This foolproof recipe for old-fashioned molasses ginger cookies is designed to be approachable for even the most novice bakers. Crafted from everyday ingredients that you likely already have on hand, it’s the perfect way to kick off the baking season.
Better yet, it’s the ideal recipe for prepping in advance. Whip up a batch, then scoop the dough onto a parchment-lined platter to freeze and bake on demand for last-minute holiday guests, unannounced carolers, or whenever your sweet tooth strikes. Warm, homemade chewy molasses cookies on demand? That’s what I call a Christmas miracle. For more holiday cookie recipes, check out my gingerbread cookies, easy ginger snaps, or crinkle cookie recipe next!
What You Need To Make This Recipe
Baking soda — not to be confused with baking powder, this raising agent helps the cookies puff up and spread in the oven. If you need to test if yours is still active, add a small spoonful to a bowl, then top with a splash of vinegar or lemon juice. If it bubbles and foams, it’s good to go!
Ground cinnamon, ginger, & cloves — my favorite spices are used in this molasses cookies recipe as written, but feel free to mix it up, or skip a few to suit your taste. Ground allspice, cardamom, and nutmeg are also great additions.
Light brown sugar — we’re already adding lots of molasses flavor to the mix, so light brown sugar is perfect. That said, feel free to swap in dark brown sugar or either light or dark brown muscovado if that’s what you have on hand.
Unsalted butter & salt — different brands of salted butter have different levels of salt, so use unsalted butter and add a measured amount of salt to the dough. If you have to use salted butter, reduce the added salt to ¼ teaspoon.
Unsulphured molasses — the star of our chewy cookie recipe. Most molasses on the store shelves is unsulphured, but double-check to ensure you are buying dark molasses and not blackstrap molasses which is very bitter.
Egg — be sure to use large eggs and bring them to room temperature before baking.
Vanilla extract — for added warmth and depth. Feel free to use an equal amount of vanilla paste instead.
Granulated sugar — rolling the cookies in white sugar before baking adds a touch of sparkle. Try sparkling sugar or sanding sugar for a more pronounced sugary exterior. For extra crunch, turbinado sugar is a great choice.
How To Make Molasses Cookies
1. Whisk or sift the flour, baking soda, salt, and spices together in a medium bowl, and set aside.
2. 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.
3. Add the egg and vanilla and beat until well combined. Scrape down the bowl and mix again until the wet ingredients are distributed evenly.
4. With the mixer on low speed, add the dry ingredients and mix until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill the dough for at least 1 hour.
5. When ready to bake, preheat oven to 350°F. Line large baking sheets with parchment paper. Portion out 1½ to 2-inch-size balls of dough using a small cookie scoop. Roll each ball between your palms, then coat in the granulated sugar. Place the dough balls about two inches apart on the prepared cookie sheet.
6. Bake for 12 to 14 minutes or until the cookie edges are set and the tops are puffed and slightly cracked. Let the cookies cool completely on the pans — no need for a wire rack. Store in an airtight container for up to 1 week.
Pro Tips For Making This Recipe
- For an extra gingery kick, use freshly grated ginger for these molasses cookies or stir in ⅓ cup diced candied ginger into the dough before chilling.
- Skip the chill to save time. If you don’t have time to chill the dough, you can scoop and go directly to baking. The cookies will spread a bit more, but will be delicious!
- To prep ahead and bake on demand, scoop the dough before chilling and cover and refrigerate them for up to 72 hours or freeze for up to a month. Roll between your palms and in sugar just before baking, adding a minute or two to the bake time as needed.
Frequently Asked Questions
There are three main types: light, dark, and blackstrap. Light molasses, derived from the first boiling of sugar cane, is mild and sweet. Dark molasses, from the second boiling, is thicker, darker, and has a more pronounced, robust flavor. Blackstrap, however, is the result of the third boiling; it’s the least sweet, with a bitter edge and a strong mineral taste.
For these classic Molasses Cookies, dark, unsulphured molasses is my go-to choice. It brings a rich, full-bodied sweetness without the bitterness of blackstrap, and its depth of flavor is superior to that of light molasses. The “unsulphured” part means it’s processed without sulfur dioxide, offering a cleaner, more natural taste that perfectly complements the warm spices in the cookies.
While I haven’t tried it, this recipe seems like it would be a good fit for using a gluten-free measure-for-measure all-purpose flour mixture. If possible, choose one that has xanthan gum in it. Also, don’t skip the chilling if use gluten-free flour to give the flour time to hydrate and avoid a gritty texture.
Absolutely! Their ability to stay fresh and maintain their delightful chewiness for up to a week when stored in an airtight container makes them ideal for sending to friends and family afar. To ensure they arrive in perfect condition, it’s crucial to add ample cushioning to your cookie tin or shipping box. Padding like bubble wrap or crumpled parchment paper will protect them from jostling and keep them intact during their journey. Pack them alongside snickerdoodle cookies and andes mint cookies for a delicious holiday treat box!
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If you’ve tried this Molasses Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Molasses Cookies
Video
Equipment
- Electric mixer
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 packed light brown sugar packed (165g)
- ¾ cup unsalted butter softened (170g)
- ⅓ cup unsulphured molasses (80ml)
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (50g)
Instructions
- 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 bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill the dough for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line large baking sheets with parchment paper.
- 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 the prepared baking sheets.
- Bake 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
- For an extra gingery kick, use freshly grated ginger or stir in ⅓ cup diced candied ginger into the dough before chilling.
- Skip the chill to save time. If you don’t have time to chill the dough, you can scoop and go directly to baking. The cookies will spread a bit more, but will be delicious!
- To prep ahead and bake on demand, scoop the dough before chilling and cover and refrigerate them for up to 72 hours or freeze for up to a month. Roll between your palms and in sugar just before baking, adding a minute or two to the bake time as needed.
