About the Recipe
Molasses Cookies weren’t something I grew up baking—but once I discovered them, they quickly became a staple. Chewy, warmly spiced, and just a little bit nostalgic, they’ve become one of those go-to recipes I turn to when I want something cozy and low-effort, but still incredibly satisfying.
I fell for them back in my bead shop days as a teen, when I’d sneak over to the bakery next door during those slow, golden fall afternoons. A giant molasses cookie and a cup of coffee? Instant mood-lifter. And now, years later, I’ve landed on a homemade version that hits all the right notes—soft in the middle, crisp at the edges, with that deep molasses richness and a perfect blend of spice.
If you’ve baked my Pfeffernusse around the holidays, or those cinnamon-forward Churro Sandwich Cookies, you already know I have a thing for bold spice and nostalgic bakes. These cookies fit right into that world—alongside fall favorites like Pumpkin Spice Snickerdoodles, but with a little more edge and chew.
Toss the dough in sugar for sparkle and crunch, pair them with an afternoon coffee, and you’ve got a cookie that feels both classic and totally satisfying. Let’s get baking.
That Soft, Chewy Center – These cookies bake up with perfectly crisp edges and a rich, chewy middle. No dry cookies here!
Deep, Cozy Flavor – Warm spices + dark molasses = a flavor that feels like wrapping yourself in a blanket.
Simple Pantry Ingredients – No fuss, no complicated steps—just straightforward baking magic.
Perfect with Coffee (or Tea) – These were made for your afternoon mug moment.
Holiday Cookie Box Approved – Alongside Pfeffernüsse, Churro Sandwich Cookies, or Pumpkin Spice Snickerdoodles, they round out a spice-lover’s dream lineup.
Make-Ahead Friendly – The dough holds up great in the fridge or freezer, so you can bake fresh anytime.
What You'll Love
Can I use blackstrap molasses? Blackstrap has a much more bitter, robust flavor that can overpower the spices. For best results, stick with regular unsulphured molasses (sometimes labeled as "baking molasses").
Do these cookies spread a lot? They do spread a bit—but not too much. For slightly puffier cookies, chill the dough for 30–60 minutes before baking.
Can I roll them in sugar before baking? Absolutely! Rolling them in coarse or granulated sugar gives a beautiful crackled top and a light crunch on the outside.
Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw before baking and you’re good to go.
Are these spicy? They’re warmly spiced but not overly so. If you like a little extra kick, feel free to increase the ginger or add a pinch of black pepper for a deeper, Pfeffernüsse-style heat.
Can I make them gluten-free? Yes, you can substitute with a 1:1 gluten-free flour blend, but the texture might be slightly softer. Add an extra tablespoon of flour if the dough feels too sticky.
Frequently asked Questions
Ingredints Explained
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
1 teaspoon pure vanilla extract
1/3 cup granulated sugar (for rolling)
Preparation
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined.
Gradually add the dry mixture to the wet ingredients and mix until the dough comes together.
Place the 1/3 cup of granulated sugar in a shallow dish. Roll the cookie dough into small balls, about 1 to 1.5 inches in diameter. Roll each ball in the granulated sugar until it's coated.
Place the sugar-coated dough balls on the prepared baking sheet, leaving some space between them.
Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy your homemade molasses cookies with a glass of milk or your favorite hot beverage!