Hey, y'all! Nothing says cozy quite like a batch of homemade Molasses Cookies fresh from the oven. Soft, chewy, and filled with warm spices, these classic cookies are rolled in sugar before baking for their signature crackled tops and irresistible texture.
Molasses Cookies
These old-fashioned cookies are filled with warm spices and rich molasses flavor in every bite. They're a wonderful addition to holiday cookie trays (I love to eat them year-round!), afternoon coffee breaks, or anytime you're craving a classic homemade treat.
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Molasses Cookies Ingredients
- 1 c. butter, softened
- 1 c. brown sugar, packed
- 1 egg
- ⅓ c. molasses
- 1 tsp. vanilla extract
- 2 ½ c. flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. salt
- ⅓ c. granulated sugar
How to Make Molasses Cookies
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla, and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Scoop the dough into tablespoon-sized balls and roll each one in granulated sugar.
- Arrange the cookies about 2 inches apart on the prepared baking sheet. Bake for 9–10 minutes, until the edges are set and the tops are crackled.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tips For Making This Recipe
- Bake just until the edges are set for soft, chewy cookies.
- Chill the dough for 30 minutes if you'd like thicker cookies.
- Add a pinch of cloves or nutmeg for extra warmth.
- Use a cookie scoop for evenly sized cookies.
- Flatten the dough slightly for crispier cookies or leave it rounded for a softer texture.
Frequently Asked Questions
No, but chilling helps control the spread and creates puffier cookies.
It's too strong and bitter for most cookies. Stick with mild or light molasses.
Too much flour or overbaking can cause dryness. Spoon and level your flour and pull the cookies early.
You sure can! Freeze scooped dough balls and bake straight from the freezer, adding 1 to 2 minutes to the cook time.
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Recipe
Molasses Cookies
Ingredients
- 1 c. butter softened
- 1 c. brown sugar packed
- 1 egg
- ⅓ c. molasses
- 1 tsp. vanilla extract
- 2 ½ c. flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. salt
- ⅓ c. granulated sugar
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla, and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Scoop the dough into tablespoon-sized balls and roll each one in granulated sugar.
- Arrange the cookies about 2 inches apart on the prepared baking sheet. Bake for 9–10 minutes, until the edges are set and the tops are crackled.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Bake just until the edges are set for soft, chewy cookies.
- Chill the dough for 30 minutes if you'd like thicker cookies.
- Add a pinch of cloves or nutmeg for extra warmth.
- Use a cookie scoop for evenly sized cookies.
- Flatten the dough slightly for crispier cookies or leave it rounded for a softer texture.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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