Molasses cookies are the ultimate comfort treat—rich, warmly spiced, and irresistibly chewy. Whether you’re baking for the holidays or just craving something cozy, these cookies deliver on flavor and texture. With their deep molasses base and fragrant blend of cinnamon, ginger, and cloves, every bite tastes like a hug in cookie form. As the weather cools down, molasses cookies become a must-bake in any kitchen. Their crackly sugar-dusted tops and soft centers make them a timeless favorite that brings back memories of grandma’s cookie tin and festive winter afternoons.
Table of Contents
Why You’ll Love This Recipe
- Warm, nostalgic flavor – The molasses and spices combine to create a deep, old-fashioned taste that feels like home.
- Chewy perfection – These cookies have that soft center with slightly crisp edges that every cookie lover craves.
- Quick to make – From mixing to baking, you’ll have a fresh batch ready in under 40 minutes.
- Freezer-friendly – Perfect for make-ahead baking or gifting during the holidays.
- Crowd-pleasing – These cookies are always a hit at potlucks, cookie exchanges, or simply shared over coffee.
Ingredients
I’ll move on to that now.
Ingredients
For the Cookie Dough:
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¾ cup unsalted butter, softened
- ½ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup molasses
For Rolling:
- ⅓ cup granulated sugar
📝 Tip: You can substitute pumpkin pie spice for the individual spices in a pinch, but the flavor won’t be quite as layered.
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased.
- Mix the dry ingredients:
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. Set aside. - Cream the butter and sugars:
In a large bowl, beat the softened butter with both sugars until light and fluffy (about 2–3 minutes). - Add wet ingredients:
Mix in the egg, vanilla extract, and molasses until fully combined, scraping down the sides as needed. - Combine wet and dry:
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just incorporated. Do not overmix. - Chill the dough:
Cover and refrigerate the dough for at least 30 minutes. This step helps control spreading and enhances texture. - Form and roll:
Scoop dough into 1½ to 2 tablespoon-sized balls. Roll each ball in granulated sugar until fully coated. - Bake:
Place dough balls 2 inches apart on prepared baking sheets. Bake for 11–13 minutes, until edges are set but centers are slightly soft. - Cool:
Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
🔄 Tip: For a sparkly, crackled top, don’t skip the sugar roll!
Recipe Details
- Prep Time: 15–20 minutes
- Cook Time: 11–13 minutes
- Total Time: 30–40 minutes
- Servings: Approximately 20–24 cookies
- Difficulty Level: Easy
Nutrition Facts (Per Cookie, Approximate)
- Calories: 115–140
- Carbohydrates: 19–21 g
- Fat: 4–5 g
- Protein: 1 g
- Sugar: 10–12 g
⚠️ Note: Nutrition will vary slightly based on ingredient brands and cookie size.
Tips & Variations
I’ll write that now.
Tips & Variations
🔧 Baking Tips
- Chill your dough – Don’t skip this! It prevents spreading and enhances that chewy center.
- Avoid overbaking – Cookies should look slightly underdone in the center when pulled from the oven.
- Use fresh spices – Old spices lose flavor. For best taste, replace ground spices every 6–12 months.
- Roll generously in sugar – This creates the signature crackled top and balances the bold molasses flavor.
🔄 Easy Variations
- Gluten-free? Substitute a 1:1 gluten-free flour blend.
- Spice mix shortcut: Use 2 teaspoons of pumpkin pie spice instead of individual spices.
- Add-ins: Try chopped candied ginger, raisins, or white chocolate chips for a twist.
- Mini cookies: Use a teaspoon scoop for bite-sized treats—reduce bake time by 2–3 minutes.
Soft & Spiced Molasses Cookies
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Wire cooling rack
- Measuring cups & spoons
Ingredients
- For the Dough:
- – 2¼ cups all-purpose flour
- – 2 tsp baking soda
- – ½ tsp salt
- – 1½ tsp ground cinnamon
- – 1 tsp ground ginger
- – ¾ tsp ground cloves
- – ¼ tsp ground allspice
- – ¾ cup unsalted butter softened
- – ½ cup packed dark brown sugar
- – ½ cup granulated sugar
- – 1 large egg
- – 1 tsp vanilla extract
- – ⅓ cup molasses
- ### For Rolling:
- – ⅓ cup granulated sugar
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, salt, and spices. Set aside.
- In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).
- Add egg, vanilla, and molasses. Mix well.
- Gradually add dry ingredients to the wet mix. Stir just until combined.
- Chill dough for at least 30 minutes.
- Scoop dough into 1½–2 tbsp balls and roll in sugar.
- Place 2 inches apart on baking sheets. Bake 11–13 minutes until edges are set and centers are soft.
- Cool on sheet 2–3 minutes, then transfer to wire rack to cool completely.
Notes
– Don’t skip the chilling step—it’s key for thick, chewy cookies.
– Double roll in sugar for a sparkly, crackled top.
FAQs
What type of molasses should I use?
Use light or dark molasses—either works great for these cookies. Dark molasses gives a richer flavor, while light is a bit milder. Avoid blackstrap molasses—it’s too bitter for this recipe.
Can I freeze the dough?
Absolutely! Shape the dough into balls, freeze them on a baking sheet, then transfer to a zip-top bag. Bake from frozen—just add 1–2 minutes to the bake time.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 1 week. Toss in a slice of bread to keep them soft.
Why are my cookies too hard?
You likely overbaked them. Pull cookies when edges are set but centers are still soft—they’ll continue cooking on the tray.
Conclusion
Molasses cookies are a timeless classic that brings warmth to every bite. With their rich spice blend, chewy centers, and sparkling sugar coating, they’re perfect for cozy nights, holiday trays, or just a little indulgence with your afternoon tea. This recipe is beginner-friendly, freezer-friendly, and full of old-fashioned flavor that never goes out of style.