Soft and chewy Molasses Cookies that are perfectly spiced with ginger, cinnamon, and clove. Fudgy-like centers with slightly crispy edges. They are perfect on their own or dip them in white chocolate for an extra special treat!
I remember making these cookies every year with my mom for Christmas. They are one of my favorite cookies with their buttery, fudgy centers filled with the perfect amount of molasses and spice.
No Christmas cookie tray is complete without these delicious cookies. Along with these White Chocolate Chip Cranberry Cookies, Cinnamon Roll Cookies, and a glass of Homemade Eggnog!
Here Is Why You Will Love These Molasses Cookies:
- No chilling is required!!
- Perfect for gifting or enjoying with a cup of coffee.
- Dip them in white chocolate for an extra special treat.
- Freezer-friendly.
- So nostalgic!
Ingredients:
ALL-PURPOSE FLOUR
BAKING SODA
CINNAMON, CLOVE, GINGER, SALT
BROWN SUGAR: I like to use all brown sugar for extra chewy/fudgy cookies!
MOLASSES: Use dark unsulphured molasses for the best flavor. Backstrap molasses is too strong for these cookies.
BUTTER: I prefer all butter in these cookies for flavor!
How-To Make Molasses Ginger Cookies:
This is just a quick overview of the method for these molasses cookies. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Cream the butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla and mix until well combined.
STEP 2: Stir in the flour, cinnamon, ginger, clove, baking soda, and salt just until combined.
STEP 3: Scoop and roll into balls. Roll into granulated sugar or coarse sugar and bake for 8-10 minutes.
FAQs
Yes! Cool completely and stack in a freezer-safe container or bag. Freeze for up to 3 months. To freeze dough: Roll 2 tablespoons of dough into a ball and place on a baking sheet. Freeze just until firm. Place dough balls in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 30 minutes then roll in sugar and bake for 8-10 minutes.
There are several types of molasses varying in intensity. I recommend using a dark unsulphured molasses for the best flavor. Blackstrap molasses is too intense for this recipe. Some brands I like to use are Grandma’s and Brer Rabbit.
Chewy Molasses Cookie Tips:
- Leave the cookies on the baking sheet for 5-10 minutes to allow the cookies to set up. They are too soft to remove immediately.
- Roll the cookies in either granulated sugar or a natural cane sugar for more of a crunch.
- Store at room temperature for up to 7 days for the best chewy cookies.
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Molasses Cookies
Ingredients
- ¾ cup (170g) butter, COLD and cut into pieces
- 1 cup (210g) packed brown sugar
- 1 large egg
- ¼ cup (60ml) unsulphured or dark molasses
- 1 teaspoon vanilla
- 2⅓ cups (320g) all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground clove
- ½ teaspoon salt
- granulated sugar for rolling
Instructions
- Preheat oven to 350.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy (around 5 minutes). Be sure to scrape the sides of the bowl. Add the egg, molasses, and vanilla and beat until combined.
- Add the flour, baking soda, cinnamon, ginger, clove, and salt. Mix just until everything is combined. Roll cookie dough into 2 tablespoon size balls. Roll each in sugar then place on a baking sheet 3 inches apart.
- Bake for 8-10 minutes or just until the edges look set. Let cool on baking sheet for 5-10 minutes to allow the cookies to firm up.
Oh how I loved these cookies. They are so good/
I agree! Thanks Grandma!