Go Back
–+ servings
Molasses Cookies stacked on wire tray

Molasses Cookies

Buttery, comforting cookies rolled in sugar and baked until soft and golden, these molasses cookies have the perfect flavor to warm you up from the inside out.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 14 Cookies
Calories 200 kcal

Ingredients
  

For the dough:

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup butter (at room temperature)
  • 1/2 cup brown sugar packed
  • 1 egg yolk
  • 1/3 cup molasses

For rolling:

  • 1/3 cup white or organic sugar

Instructions
 

  • Preheat Oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Wet Ingredients: In a large bowl, beat the butter and brown sugar until creamy and smooth.
  • Add Egg Yolk and Molasses: Add the egg yolk and molasses to the butter and sugar mixture, and beat until well combined.
  • Add Dry Ingredients: In the same bowl, add the flour, baking soda, cinnamon, ground ginger, nutmeg, and salt. Mix until the ingredients are well combined.
  • Form Cookies: Using a spoon, scoop portions of dough and form them into balls. Roll each ball in white or organic sugar.
  • Baking: Place the dough balls on the prepared baking sheet, leaving space between each one. Bake for 15 minutes or until the edges are golden brown.
  • Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Flavor Enhancement: Add a pinch of ground cloves for a deeper, spicier flavor.
  • Texture: For chewier cookies, use dark brown sugar instead of light brown sugar.
  • Cooling Cookies: Let the cookies cool completely on the wire rack for the best texture.
  • Rolling Options: Try rolling the cookies in cinnamon sugar for an extra flavor boost.
  • Forming the Cookies: For uniform size, use a cookie scoop or a measuring spoon. If you like a crunchier exterior, you can roll the dough balls in granulated sugar or organic cane sugar before baking.
  • Baking: Make sure to leave enough space between the dough balls on the baking sheet so they don’t merge while baking.
  • Keep an eye on the cookies during the last few minutes of baking. The edges should be golden, but the center may look a bit soft; the cookies will firm up as they cool.
  • Storage: Store the cookies in an airtight container at room temperature. This way, they will stay fresh for several days.
  • Freezing: You can freeze the cookie dough before baking. Form the dough into balls, place them on a tray, and freeze. Once frozen, transfer them to a freezer bag. This way, you’ll have dough ready to bake whenever you want.
  • Molasses: Use high-quality molasses for better flavor.

Nutrition

Calories: 200kcalCarbohydrates: 32gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 181mgPotassium: 153mgFiber: 1gSugar: 18gVitamin A: 222IUVitamin C: 0.01mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!