Molasses Cookies

Hey there, friend! I’m so excited to share what I think is the best molasses cookies recipe you’ll ever find.

My work often puts me in the middle of traditional Mexican baking. Think bizcochitos and polvorones—spiced cookies that are a celebration in themselves. But these molasses cookies? They have a special place in my heart. They share that same warmth and spice, a cozy feeling that makes them true comfort food. This recipe is a nod to those traditions. It’s all about deep flavor and a melt-in-your-mouth texture that makes them an instant classic.

This recipe is also incredibly simple. Simple ingredients, simple techniques, and amazing results. We’re going for that soft and chewy cookie—the kind you just have to dunk in a glass of milk or savor with a hot cup of tea.

The good news? This recipe is super straightforward, even for a beginner baker. It’s about a little patience for a huge payoff in flavor and texture.

	Value
Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes
Servings	36 cookies
Difficulty Level	Easy

Scaling the Recipe

One of the best things about this recipe is how easy it is to scale up or down. Baking a small treat for yourself? Or a massive batch for a holiday get-together? Just adjust the amounts. Easy.

Yield	Flour	Vegetable Oil	Molasses	Sugar	Baking Soda
18 Cookies	1 cup	⅜ cup	⅛ cup	½ cup	1 tsp
36 Cookies	2 cups	¾ cup	¼ cup	1 cup	2 tsp
72 Cookies	4 cups	1 ½ cups	½ cup	2 cups	4 tsp

What You’ll Need

To get started, you’ll need a stand mixer (with the paddle attachment) or a simple hand mixer. You’ll also want a couple of baking sheets, a spoon or cookie scoop, and some parchment paper or silicone mats. These mats are a game-changer for making sure your cookies don’t stick.

And here’s a cool tip: you can make this dough ahead of time! It needs to chill for at least two hours, but you can leave it in the fridge for up to 2–3 days. Perfect for prepping your desserts in advance.

Ingredients

The key to a truly fantastic molasses cookie is the right mix of sweet, spicy, and warm flavors. Here’s what you’ll need.

The Full List:

• 2 cups All-Purpose Flour
• ½ tsp Ground Cloves
• ½ tsp Ground Ginger
• 2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• ½ tsp Salt
• ¾ cup Vegetable Oil
• 1 cup Granulated Sugar, plus extra for rolling
• ¼ cup Full Flavor Molasses (I used Brer Rabbit brand—it’s a classic for a reason)
• 1 Large Egg, at room temperature

A Few Notes on Ingredients:

Using a “full flavor” or “dark” molasses is a must. It gives you that deep, rich sweetness and a slightly smoky flavor that makes these cookies so special. Lighter molasses will work, but you won’t get the same robust flavor. For the vegetable oil, just use a neutral one. That way, the spices can really shine.

No individual spices on hand? A pumpkin pie spice blend can work in a pinch. Just be careful with the measurements. Want an even deeper flavor? Use a mix of both ground ginger and fresh ginger paste. For a spicier kick, you can increase the cinnamon and ginger by another ¼ to ½ teaspoon each.

And for the egg—don’t skip the “room temperature” part! It’s a simple pro tip. A room-temperature egg blends so much better with the oil and sugar, giving you a smoother, more even dough.

Step-by-Step Method

Let’s get our hands dirty! I’ll walk you through each step just as if we were baking side-by-side.

Stage 1: The Foundation

First, let’s get our dry ingredients ready. In a medium bowl, add the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Give everything a good whisk. You want to make sure all those warm spices are evenly spread throughout the flour. This is crucial for flavor consistency, so take your time. Once it’s all a single, aromatic mixture, set it aside.

Stage 2: The Wet Mix

Now, let’s build the heart of the cookie. In a large mixing bowl, use your hand mixer or a stand mixer with the paddle attachment. Beat the vegetable oil and granulated sugar together on medium-high speed until it’s light and well-blended. It should feel slightly grainy but uniform. Next, add the full-flavored molasses and the room-temperature egg. Keep beating until the mixture is a beautiful, cohesive amber color.

Stage 3: Bringing it All Together

Here’s where the magic happens. Switch your mixer to low speed. Gradually add in your dry ingredients, about a cup at a time. The key? Mix just until the flour is combined. You’ll see the dough transform into a rich, deep-brown batter that’s soft and thick. Pro tip: Do not overmix! Overmixing develops gluten in the flour, which will give you a tough cookie instead of the soft and chewy one we’re after. Stop as soon as you no longer see streaks of dry flour.

Stage 4: The Chill Factor

Time for a little patience. Cover your mixing bowl with plastic wrap and put it in the refrigerator. The dough needs to chill for a minimum of 2 hours. This step is not optional! Chilling firms up the dough, making it much easier to handle. It also stops the cookies from spreading too much in the oven. When it’s ready, the dough should be firm enough to easily form into balls without sticking to your hands.

Stage 5: Shape and Bake

Once your dough is perfectly chilled, it’s time to preheat the oven to 375ºF. Adjust your oven rack to the second level. Line two baking sheets with parchment paper or a silicone mat. Grab a small bowl of extra granulated sugar. Using a spoon or a 1-tablespoon cookie scoop, form the dough into 1-inch balls. Roll each one in the sugar until it’s coated evenly and place them on your baking sheets, about 2 inches apart.

Now, into the oven they go! Bake for 8–10 minutes. As they bake, you’ll see them puff up. They’re ready when they have a slightly cracked, but still soft appearance. The edges will look set, but the centers will feel soft to the touch. The whole kitchen will smell amazing—that’s your cue!

Stage 6: The Final Rest

When the cookies come out, they’ll be very soft and puffy. Let them cool on the baking sheet for about 5 minutes. This gives them time to set up and become firm enough to handle. Then, carefully move them to a wire rack to cool completely. As they cool, they’ll flatten out into those perfect, classic crinkled cookies.

Variations & Customization

This recipe is a great starting point for your own creativity. Here are a few ideas.

For a Vegan Version: Just swap the butter for a good quality vegan butter stick. Use a “flax egg” instead of a regular egg (1 tablespoon of ground flaxseed + 3 tablespoons of water, let it sit for 5 minutes).

Spice it Up: Add a pinch of nutmeg or cardamom for a different flavor. For a spicier cookie, mix in some finely grated fresh ginger or a little black pepper to the dough. Trust me on the black pepper.

A Touch of Fancy: Drizzle the cooled cookies with a simple white chocolate glaze or some royal icing.

For the Holidays: Roll the dough balls in a mix of granulated sugar and a little cinnamon before baking. It gives them a sparkling, festive look.

Serving & Storage

These cookies are best fresh, but they also store beautifully.

Plating & Serving:

There’s no wrong way to eat these! I love serving them warm, right out of the oven, maybe with a scoop of vanilla ice cream for a cozy dessert. They also go perfectly with a hot cup of tea, coffee, or a cold glass of milk.

Storage Instructions:

Once they’ve cooled completely, store them in an airtight container at room temperature for up to a week. They’ll keep their soft texture and stay wonderfully fresh.

Make-Ahead and Freezing:

Love to plan? These cookies are a dream! You can prepare the dough and freeze it in a log wrapped in plastic wrap and aluminum foil for up to 3 months. When you’re ready to bake, just let the dough thaw for a bit until it’s sliceable, then slice and bake as usual. Or, you can freeze the unbaked dough balls in a single layer on a baking sheet, then move them to a freezer-safe bag. When a craving hits, you can bake them straight from the freezer. Just add a couple of extra minutes to the baking time.

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