Molasses Cookies
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These soft and chewy molasses cookies are cozy, spiced, and full of rich molasses flavor. Crisp on the edges and soft in the center, they’re the perfect holiday cookie recipe to bake and share.
There’s nothing like the smell of molasses cookies baking to make it feel like the holidays. These cookies remind me of the ones my grandma used to make, soft and chewy with the perfect mix of warm spices.
They have crisp edges, soft centers, and that deep molasses flavor that makes every bite feel comforting. I love baking a batch of these along with my gingersnap cookies and gingerbread cookies every December. They’re nostalgic, simple, and always a hit.
Table of Contents
“Loved these! Didn’t last long in the house though.”
Why I Love This Molasses Cookie Recipe
If you love chewy cookies with warm holiday flavor, this recipe is for you.
- Soft and chewy: Crisp on the outside with a tender, molasses-filled center.
- Easy to make: No complicated steps or fancy equipment.
- Holiday favorite: The perfect cookie to bake and share all season long.
- Crowd pleaser: They disappear fast from every cookie tray!
Ingredients Needed
- flour – all-purpose or white whole wheat flour both work great. White whole wheat adds a touch of fiber while keeping these cookies soft and chewy.
- spices – ground ginger, cinnamon, and cloves give the cookies their classic warm holiday flavor.
- butter – unsalted and softened so it blends easily and creates that rich, buttery base.
- sugars – a mix of light brown sugar and granulated sugar adds the perfect balance of sweetness and chew. Roll the dough balls in extra sugar for that sparkly, slightly crisp coating.
- molasses – dark or unsulphured molasses gives these cookies their deep, rich flavor. Skip blackstrap molasses since it can taste bitter.
- egg – just one egg, at room temperature, helps bind everything together and adds to the softness of the cookies.
- vanilla extract – enhances the spices and adds a hint of sweetness.
How to Make Molasses Cookies
Making these soft molasses cookies couldn’t be easier. Follow these quick steps for the perfect chewy texture and rich, spiced flavor every time.
Step 1: In a medium bowl, whisk together the dry ingredients.
Step 2: In another bowl, beat the butter and sugars until light and creamy.
Step 3: Mix in the molasses, egg, and vanilla until smooth.
Step 4: Slowly stir in the dry ingredients until combined, then chill the dough for about an hour.
Step 5: Roll into small balls and coat each one in sugar.
Step 6: Bake on a lined baking sheet for 8–10 minutes until golden and slightly puffy. Let cool before serving.
Brittany’s Tip
Rolling the cookie dough balls in sugar before baking gives them that classic sparkle and just the right amount of crunch on the outside. It also helps create those perfectly crackly tops that make these cookies so pretty.
Storing Molasses Cookies
- Room temperature: Keep your molasses cookies soft and chewy by storing them in an airtight container at room temperature for up to a week. For an extra trick, add a slice of bread to the container. It helps the cookies stay moist and fresh.
- Freezer: To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months. When ready to eat, let them thaw at room temperature or warm them in the microwave for a few seconds for that fresh-baked taste.
Frequently Asked Questions
This can happen if your dough is too warm or if you didn’t chill it long enough. Be sure to chill the dough for at least an hour to help the cookies hold their shape while baking. Also, make sure your butter wasn’t too soft when you started.
Definitely! You can roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe container. When you’re ready to bake, just pop them in the oven directly from the freezer, adding a minute or two to the baking time.
Don’t worry—this is totally normal and a sign of a well-baked molasses cookie! The cracks form as the cookies puff up and expand in the oven, creating that classic, crinkly texture on top.
Unsulphured molasses is made from mature sugarcane and doesn’t have any preservatives added, which means it has a richer, more natural flavor. Sulphured molasses, on the other hand, is made from younger sugarcane and is treated with sulfur dioxide to preserve it. This process can give sulphured molasses a slightly chemical or bitter taste. For baking, unsulphured molasses is generally preferred because of its smoother, more natural sweetness. Most recipes, including this one, call for unsulphured molasses for the best flavor!
More Holiday Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Molasses Cookies
Ingredients
- 2 cups all purpose flour or white whole wheat flour, 260 grams
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ⅓ cup unsulphured or dark molasses
- 1 egg, at room temp
- 1 teaspoon vanilla extract
- ¼ cup granulated or cane sugar, for rolling
Instructions
- Preheat oven to 350° F.
- In a medium bowl, mix together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and white sugar until creamy, about 2 minutes. Beat in molasses, egg and vanilla until combined.
- With the mixer on low, gradually add the flour mixture, beating just until incorporated.
- Chill dough for 1 hour
- Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake for 8-10 minutes or until dark golden brown and puffy, rotating the baking sheet halfway through baking. Remove from oven and let them cool slightly before transferring to a wire rack to cool completely. Enjoy!
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Brittany, I really like your Samoa cookies but want more of a crunch on the bottom. I was wondering if you had any ideas to give them that crunch on the bottom, like the Girl Scout ones do? I did see where you use an apple but was looking for something more cookie like.
thanks, Beth H.
Hi Beth – If you’re looking for that cookie crunch similar to the actual girl scout cookies you’d probably want a shortbread cookie crust. I haven’t tested this, so I don’t have a recipe to share with you, but you’ll have to let me know if you end up trying it and how the cookies turn out. 🙂
hi, just trying these. wondering if leaving them bake longer or shorter will it be soft or hard? hubby is about to try! ty for recipe!
Hi Diane – Baking them for less time will result in softer cookies. More time will result in harder/crunchier cookies. I hope you enjoy them!! Definitely come back and let me know.
Loved these! Didn’t last long in the house though.
Oh yay!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!