I’ve been perfecting this molasses cookie recipe for years, and it’s become a staple in my kitchen, especially during the colder months. The blend of warm spices and rich molasses creates a cookie that’s both comforting and indulgent. What sets it apart is the balance of a crackly sugar crust and a soft, chewy center. If you’re looking for a treat that feels like a warm hug, this might just be the one.
Recipe
There’s something magical about molasses cookies—deep, rich, and just the right amount of chew—and this recipe? It’s the one you’ll keep coming back to. Made with dark molasses for that bold, caramel-like depth and a hint of warm spices, these cookies strike the perfect balance between soft and slightly crisp at the edges.
I’ve baked these more times than I can count, and trust me, they disappear fast. The secret? A touch of brown sugar for extra moisture and a quick chill in the fridge to lock in that irresistible texture.
One bite, and you’ll understand why these are a holiday staple (or honestly, a *anytime* treat). Ready to fill your kitchen with the cozy scent of cinnamon and molasses? Let’s bake.
Ingredients
These molasses cookies are a cozy, old-fashioned treat with a perfect balance of spice and sweetness. The secret to their chewy-on-the-inside, crisp-on-the-outside texture lies in the right combination of ingredients. Here’s what you’ll need—and why each one matters:
– Unsalted butter: Softened to room temperature for easy creaming. It adds richness and helps create that tender crumb.
*Pro Tip*: If you only have salted butter, just reduce the added salt by half.
- Granulated sugar: For sweetness and to give the cookies their signature crackly tops.
- Molasses: The star of the show! Use unsulphured molasses for a deep, caramel-like flavor. Avoid blackstrap—it’s too bitter for cookies.
- Egg: Binds the dough and adds moisture.
- All-purpose flour: Provides structure. For softer cookies, you can sub in up to half with cake flour.
- Baking soda: The leavening agent that gives these cookies their slight puff.
- Ground spices: Cinnamon, ginger, and cloves create that warm, spiced flavor. Freshly ground spices make a noticeable difference!
- Salt: Enhances all the flavors. Use fine sea salt for even distribution.
- Optional: Turbinado sugar: Rolling the dough balls in this coarse sugar adds a delightful crunch and sparkle.
*Little Win*: Add a pinch of black pepper for a subtle, complex kick—it’s a classic addition to molasses cookies!
With these simple ingredients, you’re ready to bake up a batch of cookies that’ll fill your kitchen with the aroma of holiday spices.
How to Make the Best Molasses Cookie Technique
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
This promotes even baking and prevents the cookies from sticking.
Preheating the oven secures the right temperature from the start, which is essential for consistent results.
• In a large bowl, cream together softened butter and sugar until light and fluffy.
Softened butter mixes more easily, creating a smooth base.
Creaming incorporates air, which helps the cookies rise and gives them a tender texture.
• Add molasses and egg, mixing until fully combined.
Molasses adds that rich, earthy flavor, while the egg binds the ingredients.
Mixing until just combined prevents overworking the dough, which can make cookies tough.
• In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
Whisking promotes even distribution of leavening agents and spices, so every bite is flavorful.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Overmixing can lead to dense cookies.
Stop as soon as the flour is incorporated for a tender crumb.
• Scoop dough into 1-inch balls and roll in granulated sugar.
The sugar coating adds a slight crunch and sparkle to the cookies.
Use a cookie scoop for even sizing.
• Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.
This gives the cookies room to spread without merging.
Pro tip: Chill the dough for 10 minutes if it feels too soft.
• Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Overbaking can dry out the cookies.
They’ll firm up as they cool, so take them out when they appear slightly underdone in the center.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
This allows them to set without becoming too fragile.
Cooling completely secures they hold their shape.
• Store in an airtight container at room temperature for up to a week.
To keep them fresh, place a slice of bread in the container—it’ll absorb excess moisture and maintain softness.
PRO TIP: For a spicier kick, add a pinch of cloves or allspice to the dry ingredients.
If dough feels sticky, lightly flour your hands when rolling the balls.
WATCH-OUT WARNING: Don’t skip the parchment paper—molasses cookies can stick to unlined pans.
Avoid overbaking; they should look soft in the center when removed from the oven.
Nutrition
These molasses cookies are a delicious treat, but it’s good to be mindful of their nutritional content. Here’s a breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 15 mg |
| Sodium | 120 mg |
| Total Carbs | 22 g |
| Dietary Fiber | 1 g |
| Sugars | 12 g |
| Protein | 2 g |
Chef Tips
When you’re making these molasses cookies, I always recommend chilling the dough for at least an hour—it helps prevent spreading and gives them that perfect chewy texture.
Use dark molasses for a deeper flavor, and don’t overbake; they’ll firm up as they cool. Roll the dough balls in sugar for a crackly finish, and space them evenly on the baking sheet to avoid merging.
Enjoy warm for the ultimate treat!
