Crinkle Molasses Blondies are chewy, spiced molasses bars with that classic crackly crinkle top you usually see on sugar cookies. They’re buttery and dense in a good way, with a deep brown sugar-molasses flavor that makes them feel a little more special than a plain blondie.
I like this version because the spice blend reads gingerbread-ish without turning into a cakey bar. For me, the goal is soft and chewy centers, set edges, and just enough powdered sugar on top to give you that pretty crackle.
These are especially good on a holiday dessert tray, but I also make them whenever I want a simple bar cookie that slices cleanly. They’re great with coffee or tea, and they travel well for potlucks and bake sales.
Why You’ll Love This Recipe
Soft and Chewy: The texture stays dense and chewy, especially if you pull them when the center still has a few moist crumbs.
Crinkle-Top Look: The powdered sugar topping bakes into that crackly finish, so they look like you did something fancy (even though it’s easy).
Gingerbread Flavor: Molasses plus warm spices gives you that cozy, spiced cookie vibe in blondie form.
Easy Bar Cookie: No scooping or chilling—just mix, bake, cool, and slice into squares.
Great for Holidays: These fit right in with cookie trays and dessert platters, especially alongside chocolatey treats and shortbread.
Ingredients You’ll Need
Dry
- All-purpose flour: I use regular all-purpose flour here. It keeps the bars sturdy enough to slice, but still chewy.
- Baking powder: Don’t skip it—this gives just a little lift so the bars don’t feel heavy or greasy.
- Ground ginger: This is the main spice note. If your ginger has been sitting around for years, it’s worth replacing for better flavor.
- Ground cinnamon: Cinnamon rounds everything out and keeps the molasses from tasting too sharp.
- Ground cloves: A small amount goes a long way. It’s what makes these taste more like gingerbread than a plain brown sugar bar.
- Fine salt: Just enough to keep the sweetness in check and make the molasses taste richer.
Wet
- Unsalted butter: Melted butter gives you that classic blondie chew. Let it cool a bit so it doesn’t scramble the eggs.
- Light brown sugar: This is where a lot of the caramel-like flavor comes from. Dark brown sugar works too if you want it deeper.
- Unsulphured molasses: Use regular unsulphured molasses (not blackstrap). Blackstrap can make these taste bitter.
- Eggs: Room temp helps everything mix smoothly. Cold eggs can make the butter seize up a little.
- Vanilla extract: Vanilla softens the spice and makes the bars taste more like a blondie than a spice cake.
Topping
- Powdered sugar: This is what creates the crinkle top. I like a generous, even dusting so it cracks nicely.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line an 8 x 8-inch pan with parchment paper and lightly grease it.
- Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, ginger, cinnamon, cloves, and salt until evenly combined.
- Mix the wet ingredients: In a large bowl, whisk the melted (cooled) butter, brown sugar, and molasses until glossy and well blended.
- Add the eggs: Whisk in the eggs and vanilla until the batter looks smooth and a little thicker.
- Add the dry ingredients: Fold the dry ingredients into the wet ingredients just until you don’t see dry streaks of flour.
- Spread the batter: Scrape the batter into the prepared pan and spread it into an even layer, getting into the corners.
- Add the topping: Dust the top evenly with powdered sugar.
- Bake: Bake for 22 to 26 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs.
- Let cool: Cool completely in the pan, then lift out using the parchment and slice into bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t overbake them. These go from chewy to dry pretty fast if they stay in too long. I pull them when the edges look set and the center still tests with moist crumbs.
Use an 8 x 8-inch pan for thick bars. That size gives you the thicker, chewier square I like. If you switch to a 9 x 9-inch pan, start checking around 18 minutes.
Let the butter cool before mixing. Warm is fine, hot is not. If the butter is too hot, the batter can look greasy and the eggs can start to cook.
Fold in the flour gently. Stir just until the flour disappears. Overmixing makes blondies tougher and takes away that soft chew.
Try dark brown sugar if you want it deeper. It makes the molasses flavor a little stronger and the bars taste more “holiday spice” to me.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: These are really good with coffee, especially if you like your desserts on the spiced side. A latte or cappuccino is nice with the molasses flavor.
- Black tea: Serve with strong black tea like English breakfast or chai (even unsweetened). The spices in the bars work well with tea.
- Ice cream: If you want dessert-dessert, serve a bar with vanilla ice cream on the side. I like it best when the blondie is at room temp and the ice cream is cold.
- Whipped cream: A small dollop of lightly sweetened whipped cream is simple and looks nice on a plate. A pinch of cinnamon on top is good too.
- Cookie tray: Cut them small for holiday platters, especially alongside chocolate cookies or shortbread. They add a different flavor without needing frosting.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars covered at room temperature for 2 to 3 days. I usually keep them in a tightly covered container so the centers stay chewy.
If you want them to last longer, store leftovers covered in the fridge for up to 4 days. Let them sit at room temperature for a bit before serving so the texture softens back up.
You can also freeze individual portions (or freeze the whole slab, wrapped well). Thaw in the fridge overnight or on the counter for an hour or two before eating.
For a warm bar, microwave a square for just a few seconds. Don’t overdo it or the sugar top can get sticky.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I know when molasses blondies are done?
Look for set, slightly darker edges and a center that doesn’t look wet. A toothpick in the middle should come out with a few moist crumbs, not clean.
Can I use dark brown sugar instead of light brown sugar?
Yes. Dark brown sugar gives a deeper flavor and a little more molasses note, which works really well with the spices.
Can I add mix-ins like white chocolate chips or nuts?
Definitely. I like adding about 1/2 cup white chocolate chips or chopped pecans. Keep the add-ins moderate so the bars still slice cleanly.
Why didn’t I get a crinkle top?
The powdered sugar needs to be dusted evenly over the whole surface. Also, if the bars are underbaked, the top can stay a little soft and won’t crack as much as it cools.
Can I bake these in a 9 x 9-inch pan?
You can, but they’ll be thinner. Start checking for doneness around 18 minutes, and keep a close eye on them so they don’t dry out.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Crinkle Molasses Blondies
INGREDIENTS
Dry
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp fine salt.
Wet
- 3/4 cup unsalted butter melted and cooled
- 1 cup packed light brown sugar
- 1/3 cup unsulphured molasses
- 2 large eggs room temperature
- 2 tsp vanilla extract.
Topping
- 1/3 cup powdered sugar for dusting.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line an 8 x 8 inch pan with parchment and lightly grease.
Mix batter
- whisk flour baking powder spices and salt
- whisk melted butter brown sugar and molasses until glossy
- whisk in eggs and vanilla until smooth
- fold dry ingredients into wet just until no dry streaks remain.
Bake and cool
- spread batter evenly in pan
- dust top evenly with powdered sugar
- bake until edges are set and a toothpick in the center comes out with a few moist crumbs 22 to 26 minutes
- cool completely in pan then lift out and slice.
