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.
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
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.