Soft Molasses Coconut Oil Crinkle Cookies


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Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you’ll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

Easy Molasses Christmas Cookies

These chewy molasses cookies are my idea of heaven. They’re the best ‘traditional’ molasses crinkle 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 Cookies and a recipe for Molasses Chocolate Chip 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 latter is a seasonal reader favorite and I get tons of positive feedback on them.

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

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.

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

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 Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

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 molasses crinkle 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.

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

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. 

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. 

The cookies are boldly spiced with cinnamon, ginger, cloves, and nutmeg, plus they’re rolled in a cinnamon-sugar coating before baking.

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

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

What’s in Molasses Crinkle Cookies? 

To make traditional molasses Christmas cookies, you’ll need: 

  • Egg
  • Dark brown sugar
  • Coconut oil
  • Unsulphered molasses
  • Vanilla extract
  • Spices
  • All-purpose flour
  • Baking soda
  • Granulated sugar

What Kind of Molasses Should I Use? 

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.

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

How to Make Molasses Crinkle Cookies

I made the molasses spice 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.

To make the chewy molasses cookies, simply stir together the wet ingredients, then add the spices and the dry ingredients.

Scoop the dough into balls and chill for at LEAST 3 hours before baking them. Just before baking the dough balls, roll them in a cinnamon-sugar mixture. 

Do I Have to Chill the Dough?

Yes! 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.

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

Tips for the Best Molasses Cookies

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.

With the robustness of the molasses and 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.

Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 


Soft Molasses Crinkle Cookies — In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

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Yield: 17

Soft Molasses Crinkle Cookies

Soft Molasses Crinkle Cookies

In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because! 

Prep Time 15 minutes
Cook Time 9 minutes
Chill Time 3 hours
Total Time 3 hours 24 minutes



  • 1 large egg
  • 3/4 cup dark brown sugar, packed (light brown sugar may be substitued)
  • 1/2 cup coconut oil
  • 1/3 cup unsulphered molasses (I used robust molasses
  • 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. 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, 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).
  9. 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).
  10. Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling.


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.

Storage: 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.

More Easy Christmas Cookies: 

Soft & Chewy Molasses Gingerdoodles — These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!

Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Pumpkin Oatmeal Chocolate Chip Cookies— These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!

Chai Cookies — The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside!

Soft Butter Pecan Cookies — Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

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

Soft Batch Dark Brown Sugar Cookies — One of my favorite cookie recipes of all-time and partly inspired these molasses spice cookies. 

Soft Batch Dark Brown Sugar Coconut Oil Cookies

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. These are my favorite cookies in the ENTIRE WORLD. They are worth the work, and every little finicky detail. People have repeatedly referred to these as my “Christmas Crack Cookies” so I share the recipe often! Thanks for these perfect little marvels <3

    Rating: 5
    1. Thanks for the 5 star review and glad that these are a favorite cookie loved by everyone who’s tried them! And worth the effort!

  2. I just baked a batch of these and followed the recipe except that I used sparkly decorator sugar to roll them and made the cookies much smaller.First – this is a fabulous recipe and the cookies are delicious! I am bringing them to Thanksgiving tomorrow, and they are everything I hoped they would be.1- coconut oil – Averie said she used hers liquified even though recipe doesn’t require that, so I used mine at room temperature but solid (soft but not liquid.) Per recipe I mixed by hand, which was not difficult. But then I noticed little white balls in the batter which I realized was coconut oil. So I regretted that I hadn’t melted it or used a mixer. In fact, I went ahead and put the batter into my KitchenAid (AFTER having mixed by hand) hoping it would blend in the coconut oil better but it did not. I did some research and saw that some cookie recipes specify to melt the coconut oil and others do not. Apparently coconut oil can “seize” if it contacts cold ingredients – and my egg was right outta the fridge – so I suspect that’s what happened. So either liquify or use room temperature eggs. In fact, this didn’t matter at all – cookies were terrific and there are no “little balls” of coconut oil in the finished product. So, no worries. UPDATE – OOPS – I actually MISSED the note at the bottom of the recipe that tells you to liquify it first. I would request that the author update the recipes to specify “liquified.”2-coconut oil – you DO taste it. More so in the batter, much less in the cookies – but you can detect it. I like the flavor and I am fine with it – but I am calling these “coconut ginger cookies.”3- baking soda – mix well with the flour before adding flour to wet batter. If you mix the flour and then add the baking soda, as I did – it’s much harder to distribute evenly. That’s another reason I ended up using the mixer AFTER having hand mixed. Matters much less if you are using a mixer anyway.4- I shaped the balls before refrigerating, because another recipe said that the coconut oil would make the batter too hard to shape. In retrospect, I think it would have been fine if I just refrigerated the batter, let it warm up a bit, and then shaped.5- I used “sparkle sugar” (big white crystals) instead of sugar/cinnamon. But I’m sure it’s good both ways.6- I made very small cookie balls – I got 45 cookies (!!!) out of this recipe, and I think they are a perfectly good size.7- I baked for 7 minutes at 350, then put then back in for another 90 seconds. They were good – soft and chewy. I think they would have been fine at 7 minutes too – they seemed so soft but the one that I kept out ended up just fine.

