Molasses cookies are a nostalgic treat that combines rich, deep flavors with a perfectly chewy texture. These cookies are infused with the warm, earthy sweetness of molasses, balanced by a hint of spice for a cozy, comforting bite. With just 20 minutes of prep and 10 minutes of baking, they’re surprisingly simple to make, though a 3-hour chill ensures they bake up thick and tender. Each cookie is a little indulgence, offering a satisfying chew and a crackly sugar-coated exterior that’s impossible to resist.
Packed with wholesome ingredients, these cookies deliver a delightful mix of softness and slight crispness in every bite. The molasses not only adds depth but also brings a subtle caramel-like richness, while the spices create a warm, aromatic finish. Perfect for sharing or savoring solo, these cookies are a timeless treat that will fill your kitchen with irresistible aromas and your heart with joy. Whether you’re baking for a crowd or just for yourself, they’re sure to become a favorite.
Ingredients for Delicious Molasses Cookies
- ¾ cup (170 g) unsalted butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) dark brown sugar, packed (can substitute with light brown sugar)
- 1 large egg
- ¼ cup (60 ml) unsulphured molasses (ensure it’s labeled unsulphered; brand like “Grandma’s” works well)
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups granulated sugar, for rolling
Step-by-Step Instructions for Perfect Molasses Cookies
- Combine ¾ cup (170 g) unsalted butter, ½ cup (100 g) granulated sugar, and ½ cup (100 g) dark brown sugar in the bowl of a stand mixer (or use a large bowl and an electric hand mixer). Beat until creamed.
- Add 1 large egg and stir until combined.
- Mix in ¼ cup (60 ml) unsulphured molasses and 1 teaspoon vanilla extract, stirring well until all ingredients are fully combined.
- In a separate medium-sized bowl, whisk together 2 ¼ cups (280 g) all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until completely combined.
- Cover the dough with clear wrap and chill in the refrigerator for at least 3 hours (and up to 3 days).
- Once the dough has chilled, preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- Roll the dough into heaping Tablespoon-sized balls, then roll each ball in 1 ½ cups granulated sugar to coat completely.
- Place the balls at least 2 inches apart on the prepared cookie sheet and bake at 375°F (190°C) for 10-11 minutes. The cookies should look baked but have slightly under-done centers.
- Let the cookies cool completely on the baking sheet to finish cooking — this will result in very soft cookies.
How to Store and Keep Your Molasses Cookies Fresh
Once your molasses cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. Just place them in a freezer-safe bag or container, and thaw at room temperature when ready to enjoy.
Time-Saving Tips for Busy Bakers
If you’re short on time, you can skip the chilling step, but the cookies may spread more during baking. To speed up chilling, divide the dough into smaller portions and place them in the freezer for 30-45 minutes. Alternatively, make the dough ahead of time and keep it refrigerated for up to 3 days before baking.
Fun Variations to Spice Up Your Cookies
For a twist, try adding ½ cup of chopped pecans or walnuts to the dough for a crunchy texture. You can also swap the granulated sugar for rolling with coarse sugar or cinnamon sugar for extra flavor. If you love a bit of heat, add a pinch of cayenne pepper to the spice mix for a warm kick.
Perfect Pairings: Serving Suggestions
These molasses cookies pair wonderfully with a glass of cold milk or a cup of spiced chai tea. For a festive treat, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also great as part of a holiday cookie platter!
Common Questions Answered
Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar works fine, but dark brown sugar adds a deeper flavor.
What if I don’t have molasses?
Molasses is essential for this recipe, but you can substitute it with dark corn syrup in a pinch, though the flavor will be different.
Why chill the dough?
Chilling helps the cookies hold their shape and prevents excessive spreading during baking.
Molasses Cookies
Ingredients
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed, can substitute light brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses it should say unsulphered on the label, I used “Grandma’s” brand
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cup granulated sugar for rolling
Instructions
- Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamed.
- Add egg, stir until combined.
- Add molasses and vanilla extract, stir well until ingredients are combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients into the wet ingredients until completely combined.
- Cover dough with clear wrap and chill in the refrigerator for at least 3 hours and up to 3 days.
- Once dough has chilled, preheat oven to 375F (190C) and line a cookie sheet with parchment paper.
- Roll dough into heaping Tablespoon-sized balls and roll in sugar to coat completely.
- Place at least 2″ apart on prepared cookie sheet and bake on 375F (190C) for 10-11 minutes. The cookies should look baked but have slightly under-done centers. Let them cool completely on the baking sheet to finish cooking — this will make them very soft.