With slight crunch on the edges, soft interiors, chewy texture and lots of warm spices, these are undoubtedly the Best Molasses Cookie Recipe!
Try my Seriously Moist and Fluffy Mini Gingerbread Bundt Cakes next!
Search Molasses Cookies and Internet will flood you with thousands of cookie recipes in the flash of an eye.
Which recipe to rely on from all those results? Hmm, that is most def. a serious question!
After baking about a bazillion of Molasses Cookies in a duration of two weeks, I can guarantee this one is the Best Molasses Cookie Recipe!
You’d ask why! And I will say, these cookies are super chewy with mega soft centers. A ton of molasses flavor, signature crinkly tops and just the perfect amount of spices.
Just wait till you bake them!
Best Molasses Cookie recipe Ingredients:
- Butter: Always use room temperature butter for cookie success.
- Brown Sugar: For added flavors and moisture in the cookie dough, hence your cookies bake chewier!
- Egg: To bind and structure the cookie.
- Molasses: Don’t opt for blackstrap variety as they are bitter to taste. I always use dark unsulphured molasses to bake these cookies.
- Vanilla and Salt: Can’t skip them!
- Flour: Like most other cookie recipes, flour is the base of today’s cookies.
- Baking soda: To lift the cookies.
- Spices: A careful blend of ginger, loads of cinnamon, a dash of ground cloves and some all spice powder are the ones we are using here.
- Granulated sugar: for rolling the cookie dough balls before baking.
How to make Molasses cookies:
- Beat and cream the wet ingredients together.
- Sift all the dry ingredients over wet: This little step saves the need of dirtying another bowl! 😉
- Fold in to form the dough.
- Chill the dough and roll into balls.
- Then roll each cookie dough ball in granulated sugar.
- Bake and have one right away!
What does molasses do in cookies?
Molasses make your cookies super chewy because of the added moisture. They make your cookies taste like they are loaded with loads of brown sugar, without making them overly sweet.
What is the difference between molasses and gingerbread cookies?
Well Molasses cookies are generally chewy and soft in texture. While Gingerbread Cookies are more of cookies that are crispy and snap when you break them.
BEST molasses cookie recipe tips
- Always allow your cookie dough to chill for at least 4 hours. I chill mine overnight to ensure thick Molasses Cookies every single time.
- Do not over measure your flour or any other ingredients. I’d suggest to invest in a kitchen scale if you don’t already own one. It takes all the guess work out of your life!
- Always keep your cookies 2 inch apart on the baking tray to give them room for spreading.
- If you notice your cookies are very puffy after slight cooling, you can press them down by applying a little pressure using your fingers.
More Christmas Cookies for you:
- 3/4 Cup Butter (Unsalted, room temp)
- 1 Cup Light Brown Sugar (packed)
- 1 large Egg (room temp)
- 1/3 Cup Molasses (I use dark variety, but not blackstrap!)
- 1 1/2 tsp Vanilla Extract
- 2 Cups + 6 Tbsp (gms) Flour
- 1/4 tsp Salt
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Ginger
- 1 1/2 tsp Cinnamon
- 1/8 tsp Cloves
- 1/8 tsp All Spice
- 1/4 Cup Granulate Sugar (for rolling cookie dough balls before baking)
- In the bowl of your stand mixer using paddle attachment, beat butter light smooth and creamy, about 30 seconds. Add brown sugar and beat on medium high speed for 2 minutes. You can also make this recipe using a hand mixer.
- Add an egg and beat it in to combine on medium low speed. Next add molasses and vanilla in. Combine it all well, scraping the sides as needed.
- Now sift all the dry ingredients (flour, spices, salt and baking soda) over wet and beat just until the dough comes together.
- Cover and chill the dough for 4 hours minimum (or up to 3 days)
- When ready to bake preheat your oven to 350 deg F and line a large baking tray with parchment paper or silicon mat and set aside.
- Divide and roll the cookie dough in to 12 equal balls. Roll each of them in granulated sugar and place them 2 inches apart from each other.
- Bake for 8-10 minutes. The cookie will puff up and will begin to crack slightly on top.
- Cool on the tray for about 5 minutes and transfer on wire stand to allow to cool down further.
- Store Molasses Cookies at room temp, covered tightly up to 5 days.
- To store leftovers (if any), keep them covered in the refrigerator.
- Baked or unbaked cookie dough can be frozen for 1 1/2 months.
- To freeze unbaked cookie dough: Roll the dough into balls and chill them individually on a baking tray for 1-2 hours or till very firm to touch. Then store them in ziploc bags. No need to thaw before baking. Just add a minute or two more to the baking time.
- Thaw baked cookie on counter top for 5-6 hours before serving.