Homemade Molasses Cookies

These old-fashioned Molasses Cookies are soft, spiced, and irresistibly chewy with a slightly crisp edge. Made with simple pantry ingredients, they’re a nostalgic treat that fills your kitchen with the cozy aroma of ginger, cinnamon, and molasses! Perfect for holiday cookie swaps, afternoon tea, or a sweet snack.

Why You’ll Love This Recipe

✔ Soft & chewy – The perfect texture every time!
✔ Warmly spiced – Ginger + cinnamon = cozy flavor.
✔ Easy to make – No chilling required!
✔ Freezer-friendly – Dough stores well for fresh-baked cookies anytime.

FAQs

Can I use honey instead of molasses?

Yes, but the flavor will be milder. Use 1.5 cups honey + ½ cup extra sugar.

Why are my cookies cakey?

Too much flour! Spoon & level (don’t scoop) for accuracy.

Can I make these gluten-free?

Substitute with GF 1:1 flour blend (add 1 tsp xanthan gum if needed).

Homemade Molasses Cookies

Jana Rae

These Homemade Molasses Cookies are soft, chewy, and full of warm spices! Made with brown sugar, molasses, and a hint of ginger.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 25 minutes mins

Course cookies, Dessert

Cuisine American

Servings 36 cookies

Calories 120 kcal

Ingredients

  

For the Cookies:

• 1 cup 2 sticks softened butter (or shortening)
• 1 cup packed brown sugar
• 2 cups molasses not blackstrap
• 2 cups buttermilk or 2 cups whole milk + 1–2 tbsp vinegar
• 6 cups all-purpose flour spooned & leveled
• 1 tbsp baking soda
• 1 tbsp ground ginger
• 1 tbsp cinnamon or pumpkin spice/nutmeg

For Topping (Optional):

• Coarse sugar for sprinkling
• 1 egg white + 1 tsp water for crackle effect

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Instructions

 

• In a large bowl, beat butter and brown sugar until light and fluffy (about 2–3 mins).
• Mix in molasses and buttermilk until fully combined.
• In a separate bowl, whisk flour, baking soda, ginger, and cinnamon. Gradually stir into the wet ingredients until just combined (don’t overmix).
• Preheat oven to 375°F (190°C).
• Line baking sheets with parchment paper.
• Drop 1.5-tbsp scoops of dough onto sheets (2″ apart).
• Optional: Flatten slightly, then:
• Sprinkle with coarse sugar, OR
• Brush with egg white wash for a shiny, crackled top.
• Bake for 8 minutes (cookies will look soft but set). Let cool on the sheet for 2 mins, then transfer to a rack.

Notes

Recipe Notes & Tips

✅ Molasses Tip: Use light or dark molasses (not blackstrap—too bitter).
✅ Chewier Cookies: Bake for 7 mins for extra softness.
✅ Crisper Edges: Bake for 9 mins.
✅ Storage: Keep in an airtight container for up to 1 week, or freeze dough for 3 months.

These Homemade Molasses Cookies are a timeless classic—soft, spiced, and just sweet enough. Perfect for holidays, gift boxes, or anytime cravings!