Old-fashioned molasses cookies are a delight. They’re chock-full of rich molasses flavor, lots of warm spices, and are so easy to make! You’ll love how soft and chewy they are—a texture I worked hard to perfect with many rounds of recipe testing. I developed this recipe to be scoopable straight from your mixing bowl without chilling. However, during all my tests over the years, I’ve determined that a chill time of at least 1 hour (or up to 48 hours) yields a chewier cookie. So you can choose which option you prefer!
A reader, Nina, says: “Awesome flavors! I did add fresh ginger. Texture is super, flavor even better. Thank you!” ★★★★★
Table of Contents
What’s The Difference Between Molasses Cookies And Gingersnaps?
While they are very similar, my molasses cookie recipe uses a slightly different ratio of spices for a more balanced, less ginger-forward flavor. The dough also uses more molasses than gingersnaps, which makes the cookies even chewier and more complex.
Essential Ingredients for Chewy Molasses Cookies
These are the main ingredients you need to make this easy molasses cookie recipe. You can find the full list of ingredients and measurements in the recipe card below.
Molasses — as mentioned previously, molasses makes cookies chewy because it is hygroscopic, meaning it absorbs moisture into its molecules and holds onto it, leading to soft, chewy cookies. Make sure you use unsulphured dark molasses, not blackstrap molasses. Blackstrap molasses is bitter and salty, and will not taste good in these cookies.
Brown sugar — brown sugar yields chewy cookies because it also contains molasses (more on this just below). Using granulated sugar would make these cookies lean more towards the crispy end of the spectrum. You can use light or dark brown sugar.
Butter — I use unsalted butter and add salt so I have full control over the salt level of the cookies. If you only have salted butter on hand, reduce the added salt to ¼ teaspoon.
Egg — using a whole egg yields puffier, softer molasses cookies. During baking, the proteins in the egg coagulate, helping them puff and set. If you want a slightly less puffy cookie, swap the whole egg for 2 egg yolks instead.
Baking soda — this raising agent helps the cookies rise and spread in the oven. It is an alkaline ingredient that needs to react with an acidic ingredient (in this case, molasses and brown sugar) to create carbon dioxide, which allows the cookies to puff up and spread. This reaction also creates the pretty crackly top.
Spices — a blend of ground cinnamon, ground ginger, and ground cloves gives molasses cookies a warm, deep flavor.
What is a good substitute for molasses?
For this recipe, unsulphured molasses made from cane sugar is the way to go for the best molasses cookies. If needed, you can try pomegranate molasses, sorghum syrup, dark corn syrup, or cane syrup. Honey can also work, but you should reduce the amount to ¼ cup as it is significantly sweeter than molasses (which is bittersweet with a hint of acidity). Keep in mind that honey caramelizes at a lower temperature, so the cookies may turn darker on the bottom. I will say again, though, that dark unsulphured molasses will give you the best results, and it’s usually pretty easy to find at grocery stores.
Chill The Cookie Dough For The Chewiest Cookies
Giving the cookie dough time to rest and chill has a few advantages. It allows time for the molasses to absorb more moisture and the flour to hydrate, which gives the cookies a better, chewier texture. It also deepens the flavor because the vanilla and molasses have a chance to really meld with the other ingredients.
Chilling the cookie dough solidifies the fat, which means the cookies will spread less and more evenly in the oven. The chill time also results in chewier cookies!
You can see valuable results with just 1 hour of chilling. Up to 48 hours will make them even chewier and more flavorful. This makes these molasses cookies a great make-ahead cookie recipe, because they get even better by preparing them in advance!
Pro Tips For Making Soft Molasses Cookies
Measure the flour correctly. For the most accurate flour measurement, use a kitchen scale. If you don’t have one, fluff the flour in its canister to aerate it, spoon it into a measuring cup, and level off the top with a knife. This method prevents you from accidentally overpacking the measuring cup and using too much flour. Too much flour causes the cookies to turn out dry and crumbly, instead of creating cookies with a chewy texture.
Use ingredients at the proper temperature. Set the egg and butter out about an hour before you start baking so they have time to lose their chill. If you forget, pop the egg into a bowl of warm water for 5 to 10 minutes. Follow my easy hacks for how to soften butter quickly.
For an extra gingery kick, use freshly grated ginger or stir in ⅓ cup diced candied ginger into the dough before chilling.
Switch up the spices. I used my favorite spices, but feel free to mix it up or skip a few! Ground allspice, cardamom, and nutmeg are also great additions.
Roll the dough balls in the sugar of your choice. You can use sanding sugar or sparkling sugar for a more glittery exterior, which I love during the holidays for a festive twinkle. For a crunchier coating, roll them in turbinado sugar! But regular granulated sugar (aka white sugar) or natural cane sugar are great options as well for crunch and a little extra sweetness in every bite.
Bake the cookies one sheet at a time. They will spread less this way. The baking sheet will be heated evenly in the center of the oven, as the oven’s heat can circulate freely around the tray.
