molasses sugar cookie recipe

Written ByJenny Smyth Posted on
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The Best molasses sugar cookie recipe

I’ve been making this molasses sugar cookie recipe for years, and it’s always a hit with my family. The first time I tried it, I was hooked by the unique flavor combination of molasses and sugar.

The cookies have a rich, deep flavor that’s perfect for the holidays or any special occasion. My kids love helping me in the kitchen, and this recipe is one of their favorites.

They love the process of mixing and measuring the ingredients, and of course, they can’t get enough of the finished product. As a bonus, this recipe is relatively healthy compared to other cookie recipes I’ve tried.

The molasses provides a boost of iron and antioxidants, and the sugar is balanced by the richness of the butter. This recipe makes a big batch of cookies, so it’s perfect for family gatherings or potlucks.

I’ve also found that it freezes well, so you can make a batch ahead of time and store them in an airtight container for up to two months. The key to this recipe is using high-quality ingredients, especially the molasses.

Look for a dark, robust molasses that’s been reduced to concentrate its flavor. Don’t be tempted to use light molasses or you’ll end up with cookies that are too sweet and lacking in depth.

Molasses Sugar Cookies

4.8 from 1632 votes

Molasses Sugar Cookies are a classic treat with a rich, chewy texture and a hint of spice. These cookies are perfect for the holiday season or any time you crave a comforting baked good.

Prep Time15 mins
Cook Time10-12 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 140 kcal

🥘Ingredients

For the Dough

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

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt.
Set aside.
4In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
5This should take about 2-3 minutes with an electric mixer.
6Beat in the egg, molasses, and vanilla extract until well combined.
7The mixture should be smooth and glossy.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough should be thick and slightly sticky.
10Using a small cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
11The dough balls should be about 1 inch in diameter.
12Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
13The centers should still be soft.
14Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 100mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 1g

📝Notes

Tips: For a chewier cookie, chill the dough for at least 30 minutes before baking. You can also substitute honey or dark corn syrup for the molasses if needed.

This molasses sugar cookie recipe has been a staple in my household for years, and I highly recommend it for any occasion or family gathering.

Not only do they taste amazing, but they’re also relatively healthy compared to other cookie recipes out there.

The best part is how easy they are to make – just mix together the ingredients, scoop onto a baking sheet, and bake until golden brown.

❓ Frequently Asked Questions About Molasses Sugar Cookies

Q: What is molasses?

Molasses is a thick, dark liquid made from refining sugar cane or sugar beets. It has a robust, slightly bitter flavor that’s often used in baking to add depth and complexity.

Q: Can I substitute brown sugar for molasses?

No, you shouldn’t substitute brown sugar for molasses in this recipe. Brown sugar has a milder flavor than molasses and won’t provide the same level of depth and richness.

Q: How do I store leftover cookies?

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

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting gluten-free flours for the all-purpose flour called for in the recipe.

Q: Why are these cookies so soft?

The secret to these cookies’ soft texture is using cold butter when mixing the dough.

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