Cooking with Kids at Christmas–Molasses Crinkle (Gingerbread) Cookies

December 21, 2012

It’s the last weekend for pre-Christmas baking! One Christmas goal for this year was to make gingerbread cookies. But we don’t do well with the waiting for the cookie dough to chill. (When it comes to baking, we’re instant gratification people.) So we made molasses crinkle cookies which, like real gingerbread, call for a good deal of ginger and molasses. So they count, right?

Here’s the recipe we use with ZERO better-for-you changes. It’s Christmas!



  • 2 tbs butter or margarine softened
  • 2 tbs oil
  • 1/3 cup dark molasses
  • 1 cup packed brown sugar
  • 1 egg
  • 2 tsp vanilla (or more if your little one is helping you pour)
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tbs cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • extra sugar for rolling

When it comes to spices, all of our measurements are approximate. I let the little one spoon and pour.


  1. Oven to 350.
  2. Combine ingredients. (I know the original recipe said to mix dry and wet ingredients separately, but we don’t bother with two bowls. Time is of the essence, and we REALLY don’t need one more thing to clean.)
  3. Roll dough into 1-1 1/2″ balls in sugar to coat. Place about 2″ apart on a greased cookie sheet.
  4. Bake for 12-14 minutes.
  5. Eat, store, make some more.

I let the toddler taste the molasses cup. I thought she’d hate it, but she licked it clean. And SHE reminded ME not to eat the batter once we added eggs: “No eat it! Make me sick. Make my belly hurt.”


“Gingerbread” cookies done. Now on to the salt dough ornaments!


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