Molasses Cookies

Molasses Cookies are hands down my all time favorite Christmas Cookie!

This one comes from my mom – who I think got the recipe from my her mom and she probably got it from her mom. Who knows. Either way – it’s bomb. The dough couldn’t be easier – it takes a minute to chill out in the fridge and then it gets rolled in some extra sugar for good measure. There’s something really therapeutic about rolling balls of cookie dough in sugar. It brightens my day.

This molasses cookie recipe is simple. There’s no ifs, ands or buts about it. Nothing too crazy – but the result is a perfectly moist (yes, I realize it’s the worst word in the history of our language) cookie with a little snappy sugar coating.

Molasses Cookies from www.whatsgabycooking.com (@whatsgabycookin)

So whip up a double batch of these and store them in the freezer for the next few weeks while you’re prepping for the holidays! Grab a few when you’re sweet tooth strikes and warm them up a bit in the microwave just so you can pretend you’re eating a cooking fresh outta the oven. They are pure perfection – I promise!

Molasses Cookies

Yield: Makes approx 3 dozen cookies

Molasses Cookies

Ingredients

  • ¾ cup unsalted butter, melted
  • 1 cup sugar, plus extra for rolling
  • 1 egg
  • 1/3 cup molasses
  • 2 1/4 cups flour
  • 1/2 tsp ground cloves
  • ½ tsp powdered ginger
  • 1 tsp ground cinnamon
  • 2 tsp baking soda

Instructions

  1. In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
  2. Combine the flour, cloves, ginger cinnamon and baking soda and sift together.
  3. Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.
  4. Preheat the oven to 350 degrees F.
  5. Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
  6. Bake for 10-12 minutes.
  7. Remove from the oven and transfer the cookies onto a cooling rack to cool.
https://whatsgabycooking.com/molasses-cookies/

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126 Comments

  1. I am not a fan of molasses, but I love maple and brown sugar flavors. Do you think I could somehow substitute part of the molasses to get a more maple flavor?

    1. I too am not a fan of the flavor of molasses— it makes me sick even. However, when baked off and mixed into different flavors, the taste of the molasses changes into something really great in my opinion. If you haven’t tried it baked off I would recommended it, however if you have and still didn’t like it, I would just recommended playing around with substitutions.

    2. Carol–have you tried real maple flavoring in your cookies? Not the artificial flavor .
      I am also picky with my vanilla and insist on the real stuff.

      My mom used to use the real maple flavoring to make fresh, hot syrup for our pancakes. Yummy!

  2. I freaking LOVE molasses cookies! This seems easy enough that even I can do it!! How many cookies does this yield??

  3. Hi Gaby!

    Can’t wait to make these this weekend. Have you tested these out with blackstrap molasses at all? What type of molasses did you use? Are you particular about unsulphured vs. regular?
    Molasses newbie over here…

    Thanks!!
    noe

  4. I know this recipe is from last year…but I just tried them and they are amazzzzzing! But…mine were much darker in color and also poof-ier than yours. Am I doing something wrong? I mean, they taste incredible so I guess it really doesn’t matter, but I’m curious! I tried 1 tbs and 2 tbs sizes and they were both poofy.

    1. the color will depend on the type of molasses – but all molasses varieties are great! And you probably have newer baking soda than me – that’s what yours were poofy!! Poofy is better 🙂 At least thats my preference

    2. Mine turned out exactly like yours Bunny! They were still very good, but much darker and not as flat.

      1. the dark color comes from the type of molasses!!! And the chewier / fluffier the better in my opinion

    3. I have been making these cookies all my life. We usually use cooking oil instead of butter which you won’t even taste the difference and you get a more consistent color. The poofy-ness of this cookie definitely has to do with altitude and humidity. Too poofy? Use less soda or flour or a combination of both. Just takes some tweaking but they’ll turn out. Favorite cookies ever! Really good recipe here!

  5. We can’t use cloves in our house. Is there a substitution you’d recommend? Maybe mace or allspice?

  6. I think this is a really great recipe, I just added a little bit more Ginger, cinnamon, molasses ( dark robust) and added cardamom and it was perfect. Also, I would like to mention if there’s anyone out there frustrated with puffy cookies as I was- I found that flattening the dough ball until it cracked slightly on the edges was a must as is making sure the oven temp was 375 to 400 and bake no longer than 8 minutes. The higher temp helps them develop the crackes on top we love! And for the love of cookies I quit sifting the flour as some recipes suggest. Hope this helps someone out there! Merry Christmas! ⭐

  7. As the weather cools in Minnesota, I start getting hungry for great treats like these.. I’m so glad I came across your recipe for molasses cookies. The texture and spices in these were perfect and taste so good with a cup of coffee. Thanks for sharing.

  8. Great cookies..but I like to put raspberry jam ( no seeds ) in the middle then bake them …after cooled put some powdered sugar on them … delicious

  9. discovered this recipe last year and easily made 4-5 batches during the holidays… so easy and SO delicious! this year’s first batch is chilling in the fridge now. such a great recipe that I know will be a part of my family’s holiday traditions for years to come!!

  10. These are great! I made small ones – about 50 cookies and they came out perfectly. A bit of crunch outside and soft and chewy inside. Thanks for a great recipe.

  11. Heavenly! I rolled it in “sugar in the raw” first and then in granulated sugar for good measure! Legit best molasses chew recipe ever! Thank you! I’ve been on the hunt for years. This is the holy grail!!!

  12. These cookies are delicious and just scream holiday time! My husband and kids even loved them, which blew me away because they are all very picky. If it isn’t chocolate covered with more chocolate they usually aren’t interested. Just sent my hubby off to work with a couple dozen! Thank you for sharing with all of us! These are going to become a Christmas cookie tradition for our family!

    1. yes – makes a difference in the final texture. You could stick in the freezer for 20 minutes if that’s easier

      1. Managed to chill them about 45 minutes. That helped. I did however grab baking powder instead of baking soda. . Got some of the powder out, added the soda and they were still a hit at the Christmas lunch.

  13. Hi! I have the older Pinterest link for molasses cookies from your site that I’ve been making for over 5 years! They are so wonderful and I typically can’t wait till the holidays to make them. This year the pin says the link is inactive. Is this recipe the same as the old post? It seems to be if I remember it right but just wanted to make sure as the pictures of the final cookie look different. I appreciate your help and your fabulous family recipe!

  14. I used 1/2 c white sugar and 1/2 c dark brown sugar; and also added 1/4 tsp. cardamom. They were lovely and chewy but they took much longer than 10-12 min. to bake. I think it was more like 18-20 by the time I finished. I have a Wolf oven.

  15. Hi! Looking forward to trying this recipe. I’ve always made ones of a similar recipe, but my results are always inconsistent! Sometimes a batch will crackle perfectly and be round, almost flat and chewy. Other times, they puff up! I can’t figure out why. Have you experienced this? Hoping this recipe will be “foolproof” 😉

  16. Can I completely substitute brown sugar for the white? Will it change the consistency at all? I prefer brown sugar..

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