Molasses Cookies

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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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.

Molasses Cookies Ingredients

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Molasses cookies are best enjoyed when they come right out of the oven, still warm and ooey-gooey.

With every bite, you get a burst of sweet and fragrant spices, such as cloves, cinnamon, and ground ginger. The sugar and vanilla elevate the richness in flavor, while the molasses provides an unmistakable but subtle smoky flavor that’s unmistakably delicious.

You’ll need:

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

Substitutions And Additions

MOLASSES: This amazing cookie would be delicious no matter what type of molasses you choose. 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

These soft cookies are simple to throw together. While it means you will have to wait a little longer to enjoy your cookies, chilling the dough for an hour is an important step not to be skipped. This will result in cookies that don’t spread or end up flat.

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

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.

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

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

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

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.

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.

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 them to a wire rack.

How To Serve

Nothing quite compares to the warm and comforting gooey texture of this beloved cookie. Best indulged with a tall glass of cold milk, these molasses-infused gems can also be paired with some fresh fruit to make for a tangibly refreshing contrast.

On the other hand, you could also stick to simpler pairings like vanilla ice cream and whipped cream.

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.

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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. Allow them to cool to room temperature first, and then store them in a freezer bag or an airtight container.

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.

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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 minutes

Cook Time 12 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 22

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Ingredients

  

1x2x3x

• 2¼ cups all-purpose flour
• 1 teaspoons 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

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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