Chewy Molasses Cookies

These classic Molasses Cookies are a family favorite during the holidays. They are soft and chewy with a balanced mix of warm spices and molasses that works perfectly for the season. I love that I can have them ready in about 30 minutes, making them easy to enjoy with a cup of tea or coffee. This recipe makes 14 cookies, which is perfect for sharing with a crowd or packing into boxes for holiday gifts.

Baking cookies during the holiday season is something I really enjoy sharing with my kids, which is why I have plenty of Christmas cookie recipes on my blog, from Christmas Wreath Cookies to my easy M& M cookie bars that my kids always ask for. Still, classic Molasses Cookies sit right at the top of my holiday baking list. They are rich, and packed with warm spices like ginger, cloves, nutmeg, and cinnamon. I use all of these spices because they taste like the holidays to me, and if you love molasses cookies, you know exactly what I mean.

These molasses cookies are unique because they use a time tested combination of molasses, brown sugar, and warm spices that has been baked in my family for generations. The cookies bake up with a soft and almost gooey center, a lightly crisp exterior coated in raw turbinado sugar, and signature cracks on top that come from rolling the dough in sugar before baking. That simple step helps control moisture so the inside stays tender while the outside sets, creating a classic holiday cookie that deserves a place on every baking list.

Why you will love this recipe

• A classic with a twist: I take a familiar molasses cookie and make a few small changes so it stays traditional while still offering something new. That balance keeps this recipe in my holiday baking plans year after year.
• Quick and simple: I like that these cookies come together fast, usually in under 30 minutes. I mix the wet and dry ingredients, chill the dough briefly, roll it in sugar, and bake for about 10 minutes.
• Pantry friendly: I use ingredients I already have in my kitchen, including molasses. That makes this recipe easy to start without an extra trip to the store.
• Worth keeping around: I bake these cookies because I want to keep old holiday recipes alive. They are meant to be shared and passed along just like the ones I grew up with.

What you will need

• Butter and sugars: I use softened unsalted butter with white sugar and brown sugar to create a rich dough that stays chewy and well balanced.
• Coating sugar: I roll the dough in raw turbinado sugar to help dry the outside and create the classic cracked and crisp surface.
• Egg and molasses: I add one large room temperature egg and unsulfured molasses to bind the dough, add moisture, and bring the signature molasses flavor.
• Dry base: I rely on all purpose flour and baking soda to give the cookies structure and help them bake evenly.
• Spices and salt: I mix cinnamon, nutmeg, ginger, cloves, and salt to create the warm spice blend that defines these cookies.

How to make

Preheat the oven: First, I preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.

Mix the wet ingredients: Then, I mix the softened butter, white and brown sugar in the bowl of a stand mixer until it is light and creamy. The molasses and egg are beaten in next.

Whisk the dry ingredients: In a different bowl, I whisk together the dry ingredients before stirring in the butter mixture.

Combine: I add the dry ingredients to the bowl with the wet ingredients and whisk until combined, stopping to scrape the sides and bottom of the bowl a few times.

Chill the dough: After everything is mixed, I shape the dough into a ball, cover the bowl with plastic wrap, and place it in the fridge for about 1 hour. Chilling helps control spreading and keeps the cookies thick when baked.

Roll and bake: Once the dough is chilled, I roll it into 1 inch balls and coat each one in turbinado sugar before baking.

Arrange: I place the dough balls on the prepared cookie sheet about 3 inches apart and bake them for 10 to 12 minutes.

Rest and cool: After baking, I let the cookies rest on the cookie sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Make in advance: When I want to prepare these ahead of time, I make the dough, roll it into balls, and place them on a baking sheet to freeze. Once frozen, I transfer the dough balls to freezer bags and store them in the freezer, then thaw for at least 30 minutes, roll in sugar, and bake according to the recipe directions.

Expert tip

Choosing the right molasses

When I bake molasses cookies, I pay close attention to the type of molasses I use because it makes a big difference in flavor. I always choose unsulfured molasses since it has no additives and comes from ripe sugar cane, which keeps the taste clean and balanced. For these cookies, I prefer light molasses because it is only boiled once and still has more natural sugar, making it gently sweet and well suited for baking. Dark molasses is thicker and more bitter, and blackstrap molasses is very strong and bitter, so I avoid both for this recipe to keep the cookies tasting amazing.

More tips to consider:

• I make sure my butter is softened to room temperature because it mixes more smoothly and helps the cookies bake up fluffy.
• I also chill the dough for at least 1 hour before baking so the cookies keep their shape and do not spread too much.
• Rolling the cookie balls in turbinado sugar before cooking will help give them a coarser texture and make them a bit crispy on the outside to emphasize how chewy they are on the inside.
• Bake only one sheet of cookies at a time to ensure they cook more evenly. Also, rotate the pan halfway through the cooking time.
• Once the cookies come out of the oven, I leave them on the baking sheet for about 10 minutes so the edges set while the centers stay soft.
• When measuring molasses, I lightly grease the measuring cup first, which makes pouring it out much easier.

Recipe variations and add-ins:

• Festive sprinkles: I add about 2 tablespoons red and green sprinkles to the dough before baking. This adds color and works well for holiday trays.
• Pumpkin spice boost: I mix in 1 teaspoon pumpkin pie spice along with the other spices. This adds extra warmth that pairs nicely with molasses.
• White chocolate chips: I fold in about 1/2 cup white chocolate chips before chilling the dough. The cookies bake up richer and sweeter.
• Nutty cookies: I stir in 1/2 cup chopped pecans, slivered almonds, or crushed hazelnuts. The nuts add extra texture to each cookie.
• Caramel sandwich: I spoon about 1 tablespoon caramel sauce on one cookie and top it with another. This makes a simple cookie sandwich for dessert.  

Serving suggestions:

When I make these molasses cookies, I always think about sharing them beyond our own kitchen. I stack them neatly, tie a red bow on top, and bring them along when we visit family or friends during the holidays. When we host at home, I like adding these cookies to a larger spread with Christmas Sugar Cookies or Sugar Cookie Truffles so there is a mix of flavors and textures.

If we are hosting adults, I like serving these cookies with my Homemade Eggnog or my Snowflake Martini. It gives everyone something to sip while sitting around the table, talking, and enjoying dessert a little longer.

How to store leftovers:

• Refrigerate: I keep leftover cookies in an airtight container at room temperature for up to 5 days, or in the fridge for up to 7 days.
• Freezing: I wrap the cookies in plastic wrap, place them in a freezer bag, and freeze them for up to 4 months.
• Defrost: I thaw the cookies overnight in the refrigerator so they keep their texture and flavor.

Frequently asked questions

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