    Rating: 5
  3. I have made these several times now. Started to make them for my dairy free grandson, now they have become the favourite cookie for the whole family & I have friends asking me to bake these cookies for them & their families. Wonderful recipe. Who knew how popular they would be.Thank you!

    Rating: 5
    1. Thanks for the 5 star review and great to hear they’re a favorite cookie for your whole family and friends!

  4. I am a lover of all things ginger. I lost an old family recipe and came across this one in a pinch. This is the best ginger cookie recipe I’ve ever tasted! I even used gluten free flower, a cookie scoop and didn’t roll them in sugar. I like a pungent flavor. I did add 1/2 tsp of extra ginger and they were perfect! Thank you so much! This will be the recipe I hand down to my kids;)

    Rating: 5
    1. Thanks for the five star review and I’m glad this is the best ginger cookie recipe you’ve ever tasted! Great to hear that GF flour and even an extra 1/2 tsp ginger, sans sugar, and you loved them! We would get along and fight for the last cookie – that sounds exactly like my taste preferences when I am cooking for myself :)

  5. Thanks for the recipe Averie, I was looking for something that didn’t use butter and they turned out just as you described. Soft and spicy, about four hours in the fridge was all the patience I had and they were very easy to work with! P.S. I love your pics as always and especially the tables you use, like the white one above and all the others, gives a great look.

    Rating: 5
    1. Thanks for the 5 star review and I am glad they turned out just as described. Thanks for the compliments on my photos/styling – I really appreciate it!

  6. These are seriously Molasses Cloud Cookies – they are SO soft! Thanks so much for the recipe, I needed dairy free and they so exceeded my expectations. I used half coconut oil, half canola oil to cut down on cost, and they turned out amazing. Only problem was that I had a ton of cinnamon sugar left over afterwards, I think you could cut the amount in half and still have left overs.
    Thanks again!

    1. Thanks for trying the recipe and I’m glad it came out great for you – even with the canola oil!

  7. Thank you for posting this recipe! I just made these and they turned out perfectly with the right flavor and texture! The only ingredient change I made was reducing the ginger to 1/2 tsp (just to be on the safe side because my husband doesn’t like spicy foods). Instead of refrigerating for 3 hours, I put the mounds on a plate in the freezer for about 10 minutes. I baked them for about 9 minutes and they turned out with a slightly crispy top and soft center.

  8. These were delicious!!! Due to what I have on hand, I had to sub agave syrup for sugar and thanks to your tip about the black strap molasses, I only used 2tbsp of it. These were a huge hit with hubby and I couldn’t stop eating them. Thanks for the amazing recipe Averie.

    1. I love that you tried this recipe and made it work with what you had on hand. They are seriously some of my FAVE cookies on my entire website in 7 years of blogging and 2 cookbooks. I LOVE THESE :) And so glad you do too!

  9. They turned out amazing!!! I used blackstrap because I love that flavor and it’s super good for you. So soft, so full of spice and flavor. This will be my new go-to molasses cookie recipe. I brought half of them to a Thanksgiving then proceeded to eat the other half the night after. Shameful but worth it :)

    1. I seriously LOVE these cookies so much that I can polish off 6 at a time if I let myself. I have a THING for molasses cookies and sounds like you can relate :) So glad this is your new go-to recipe!!

  10. I just made the dough and popped them in the fridge and let me just say the dough tasted amazing, I tried really hard not to eat a lot of it…I followed the recipe exactly except I used blackstrap molasses because I love that flavor and it was what I had. I’ll report back with the results!

    1. So glad that you love the dough so far (funny, I just made some molasses cookies a few days ago and it took everything in me not to just eat all the dough!). Keep me posted how they turn out!

