These soft, chewy molasses cookies are perfectly spiced and coated with sugar, offering a bakery-style treat that’s both comforting and indulgent. Whether it’s the warm spices or the melt-in-your-mouth texture, these cookies are sure to be a crowd-pleaser every time.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar, divided
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Additional sugar for rolling the cookies
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and 1/2 cup of granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the remaining 1/2 cup of granulated sugar.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers are soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Variations
Add-ins: I like to mix in some chopped crystallized ginger or dark chocolate chips for an extra flavor boost.
Molasses substitute: If I don’t have molasses on hand, I’ve used dark corn syrup or honey as a substitute, but the flavor will change slightly.
Spice level: You can adjust the spice level according to your taste. If you want a more intense ginger flavor, just add a bit more ground ginger!
Storage/Reheating
These molasses cookies store well in an airtight container at room temperature for up to a week. To keep them extra soft, I sometimes add a slice of bread to the container to retain moisture. If I want to enjoy them warm again, I simply pop them in the microwave for 10-15 seconds.
FAQs
How do I make sure my molasses cookies are soft?
To ensure they stay soft, I take them out of the oven when they’re just set at the edges and slightly soft in the center. They’ll firm up as they cool, and the texture will remain chewy and tender.
Can I freeze the cookie dough?
Yes! I love making a double batch and freezing the dough. Just scoop and roll the dough into balls, then freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container. When you’re ready to bake, just place the frozen dough balls directly on the baking sheet and bake for 12-15 minutes.
Can I use salted butter for this recipe?
I prefer using unsalted butter so I can control the amount of salt in the dough. However, if salted butter is all you have, just omit the additional salt in the recipe.
Why are my cookies spreading too much during baking?
If the dough is too warm when placed on the baking sheet, the cookies might spread too much. Make sure the dough is chilled for a bit before baking, or roll the dough balls and let them chill in the fridge for 10-15 minutes before baking.
Can I add other spices to this recipe?
Absolutely! I’ve added a little bit of ground cardamom for a more complex flavor, or sometimes a dash of black pepper for a tiny kick. Feel free to experiment!
Conclusion
These bakery-style molasses cookies are a delicious treat that brings the perfect blend of spices and sweetness to the table. They’re easy to make, quick to bake, and incredibly satisfying to eat. Whether I’m sharing them with friends or enjoying a few myself, they never fail to impress. I love how these cookies fill the kitchen with warmth and the promise of something sweet!
Recipe:
Print
Bakery-Style Molasses Cookies
- Total Time: 25-27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy molasses cookies with a perfect balance of warm spices and sweetness, coated in sugar for a bakery-style treat.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar, divided
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Additional sugar for rolling the cookies
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and 1/2 cup of granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the molasses, egg, and vanilla extract to the butter mixture, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the remaining 1/2 cup of granulated sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
If desired, add chopped crystallized ginger or dark chocolate chips for extra flavor.
If you don’t have molasses, dark corn syrup or honey can be used as a substitute, though the flavor will be slightly different.
Adjust the spice level by increasing or decreasing the amount of ground ginger.
To store, keep cookies in an airtight container for up to a week, and add a slice of bread to keep them soft.
If freezing dough, form balls and freeze on a baking sheet before transferring to a bag or container. Bake from frozen for 12-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
