There’s something magical about the smell of molasses cookies baking. It’s like a warm holiday hug punched you in the nose—in the best way. These chewy, spiced bites of nostalgia have been my go-to comfort snack ever since I accidentally ate a dozen in one sitting. No regrets. Seriously, if cookies had a personality, molasses cookies would be that mysterious, warm-hearted grandma who smells like cinnamon and always has a story.

They’re bold without being brash, sweet but not cloying, and soft enough to melt your bad mood right into the oven mitt. Whether you’re baking for the holidays, chasing childhood memories, or just craving a change from the usual chocolate chip crew—these molasses cookies are about to steal your heart (and maybe your afternoon).

Recipe Snapshot

Category	Details
Yield	30–32 cookies
Serving Size	1 cookie
Prep Time	1 hour, 45 minutes
Cook Time	12 minutes
Total Time	2 hours
Calories per Serving	~228 calories
Primary Cooking Method	Baking
Occasion	Holidays, Comfort Food
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Molasses Cookies

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

Prep time

hour

minutes

Cooking time

minutes

Calories

228

kcal

Molasses cookies are like edible coziness—chewy, warm-spiced, sugar-dusted joy. What sets them apart? That rich, earthy molasses flavor paired with a pillow-soft bite. They’re spiced just enough to make your kitchen smell like a holiday candle exploded (in a good way), and they’ve got that classic crinkle top we all secretly judge other cookies for not having.

Ingredients

Dry Ingredients
2 1/4 cups (281g) all-purpose flour, spooned & leveled
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Wet Ingredients
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed brown sugar
1/4 cup (50g) granulated sugar
1/3 cup (80ml) unsulphured or dark molasses (avoid blackstrap)
1 large egg, room temperature
2 teaspoons pure vanilla extract
Rolling
1/3 cup (67g) granulated sugar (for rolling)

Directions

Whisk the Dry Ingredients
Grab a medium mixing bowl and whisk together all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This ensures all the spices are evenly dispersed, so you get consistent flavor in every bite. Set aside.
Cream Butter and Sugars
In a large bowl using a stand mixer with a paddle attachment (or a handheld mixer), beat softened butter with brown sugar and granulated sugar on high speed for about 2 minutes. You’re looking for a fluffy, creamy texture here. This step helps build structure and adds air to your dough.
Add Molasses, Egg, and Vanilla
Pour in the molasses and mix until well incorporated. Then add the room-temp egg and vanilla extract, beating again until smooth. Don’t forget to scrape down the sides and bottom of your bowl so everything blends evenly.
Combine Wet and Dry Mixtures
With your mixer on low speed, gradually add the dry ingredients into the wet mixture. Pause occasionally to scrape the sides. The dough should come together and feel sticky—that’s totally normal! It’s part of the molasses magic.
Chill the Dough
Cover your bowl tightly with plastic wrap or foil and refrigerate the dough for at least 1 hour. This helps the butter solidify and lets the flavors deepen. If chilling longer than 2 hours, let it rest at room temp for about 30 minutes before scooping—it’ll be easier to handle.
Preheat and Prep
Set your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. These not only prevent sticking but also help with even baking.
Roll into Balls
Scoop about 1 tablespoon of dough per cookie and roll into balls with your hands. Dip each dough ball into a bowl of granulated sugar until fully coated. This gives you that gorgeous sparkle and a bit of texture.
Space and Bake
Place cookie dough balls on the baking sheets, leaving about 3 inches between each. Bake for 11–12 minutes, until the edges look set and the tops have puffed.
Crack the Tops (Optional)
If your cookies haven’t cracked on top (we want those crinkles!), remove the baking sheet and gently bang it on your counter 2–3 times. This forces the cookies to deflate slightly and crack. Return to the oven for 1 more minute.
Cool Down and Serve
Take the cookies out and let them rest on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Or eat one warm—I’m not your cookie cop.

