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.
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 powder, 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.
more cookie recipes to try
- Chocolate Chip Cranberry Cookies
- Ginger Chocolate Crinkle Cookies
- Classic Gingerbread Cookies
- Almond Crinkle Cookies
- Chocolate Chip Cookies Recipe
- Thin Crisp Chocolate Chip Cookies
- Custard Cookies aka Custard Shortbread Cookies
- Shortbread Stamped Cookies
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The BEST Molasses Cookie
Print Pin Rate VeenaazmanovDescription
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 powder, 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.
Equipment
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
