are well-spiced.

      If you like things that are cinnamoney, these are great
      http://www.averiecooks.com/2013/10/white-chocolate-topped-cinnamon-chip-cinnamon-bars.html

      And these are amazing and more molasses/chocolate-molasses fudgelike. One of my fave recipes I made all year
      http://www.averiecooks.com/2013/11/soft-and-chewy-gingerbread-molasses-chocolate-chip-bars.html

      Reply

      • Becca replied: — December 15th, 2013 at 7:41 pm

        Hi Averie! Haha. YES.. the intense spices/flavours are what make it. I love your recipes. The gingerbread chocolate chip bars area currently in the oven. Chocolate and gingerbread are two of my top faves and this is one of your recipes, so I already know it’s going to be fantastic. Thanks for the reply. Cheers!

        • Averie Sunshine replied: — December 15th, 2013 at 7:44 pm

          Oh I am so happy you made the GB choc chip bars! It’s going to be hard but if you can let them cool and settle overnight, do it. If not, I don’t blame you :) LMK what you think!

  2. #
    52
    Becca — December 16, 2013 at 6:57 pm

    THEY ARE FANTASTIC!! I waited to eat them.. mmm.. amazing recipe. Thank you!!

    Reply

  3. #
    53
    Rosh — December 21, 2013 at 8:36 am

    Hey there Averie,
    Thank you for your recipe, I would love to make it for relatives coming over next weekend.

    I have a question, how can I store these cookies to last for more days? I was thinking of making additional cookie bags to gift to people for new years.Can you help me out?

    Thanks
    Rosh

    Reply

    • Averie Sunshine replied: — December 21st, 2013 at 8:40 am

      Re-read the recipe section, the last step, I discuss storage options and keeping dough chilled in fridge for up to 5 days and just baking it when you’re ready to.

      Reply

  4. #
    54
    Kathryn Brown — January 15, 2014 at 7:02 pm

    Girl, you weren’t kidding. These cookies are ah-mazing!!! I don’t usually leave comments but I had to tell you how good these are. I love baking with coconut oil! I can’t wait to try more of your recipes :)

    Reply

    • Averie Sunshine replied: — January 15th, 2014 at 11:43 pm

      I’m thrilled to hear you as excited about them as I was and bravo to you for making molasses cookies AFTER xmas. A girl after my own heart!

      Reply

  5. #
    55
    Brenda — January 30, 2014 at 8:31 pm

    I made there over the holidays and they were a smash hit with my family. I wanted to use this dough for cut out cookies. Should I cut them into shape and then refrigerate or refrigerate the dough and roll and cut when i take it out?

    Reply

  6. #
    56
    Kim — May 7, 2014 at 4:26 am

    I was going to make these this morning for a friend’s dad. He had a stroke a few years ago and she said, “not much makes him smile these days, but molasses cookies…”

    I’m curious if you use a non-pressed (less processed and therefore more “coconutty”) coconut oil or a more processed oil? I would prefer the first, but wonder if it will change the flavor.

    Reply

    • Averie Sunshine replied: — May 7th, 2014 at 8:25 am

      I think either would be fine but I tend to use non-pressed coconut oil (many of my jugs are from Tropical Traditions and there’s is what they call unrefined). Even the more coconutty stuff doesn’t make them too coconutty. So go ahead!

      Reply

  7. #
    57
    dynnamae — May 22, 2014 at 12:04 pm

    Hi Averie,
    I made these cookies yesterday and baked them today. I did exchange half the flour with equal amounts of whole wheat flour and coconut flour. I love the crispy outside and soft inside. Love all the spices too. Thank you for a great recipe. Oh, I did make mine with the little cookie scoop. That way, I didn’t have to feel too guilty after having 4 or maybe 5 of these yummy delights.

    Reply

    • Averie Sunshine replied: — May 22nd, 2014 at 1:10 pm

      So glad to hear they worked out well for you with some flour swaps and that’s fun that you used the little scoop so that you can have more that way :)

      Reply

  8. #
    58
    Trisha — July 16, 2014 at 9:33 am

    Have you ever tried these with a flax “egg”? I’m thinking that the real egg lends to the softness but really curious to try these with an egg alternative for a vegan friend. Any experience with making these vegan?

    Of course it’s possible that I’m missing some other non-vegan ingredient here too, but when I scrolled through I only noticed egg. ;)

    Reply

    • Averie Sunshine replied: — July 16th, 2014 at 7:14 pm

      That’s the only non-vegan ingredient, that one egg. So as long as you can remove that, they’re vegan. I would say go for it with the flax egg. The worst that can happen is they spread or don’t puff as much, at which point you can make them into bars or use as ice cream crumble topping, etc.

      Reply

  9. #
    59
    krg — October 1, 2014 at 11:22 am

    curious if anyone has tried this receipt with gluten free flour? either a general all purposeGF mix like brown rice, tapioca, potato starch or used coconut flour/almond flour.

    Thanks!

    Reply

    • Averie Sunshine replied: — October 1st, 2014 at 3:22 pm

      I haven’t personally tried. GF flour worries me a bit in this recipe since there’s already molasses (a liquid) and the batter is on the sticky/loose side & not having that gluten to real bond everything together, hmmm…it’s a little worrisome but you never know til you try and if you need GF molasses cookies, then experimenting is the only way to get there!

      Reply

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