Extra Tips

For perfectly uniform cookies, use a cookie scoop to portion the dough.
Don’t skip the sugar rolling—it adds sparkle and texture that elevates each bite.
Want crispier edges? Leave them in the oven for an extra minute or two.
Use fresh spices! Stale cinnamon or ginger can dull the flavor.
Let the cookies rest on the hot baking sheet before moving—they finish setting and keep their soft centers.
Baking two trays? Rotate them halfway through baking so everything bakes evenly.
Dough too sticky? Pop it in the fridge for another 15–20 minutes before rolling.

Equipment List

Mixing bowls (at least two, ideally glass or stainless steel)
Stand or hand mixer with paddle attachment
Measuring cups and spoons
Spatula
Plastic wrap or foil (for chilling)
Baking sheets
Parchment paper or silicone mats
Wire cooling rack

Substitution Options

Need to improvise or work around dietary needs? No problem. Here are some tested swaps that work great for this molasses cookie recipe:

No Molasses? Try a mix of dark corn syrup and brown sugar in equal parts (half and half) to mimic molasses’ depth. Honey also works in a pinch, but expect a lighter flavor and color.

No Butter? Swap with equal parts room-temp coconut oil or a vegan butter stick. Just make sure it’s firm, not melted, for proper structure.

Egg-Free Version: Replace 1 large egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). Let it sit for 5 minutes before using.

Gluten-Free? Use a 1-to-1 gluten-free flour blend designed for baking. Avoid almond or coconut flour alone—your dough will act like it’s in a bad mood.

Lower Sugar? Reduce sugar slightly, but not too much—you’ll lose that chewy texture. Or use a mix of coconut sugar and erythritol for a more balanced sweetener option.

Spice Tweak: If you’re out of ground cloves or nutmeg, just up the cinnamon a tad. It won’t be exactly the same, but it’s still warm and comforting.

Make-Ahead Tips

One of the best things about these molasses cookies? They’re ridiculously freezer-friendly and practically made for prepping ahead. The dough itself can chill in the fridge for up to three days—just keep it tightly wrapped. Even better, roll the dough into balls and freeze them (before sugar rolling) in a sealed container. When that cookie craving hits, just let the dough sit at room temperature for about 30 minutes, roll in sugar, and bake as usual. You can also freeze the fully baked cookies for up to three months. Pop them in the microwave for a few seconds to relive that fresh-from-the-oven bliss. Planning ahead never tasted so sweet.

Storage Instructions

Storing these cookies is refreshingly easy. Once cooled, keep them in an airtight container at room temperature for up to one week. They’ll stay soft and chewy, just like day one—no microwave revival needed (unless you just love that melty middle). Want to extend their life even more? Pop them in the freezer. Baked cookies freeze beautifully for up to three months; just let them thaw at room temp or give them a 10-second zap in the microwave. Dough balls can also be frozen and baked later—perfect for when you need a cookie fix without the effort.

FAQ

Can I freeze the dough?
Absolutely! Roll it into balls and freeze in an airtight container for up to 3 months. Let them thaw slightly before rolling in sugar and baking.

Why didn’t my cookies crack on top?
This usually means your dough wasn’t chilled long enough or the oven wasn’t hot enough. Also, give the tray a little bang mid-bake to encourage cracks.

Can I use blackstrap molasses?
It’s not recommended. Blackstrap molasses is too bitter and strong for these cookies. Stick to unsul phured or dark molasses for the best flavor.

How do I keep them soft?
Store in an airtight container and add a slice of bread to help maintain moisture. It’s an old baker’s trick, and it totally works.

Can I double the recipe?
Definitely. Just make sure your mixer can handle the extra volume, or split the batch into two bowls.

Nutritional Information

Here’s a rough estimate for each cookie (based on 32 servings):

Calories: 228
Fat: 9g
Saturated Fat: 5g
Cholesterol: 24mg
Sodium: 145mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 20g
Protein: 2g

These values can vary depending on the specific ingredients and brands used.

Final Thoughts

If comfort had a flavor, I swear it would taste like these molasses cookies. From the moment the dough hits the bowl to the last sugary bite, they’re nothing short of a warm, spiced celebration. Whether you’re baking them for the holidays, a cozy movie night, or just because Tuesday was rough—these cookies are here to rescue your soul (and your sweet tooth). Give them a whirl, and don’t be surprised if you find yourself hoarding the last one. No shame. Just chewy, delicious joy.