Molasses Cookies are an old fashioned cookie filled with the warm fall flavors of cinnamon, ginger and clove. They are crispy on the edges, soft and chewy on the inside, making these irresistible cookies perfect for holiday gifting and snacking.
Molasses Cookies Recipe
If nostalgia was a cookie, it would be these Molasses Cookies. I grew up munching these cooking in my grandma’s kitchen, after we’d rolled the dough and dipped it in sugar and baked them until they were soft and chewy. I have tested several recipes and keep coming back to this one for the softest, most flavorful cookie.
What does the molasses do to cookies?
Molasses is actually derived from sugar so it has a warm, slightly sweet flavor. It’s great for adding brown sugar flavor to cookies, cakes and other baked goods without making them overly sweet. Molasses attracts moisture and keeps baked goods moist and chewy.
How to make molasses cookies
- Start by preheating your oven to 350 degrees. Grab a couple of cookie sheets and line them with parchment paper or silicone mats. If you don’t have either of those, spray with nonstick cooking spray.
- In a large mixing bowl, cream together butter and sugar until it’s light in color and fluffy. I definitely recommend using an electric mixer for this unless you’re needing the arm workout! Then beat in the molasses and eggs.
- Use a separate mixing bowl to whisk together the dry ingredients – flour, baking soda, salt and spices (ginger, clove, cinnamon). Gradually add the dry ingredients to the wet and mix them together, just until the white disappears. The clove is a pretty stong spice that I happen to love, but feel free to leave it out if you’re not a fan.
- Grab a cookie scoop and start portioning out the molasses cookie dough, rolling each time to form a ball shape, then place them 2 inches apart on the prepared cookie sheet. I like to coat my cookies in either regular granulated or coarse sugar to give them a little sparkle, but you can choose to skip that step.
- Bake for 13-15 minutes or until you see the tops starting to crack. The cookies will puff up a little as they bake then sink back down, forming those beautiful cracks. Cool the on the baking sheet for a few minutes before transferring to wire racks. Enjoy them warm with a glass of cold milk!
Make ahead and storage tips
- If you want to make the dough ahead of time, you can do so up to two hours. Any more than that and the cookies tend to not spread as well.
- Be sure to use DARK Molasses, not light or blackstrap, for the best flavor.
- Since oven times can vary, check on the cookies at the 13 minute mark, or even a minute before. If the edges start to get dark, they’ve been in there too long.
- Store Molasses cookies in a sealed plastic bag or airtight container for up to 5-6 week at room temperature. Yup, they will stay super soft and moist for nearly a week!
- To freeze, store in a plastic freezer bag for up to 6 months. Thaw at room temperature. Perfect for making ahead at the holidays!
More cookies you’ll love:
- 1-1/2 cups butter softened
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1/2 cup dark molasses
- 4-1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup granulated or coarse sugar
- Preheat oven to 350 degrees F. Line two large baking sheets with silicone mats or parchment paper and set aside.
- Cream together butter and sugar in a large mixer. Beat in molasses and eggs.
- In a separate bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add the dry ingredients to the wet and mix well.
- Pour ¾ cup granulated or coarse sugar into a small bowl or pie pan. Shape cookie dough into 2-inch balls and roll in sugar. Place cookie dough balls at least 2-inches apart on the prepared baking sheets. Bake 13-15 minutes or until the tops are beginning to crack.
- Cool on cookie sheets for 2 minutes before transferring cookies to wire racks to cool completely.