These soft and chewy molasses cookies are a classic holiday treat. Made with molasses, brown sugar, and warm spices, these cookies are full of flavor, have the perfect texture, and the signature cracks in the top that molasses cookies are known for.
When fall and the holidays roll around, I become a cookie fiend. I mean, I love cookies any time of year, but during the last quarter of the year, I might as well grow brown fur because I become a real cookie monster. This time of year, I love making cookies as much as I love eating them, I almost always make holiday-themed cookies. One cookie recipe that you’ll find me making again and again for the last four months of the year is molasses cookies. These cookies are so sweet and chewy, and they’re a classic winter and holiday snack that everyone always devours.
I’ve been making these cookies for decades, and people love them as much today as they did the first time I made them all those years ago. Hey, when you find a winner, stick with it!
Molasses Cookies
These cookies start with a simple dough that’s loaded with molasses and comes together quickly. I roll them with coarse sugar and bake them until they’re nice and golden, soft, and full of all the signature cracks on top that molasses cookies are known for. That’s all there is to it! The entire process only takes a few minutes (after the dough has chilled), and I usually make a double batch because everyone loves them so much.
Why You’ll Love This Molasses Cookie Recipe
- They are soft and chewy, and the molasses and brown sugar in the dough give these cookies their signature chewy texture.
- They’re delicious with their warm, spiced flavor of ginger, cinnamon, cloves, and nutmeg, and are known for their signature cracks in the top.
- The cookies are easy to make and this delicious recipe is a family favorite holiday cookie recipe.
Molasses Cookies Ingredients
You’ll only need some basic baking ingredients to make these cookies, and you most likely have most if not all of them in your kitchen right now. If you don’t have anything, you’ll find it in just about 5 minutes at your local grocery store.
- Granulated sugar
- Butter
- Molasses
- Large egg
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Ground ginger
- Ground cloves
- Ground nutmeg
- Optional: coarse sugar
How to Make Molasses Cookies
Making these cookies is a snap. The dough is simple to make, and the baking process is straightforward. It’s so easy anyone can make it with no problems.
Step 1: Combine the Wet Ingredients
Beat the sugar, butter, and molasses together. Then beat in the egg until light and fluffy.
Step 2: Add the Dry Ingredients
Mix in the flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg until well combined.
Step 3: Chill
Cover the dough and refrigerate it for at least an hour or longer.
Step 4: Roll
Roll the cold dough into 1-inch balls and roll each ball in coarse sugar.
Step 5: Bake
Place the balls on an ungreased cookie sheet 2 inches apart and bake for 10 to 12 minutes.
Step 6: Cool
Remove the cookies from the oven and let them sit on the cookie sheet for a minute. Then, transfer them to a wire rack to cool completely. Enjoy!
Helpful Tips
- Roll your dough into balls just before baking to ensure the dough is as cold as possible when it goes into the oven. That’s how you get those cracks!
- Let the cookies sit for a minute on the baking sheet to allow carry-over cooking time to bake them perfectly.
- Make sure your cookie dough is cold.
Variations
- Try frosting these cookies with molasses buttercream frosting.
- You can add butterscotch chips for a fun kick of flavor.
- The coarse sugar is completely optional.
What to Serve with Molasses Cookies
These classic holiday cookies are best with a cold glass of milk or a hot cup of coffee, tea, or hot cocoa.
Recipe FAQ
Unsulfured molasses like Grandma’s or Brer Rabbit “Full Flavor” are the best bets for molasses cookies. Avoid blackstrap molasses. It’s too strong and bitter.
Gingerbread cookies are thinner and crispier than molasses cookies which tend to be thicker and chewier.
Chilling the dough is the number one way to keep cookies from spreading too much. It slows the spread.
Molasses cookie dough is perfect for being made ahead of time. The colder the dough is the better, so feel free to make the dough and chill it overnight until you’re ready to bake the cookies.
Homemade molasses cookies freeze well and will last for up to 3 months when stored correctly.
How to Store Leftover Molasses Cookies
Store these cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze the cookies in single layers separated by parchment paper in an airtight, freezer-safe container for up to 3 months.
Try These Delicious Molasses Cookies Today
These molasses cookies are soft and chewy and loaded with sweet, rich molasses flavor. They’re easy to make and taste like the holidays in every bite! If you love cookies, then you have to give these a try. Once you do, they’ll be your new go-to holiday cookie recipe. Make a batch and get ready to fall in love!
More Delicious Cookie Recipes You’ll Enjoy
Apple Walnut Oatmeal Cookies are loaded with little bits of apples and chopped walnuts, baked to chewy perfection, and drizzle with glaze. A delicious oatmeal cookie recipe the whole family will enjoy.
Molasses Cookies
Ingredients
- 1 cup granulated sugar
- ¾ cup butter, softened
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Optional: coarse sugar, for rolling the cookie balls in
Instructions
- Preheat oven to 375°
- In a large mixing bowl, beat sugar, butter and molasses together.
- Beat in egg until light and fluffy.
- Mix in flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg together until well combined.
- Cover dough and refrigerate for about an hour.
- Roll dough into 1-inch balls. Roll each dough ball in coarse sugar to coat.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake for 10-12 minutes.
- Remove from the oven and let sit for 1 minute before removing cookies and placing on a wire rack to cool completely.
Notes
Nutrition
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