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These old fashioned chewy molasses cookies are just like your grandmother use to make! They are soft and chewy and thanks to a combination of cinnamon, ginger and molasses the flavor and texture are amazing.
Why You’ll Love This Recipe!
This cookie recipe is everything a molasses cookie should be. they are soft and chewy in the middle and the depth of flavor is amazing thanks to molasses and spices used. We love to roll them in sugar before baking to get a nice crinkly top but that step is optional.
They are definitely a Christmas cookie favorite and a cookie classics. They are a perfect make ahead cookie because they stay soft for days.
What is Molasses?
Molasses is made when sugar cane or sugar beets are boiled down to form a syrup. The sugar crystals are removed and you have dark molasses!
There are different kinds of molasses including light or mild, full or dark and blackstrap molasses. For these cookies I used the full/dark version which has a stronger molasses flavor. You can also use the light/mild which is the sweetest of all the molasses.
I don’t recommend using blackstrap in molasses cookies as it is not sweet but more typically used in savory dishes.
Ingredients Needed
Butter. I use salted butter. You can also use canola oil instead of butter and it will give you an even chewier cookie. If using unsalted butter add in a bit of salt.
Granulated Sugar
Molasses. I used full flavor but you can also use light.
Flour. I prefer unbleached all purpose flour
Baking Soda
Spices. A combination of ground ginger, ground cinnamon and ground cloves.
How to Make Molasses Cookies
- Cream together butter and 1 3/4 cups of sugar ( the rest is reserved for rolling the cookies in before baking). Use the paddle attachment with a stand mixer or you can use an electric hand mixer too.
- Add in molasses and egg and mix until combined.
- Mix dry ingredients together in a bowl.
- Pour dry ingredients in with butter mixture. Mix until combined.
- Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F. Cover two cookie sheets with parchment paper. You can also use a silicone mat
- Place the remaining sugar in a bowl.
- Form dough into balls, about 2 tablespoons of dough and then roll in sugar to coat.
- Place dough balls about 2 inches apart on baking sheet and slightly press down on cookies with the bottom of a glass.
- Bake for 10-12 minutes.
- Move to wire racks to cool.
Frequently Asked Questions
They store in the freezer beautifully. You can freeze them after they are baked using the instructions in this post. Or you could freeze just the unbaked dough. Freeze the dough before rolling in sugar and then roll in sugar before baking. Use the info in this post for freezing cookie dough.
Stored at room temperature in an airtight container they will last for up to 5 days. You can freeze them for up to 3 months.
Leigh Anne’s tips
- To get evenly shaped molasses cookies I use a cookie scoop. This 2 Tbsp cookie scoop is my favorite.
- Don’t skip the chilling stage or your cookie dough may spread too much. Chill for at least 30 minutes.
- If you prefer, you can skip the rolling in sugar stage but I think they look prettier with the sugar.
- I think these molasses cookies are even better the second day!
If you like these molasses cookies, try these other yummy recipes:
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Molasses Cookies
Ingredients
- 1 cup butter salted
- 2 cups sugar divided
- 1/3 cup molasses mild or full flavor
- 1 egg
- 2 1/2 cups flour unbleached all purpose
- 2 tsp baking soda
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
Instructions
- Cream butter and 1 3/4 cups sugar in a bowl. Use a stand mixer with a paddle attachment or an electric hand mixer.
- Pour in molasses and egg and beat until combined.
- In a bowl, combine flour, spices and baking soda. Use a fork to stir to combine.
- Add dry ingredients into wet ingredients. Mix until dry ingredients are incorporated.
- Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- Scoop dough into 2 Tbsp size balls. Roll in remaining sugar if desired.
- Place 2 inches apart on a parchment lined baking sheet.
- Bake at 350 degrees F for 10-12 minutes.
Tips & Notes:
- To get evenly shaped cookies I use a cookie scoop. This 2 Tbsp cookie scoop is my favorite.
- Don’t skip the chilling stage or your cookie dough may spread too much. Chill for at least 30 minutes.
- If you prefer, you can skip the rolling in sugar stage but I think they look prettier with the sugar.
- I think these cookies are even better the second day!
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