Molasses Cookies

Old-fashioned Molasses Cookies have a rich, deep flavor with warm spices and a soft, chewy center that stays tender for days. Molasses adds moisture and a subtle caramel note, while a blend of cinnamon, ginger, and cloves creates the classic bakery aroma many people remember from childhood. Rolling the dough in sugar before baking gives each cookie a lightly crisp exterior that contrasts beautifully with the soft middle.

Why You’ll Love This Recipe

• Soft, chewy centers with lightly crisp edges
• Rich molasses flavor balanced with warm spices
• Easy dough made with everyday pantry ingredients
• No mixer required if using softened butter
• Keeps fresh for several days
• Freezes well for future baking

Ingredients

• 2¼ cups (270g) all-purpose flour
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon fine salt
• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• ⅓ cup unsulphured molasses
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

For Rolling:

• ¼ cup granulated sugar

Kitchen Tools

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula or wooden spoon
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Cooling rack

How to Make

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt until evenly combined.
3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and lighter in color, about 2–3 minutes.
4. Mix in the molasses, egg, and vanilla extract until fully incorporated. The mixture may look slightly loose, which is normal.
5. Add the dry ingredients to the wet ingredients in two additions, stirring just until no dry flour remains. Avoid overmixing to keep the cookies tender.
6. If the dough feels very soft, chill it for 20–30 minutes. This makes it easier to scoop and helps the cookies bake thicker.
7. Scoop about 1½ tablespoons of dough for each cookie and roll into smooth balls. Coat each ball in the granulated sugar.
8. Place the dough balls about 2 inches apart on the prepared baking sheets.
9. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft. The tops should develop gentle cracks.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will continue to set as they cool while remaining chewy inside.

Pro Tips

• Use unsulphured molasses for the best balanced flavor and color.
• Measure flour by spooning it into the measuring cup and leveling it off to avoid dense cookies.
• Don’t overbake. Slightly underbaked centers become perfectly chewy as the cookies cool.
• Roll the dough evenly so the cookies bake at the same rate.
• Chilling warm dough helps prevent excessive spreading.
• Fresh spices make a noticeable difference in flavor.
• Bake one sheet at a time if your oven has uneven heat.
• Allow the cookies to cool completely before storing to maintain their texture.

Variations

• Stir in 1 cup of white chocolate chips for extra sweetness.
• Add ½ cup chopped toasted pecans or walnuts for crunch.
• Sprinkle a pinch of coarse sugar on top before baking for extra sparkle.
• Increase the ginger slightly if you prefer a bolder spice flavor.
• Add a small pinch of freshly ground black pepper for a subtle spice-cookie twist.

Storage & Freezing

Store cooled Molasses Cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps keep the cookies soft.

For longer storage, refrigerate them in an airtight container for up to 1 week.

To freeze, place the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

You can also freeze the unbaked sugar-coated dough balls for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Conclusion

These Molasses Cookies combine rich molasses, cozy spices, and a soft, chewy texture into a timeless homemade treat. They’re simple enough for everyday baking yet flavorful enough to become a favorite during the holiday season and throughout the year. Once you bake a batch, you’ll have a dependable cookie recipe that’s easy to return to whenever you’re craving classic old-fashioned flavor.