Molasses Cookies

Indulge in a classic treat with this delicious old-fashioned molasses cookie recipe. Made with simple ingredients and rich molasses flavor, these cookies will surely become a family favorite. They are quick to make and stay fresh for days.

I love to make a batch of these right around this time of the year as they bring back wonderful memories of fall and good times cooking with my Mom. With all that rich molasses flavor, they make perfect Christmas cookies. I love to include them on my cookie trays with peanut butter blossom cookies, spritz cookies, and butter cookies.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Spices: ground ginger, cinnamon, and cloves
• Butter: unsalted. If using salted butter, eliminate the added salt.
• Molasses: molasses is a dark, sweet, syrupy by-product of refining sugar cane or sugar beets into sugar. Use unsulphered or dark molasses. Look for it at your local grocery store next to the corn syrup in the baking aisle. I do not recommend blackstrap molasses as it is pretty bitter.
• Vanilla extract: the purse stuff, please

How to Make Molasses Cookies

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by whisking together the flour, baking soda, ginger, cinnamon, cloves, and salt. Then, using a stand mixer with the paddle attachment or a hand mixer at medium speed, cream the butter and sugar until light and fluffy.

Turn the mixer to low and blend in the molasses just until combined. Add the egg and vanilla, blending just until incorporated. Then, add the dry ingredients in three increments, mixing just until combined. Scrape down the bowl and beaters as needed.

Cover and chill the mixture in the fridge for about an hour. Using a 1 1/2 tablespoon cookie scoop, roll the dough into balls using your hands. Gently roll through the sugar to coat. Place the cookie dough balls on a parchment-covered cookie sheet.

Bake in a preheated oven for about 12 minutes. Allow the cookies to cool for 5 minutes before moving them to cooling racks.

Preparation Tips

• Refrigerate the cookie dough for about one hour. Keep the remaining dough in the refrigerator until ready to roll and bake.
• For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
• Make the first batch a test run. Bake one or two cookies. This will allow you to ensure the dough has chilled enough so the cookies do not spread too much and to test the baking time.

Store and Freeze

Let the cookies cool completely before storing them in an airtight container on the counter for up to 7 days. Freeze cookies for up to 3 months. Layer them in a sturdy freezer container, with parchment or wax paper between the layers.

Variations

• Stir 1 cup white chocolate chips or chocolate chips into the batter before baking.
• Melt 1 cup white chocolate chips and dip 1/3-1/2 of each cookie in the melted chocolate.
• Drizzle the cookies with melted white chocolate.
• Frost the cookies with white chocolate frosting.

More Cookie Recipes

Eggnog Cookies

Butter Cookies

Peppermint Chocolate Thumbprint Cookies

Peanut Butter Blossom Cookies

Butter Pecan Snowball Cookies

Spritz Cookies

Molasses Cookie Recipe

Scrumptious chewy and soft Molasses Cookies with the perfect blend of spices and a slightly chewy texture is the tastiest fall cookie that comes together easily.  This is one of our favorite cookie recipes, so bake up a batch today and surprise all your cookie-loving friends.

5 from 29 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 32 cookies

Calories: 124kcal

Author: Beth Pierce

Ingredients

• 2 ¼ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ¾ cup unsalted butter softened
• 1 cup brown sugar
• ¼ cup molasses
• 1 large egg room temperature
• 1 ½ teaspoons vanilla
• ¼ cup granulated sugar

Instructions

• Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• Using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream the butter and sugar until light and fluffy.  Turn and mixer to low and blend in the molasses just until combined.  Add the egg and vanilla, blending just until incorporated.  Add the dry ingredients in three intervals mixing just until combined scraping down the bowl and the beater as you go.
• Cover and refrigerate for 45-60 minutes.
• Heat oven to 350 degrees. Cover the baking sheet with parchment paper.
• Put the 1/4 cup sugar in a small bowl.  Using your hands, roll the dough into 1-inch balls.  Gently roll the balls in the sugar.  Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-12 minutes.
• Allow the cookies to cool for 5 minutes before moving them to a wire rack to cool.

Notes

• Refrigerate the cookie dough for about one hour. Keep the remaining dough in the refrigerator until ready to roll and bake.
• For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
• Make the first batch a test run. Bake one or two cookies. This will allow you to ensure the dough has been chilled enough so the cookies do not spread too much and to test the baking time.

Nutrition

Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 126mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 0.004mg | Calcium: 16mg | Iron: 1mg

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