Molasses Cookies

These soft, crackled Molasses Cookies are packed with warm autumn spices and classic homemade flavor. Perfectly chewy and coated in sugar for a beautiful finish, they’re delicious enjoyed with a cup of coffee, hot chocolate, or a cold glass of milk.

Easy Molasses Cookies Recipe

Classic molasses cookies are a timeless holiday favorite that bring cozy, nostalgic flavor to any cookie tray. There are usually two types you’ll come across, the thin, chewy kind and the soft, cake-like version.

This recipe leans toward the latter, with a tender, melt-in-your-mouth soft texture and warm spicy flavor in every bite. The dough is made completely from scratch, then rolled in granulated sugar before baking to create that signature crackled top that looks just as inviting as it tastes. Perfect for gifting, cookie swaps, or enjoying with a mug of coffee or hot cocoa.

Checkout this quick list of ingredients you’ll need to make easy Molasses Cookies: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the cookie dough.
• Molasses – Molasses gives these cookies their signature flavor.
• Leavening – Baking powder and salt give lift the cookie dough while baking.
• Sugar – You’ll need both granulated sugar (white sugar) and dark brown sugar for sweetness.
• Spices – Ground cinnamon, ginger and clove for a warm and cozy flavor profile.
• Fats – Solid vegetable shortening and butter for richness. Solid vegetable shorteneing stablizes the dough.
• Whole Egg – One large egg helps the cookie dough hold together.
• Flavoring – Vanilla extract for creamy floral notes.

How to Make the BEST Molasses Cookies Recipe

• Sift Dry Ingredients – Use a whisk to sift together flour, baking soda, cinnamon, ginger, cloves and salt. A whisk works like a charm, there’s no need to pull out an old fashioned sifter.
• Creamed Ingredients – Using an electric mixer, cream together shortening, butter, granulated sugar and brown sugar. Beat until light and fluffy.
• Wet Ingredients – Add the molasses, egg and vanilla extract. Whip until fully combined. You can use a hand mixer or a stand mixer whatever you have handy.
• Combine – Add the sifted dry ingredient mixture to the creamed ingredients beating just until fully moistened.
• Refrigerate – Cover the bowl and chill in the refrigerator for 30 minutes.
• Heat Oven and Prepare Pans – Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• Roll Cookie Dough into Balls – Roll into 1 – 1 1/2-inch balls. Roll in sugar until coated on all sides.
• Arrange Dough Balls on Prepared Baking Sheets – Place on the sheet pan at least 2-inches apart to allow room for spreading.
• Oven – Bake per the baking time in the recipe just until tops are crackled.
• Serve – Cool on pan for 5 minutes then remove to a cooling rack to cool completely.

Kitchen Equipment to Make Southern Molasses Cookies

• Stand mixer or hand mixer.
• Large bowl and medium bowl plus a shallow bowl of plate.
• Measuring cups and spoons.
• Balloon whisk to sift the flour mixture.
• Two baking sheets.
• Ice cream scoop or cookie scoop.
• Wire rack and cookie spatula.

Recipe Variations, Tips and Substitutions

• Spices – These cookies are sweet and beautifully spiced by design. You can substitute allspice for ground cloves, if you you have it on hand.
• Measure Accurately – Always use a spoon to fill the measuring cup with flour and use a knife to level. If you scoop into the flour, it can become compacted and make the cookies dry.
• Chilling the Cookie Dough – Due to the molasses in the dough, it’s important to allow the cookie dough some time to chill before baking so the cookies don’t spread too much while baking. About 30-45 minutes of chill time should be ample.
• Shortening – This recipe utilizes both solid shortening and butter. The shortening acts as a stabilizer for the molasses and in this instance, I highly recommend that you don’t substitute all butter, instead.
• Adjust the Size – This cookie dough can be divided into any size you like. If you make the cookies smaller, you’ll yield more cookies. Likewise, if the dough is made into larger cookies, the yield will be less. Either way, adjust the baking time to accommodate.
• Molasses – Molasses is the main flavor of these chewy molasses cookies. I use Grandma’s, medium-dark molasses, not blackstrap molasses for this recipe. Read more about varieties of molasses here on the Spruce Eats.

Storage and Leftovers

• Leftovers – Store baked Molasses Cookies in an airtight container at room temperature for up to 3 days.
• Freezer – You can freeze baked molasses cookies for up to 2 months. Thaw just before serving.
• Freezing Cookie Dough – You can freeze this cookie dough for up to 2 months. Thaw the dough in the fridge overnight before preparing per the recipe.

More Cookie Recipes to Make

You should always have some sort of handheld delight in your cookie jar. Other cookie recipes you may enjoy trying:

• These loaded up Kitchen Sink Cookies are a delight!
• My recipe for Peanut Butter Cowboy Cookies is a fan favorite.
• Plan your holiday baking with this collection of 75 Tasty Christmas Cookies Recipes.
• These festive Funfetti Cream Cheese Sugar Cookies are like a party in your mouth.
• Chewy homemade Snickerdoodle Cookies.
• Cranberry Walnut Chocolate Chip Cookies are filled with fresh cranberries, walnuts and chocolate chips.
• The kiddos will love making a batch of these Gingerbread Cookies.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer