Molasses Cookies Recipe

Molasses cookies stacked on a white plate.

5 from 27 votes

Molasses Cookies Recipe

Molasses Cookies are soft, chewy, and filled with brown sugar, molasses, cinnamon, cloves, and ginger for a classic holiday treat.

Prep Time10

Cook Time10

chill1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

¾ cup butter melted
1 cup brown sugar
1 egg
¼ cup molasses
2 cup all purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon sugar

Instructions

Melt the butter and pour into a medium mixing bowl. Add the brown sugar, and egg. Mix together until smooth, then stir in the molasses.
In a separate bowl, combine the flour, baking soda cinnamon, cloves and ginger.
Pour the flour blend into the molasses mixture and stir together. Cover the bowl and chill in the fridge for 1 hour.
Preheat the oven to 375°F. Use a cookie scoop to create 1 inch dough balls. Roll them in your hands to smooth them out then, coat them by rolling them in the white sugar.
Place the cookie balls on a UNgreased cookie sheet making sure they are about 2 inches apart.
Bake for 8-10 minutes and tops are cracked. Cool on a wire rack.
Note: Chill the dough in the fridge between batches.

Video

Notes

Recipe Tips.

Chill the dough for 1 hour so it is easier to scoop and the cookies bake up thick.
Keep the dough in the fridge between batches so the later cookies bake the same as the first batch.
Roll the dough balls smooth before coating them in sugar for the prettiest cookies.
Bake just until the tops are cracked so the centers stay soft and chewy.
Make-ahead tip: chill the dough overnight or scoop and freeze the dough balls, then roll in sugar before baking.

Store. Store in an airtight container at room temperature up to 4 days. Place a piece of white bread or a slice of an apple in the container to help keep them soft. The cookies can be frozen for up to 3 months.

Freeze. Roll the dough into balls, but do not roll in sugar. Instead, line them up on a baking sheet. Place the sheet in the freezer and freeze until solid. Transfer the dough balls into a Ziploc bag, label, and freeze for up to 3 months. When you're ready to bake, allow the dough balls to thaw and roll in sugar. Bake according to recipe directions.

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