Molasses Cookies

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Chewy well spiced Molasses Cookies

Old-fashioned chewy Molasses Cookies with loads of warm spices.

Our simple Molasses Cookies have a full, rich, robust flavor and terrific texture making them practically irresistible. The cracked crinkle appearance adds wonderful visual appeal and they’re easy to make, too!

The robust flavor in these cookies comes from a combination of warm, sweet dark molasses and plenty of ground cinnamon, cloves, allspice and lots of ginger.

During the holidays we all look for ways to get ahead and freezable cookies are a good solution. While eating a warm, just baked Molasses Cookie is pretty amazing, these cookies and their unique flavor hold up even after being frozen.

Ingredients overview:

All-purpose flour

Baking soda – before the holidays, make sure your baking soda is fresh and still active. Try this simple test to ensure your baking soda will give all your baked goods plenty of lift.

Spices – for this recipe you’ll need ground ginger, cinnamon, cloves and allspice. Check the expiration date on your spices to ensure they are still within range, for best results.

Salt – if using salted butter reduce the amount of salt to 1/4 teaspoon.

Unsalted butter at room temperature

Cream cheese – we add a little room temperature cream cheese to add body to this cookie. For a thinner cookie that spreads just a little more, omit the cream cheese and add another tablespoon of butter for a total of 12 tablespoons or 3/4 cup of unsalted butter.

Granulated sugar for the cookie dough and for rolling before baking.

Dark brown sugar

Egg yolk

Vanilla extract

Dark unsulphured molasses – this is not a product endorsement. Any brand will do as long as it’s not blackstrap molasses. We prefer dark molasses for these cookies.

Overview: how to make Molasses Cookies

1. Prepare the cookie dough:

Start by preheating the oven and lining two baking sheets with parchment paper.

Next whisk together the flour, baking soda, spices and salt together in a medium bowl; set aside.

In a large bowl, using an electric or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until combined. Add the sugars and beat until light and fluffy.

Add the egg yolk and vanilla. Mix just until blended, scraping down the sides and bottom of the bowl with a spatula as needed.

Pour in the molasses and mix on low, just until combined.

Finally, add the flour mixture and beat on low speed until it’s almost completely incorporated. Scrape down the bowl again and mix the dough one last time using the spatula.

2. Bake the dough balls:

Pour the remaining 1/3 cup of granulated sugar in a shallow bowl.

Scoop out a heaping tablespoon of dough using a small cookie scoop and gently roll into a ball.

Roll the dough ball in the granulated sugar until coated. Place on the prepared baking sheet at least 2-inches apart. Sprinkle the tops of the cookie dough balls with a pinch of extra sugar if desired.

IMPORTANT TIPS:

Bake just until the edges are set, the cookies are puffed but still look raw in-between the cracks. They will seem under-baked but this is okay.

For a nice, chewy cookie, don’t over-bake.

Transfer to a wire rack and cool completely before storing in an airtight container.

What type of molasses is best to bake with?

Molasses, also known as black treacle in Britain, is made from sugarcane or sugar beets. Each brand is different, and may use different methods to refine and produce molasses.

Treacle is sold in two varieties. Light molasses or treacle is often labeled as golden syrup with the dark variety sold as black treacle.

Dark unsulphured molasses is our first choice for baking.

We use dark unsulphured molasses in this Molasses Cookie recipe as well as our Gingerbread cake with lemon cream, our festive Gingerbread Roll and these cut-out gingerbread cookies.

Pfeffernüsse Cookies, Soft Ginger Molasses Cookies and our Ginger Molasses Thumbprint Cookies are all made with unsulphured molasses, too.

If you end up with extra and aren’t sure what to do with it, try drizzling molasses on a hot biscuit, or thrill your kids-at-heart with a homemade gingerbread house!

What is unsulphured molasses?

Unsulphured molasses simply means the molasses is more mature and has not been treated with a preservative called sulphur dioxide.

Molasses made by a quicker production method may need this preservative added to ensure a longer, more stable shelf-life.

Storing and freezing Molasses Cookies

Store Molasses Cookies at room temperature well sealed in an airtight container. These cookies stay nice and chewy for up to a week, making them a great Christmas cookie perfect for gifting and shipping.

Seal the cookies in a freezer bag, then seal in an airtight container before storing in the freezer. Molasses Cookies will be good for up to two months.

To thaw, leave out at room temperature in a single layer for about an hour. Enjoy!

Tips for success:

Have your butter, cream cheese and egg yolk at room temperature before making the dough.

Properly measure all your dry ingredients.

If you don’t have a kitchen scale, be sure you stir the flour in the bag before lightly scooping into the measuring cup. Flour settles and condenses while shipping and should be light and fluffy when measured.

Level off the top of the measuring cup using the dull side of a dinner knife. This is called the scoop-and-sweep method.

Be sure you don’t over-mix the dough.

This recipe does not require chilling the dough ahead. However, it can be made ahead and refrigerated before baking. Leave out at room temperature for 15 minutes before scooping, rolling and baking.

Don’t over-bake!

The single most important step you can take to delicious, chewy Molasses Cookies is to under-bake the cookies. Test a few cookies before you bake an entire pan to set the correct time.

The cookies should be set around the edges, puffed in the middle and will look raw between the cracks. This is a good thing!

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