These molasses cookies are the kind of cozy, spiced treat I crave when the air gets crisp and the leaves start falling. With a perfectly soft and chewy texture, rich molasses flavor, and warm spices like ginger and cinnamon, they’re a nostalgic classic that never goes out of style. Whether I’m baking for the holidays or just want something comforting with my afternoon tea, these cookies always hit the spot.
Why You’ll Love This Recipe
I love how these cookies combine a deep, old-fashioned flavor with an incredibly soft bite. The molasses gives them richness and moisture, while the spices add warmth without being overwhelming. They’re easy to make, the dough freezes well, and they fill my kitchen with the most irresistible aroma while they bake. Plus, I can roll them in sugar for a little sparkle and crunch on the outside.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Ground ginger
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Ground cinnamon
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Ground cloves
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Salt
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Unsalted butter, softened
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Brown sugar
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Egg
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Molasses
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Vanilla extract
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Granulated sugar (for rolling)
Directions
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I start by whisking together the flour, baking soda, salt, and spices in a medium bowl, then set it aside.
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In a large bowl, I cream the softened butter and brown sugar until it’s light and fluffy.
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I beat in the egg, molasses, and vanilla until smooth.
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I slowly add the dry ingredients to the wet, mixing just until everything is combined.
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I chill the dough in the refrigerator for at least an hour. This makes it easier to roll and helps the cookies keep their shape.
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Once chilled, I scoop the dough into tablespoon-sized balls and roll each one in granulated sugar.
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I place the dough balls on a lined baking sheet, spacing them about 2 inches apart.
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I bake the cookies at 350°F (175°C) for 9–11 minutes. They should look set around the edges but still soft in the middle.
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After baking, I let them cool on the sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies, depending on the size of the dough balls. Prep time takes around 15 minutes, plus at least 1 hour to chill the dough. Baking time is 10 minutes per batch, so I plan for about 1 hour and 30 minutes total from start to finish.
Variations
Sometimes I like to add a pinch of black pepper or cardamom for a more complex spice profile. I’ve also stirred in a few mini chocolate chips for a twist. If I’m making these around the holidays, I’ll use coarse sugar for rolling to give them a sparkly, festive look.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to a week. They stay soft for days. If I want to freeze the dough, I roll it into balls and freeze them unbaked—then just bake straight from frozen, adding a minute or two to the bake time. I don’t reheat these cookies—they’re best enjoyed as-is.
FAQs
Can I use blackstrap molasses?
I avoid blackstrap molasses because it’s more bitter and less sweet. I use regular unsulphured molasses for the best flavor and texture.
Why are my cookies too hard?
They might be overbaked. I take them out when they still look soft in the center—they’ll finish setting as they cool.
Do I have to chill the dough?
I highly recommend it. Chilling helps prevent the cookies from spreading too much and gives them that chewy texture I love.
Can I make these gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend with good results. I check that it contains xanthan gum for structure.
Can I freeze baked molasses cookies?
Absolutely. I freeze them in a single layer, then store them in a freezer bag. To serve, I let them thaw at room temperature.
Conclusion
These molasses cookies are a timeless favorite that never disappoints. They’re rich, soft, full of spice, and so simple to make. Whether I’m gifting them, sharing at a gathering, or just baking for myself, they always bring warmth and nostalgia to the table. Once I make a batch, they rarely last more than a day or two—they’re just that good.
Print
Molasses Cookies
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft and chewy molasses cookies are rich with warm spices and a deep molasses flavor. Perfect for fall or holiday baking, they’re easy to make, wonderfully nostalgic, and delicious with a cup of tea or coffee.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses (unsulphured)
1 teaspoon vanilla extract
1/4 cup granulated sugar (for rolling)
Instructions
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop chilled dough into tablespoon-sized balls and roll each in granulated sugar.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes, until edges are set and centers look slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use unsulphured molasses for best flavor—avoid blackstrap molasses.
Don’t overbake; cookies should look soft in the center.
Chill the dough to prevent spreading and enhance flavor.
Try rolling in coarse sugar for a festive holiday sparkle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
