These molasses cookies are buttery, chewy, soft on the inside but crisp on the outside. Flavored with ground ginger, cinnamon, and nutmeg these also make amazing holiday gifts for family and friends.
Table of Content
The one ingredient that begs to come out from the back of the closest as soon as fall sets are the jar of molasses. Isn't it? It is the perfect cookie to make during this season. I love giving these cookies as gifts during the holidays because they smell so wonderful.
Ingredients and substitutes
- Molasses - This is syrup consistency and can be found in most supermarkets in the baking aisle.
- Sugar - The combination of white and brown is what gives us that soft on the inside and crisp on the outside cookie. If you want more soft, use more of the dark brown and less of the white sugar.
- Egg - I use just one egg yolk to prevent these cookies from spreading too much.
- Spices - Today I am using ginger, cinnamon, nutmeg, and allspice. And yet, you can use a pumpkin spice mix or gingerbread spice mix. They both go well with molasses
Step by step instructions (pin)
- Dry ingredients - In a bowl combine flour, baking soda, salt, spices, and ground ginger - set aside.
- In the bowl of a stand mixer with the paddle attachment - cream the butter and both sugars until light and fluffy.
- Add egg yolk, molasses, and vanilla. Followed by the flour mixture. Combine well but do not overmix.
- Cover the bowl with plastic wrap and let chill in the fridge for at least 2 hours
- Preheat oven at 170 C / 340 F.
- Use a cookie scoop or two tablespoons to remove golf size balls - Roll into a ball, then coat in the sanding or super-fine sugar.
- Place on the baking tray, making sure to leave space for them to spread.
- Bake in a preheated oven for 8 to 9 minutes until the top is cracked.
- Cool on a cookie tray for 5 minutes then transfer to a cooling rack to cool completely before you transfer to a cookie jar.
- These cookies will stay good for up to 2 weeks.
- The cookie dough can be refrigerated for a week or frozen for up to a month.
Frequently asked questions
These cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These will spread a bit but should not spread too much.
There are a few reasons why cookies spread. Too much butter or too much sugar in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much. That is why you must follow the recipe correctly.
Place cookies on a cold, not hot baking pan. And make sure the oven is at the right temperature. A cold oven will spread the cooking too much as well.
yes, you need to chill these cookies for at least 2 hours or they will spread too much. If you do not want to chill the cookies I suggest you use my recipe for old fashion soft molasses cookies as they do not need to be chilled.
These recipes have a good shelf life as a dough as well as cookies. The dough, if wrapped well, can stay in the fridge for 3 to 4 days before baking.
You can omit the egg yolk in this recipe. If you omit the sugar then I suggest you remove ½ cup flour as well. You can follow the rest of the recipe as is.
Yes, you can add ½ cup finely chopped nuts such as pecan, walnuts, and others.
You may also like
- Ginger Chocolate Crinkle Cookies
- Classic Gingerbread Cookies
- Almond Crinkle Cookies
- Chocolate Chip Cookies Recipe
- Custard Cookies aka Custard Shortbread Cookies
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Recipe
Description
Video
Ingredients
- ¾ cup (170 g) Butter (6 oz, 1 ½ stick)
- ⅓ cup (65 g) White sugar
- ½ cup (110 g) Dark Brown sugar
- 1 Egg yolk
- ½ cup (120 ml) Molasses
- 2 ¼ cups (280 g) All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground ginger
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Allspice
- ¼ tsp Salt
- 1 tsp Vanilla extract
For coating
- ½ cup (100 g) Sanding sugar for coating (or extra fine sugar)
Instructions
- Dry ingredients - In a bowl combine flour, baking soda, salt, spices, and ground ginger - set aside.
- In the bowl of a stand mixer with the paddle attachment - cream the butter and both sugars until light and fluffy.
- Add egg yolk, molasses, and vanilla. Followed by the flour mixture. Combine well but do not overmix.
- Cover the bowl with plastic wrap and let chill in the fridge for at least 2 hours
- Preheat oven at 170 C / 340 F.
- Use a cookie scoop or two tablespoons to remove golf size balls - Roll into a ball, then coat in the sanding or super-fine sugar.
- Place on the baking tray, making sure to leave space for them to spread.
- Bake in a preheated oven for 8 to 9 minutes until the top is cracked.
- Cool on a cookie tray for 5 minutes then transfer to a cooling rack to cool completely before you transfer to a cookie jar.
- These cookies will stay good for up to 2 weeks.
- The cookie dough can be refrigerated for a week or frozen for up to a month.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Gloria @ Homemade & Yummy
OMG if I had that many types of cookies in my house each week...I literally think hubby would eat NOTHING else. He has HUGE sweet tooth. My mom had a very similar recipe....and every time I make them, I remember her making these. Love all the wonderful spices....perfect for fall and the upcoming holiday season.
Veena Azmanov
Yeah I know what you mean. My Aadi is a big cookie monster too. I grew up with lots of cookies jars and cakes around me Gloria. Mom would take orders so they were always in huge quantities and variety!
Ken
I’m trying to make this right now. I’m not understanding how no other comments take note that in the ingredients list it calls for baking soda, but in the instructions it says baking powder. Which is it? I don’t want to ruin a whole batch of cookies to find out I used the wrong one.
Veena Azmanov
Sorry, Ken. Just a type error. It is baking soda
Marisa Franca @ All Our Way
I don't have a Molasses cookie recipe and this one would be ideal. I like the spices you use in the sweet treat. The outside reminds me of a dark snickerdoodle. I will be so glad when we move closer to our kids and grandkids -- I enjoy making cookies and I'll be able to spoil them. This will definitely be on the list.
Veena Azmanov
You will love this one Marisa. It's just perfect. I love spices in cakes and cookies. I'm sure the grand kids will love these.
Nissaba Jenner
I make these for my kids quite often .. They absolutely love it
Swen Hathway
what a lovely recipe .. a must try
Sam Mathew
Thankyou for sharing such lovely recipes
Eva Blanch
I tried this recipe yesterday!! Loved it! Thank you so much! Now I have another one of your recipes bookmarked. Appreciate it so much.
Veena Azmanov
Thank you ! So glad you liked them.
Neha
Amazing!
Veena Azmanov
Thank you !