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Molasses Cookies

Review Recipe
overhead shot of Molasses Cookies on a cooling rack
These molasses cookies are brimming with warm spices and have a delightfully chewy texture that will be welcome any time of the year.
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Table of Contents
  1. Molasses Cookies Ingredients
  2. How to Make This Molasses Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Imagine warm, soft molasses cookies and the smell of spices and sugar filling the kitchen as they bake, making your mouth water in anticipation. Soft and chewy with a deliciously spicy flavor, they’re perfect for warming up your winter days.

a close up shot of Molasses Cookies stacked on top of each other with one having a bite taken out of it

Molasses Cookies Ingredients

Molasses Cookies raw ingredients that are labeled

You’ll need:

  • 2¼ cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1½ teaspoons baking soda
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar (plus more for rolling)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup molasses

SUBSTITUTIONS AND ADDITIONS

MOLASSES: This amazing cookie would be delicious no matter what type of molasses you choose. A light or dark molasses would both work fine. Keep in mind that your cookies may be lighter or darker depending on the molasses you use, but the taste won’t be affected.

How to Make This Molasses Cookies Recipe

STEP ONE: Whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda in a medium bowl. Set aside.

flour, ginger, cinnamon, cloves, slat, and baking soda whisked in a bowl

STEP TWO: Cream together the butter and sugar in a separate bowl with a hand mixer. Add the egg and vanilla extract and beat 2 to 3 minutes longer until very fluffy.

butter, sugar, egg and vanilla extract blended in a bowl

STEP THREE: Add in the molasses and beat until combined.

molasses added to the butter mixture in a bowl and blended together

STEP FOUR: Add the dry ingredients by the spoonful to the butter/sugar mixture until combined.

dry ingredients and mix unit combined in a bowl

STEP FIVE: Cover the dough with plastic wrap and refrigerate for 1 hour.

OUR RECIPE DEVELOPER SAYS

If the dough is too warm, the cookies will spread into a flat puddle. Be sure to chill them for at least 1 hour before rolling the dough. If you are working in a warm environment, or if it takes a while to roll the dough, place the rolled cookies back into the refrigerator to chill before baking.

STEP SIX: Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.

STEP SEVEN: Scoop the dough (we used a 2-tablespoon cookie scoop) and roll it into balls between the palms of your hands.

roll dough into ball with palm of hand

STEP EIGHT: Roll the cookie dough balls in a small dish of granulated sugar and place the cookie dough on a sheet pan, spaced 2 inches apart.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

ball rolled in sugar and placed in a sheet pan

STEP NINE: Bake for 9 to 10 minutes or until cookies show just a hint of brown around the bottom edge. Allow baked cookies to cool for 3 to 4 minutes, then transfer to a wire rack.

PRO TIP:

Molasses cookies stay super soft – longer than most cookies. Be sure you do not overbake the cookies. They will have just a hint of brown along the bottom edge, will be puffy, and just starting to crack when they are done. The cookies will deflate when they come out of the oven.

Molasses Cookies baked on a sheet pan

How To Serve

Serve these delicious cookies warm from the oven during the holiday season when you want something cozy. Add a warm mug of homemade hot chocolate or a pumpkin spice latte on the side.

Our gingerbread cookies and gingerbread fudge are two more holiday treats full of warm, spiced flavor.

Storage

ON THE COUNTER: Store these chewy ginger molasses cookies in an airtight container for up to 7 days.

IN THE FREEZER: These delicious cookies can be frozen for up to 3 months. 

overhead shot of Molasses Cookies on a cooling rack

These homemade molasses cookies are chewy, soft, and packed with a warming spice flavor. A batch of these cookies would be the perfect addition to your cookie jar during the holiday season and all year round.

FREQUENTLY ASKED QUESTIONS

Can I freeze these ginger molasses cookies?

This molasses cookie recipe can be frozen for up to three months.

Do I have to chill the dough?

This simple recipe will turn out best if you give the dough time to chill. If you skip the chilling step, the cookies will spread too much and end up flat.

What type of molasses should I use?

There are varying intensities of molasses, and any kind will work depending on your preference. We like dark molasses, but lighter molasses would also work fine in this easy recipe.

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overhead shot of Molasses Cookies on a cooling rack

Molasses Cookies

5 from 2 votes
These molasses cookies are brimming with warm spices and have a delightfully chewy texture that will be welcome any time of the year.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings 22

Ingredients
  

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda

Instructions
 

  • In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
  • In a separate bowl, cream together butter and sugar. Add in the egg and vanilla extract and beat 2 to 3 minutes longer until very fluffy.
  • Add in the molasses and beat until combined.
  • Add the dry ingredients, by the spoonful, to the butter/sugar mixture until combined.
  • Cover the dough with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
  • Scoop the dough (we used a 2 tablespoon cookie scoop) and roll into balls between the palms of your hands.
  • Roll the balls in a small dish of granulated sugar and place the cookie dough on a sheet pan, spaced 2 inches apart.
  • Bake for 9 to 10 minutes or until cookies show just a hint of brown around the bottom edge. Allow to cool for 3 to 4 minutes, then transfer to a cooling rack.

Notes

  • If the dough is too warm, the cookies will spread into a flat puddle. Be sure to chill them for at least 1 hour before rolling the dough. If you are working in a warm environment, or if it takes a while to roll the dough, place the rolled cookies back into the refrigerator to chill before baking.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
  • Molasses cookies stay super soft – longer than most cookies. Be sure you do not overbake the cookies. They will have just a hint of brown along the bottom edge, will be puffy, and just starting to crack when they are done. The cookies will deflate when they come out of the oven.

Nutrition

Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 133mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 0.004mg | Calcium: 13mg | Iron: 1mg
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