  11. Hi Averie. These are delicious. My only problem is that the cookies stayed in mounds and the bottoms became a little burnt. So, when they come out of the fridge and sit room temp should I have pushed them down flat to avoid this problem? Thanks for any help. kelly

    1. You probably could have flattened them down a bit more before baking. All doughs, ovens, baking sheets, etc are a little different so a bit of trial and error is just the way it is sometimes but just make them a little flatter and you’re good to go!

  12. 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.


    1. 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!

  13. 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. ;)

    1. 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.

  14. 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.

    1. 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 :)

  15. 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.

    1. 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!

  16. 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?

  17. 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 :)

    1. 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!

  18. 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?


    1. 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.

  19. 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!

    1. 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

      And these are amazing and more molasses/chocolate-molasses fudgelike. One of my fave recipes I made all year

      1. 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!

      2. 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!

  20. 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?

    1. 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!

  21. 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.

  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.

    1. 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. 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…

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

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

  26. 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.

    1. 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!

  27. 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. :)

  28. 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!

    1. I’ve never made (ice cream) sandwich cookies with gingersnaps but I have come to realize it’s a pretty popular idea and thanks for the reminder! I need to try it with these!

  29. 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! :-)

    1. 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!

  30. 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?

    1. 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!

  31. 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!

    1. 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!

  32. 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!

  33. 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.

    1. 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 :)

  34. 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!

  35. 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… :)

    1. I never know where GB cookies and molasses cookies start and end. They’re sort of the ‘same’ cookie to me! So I totally think you should make these!

  36. I love soft molasses cookies. These of yours definitely are going to be the ones I make this year during my cookie baking week. (Bcz you know I always trust your recipes!)

  37. I just made molasses cookies two days ago, but unfortunately it made me realize I definitely do not like molasses. I must be scared from something as a child because just opening the jar makes my stomach turn :( It makes me so sad because molasses cookies always look so good, your cookies look so soft but chewy- my favorite!

  38. Umm yeah. So I just got back from my honeymoon in Europe but not even French pastries can hold a candle to these cookies. Love it. LOVE IT! These will be made this week and that is a promise (to myself).

  39. something about molasses in a cookie makes my heart go piter pater! ( i have no idea how to spell that) Anyway! Love them! So chewy and rich and perfect for the holiday season

  40. These cookies look incredible. Love that you used Coconut Oil. I’ve never baked Molasses cookies and was thinking about making them this year. After reading your post, you can be certain they will make an appearance in our home. Gorgeous photography as well!

  41. Still have never made molasses cookies! But since it is one of my favorite fall ingredients, I think I might just have to make these ASAP. Love that you used coconut oil–and rolled them in cinnamon sugar!!

    Hope you had a great time in Vegas at the Bake Off! Loved seeing all the IG photos :)

    1. You’ve never made molasses cookies? Whattttt? Okay this is your year! :) And glad you liked the IG pics!

  42. I have never baked with coconut oil before, but I might have to give it a try because I need these cookies! The spicier and molassesier the better for me. These look perfect!

  43. I always melt my coconut oil first. I can’t get it to cream enough without doing that. Maybe I need a more powerful mixer? A stand mixer, perhaps? ;)

    These cookies are just made for me. I go back and forth about my favorite fall cookie – molasses spice, gingersnap, or snickerdoodle. Obviously there is a lot of overlap in taste there, but this kind of combines all of my favorite parts of each – the spice, the ginger, and cinnamon sugar coating! YUM.

    1. Yeah, you and the mixer. I am not saying another word. Other than if you EVER want to make something other than treat-for-one, i.e. you want to use it to say bake holiday cookies and you make 2-3 dozen normal sized cookies, you will not prefer the smaller unit. Not to mention, the way the head tilts back on vs. being the lifting mechanism, apples and oranges, no comparison in ease of use :)

      Okay these cookies YES they are tailor made for you!! The whole time I was eating them I was thinking of you. The dark molasses, dark brown sugar, BOLD spices, the coconut oil, omg you have to make these!!!

