These old fashion soft molasses cookies are chewy and packed with the flavors of ginger, cinnamon, and nutmeg. These are easy to make and the dough does not need to be chilled before baking so you can make the cookies in less than 30 minutes.
These old fashion cookies bring childhood holiday memories for me. Mom made tons of treats using gingerbread spice and molasses during the holidays.
Ingredients and substitutes
- All-purpose flour -The amount of flour in the recipe will contribute towards how dense the cookies will be so make sure to measure the ingredients correctly.
- 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)
- Preheat the oven to 180 °C / 356 °F.
- 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.
- Using a cookie scoop or two dessert spoons, scoop the batter into small mounds over a baking tray making sure to leave space between the cookies.
- Bake in a preheated oven for 10 to 12 minutes until the edges are slightly dark.
Tip - It is difficult to rely on the color of the edges because these cookies are darker, so the best is to put a timer for 10 minutes then check to see if you need a minute or two more. - 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.
It is always a good practice to refrigerate cookies while the oven is preheating. Having said that these can be baked right away without any chilling necessary. If you want to chill and roll these in sugar please use my recipe for the best molasses cookies
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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Description
Ingredients
- ¾ cup (170 g) Unsalted Butter (1 ½ cups), room temperature
- ¼ cup (50 g) White sugar
- ½ cup (110 g) Light brown sugar
- ⅓ cup (80 ml) Molasses
- 1 Egg yolk
- 2 ½ cups (310 g) All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 tsp Vanilla Extract
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp ground allspice.
Instructions
- Preheat the oven to 180 °C / 356 °F.
- 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.
- Using a cookie scoop or two dessert spoons, scoop the batter into small mounds over a baking tray making sure to leave space between the cookies.
- Bake in a preheated oven for 10 to 12 minutes until the edges are slightly dark. Tip - It is difficult to rely on the color of the edges because these cookies are darker, so the best is to put a timer for 10 minutes then check to see if you need a minute or two more.
- 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
