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
Molasses Cookie Recipe
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
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Clark
OK, what did I do wrong? Dough chilled for over 2 hours before i baked them. Cookies puffed nicely but were as flat as a pancake when I took them out of the oven. They were delicious though!
Beth Pierce
Could your baking soda be expired or no longer any good?
Frank
These cookies were so yummy, they reminded me of some cookies my grandmother used to make. She was such a good cook. Thanks for sharing the recipe.
Beth Pierce
Thanks, Frank! So glad that you liked them.
Jen
Oh gosh! I really love these molasses cookies. Such great flavor. My daughter and I loved baking them together. Good times.
Karletta
Chewy cookies are the best cookies and with these flavours they aren’t going to last long enough to need storage.
Mary
I have not had molasses cookies since I was a kid. These look so good! I can taste the molasses just thinking about it – really reminds me of my childhood.
Beth Pierce
You should make them, Mary! They are so delicious and they freeze well.
Katie
I love these molasses cookies. They are one of my favorite cookie recipes. So easy and so yummy.
Barbie
I can’t resist these delicious treats. It’s been a while since I have made them and they are so delicious. Thanks for sharing the recipe with us.
Debbie
I love how these are such classic cookies. I really enjoy a soft and chewy molasses cookies as I don’t overly love crunchy cookies. Looking forward to making these for the upcoming holiday.
Bryan Carey
I prefer cookies that are soft and chewy rather than crunchy. These sound like they might be good with added ingredients, maybe some type of nut?
Maria Azanha
These cookies are incredibly tender and scrumptious, boasting an ideal consistency! They make the perfect festive treat, and I’m eagerly anticipating whipping up another batch for Christmas.
Beth Pierce
Thanks, Maria! So glad that you liked them!
Sonya
These molasses cookies sound delicious! I love how they hold a special meaning and bring back fond memories of cooking with your mom. It’s amazing how certain foods can transport us back in time. I can’t wait to try making these and share them with loved ones during the holiday season.
Beth Pierce
Thanks, Sonya! I hope you enjoy them as much as we do.
Melanie
These are the best molasses cookies. So much flavor with just the right amount of chewiness. I will make them again.
Barbara
I love these cookies and always take them with my morning tea. Thanks for the great recipe.
Stephanie
These molasses cookies were perfection! Everyone loved them! Will have to make them again for my holiday cookie baskets.