Classic soft and chewy molasses crinkle cookies, but with a very special twist. These Pine Cone Molasses Crinkles use pine cone syrup (aka mugolio) in place of molasses, adding complex flavor with notes of pine and citrus.
I realize this cookie recipe is super niche and few people will ever make it, but they’re SO special and SO delicious, so if you find yourself here, I sincerely hope you give them a try.
You’ll need to make pine cone syrup (aka mugolio) first. It’s just about the easiest thing to make, but it does take time and patience. This process of layering unripe spring pine cones with brown sugar creates a thick, dark, intensely flavorful syrup with a rich, molasses-like quality.
Adding this special syrup to cookie dough creates a very unique dessert. The cookies are soft and chewy, with delicate crackly tops and a crunchy coating of sugar. Fresh orange zest and warm baking spices round out the pine cone syrup’s complex citrus and conifer notes.
If you’ve made a batch of mugolio and are wondering what to do with it, these Pine Cone Molasses Crinkles are a delicious place to start!
👉 Prefer a classic version? Try my Muscovado Molasses Cookies for all the cozy, spiced goodness without the pine cone syrup.
Recipe highlights
- Soft & chewy: Classic molasses crinkle texture with tender centers
- Crackly sugar tops: Rolled in sugar before baking for a delicate crunch
- Wild conifer flavor: Pine cone syrup brings complex pine and citrus notes
- Warm & spiced: Orange zest and baking spices round out the flavor
- A mugolio baking project: A delicious, easy way to use homemade pine cone syrup
- Classic with a spin: All the cozy charm of molasses crinkles, with a wild twist
Recipe overview
⏱️ Prep: 10 mins • Bake: 9-11 mins • Total: ~20 mins
🍴 Yield: ~40 small cookies
💪 Skill level: Beginner
😋 Flavor notes: Warm spices, sweet orange, citrus, pine, molasses. Pairs well with: Hot coffee, espresso, chai tea, vanilla ice cream, caramel, bourbon.
Making pine cone syrup
The special surprise ingredient in these molasses crinkles is pine cone syrup, which is sometimes referred to as mugolio. You’ll need to make this in the late spring to early summer, when pine cones are still green and unopened.
To learn how to make this special ingredient, check out my recipe for Pine Cone Syrup.
Mugolio can also be purchased online and from specialty shops, but it’s quite pricey!
What does pine cone syrup taste like?
Pine cone syrup has a surprisingly complex flavor. It’s rich and dark, with deep caramel and molasses-like notes balanced by bright citrus and a subtle piney, resinous flavor.
The flavor varies depending on the type of conifer cone you use; I make mine with Douglas fir cones, which are abundant here in Oregon and tend to have a brighter, more citrusy flavor.
In these cookies, the pine cone syrup adds depth to the familiar combination of warm baking spices and fresh orange zest, giving classic molasses crinkles a unique, woodsy twist.
How to make pine cone molasses crinkles
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Cream the butter, sugar, & zest: Beat soft butter with brown sugar and fresh orange zest until soft and fluffy.
- Add pine cone syrup & eggs. Stir in the pine cone syrup, then beat in eggs one at a time, mixing and scraping the bowl in between until thoroughly mixed.
- Mix in dry ingredients. Whisk flour, baking soda, salt, and spices together in a large bowl, then blend into the butter mixture. Beat on low for an additional minute to combine.
- Bake. Scoop cookie dough into 1 ½ Tbsp balls, roll in sugar, and place at least 2 inches apart on baking sheets. Bake at 350° F just until edges are set and tops are crackly, but centers are still slightly soft, about 9-11 minutes.
Pro tips for absolutely perfect cookies
Scoop evenly. For cookies that are done baking at the same time, use a spring-loaded scoop to give them a consistent size.
I like to use a small (1 ½ Tbsp) scoop for these, which creates a perfect soft, chewy texture. You can use a larger scoop (3 Tbsp) if you prefer slightly thicker cookies with very soft centers.
Weigh your flour. It’s easy to accidentally add too much flour when measuring by volume, which can make these cookies dry, cakey, or less chewy. Using a kitchen scale gives you a more accurate measurement and helps ensure the soft, chewy texture you want.
Choose your rolling sugar. Rolling the cookie dough in regular granulated sugar gives these cookies a classic crinkle look, a prettier finish, and a delicate crunch. For a crunchier exterior, try coarse sugar like demerara instead. It won’t give you quite the same elegant look, but the extra crunch is a fun alternative!
Use the pan-banging method. A wise pastry chef taught me this trick in my early baking days. Banging the cookie sheet down hard on the oven rack partway through baking and then right when you take them out of the oven creates a beautifully crinkled, chewy final texture.
Pull cookies early. They’ll continue to bake slightly after removing from the oven, so it’s best to pull them out when the centers are still slightly underdone.
Storage & make-ahead
How to store: Keep your pine cone molasses crinkle cookies in an airtight container at room temperature for up to 5 days. I think they’re especially delicious on day 2!
To make ahead: This cookie dough freezes super well! Scoop cookie dough balls, roll them in sugar, then place on a parchment-lined baking sheet until solid. Once completely frozen, transfer them to a freezer bag. You can bake them straight from frozen, though you may need to add 1–2 minutes to the bake time.
If you love baking with wild ingredients, here’s some similar recipes you might love:
If you make these Pine Cone Molasses Crinkles, I’d love to hear what you think. Please leave a comment & star rating below. Your feedback means so much to me!
Pine Cone Molasses Crinkles
Equipment
- Stand mixer with paddle attachment (optional)
- 1 ½ Tbsp cookie scoop (optional but recommended)
Ingredients
- 8 ounces (1 cup) unsalted butter, soft room temperature
- 1 ½ cups brown sugar
- zest of 1 orange
- ⅓ cup pine cone syrup (aka mugolio)
- 3 ½ cups (420 grams) all purpose flour
- 1 tablespoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- ~½ cup sugar*, for rolling
Instructions
- Prep: Preheat oven to 350° F (180° C). Line baking sheets with parchment paper.
- Cream the butter, sugar, & zest: Beat 8 oz soft butter with 1 ½ cups brown sugar and the zest of 1 orange until soft and fluffy, about 1-2 minutes.
- Add pine cone syrup & eggs: Pour in ⅓ cup pine cone syrup, mixing until combined. Beat in 2 eggs, one at a time, scraping the bottom and sides of the bowl in between. Mix until thoroughly blended.
- Mix in dry ingredients: In a large bowl, whisk 3 ½ cups (420 grams) flour, 1 Tbsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, 1 ½ tsp ginger, and ¼ tsp cloves together. Pour dry ingredients into butter mixture, blending until no streaks of flour remain. Beat on low for an additional ~30 seconds to combine well.
- Bake: Place ½ cup sugar in a shallow bowl.Scoop cookie dough into 1 ½ Tbsp balls, then roll in the sugar, tossing to coat on all sides. Place cookies at least 2 inches apart on prepared baking sheets.Bake just until edges are set and tops are crackly, but centers are still slightly soft, about 9-11 minutes.**
Notes
Did you try this recipe?
Be sure to leave a comment below!
