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Freshly baked homemade molasses cookies with a crackled sugar top on a rustic baking sheet
Jana Rae

Homemade Molasses Cookies

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
Cook Time 8 minutes
Total Time 25 minutes
Servings: 36 cookies
Course: cookies, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

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

Method
 

  1. In a large bowl, beat butter and brown sugar until light and fluffy (about 2–3 mins).
  2. Mix in molasses and buttermilk until fully combined.
  3. In a separate bowl, whisk flour, baking soda, ginger, and cinnamon. Gradually stir into the wet ingredients until just combined (don’t overmix).
  4. Preheat oven to 375°F (190°C).
  5. Line baking sheets with parchment paper.
  6. Drop 1.5-tbsp scoops of dough onto sheets (2" apart).
  7. Optional: Flatten slightly, then:
  8. Sprinkle with coarse sugar, OR
  9. Brush with egg white wash for a shiny, crackled top.
  10. 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.