Spiced Molasses Cookies
Spiced molasses cookies are soft, chewy cookies with deep molasses flavor and warm spices like ginger, cinnamon, and cloves. They’re the kind of cookie that makes your kitchen smell like the holidays.
You’ll love how easy these are to make and how they stay soft for days. The molasses gives them a rich, almost caramel-like sweetness that’s not too sugary.
Why Molasses Type Matters for Texture
Use unsulfured molasses for the best flavor – it’s milder and sweeter than sulfured molasses. Avoid blackstrap molasses, which is too bitter and intense for cookies.
The molasses doesn’t just add flavor; it keeps these cookies soft and chewy. It’s hygroscopic, meaning it pulls moisture from the air and holds onto it. That’s why molasses cookies stay tender much longer than regular sugar cookies.
Must-Have Items
Getting the Right Spice Balance
Ground ginger is the star spice here – use a full teaspoon for that signature bite. Fresh ginger won’t work the same way since it adds moisture and doesn’t distribute evenly.
Cinnamon and cloves should be supporting players, not competing with the ginger. Too much clove will make the cookies taste medicinal. If your spices have been sitting in the cabinet for over a year, replace them – old spices make flat-tasting cookies.
Spiced Molasses Cookies
Ingredients
Equipment Needed
- Large mixing bowl
- Electric mixer
- Medium bowl
- 2 large baking sheets
- Parchment paper
- Small bowl for rolling sugar
Instructions
- Prep and mix dry: Preheat oven to 375°F and line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Cream wet ingredients: In a large bowl, beat softened butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in molasses, egg, and vanilla until well combined.
- Combine dough: Add the flour mixture to the butter mixture and mix on low speed until just combined. Don’t overmix or the cookies will be tough.
- Shape and coat: Place granulated sugar in a small bowl. Roll dough into 1½-inch balls and roll each ball in sugar to coat completely. Place on prepared baking sheets, spacing 2 inches apart.
- Bake cookies: Bake for 8 to 10 minutes, until edges are set but centers still look slightly soft and underbaked. Cookies will be puffed and may have small cracks on top. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Per Serving (1 cookie)
