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.
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.
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.
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.
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 probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face 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.
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.
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.
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
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
3/4 cup dark brown sugar, packed (light brown sugar may be substitued)
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
1/2 cup granulated sugar
1 heaping teaspoon cinnamon
- 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.
- 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.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, and mix until just combined, about 1 minute.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
- Cinnamon-Sugar Coating - Add granulated sugar and cinnamon to a small bowl and stir to combine.
- 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.
- 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.
- 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.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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
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
No-Bake Samoas Cookie Granola Bars (vegan, GF) – Coconut oil is perfect in these easy bars great for breakfast or snacks
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?