Molasses Cookies Recipe: Soft, Chewy, and Full of Flavor!

Imagine the aroma of warm spices filling your kitchen, the comforting scent of ginger, cinnamon, and cloves wrapping around you like a cozy blanket. Molasses cookies are more than just a treat; they’re a hug in cookie form. If you love soft, chewy desserts with a rich, spiced flavor, this recipe is calling your name.

These cookies strike the perfect balance between sweet and spicy, making them irresistible for any season, especially during the holidays. Whether you’re baking for your family, gifting a homemade batch, or indulging yourself, molasses cookies deliver pure joy in every bite. And the best part? They’re easy to make with ingredients you likely already have!

You’ll adore how simple this recipe is—no need for fancy techniques or hours of prep. From the sticky-sweet molasses to the sugar-crusted finish, every step promises delicious results. One bite of these cookies, and you’ll want to bake them again and again.

Ready to fill your home with the irresistible scent of freshly baked molasses cookies? Let’s get started and turn your kitchen into a cozy haven of spiced sweetness!

Why You’ll Love This Recipe

Perfect Texture: Soft and chewy with slightly crisp edges, these cookies deliver the ultimate bite.
Warm and Spiced: The combination of ginger, cinnamon, cloves, and nutmeg makes these cookies wonderfully aromatic and flavorful.
Easy to Make: No complicated techniques or fancy equipment required—just mix, roll, and bake!
Freezer-Friendly: Make the dough or bake the cookies in advance and freeze for later.
Customizable: Add raisins, nuts, or even a drizzle of icing to make them your own.

Required Kitchen Tools

Mixing Bowls: One for dry ingredients, one for wet.
Hand Mixer or Stand Mixer: To cream the butter and sugars together.
Measuring Cups and Spoons: Accurate measurements are key for perfect cookies.
Baking Sheet: Line it with parchment paper or a silicone mat for easy cleanup.
Cookie Scoop (optional): Ensures evenly sized cookies for consistent baking.

Ingredients for Molasses Cookies

Here’s everything you’ll need for these delightful treats. Be sure to measure carefully for the best results:

Dry Ingredients:

2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt

Wet Ingredients:

3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1/3 cup (80ml) unsulphured or dark molasses (I prefer Grandma’s brand)
1 large egg, at room temperature
2 teaspoons pure vanilla extract

Rolling:

1/3 cup (67g) granulated or coarse sugar, for rolling

Step-by-Step Instructions

1. Prepare the Dough

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Cream the Butter and Sugars

In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step takes about 2-3 minutes and is crucial for creating soft cookies.

Add Molasses, Egg, and Vanilla

Beat in the molasses, egg, and vanilla extract until fully incorporated. The mixture might look a bit curdled at this point—that’s perfectly normal.

2. Combine and Chill

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be sticky. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to overnight. This step helps the cookies hold their shape during baking and enhances the flavor.

Rolling and Baking

1. Preheat the Oven

Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

2. Roll the Dough

Scoop out 1.5 tablespoons of dough (or use a medium cookie scoop) and roll it into a ball. Roll each ball in granulated or coarse sugar to coat. Place the balls 2 inches apart on the prepared baking sheets.

3. Bake

Bake in the preheated oven for 10-12 minutes. The cookies should puff up and crack slightly on top but still appear soft in the center.

4. Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Molasses Cookies

Use Room Temperature Ingredients: Butter and egg mix more evenly at room temperature, ensuring a smoother dough.
Don’t Skip Chilling: Chilling the dough prevents spreading and intensifies the flavors.
Use Fresh Spices: For the most robust flavor, make sure your spices are fresh and not past their prime.
Customize the Size: Make smaller cookies for bite-sized treats or larger ones for a bakery-style experience. Adjust baking time accordingly.

Variations for Molasses Cookies

Add Chocolate Chips: A handful of dark or white chocolate chips makes for an unexpected twist.
Include Nuts or Raisins: Add texture with chopped pecans or walnuts, or mix in plump raisins.
Drizzle with Icing: A simple glaze made with powdered sugar and milk adds a touch of sweetness.
Make Them Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Storing and Freezing Molasses Cookies

Storing:

Keep baked cookies in an airtight container at room temperature for up to a week.

Freezing:

Dough: Roll into balls, coat with sugar, and freeze on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Baked Cookies: Freeze cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	150
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	20mg
Sodium	90mg
Total Carbohydrates	22g
Sugars	13g
Protein	2g

FAQs About Molasses Cookies

Can I use blackstrap molasses?

Blackstrap molasses is too bitter for this recipe. Stick with unsulphured or dark molasses for the best flavor.

How do I keep my cookies soft?

Store them in an airtight container with a slice of bread. The bread helps maintain moisture, keeping the cookies soft.

Can I double the recipe?

Absolutely! This recipe doubles easily if you’re baking for a crowd.