simple molasses cookie recipe

Written ByJenny Smyth Posted on
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The Best simple molasses cookie recipe

I’ve been making molasses cookies for years, and they’re always a hit with my family. My kids love helping me in the kitchen, and this recipe is one of their favorites. We make them for special occasions, like holidays and birthdays, but they’re also a staple in our household for everyday snacking.

There’s something about the combination of the rich, dark molasses and the sweetness of the sugar that just can’t be beat. Plus, the smell of these cookies baking in the oven is just heavenly – it’s like a warm hug on a cold day. I’ve experimented with different variations over the years, but this classic recipe remains my go-to.

I love how easy it is to make, and how versatile it is – we’ve enjoyed them as a sweet treat after dinner, as a snack for school lunches, and even as a fun dessert for parties. My kids are always asking for seconds (and sometimes even thirds!) , which is all the proof I need that this recipe is a winner.

And did you know that molasses cookies have been around for centuries? They originated in Europe, where they were made with honey and spices to preserve them for long periods of time. Over time, sugar replaced honey as the primary sweetener, and molasses became the star of the show.

Today, we enjoy them with all sorts of toppings – nuts, chocolate chips, oatmeal – but I think they’re perfect just on their own. The key to making great molasses cookies is to not overmix the dough – you want to keep it nice and chunky so that it retains that perfect texture. Don’t be afraid to get your hands in there and mix it up until it’s just combined – trust me, it’s worth the extra effort.

Simple Molasses Cookies

4.9 from 1973 votes

Soft, chewy molasses cookies with a classic spiced flavor. Easy to make and perfect for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 18 cookiesCuisine: InternationalCalories: 140 kcal

🥘Ingredients

For the Dough

3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt

For the Topping

1/4 cup granulated sugar

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
4This should take about 2-3 minutes using an electric mixer.
5Beat in the molasses and egg until well combined.
6The mixture should be smooth and glossy.
7In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough should be slightly sticky and thick.
10Using a small cookie scoop or spoon, form the dough into small balls, about 1 tablespoon each.
11Roll each ball in granulated sugar to coat.
12Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
13Bake in the preheated oven for 10-12 minutes.
14The edges should be set and the centers should be slightly soft when done.
15Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Hand mixer
Baking sheet
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 180mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 1g

📝Notes

Tips: For a chewier cookie, slightly underbake them. For a crisper cookie, bake for an additional 1-2 minutes.

These simple molasses cookies are always a good idea – whether you’re serving them at home or taking them to a potluck dinner party. They’re perfect for any occasion because they’re easy to make and always disappear quickly!

If you have any leftover cookies (which is rare!) , store them in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Molasses Cookies

Q1: What is molasses?

Molasses is a thick, dark liquid made from refining sugar cane or sugar beets into its raw form before processing into white sugar. It has a rich history dating back thousands of years to ancient civilizations where people used it as a sweetener and preservative.

Q2: What type of molasses should I use?

For this recipe, you can use either blackstrap or light molasses – both will give your cookies that signature flavor. Blackstrap has a stronger flavor while light molasses has a milder taste.

Q3: Can I substitute brown sugar for molasses?

While you can use brown sugar as a substitute in some recipes, it won’t give your cookies that same depth of flavor that molasses provides.

Q4: How do I store leftover cookies?

You can store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

Q5: Can I make these cookies gluten-free?

To make these cookies gluten-free, simply replace all-purpose flour with gluten-free flour blend in equal proportion.

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