Molasses Cookies

If you are looking for that classic molasses cookies recipe, this recipe is it. Soft, chewy and richly flavored molasses cookies! We did add an icing for a frosted molasses cookie but you can always leave it off.

These old fashioned molasses cookies are a great Christmas cookie, weekday dessert, or to gift loved ones in your dessert trays you pass out. No matter when or what the occasion is these ginger molasses cookies hit the spot. Also check out this butterbeer fudge for another dessert.

Plus if you want a freezer friendly cookie! Also make sure to check out our Christmas ornament cookie recipe as well for another tasty cookie. Here is more on this molasses ginger cookie recipe. Now these molasses cookies are great for fall or winter. If you want a fall flavored cookie try our pumpkin spice sugar cookies.

This Cookie Recipe Is…

• Classic Molasses Cookies
• Festive Christmas molasses cookies (Add sprinkles on icing)
• Rich molasses flavor
• Paired with warm spices
• Freezer friendly cookie
• Iced or leave off the icing for a bare cookie

All Purpose Flour – You will want to scoop the flour into the measuring cup and then level it off. This helps you from packing in the flour in the measuring cups.

Baking Soda, Salt, Spices – These are the basics to the cookie recipe. We used allspice, ginger, and cinnamon.

Butter – We used unsalted butter, if you use salted butter just omit the salt in the cookie recipe.

Brown Sugar – we used a light brown sugar, make sure to pack the brown sugar in the measuring cups.

Molasses – we used the Grandma’s original molasses for these cookies.

Egg – Use a room temperature large egg.

Icing – For the icing we used vanilla, powdered sugar, and milk.

Helpful Tools

• Cookie Scoop
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper or Silicone Non-stick mats
• Mixing Bowl

How To Make

The full measurements and directions are in the printable recipe card at the bottom of the page.

Step One: Preheat the oven and prep your baking sheet. Then in a small bowl you will add your dry ingredients together and set aside.

Step Two: Now in a large mixing bowl add your softened butter and brown sugar and mix on medium-high speed for 3-4 minutes. You want it to be light and fluffy.

Step Three: Next you will add in the egg and molasses. Scrape down the sides to ensure you mix your batter well.

Step Four: Add in the dry ingredients, mixing fully. Make sure to scrape bottom to ensure it fully mixed on the bottom of the bowl.

Step Five: Scoop the cookie dough on the baking sheet leaving 2 inches between the cookies.

Step Six: Bake as directed and cool on the pan for 10 minutes after. This is important to not skip.

Step Seven: After 10 minutes, flip the cookies onto the cooling rack, letting the bottom side up.

Step Eight: Once fully cooled, mix up icing if you want and frost the cookies.

Storing Cookies

Store At Room Temperature: You can store these soft molasses cookies in an airtight container for 5-6 days. If you place a slice of bread in with your cookies you will find it helps keep the cookies soft and prevents drying out.

Freezing Molasses Cookies: You can also freeze your baked cookies. Just freeze for 3-4 months in an airtight container. Then thaw the cookies on the counter when you are ready to eat some.

Helpful Tips For Making Cookies

Here are some helpful tips for making these chewy molasses cookies. These tips can help set you up for success.

• Make sure to use a room temperature egg. If you happen to forget to sit egg out, just place in a bowl with warm water to bring it to room temperature quickly.
• Softened butter is important, not melted.
• If you use salted butter omit the salt in the cookie recipe.
• The icing is optional. If it is too thick add more milk. If too thin add more powdered sugar to thicken the icing.

Practical notes

Here are some frequently asked questions for this iced Molasses Cookies.

Can we make the molasses cookie dough ahead of time?

You can make the cookie dough up to two days in advance. Then just store in an airtight container in the fridge. We like to form a ball and then cover with plastic wrap and place in container. Then shape and bake and add a few minutes to allow time for the cookie dough to bake fully.

Can we roll these molasses cookies in granulated sugar?

If you don’t want a naked cookie you can add some sugar on the cookie dough balls before placing on the baking sheet. Then it will create a sugar crackle as it bakes.

What is molasses made of?

Molasses is made from sugar cane or even sugar beets through a refinement process. You will find that molasses made from sugar cane is preferred for human consumption.

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Ingredients

Makes 20 -24

• 2 1/2 cups all purpose flour
• 1 large egg, room temperature
• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/3 cup molasses, Grandma’s Original

Icing For Molasses Cookies

• 1 1/2 cups powdered sugar
• 2 1/2-3 tablespoons milk
• 1/2 teaspoon vanilla

Equipment

• Cookie Scoop Set
• Cookie Sheet

Method

1. Preheat the oven to 350 degrees. Then line your baking sheet with parchment paper or place silicone baking mat.
2. Then in a bowl you will add in your flour, salt, ginger, baking soda, cinnamon, all spice.
3. In a bowl cream your butter and brown sugar together for 3-4 minutes. You want it to become light, and fluffy.
4. Now add in the egg and molasses. Mix well.
5. Slowly add in the dry ingredients at this point. Make sure to scrape down the edges of the bowl.
6. Use a cookie scoop and place the cookies on the baking sheet leaving around 2 inches apart.
7. Then bake for 10-12 minutes or until the edges of the cookie are firmed up.
8. Remove and let the cookies cool for 10 minutes on the baking sheet.
9. When you remove the cookies from the baking sheet flip so the bottom side is facing up on the cooling rack.
10. Let the cookies fully cool. Then if you want to make the icing add powdered sugar, vanilla and a little milk in a bowl. Whisk until combined. If you need thinner slowly add in milk.
11. Frost the cookies and let it harden at room temperature.

Kitchen notes

Cookies

– Depending on the size you make the cookies will vary in how many cookies you get. Store – Store cookies at room temperature for up to 5 days. You can freeze any cookies for 3-4 months.