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You are here: Home / Desserts / Cookies / Molasses Cookies

Molasses Cookies

December 15, 2018 By Sam 29 Comments

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Molasses cookies

Perfectly spiced molasses cookies are flavored with ginger, cinnamon, cloves, and (of course) plenty of rich sticky molasses!  They have slightly crisped, sparkling sugar coated exteriors and soft, chewy interiors.  

This Molasses Cookie Recipe is the softer, chewier cousin of the Gingerbread Cookies that I shared the other day. They’re a great and easy-to-make cookie option for your holiday cookie tray. 

Molasses cookies cooling on cooling rack

Cookie Season is in full swing! Which cookies will have the honor of being on your cookie tray this year?

For me, these Molasses Cookies definitely make the cut. They have a place reserved right beside my Sugar Cookies, Chocolate Chip Cookies, and Peanut Butter Blossoms, to name just a few.

With their crackly sugared surfaces, slightly crisped edges, and soft, so soft, chewy interiors, Molasses Cookies are the treat to leave out for Santa if you have something particularly pricy on your wishlist this year. They’re brilliantly flavored with real butter (no shortening!), molasses and dark brown sugar, and spiced with ginger, cinnamon, and cloves.

These are eat-by-the-fireplace-on-a-snowy-Christmas-Eve cookies, and they taste like the holidays. Cozy, molasses-y holidays.

Molasses cookies covered in sugar

How to Make Molasses Cookies

The dough for these cookies will need to be prepared a little bit in advance, as it will need to chill for at least 3 hours (you can chill it longer, sometimes I like to make the molasses cookie dough the day before I plan to bake, and chill it overnight).

Because of the molasses, the dough is a little bit sticky, and chilling is required to make the dough manageable and easy to roll the dough into balls.  The chilling period also allow the flavors to really develop, giving you the best, most deeply flavored molasses cookies.

You’ll roll the dough in granulated sugar for their sparkly surfaces.  I like to use a coarse or turbinado sugar, but regular granulated sugar will work, too.

Are Molasses Cookies the Same as Gingersnaps?

No, Molasses Cookies are not the same as Gingersnaps. While the flavor is quite similar, Gingersnaps have a spicier, more pronounced ginger flavor while molasses cookies have a deeper rich molasses flavor. Another key difference: Gingersnaps are typically thin and crisp and snappy, while my Molasses Cookies are thick, soft, and chewy.

Crackly, soft Molasses cookies

I happened to have some leftover whipped cream in the refrigerator and topped some of the warm cookies off with it after they finished baking.  Indulgent?  Totally.  But also totally delicious and reminded me of a whipped cream-topped gingerbread that my mom likes to make… just something you might want to try out for yourself 😉

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Other Recipes You May Like

  • Brown Sugar Cookies
  • Chocolate Snickerdoodles
  • Peanut Butter Cookies
Molasses Cookie on cooling rack

Molasses Cookies

These perfectly spiced molasses cookies are soft, chewy, and rolled in sparkling sugar. They're a great and easy cookie for your holiday cookie tray!
4.73 from 11 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: christmas cookie, holiday cookie, molasses cookie
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 2 hours
Servings: 2 dozen cookies
Calories: 170kcal
Author: Sam Merritt

Ingredients

  • ¾ cup unsalted butter softened to room temperature (170g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup dark brown sugar packed, can substitute light brown sugar (100g)
  • 1 large egg
  • 1/4 cup unsulphured molasses it should say unsulphered on the label, I used "Grandma's" brand) (60ml)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour (280g)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¾ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cup granulated sugar for rolling

Instructions

  • Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer).
  • Add egg, stir until combined.
  • Add molasses and vanilla extract, stir well until ingredients are combined.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  • Gradually add the dry ingredients into the wet ingredients until completely combined.
  • Cover dough with clear wrap and chill in the refrigerator for at least 3 hours.
  • Once dough has chilled, preheat oven to 375F (190C) and line a cookie sheet with parchment paper.
  • Roll dough into heaping Tablespoon-sized balls and roll in sugar to coat completely.
  • Place at least 2" apart on prepared cookie sheet and bake on 375F (190C) for 10-11 minutes.  
  • The cookies should look baked but have slightly under-done centers. Let them cool completely on the baking sheet to finish cooking -- this will make them very soft.

Nutrition

Serving: 1cookie | Calories: 170kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Thick chewy molasses cookie on cooling rack

I originally shared this Molasses Cookie Recipe 12/01/2017. Post updated (recipe remains the same) 12/15/2018.

Filed Under: Cookies, Cozy Winter/Holiday Treats

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Comments

  1. Ruth says

    April 19, 2020 at 1:50 pm

    5 stars
    I baked these cookies today and they turned out beautifully! I made the dough yesterday and refrigerated overnight. This recipe is definitely a keeper.

    Reply
    • Sam says

      April 19, 2020 at 6:26 pm

      I am so glad you enjoyed the cookies, Ruth! 😊

      Reply
  2. Brandy says

    April 7, 2020 at 12:43 pm

    Just made these and they are great. Only thing is they came out puffy. But the flavor and texture is excellent.

    Reply
    • Sam says

      April 7, 2020 at 1:17 pm

      I’m so glad you enjoyed, Brandy!

      Reply
  3. Roberta says

    January 17, 2019 at 10:26 pm

    5 stars
    These cookies turned one of my son’s favorite.. It was a surprise for me since the little one is a chocolate boy. But he loved and asked more.. I did twice.. It’s great. Love your cookies!!!

    Reply
    • Sam says

      January 18, 2019 at 9:38 am

      I am so glad everyone enjoyed them, Roberta! 🙂

      Reply
  4. Lisa says

    December 23, 2018 at 3:07 pm

    Can this recipe be doubled or will it be too bulky for a stand mixer!

    Reply
    • Sam says

      December 23, 2018 at 11:31 pm

      I think doubling it would be fine 🙂

      Reply
  5. Maggie says

    December 21, 2018 at 5:47 pm

    5 stars
    These are the BEST! Hubby says better than sugar cookies, better than anything! I`m off to make more, this time a double batch! Thanks for the great recipe!

    Reply
    • Sam says

      December 21, 2018 at 6:09 pm

      Yay! So happy to hear they were such a hit! Thanks for commenting, Maggie! 🙂

      Reply
  6. Phyllis Hall says

    December 18, 2018 at 10:37 pm

    5 stars
    I made these cookies today and they are wonderful. I have been baking for 50 years and finally I have found the perfect molasses cookie recipe. Thank you so much!!!!!!!

    Reply
    • Sam says

      December 18, 2018 at 10:37 pm

      I am so glad you enjoyed them, Phyllis! 🙂

      Reply
  7. Suzanne Robart says

    December 15, 2018 at 4:16 pm

    5 stars
    These cookies have quickly become a huge hit with the family! My father-in-law offers to change the oil in my car if I make a batch of these for him:) I have found that keeping them, and the kitchen cool, is key to a good cookie. When I quadrupled the batch, the last ones in the oven didn’t get the nice cracks on the top and were kind of flat. I now make sure to keep the dough cool and keep a fan running in the kitchen to move the heat and humidity out. Thanks for such a terrific recipe!

    Reply
    • Sam says

      December 15, 2018 at 10:09 pm

      Well an oil change for some cookies sure sounds like a good deal to me! I am so glad you enjoy them, Suzanne. 🙂

      Reply
  8. Laurie in TN says

    December 15, 2018 at 1:51 pm

    5 stars
    My family has made these cookies as long as I can remember, and I’m 50 something? The same recipe EXCEPT my Grandmother made them thumb print style with raspberry preserves in the middle. They were always my favorite!
    Thank you for reminding me about these wonderful cookies and my childhood!!!

    Reply
    • Sam says

      December 15, 2018 at 10:23 pm

      I like the sound of a raspberry filling, I will have to try that. Thank you, Laurie. 🙂

      Reply
  9. Shannon says

    December 15, 2018 at 10:44 am

    5 stars
    Made these for a cookie exchange but I want to keep them all for myself lol! They are perfect!

    Reply
  10. Melinda says

    December 4, 2018 at 7:10 pm

    5 stars
    I just made these and they are on point. Nice and chewy and no one flavor is too overpowering. Just perfect! You are my sweet treat go-to lady. Thanks!

    Reply
    • Sam says

      December 4, 2018 at 11:05 pm

      Thank you very much, Melinda! I am so glad you enjoyed them! 🙂

      Reply
  11. Karen Hood says

    October 7, 2018 at 7:08 pm

    why the corn starch?

    Reply
    • Sam says

      October 7, 2018 at 9:28 pm

      Helps keep them thick and chewy without making them cakey 🙂

      Reply
  12. Karrie says

    April 30, 2018 at 11:08 pm

    2 stars
    Mine looked nothing like these and the taste was okay – not bad, but not great. No cracks on top – bummer. Followed recipe word for word not sure what went wrong or if something is missing from recipe.

    Reply
    • Sam says

      May 1, 2018 at 10:33 am

      Oh no, I’m bummed to hear that, Karrie! What did your look like? Maybe I can help troubleshoot?

      Reply
  13. Grace says

    December 11, 2017 at 6:45 pm

    Can the dough for these be frozen and baked later?

    Reply
    • Sam says

      December 11, 2017 at 11:46 pm

      I don’t think that would be a problem! I’d roll it and roll it in sugar and then freeze in a ziploc bag or airtight container.

      Reply
  14. Donna says

    December 11, 2017 at 4:27 pm

    5 stars
    Thank you for the great recipes

    Reply
    • Sam says

      December 11, 2017 at 11:47 pm

      I’m so glad that you enjoy them, Donna! 🙂

      Reply
  15. Kelly says

    December 8, 2017 at 10:09 am

    5 stars
    Made them and loved them. Thanks for such a great recipe! I love all of your cookies so I knew we would like this one too!

    Reply
    • Sam says

      December 9, 2017 at 2:01 am

      I’m so glad to hear that they were such a hit! Thank you for letting me know how they turned out for you, Kelly! 🙂

      Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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