  44. What a perfect cookie for fall. I’m always craving molasses cookies this time of year. I’m loving baking with coconut oil as well. I thought it was going to change the flavor in my baked goods, but it didn’t. I especially liked it in the pumpkin bundt cake. My coconut oil is always solid, so I just measure out what I need, and put it in a small pan and simmer it until it melts. So easy! I can’t wait to make these up and I’ve learned my lesson, and I’m not going to use black strap with these cookies, too much! I will use regular old molasses.
    Quick question, do you use room temp eggs for your cookies? If room temp eggs are not needed for this recipe, then let me know!
    Ok, Happy Tuesday girl. I was about to say Happy Monday, but remembered that yesterday was Monday. I always get thrown off by the Holidays. :) xoxo, Jackie

    1. I don’t really obsess over room temp eggs. I mean yes it’s better if you remember, and if not, put the egg in some very warm tap water for 10 mins to help speed it along. I’ve also nuked an egg for 10 secs before. To each her own. There are some recipes where it’s critical; most of mine, it’s not really a big deal.

      And yes to coconut oil + pumpkin stuff. They are MADE for each other!

  45. There are so many things I have never made and molasses cookies are one them and I have to change that this holiday season! I LOVE all the molasses and coconut oil in these, you are not messing around! And then you went and rolled them in cinnamon sugar too! Genius Averie!

    1. You’re the second person who’s said she’s never made molasses cookies in just a couple comments that I’ve read (yet you make BRIOCHE!) Girl. This will be beyond a walk in the park :)

  46. Molasses cookies are one of my favorite seasonal cookies. These look incredibly soft and chewy which is the only way I like my cookies! I LOVE baking with coconut oil, as well so I will definitely be trying these soon! Pinned it :)

  47. Any cookie that is rolled in cinnamon sugar has my heart :) But these have so much more goodness than that going on! Holy cow, I want one right now.

  48. I love all the bold, warming spices in these along with the cinnamon-sugar coating. It got down to 21 last night with our first little bit of snow, so staying in and baking today sounds like a good way to spend the day. Great tip about the brown sugar substitution. A bottle of molasses usually lasts longer than my bag of brown sugar. Hope your trip was fun!!

    1. Oh I thought you knew that about the brown sugar/molasses – okay glad I mentioned it then. I always feel like a broken record when I say stuff like that but glad I said it!

      The trip was great. A whirlwind and I posted about it on So much going on but so fun!

      21F? I would die in that kind of weather again. I shudder!

  49. Soft gingersnaps/molasses cookies are my favorite cookies on earth! I’ve tried them 3 or 4 different ways, but have never, ever tried them with coconut oil. And they look every bit as good as your Molasses Triple Chocolate and those Gingerbread bars (which, by the way – look fantastic!!!). All of that molasses in this cookie dough, too. Just how I like them!

    I love that you rolled them into cinnamon-sugar before coating. It’s usually just sugar for me, but now I have to try it with cinnamon. :) These look amazing Averie.

    1. I echo everything I just said in the other comment reply about the bars, if you like a bolder spiced molasses cookie, THESE are the ones. Sally they’re my faves. I have one in my PB cookbook, another one on my blog, and have tried countless ‘trials’ and although I love all that I’ve created (the ones in my PB cookbook with PB are awesome if you like PB, and the other blog ones are great if you like chocolate) but these for just a ‘traditional’ molasses cookie, omg my faves. And I know you have some soft molasses cookies that I see pinned all the time – they always look so good!

  50. Very very temping. Thta sugar crust on the outside is so pretty and that use of coconut oil makes is too easy. I love melt and mix cookies; nothing like easy weekday treat!

  51. These cookies are fabulous, and look perfectly chewy. I can see why they’re your fav molasses cookie!

  52. These cookies have got me wanting to head straight in the kitchen and make these. The ingredients somewhat remind me of gingerbread. Yum!

  53. I love the smell of coconut oil and frequently use it on my body – but I’ve never tried baking with it! I’m obviously missing out because these cookies look delicious :)

  54. Averie, these really do look heavenly! And that coating – man, each sugar granule is absolute perfection!

    1. Thank you! And for all the pins the past few days. I have been 100% out of the loop with travel, etc. You know how it is when you’re at those events. Impossible to stay on top of things but I just saw all your help on the BHG board. Thanks!

  55. Absolutely gorgeous pictures Averie. I’m curious if you’re using a new lens, or you’re just changing your aperture/shutter speed? Your pictures always look beautiful but these ones are so clear, sharp, bright, I just love them! And that cookie stack – how many tries did it take to stack them without falling over? ;)

    1. Nothing new. I only use the 24-70mm and the 50 mm 1.2 That’s it. And no changes to anything else. Sometimes winter lighting that’s darker can make things look sharper. I also think that some things are an optical illusion on camera, i.e. these cookies because they’re so dark, which is why I purposely styled them against white, to create the pop. And also editing. I play around with shadows & contrasts in LR5. Thanks for the compliments though!