How To Make Molasses Cookies
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making the best molasses cookies. You can find the full set of instructions in the recipe card below.
1. Sift together the all-purpose flour, baking soda, salt, and spices in a medium bowl.
2. To a separate large bowl or the bowl of a stand mixer, add the softened butter, brown sugar, and unsulphured molasses.
3. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the ingredients on medium speed until light and fluffy.
4. Reduce the mixer to low speed and add the dry ingredients. Mix until just combined. While you can scoop and bake these immediately, they benefit from chilling in the fridge for at least 1 hour.
5. Scoop 1½- to 2-inch balls of dough (chilled or unchilled) and roll into a ball between your palms.
6. Roll each one in granulated sugar or other sugar of your choice (see the Pro Tips section for ideas). Place the prepared cookie dough balls 2 inches apart on baking sheets lined with parchment paper. You’ll need 2 prepared baking sheets for this recipe. Bake one sheet at a time at 350°F for 12 to 14 minutes. The edges should look set, and the tops should be puffed. Allow the cookies to cool completely in the cookie sheets.
Molasses Cookie Recipe
Video
Equipment
- Electric mixer
- Mixing Bowls
- Baking Sheets
Ingredients
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup unsalted butter softened (170g)
- ¾ cup packed light brown sugar packed (165g)
- ⅓ cup unsulphured molasses (80ml)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ cup sanding or granulated sugar (50g)
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Whisk or sift the flour, baking soda, salt, and spices together in a medium bowl, and set aside.
- In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla and beat until well combined. Scrape down the bowl and mix again until ingredients are distributed.
- With the mixer on low speed, add the flour mixture and mix until just combined. Scrape the bowl down one last time and use a spatula to fold in any remaining flour. You can scoop these right away, or for the chewiest cookies, cover and chill the dough for at least 1 hour or up to 48 hours.
- Use a small ice cream scoop or tablespoon to portion out 1½ to 2-inch-size balls of dough. Roll each into a ball with your clean palms, then roll in the granulated sugar until fully coated. Place the dough balls about two inches apart on the prepared baking sheets.
- Bake one sheet at a time for 12 to 14 minutes or until the cookie edges are set and the tops are puffed and slightly cracked. The centers should be soft, as they will continue to set after they’re removed from the oven. Let the cookies cool completely on the pans. Store in an airtight container for up to 1 week.
Notes
- Cool the cookies on the pan. These cookies are soft, so cooling them on the pan allows time for the bottoms to firm up so you can easily move them without them breaking.
- Add extra spice to the cookies: Try replacing the ground ginger with freshly grated ginger root, add ¼ teaspoon of black pepper to the spice blend, or stir in ⅓ cup diced candied ginger into the dough before scooping it.
Nutrition
Make Ahead and Storage
Storing baked cookies: Molasses cookies can be stored in an airtight container at room temperature for up to 1 week. Toss a few marshmallows or a slice of white bread into the container with them so they stay soft.
Freezing baked cookies: Once completely cooled, place the molasses cookies in a freezer bag or freezer-safe container and freeze for up to 3 months. Use sheets of parchment paper to separate layers of cookies. Thaw on the counter for a few hours.
Freezing cookie dough: Roll the dough into balls between your palms, but hold off on rolling them in sugar for now. Flash freeze the dough balls on a baking sheet until solid, then transfer to a freezer bag or freezer-safe container and freeze for up to 3 months. Thaw the cookie dough in the fridge for at least 6 hours before rolling it in sugar and baking as directed.
More Christmas Cookie Recipes To Try
Here are more festive holiday cookies to try!
Classic gingerbread cookies are perfect for decorating! Enjoy them with a glass of milk for a festive treat.
Thumbprint cookies are composed of buttery shortbread filled with thick, sweet jam. You can even get creative and switch up the fillings! Caramel and ganache are decadent options.
Chocolate crinkle cookies are just like brownies, but in cookie form! Their sweet, crinkly tops and fudgy middles are so yummy.
My stained glass cookies are absolutely beautiful and so easy to make! You can even use them as Christmas ornaments.
Chocolate peanut butter Ritz cookies are perfect for fans of sweet-and-salty treats. Spread peanut butter between 2 Ritz crackers and dip in chocolate! It’s as easy as that.
If you’ve tried this molasses cookie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Peter r Fjeld says
Came out perfectly. Great texture, best I’ve ever tasted
Nina says
Awesome flavors! I did add fresh ginger. Texture is super, flavor even better. Thank you!
Ann says
These cookies are a menace! LOL So, so good. I could eat a full tray. Perfect sweet to spicy ratio with a lovely texture. Will definitely make again.
Synnove Godeseth says
These were great.. perfect texture and super tasty. I left them to chill for about 2 hrs. I definitely want to try with added ginger.
Shannon says
These are amazing! I rolled the dough in holiday sugar sprinkles for a festive look. I’m about to make a second batch these were so well received!