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

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


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

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

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 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

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

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

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

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.


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


  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.
Only Eats

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

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

Soft and Puffy Peanut Butter Coconut Oil Cookies

Soft and Puffy Peanut Butter Coconut Oil Cookies

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


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?

110 comments on “Soft Molasses Coconut Oil Crinkle Cookies”

  1. they look so soft and chewy. yum!

  2. SOLD! They look like the best to me. :)

  3. These look like the perfect chewy molasses cookie!

  4. I got tricked into promising gingerbread cookies for an event…I might cheat and make these instead! They look so amazing though…maybe I’ll just make them for myself… :)

  5. I have a really great vegan ginger cookie that I much prefer to any other ones I have ever tried. These remind me of that recipe. The thing about ginger cookies for me is that they have to be chewy. I am not a fan of “ginger snaps”. I hate a crunchy cookie!

  6. I am so with you girl and would take a Molasses cookie over chocolate chip any day. I love the spicy comforting flavors and I am so trying this cookie! We have been using coconut oil in all our cooking and love it. I probably wouldn’t even mind if it had a hint of coconut in these cookie.

    • I probably wouldn’t even mind if it had a hint of coconut in these cookies — Me too! I was actually hoping for that but no, didn’t come through at all. Good for the coconut haters though :)

  7. There’s so much knowledge and good information in this post in addition to the cookies! I love reading those sorts of things. And I love baking with coconut oil! As I scrolled down and came across the 3rd picture I just thought, Omg. They look so dense and fluffy at the same time!

  8. it’s beginning to taste a lot like Christmas…:P

  9. These cookies are so perfect for this time of year! I’m imagining the soft texture right now. I’ve made those Ina cookies before and loved them too!

    • Oh good to know you’ve made that Ina recipe! I have seen it tons and have almost made it a few times over the years but always went in my own direction, but glad to hear it’s a keeper. But these are my fave ever molasses cookies!

  10. I love these Averie! I love baking with molasses!

  11. OMG I must make these immediately! I love love love molasses, and I agree on the gingersnaps – amazing flavor but crunchy is so not my thing for cookies. Also, about the chilling the dough – is that the key to getting coconut things not to spread like crazy?

    • It’s the key to getting ALL cookies to stay thick and not spread. 100% of my cookie recipes I chill and recommend readers do the same but with coconut oil stuff, it’s not optional at all. If you don’t, you’ll have an oil slick! LMK if you try them!

  12. These are seriously chewy awesome on the inside, Averie! I made these today and doubled the recipe. They look just like the photos and the boys said they were so chewy that when they dipped them in milk they just came apart, which is the goal! Wonderful and easy recipe. I love how Christmasy these cookies are! :-)

    • I am so thrilled you already made these, Michele, and that you made a double batch right off the bat. YAY for teenage boys :) Glad they turned out just like the photos and yes, they are falling-apart-soft and I bet in milk they were like sponges!

  13. I love buying a pint of pumpkin ice cream and making ice cream sandwiches with it + gingersnaps. Then the gingersnaps get soft from the ice cream. :) But I bet these would make an even better ice cream sandwich! They look SO good, Averie!

  14. I have to try these!! They look perfect and I love molasses and gingerbread cookies! Love this post.

  15. I’ve been baking with coconut oil a lot more lately because I’ve just realized how well it works without really adding an unintended coconut taste, but I never thought it would work so well with cookies! I thought for sure they would hit the oven and melt into coconut puddles; but these are gorgeously thick! They sound fabulous, and if they’re anywhere near as good as your molasses chocolate chip cookies, then they are fabulous. :)

  16. Have you ever tried making these with a gluten-free flour? I adore all things molasses and ginger, but have recently found it necessary to begin a gluten, dairy, soy, and yeast free diet. I know there are GF flours out there, but at the moment, all I have on hand is almond flour.

    • No I have not tried. If you do try a GF flour, I would up it by 1/4 cup or so, just for some extra structural insurance. I would not use almond or a nut-based flour. I would use a grain-based GF flour blend. LMK!

  17. These cookies look beautiful! I can only imagine how wonderful they taste :) I am loving these flavors

  18. I still haven’t touched the jar of coconut oil (hopefully it’s still decent!). This is a sign…a beautiful molasses-filled sign.

  19. These cookies scream Christmas! I don’t think I am going to wait that long though to sample. Lovely!

  20. In my book, molasses cookies are the quintesential holiday cookie!

  21. I am in the process of making these now! I used coconut oil and my cookies have melted in the oven to a soup consistency… What did I do wrong? I melted the coconut oil first and refrigerated them for 5 hours…

  22. They rose minimally but they taste ok… They all ran together into one giant blob. Very greasy. Maybe too much coconut oil? I use 1/2 C.

    • It’s impossible to say what went wrong or where. Were you using a high quality flour like King Arthur? Was your baking soda fresh? Were you baking on a Silpat? If you have answered no to any of those questions, that could be the issue. Sorry they spread out on you…I have made them many times and am not sure what to say. Also, are you 100% you measured everything properly (sounds like a dumb question but I get people all the time who accidentally grab a 1/2 cup measure when they meant to grab 1 c…it happens)

  23. Best cookies ever! Seriously! I love these. Tastes like a chewy gingersnap. Better than any bakery or store bought. Will be making these all season long.

  24. Made the cookies today! Awesome tasting but not so great looking :( The cinnamon sugar nearly disappeared in the baking process (and I double dipped as suggested). Also my tops didn’t crackle at all. I’m wondering if it has something to do with my oven – maybe not hot enough? Have you had this problem before?

    • Not crackling – no haven’t had it but you can create it by simply smooshing down warm cookies with the back of a spoon (tap tap a couple times) and as they cool, they’ll be prone to crackling. Could also be your oven.

      The cinn-sugar, when I say double-dip, I mean dredge those suckers through cinnamon sugar. Like, well-coated to the max, quadruple dip if you need to. That should take care of that.

      Glad you love the taste!

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