Pin it Irresistibly soft and chewy molasses cookies fill your kitchen with the comforting scent of warm spices. These cookies deliver all the flavor and texture you crave for cozy afternoons—and you don't even need a mixer.
I have fond memories of making these cookies with my family, savoring the aroma as they baked. These are a regular treat in our home, especially when the weather cools and everyone craves something comforting.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 1/2 teaspoons
- Ground cloves: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Baking soda: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 3/4 cup (170 g), melted and cooled slightly
- Dark brown sugar: 1 cup (200 g), packed
- Unsulphured molasses: 1/4 cup (60 ml)
- Egg: 1 large, room temperature
- Vanilla extract: 1 teaspoon, pure
- Granulated sugar (for rolling): 1/4 cup (50 g)
Instructions
- Prepare your oven:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine dry ingredients:
- Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
- Mix wet ingredients:
- In a separate large bowl, whisk together the melted butter, brown sugar, and molasses until smooth and glossy. Add the egg and vanilla, whisk until well combined.
- Combine wet and dry:
- Add the dry ingredients to the wet mixture, stirring just until no dry flour remains. Do not overmix.
- Form cookie dough balls:
- Scoop tablespoonfuls of dough and roll into balls, about 1 1/2 inches each. Roll in granulated sugar to coat.
- Arrange on baking sheets:
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake:
- Bake for 9–11 minutes, until cookies are puffed and edges set but centers still look slightly underbaked.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pin it Sharing these cookies with my kids while we huddle together on cold afternoons always brings smiles. My grandmother passed down her molasses cookie recipe, making each batch feel extra special.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, baking sheets, parchment paper, wire rack.
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). Always check ingredient labels if you have allergies.
Nutritional Information (per cookie)
Calories: 120
Total Fat: 5 g
Carbohydrates: 18 g
Protein: 1 g
Pin it Enjoy these cookies with a cup of tea or coffee for a truly comforting treat. They're perfect for gifting or holiday celebrations.
Common Questions
- → What gives these cookies their soft texture?
The combination of melted butter, molasses, and careful baking time creates a soft, chewy texture. Slightly underbaking also helps retain moisture inside.
- → Can I substitute molasses with another ingredient?
Yes, dark treacle can be used as a substitute for molasses to maintain a similar depth of flavor.
- → How do the spices affect the flavor?
Ground ginger, cinnamon, cloves, and nutmeg add warmth and complexity that complement the rich molasses base.
- → Is a mixer required for preparation?
No mixer is needed; simply whisk and stir by hand for a smooth and glossy dough.
- → How should these cookies be stored?
Store in an airtight container for up to 5 days or freeze to keep them fresh longer.
- → Can I add any extra flavors?
A pinch of black pepper can be added for a subtle spicy kick that enhances the warm spices.