Chewy, crackled, and warmly spiced, these Molasses Cookies are a timeless holiday favorite.
Like any cookie that’s been around since before the invention of television—and in this case, radio—the molasses cookie has real history. It dates back to the Civil War era, when sugar was scarce and resourceful bakers turned to molasses instead. What started as a practical substitution became a deeply spiced, chewy cookie that’s been passed down for more than 150 years and still earns its place on holiday cookie plates today.
In our house, these molasses cookies are non-negotiable when it comes to Santa’s cookie plate. Every year, the kids take over the best parts of the job: rolling the dough into little balls, then coating them generously in sugar before lining them up on the baking sheet. There’s something about that crackly sugar coating and the warm spice aroma filling the kitchen that makes these cookies feel instantly festive, even before they’re baked. In these cookies, molasses plays beautifully with cinnamon, ginger, and cloves, forming the backbone of that unmistakable, classic molasses cookie flavor. By the time that first batch cools, it already feels like Christmas.
Choosing the right molasses
Molasses itself is a by-product of the sugar-making process—the thick syrup left behind after sugar cane or sugar beets are crushed, boiled, and refined. That process can happen multiple times, which is how we end up with light, dark, and blackstrap molasses. For this recipe, light molasses is your best bet. It has the mildest flavor and lets the spices shine without overpowering them. Dark molasses, which has been processed a bit more, brings a stronger, almost smoky depth that’s better suited for savory dishes like baked beans or barbecue sauce. And while blackstrap molasses may be rich in minerals and beloved by old-time remedies, it’s far too intense for these cookies—save it for something else.
How do I store leftovers?
Store baked molasses cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can add a slice of bread to the container; it helps maintain moisture. The dough can also be refrigerated for up to 2 days before baking, or shaped into balls and frozen for up to 3 months. Bake frozen dough balls straight from the freezer, adding a minute or 2 to the baking time.
Once baked and fully cooled, molasses cookies can be frozen for up to 3 months. For best results, freeze them in a single layer first, then transfer to an airtight container or freezer bag with parchment between layers. Thaw at room temperature for about 30 minutes before serving.
Serving suggestions
Add these molasses cookies to a holiday cookie platter alongside Mexican Wedding Cookies, 3-Ingredient Butter Cookies, Gluten-Free Gingerbread Cookies, and Chocolate Butter Cookies, or serve them warm with a scoop of vanilla ice cream or Peppermint Ice Cream for an easy, cozy dessert. For something extra, drizzle the cookies with melted white chocolate, or go all in and whip up some homemade Whipped Cream with a hint of peppermint extract or lemon zest for dunking. And of course, don’t forget to save a few for Santa!
Molasses Cookies
Ingredients
- ¾ cup unsalted butter melted
- 1 cup brown sugar packed
- 1 large egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- Granulated sugar for rolling
Instructions
- In a medium mixing bowl, whisk together the melted butter, brown sugar, and egg until smooth. Blend in the molasses.
- In a separate medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger.
- Gradually mix the dry ingredients into the wet ingredients until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour to firm up the dough.
- Preheat your oven to 375°F. Shape the chilled dough into 1-inch balls, roll them in granulated sugar to coat, and place them on an ungreased cookie sheet about 2 inches apart.
- Bake in the preheated oven for 8 to 10 minutes, or until the tops are nicely cracked. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, approximately 30 minutes.
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