Easy Molasses Cookies Recipe

These easy molasses cookies are soft, chewy, and perfectly spiced the kind that make your kitchen smell like the holidays. You’ll love their rich flavor, crisp edges, and tender centers. Tested twice they bake best at 350°F (177°C) for 10 minutes.

These cookies are ideal for gifting, bake sales, or cozy nights in. No fancy equipment needed just a bowl, whisk, and baking sheet.

Ingredients

• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• ¼ cup (60 ml) unsulphured molasses
• 1 large egg
• 2¼ cups (280 g) all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp salt
• ¼ cup (50 g) granulated sugar (for rolling)

Swaps & Notes

Step-By-Step Instructions

1. Cream the butter and sugar.
   In a large bowl, beat softened butter and brown sugar until light and fluffy. Add the molasses and egg; mix until smooth.
2. Mix the dry ingredients.
   Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in another bowl. Gradually stir into the wet mixture until combined.
3. Shape and bake.
   Roll dough into 1-inch balls and coat with granulated sugar. Bake on a parchment-lined baking sheet at 350°F (177°C) for 10–12 minutes, until edges are set and centers are soft. Cool on a rack.

Pro Tips & Variations

• Chill the dough 20–30 minutes for thicker cookies.
• Roll in coarse sugar for extra sparkle.
• Add orange zest or espresso powder for a twist.
• Use half blackstrap molasses for deeper flavor.
• Freeze raw dough balls and bake straight from frozen (add 2 minutes).

Serving Suggestions

• Serve warm with hot cocoa or chai.
• Pair with vanilla ice cream for molasses cookie sandwiches.
• Gift in a jar layered with parchment and tied ribbon.

Storage & Reheating

Room temp: Store in airtight container up to 5 days.
Freeze: Up to 3 months (baked or dough balls).
Reheat: 300°F (150°C) for 3–4 minutes to refresh texture.
Food safety: Avoid refreezing thawed dough.

FAQs

Q1: Can I make these ahead?
Yes! Refrigerate the dough for up to 48 hours before baking.

Q2: Why are my cookies too flat?
Butter may be too soft — chill the dough before baking.

Q3: Can I reduce sugar?
Yes, reduce by up to ¼ cup. Texture may be slightly less chewy.

Nutrition (per cookie)

Calories: 150; Protein: 2g; Carbs: 22g; Fat: 6g

Easy Molasses Cookies Recipe

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• Author: ARTICLE PINTEREST
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft, chewy, and perfectly spiced molasses cookies — a classic holiday treat for 2025.

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Ingredients

Scale 1x2x3x

• 3/4 cup (170 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• 1/4 cup (60 ml) unsulphured molasses
• 1 large egg
• 2 1/4 cups (280 g) all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup (50 g) granulated sugar, for rolling

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Instructions

1. Cream butter and brown sugar until light and fluffy. Mix in molasses and egg.
2. In another bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Add to wet ingredients and mix just until combined.
3. Roll dough into 1-inch balls, coat in sugar, and bake at 350°F (177°C) for 10–12 minutes. Cool on rack.

Notes

Chill dough 20–30 minutes for thicker cookies. Store at room temperature up to 5 days. Freeze dough balls up to 3 months. Dairy-free: use vegan butter. Gluten-free: use 1:1 GF blend.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12
• Sodium: 120
• Fat: 6
• Saturated Fat: 3
• Carbohydrates: 22
• Fiber: 0.5
• Protein: 2
• Cholesterol: 25

Keywords: easy molasses cookies recipe, soft molasses cookies, chewy holiday cookies, spiced cookies