Spiced Molasses Cookies Recipe is a warm, comforting treat that’s perfect for cozy afternoons, holiday gatherings, or any time you crave a cookie with a bit of spicy kick and a rich molasses depth. I love how these cookies bring that toasty, aromatic goodness straight from the oven, filling the kitchen with cinnamon and ginger scents. You’ll find yourself reaching for seconds—and maybe even the third!
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In the Kitchen
This Spiced Molasses Cookies Recipe has been my go-to for capturing that perfect balance of chewy and crisp with a little spicy warmth that feels like a hug on a cool day.
- Juicy and Tender Every Time: The molasses and brown sugar keep the texture soft but not cakey.
- Golden, Satisfying Finish: Baked just right, the edges crisp up beautifully while centers stay chewy.
- Simple Ingredients, Big Impact: Everyday pantry spices turn into a flavor powerhouse.
- Weeknight to Weekend Ready: Quick to mix and bake—ideal for last-minute cravings or holiday plans.
Ingredients at a Glance
I always recommend choosing fresh spices and quality molasses to get the best flavor for your Spiced Molasses Cookies Recipe. The right butter and brown sugar make a noticeable difference in texture and richness as well.
- Unsalted Butter: Softened but not melted for perfect creaming consistency.
- Brown Sugar: Use dark brown sugar for that deeper molasses flavor.
- Molasses: Blackstrap molasses delivers a robust, slightly bitter note; light molasses is sweeter and milder.
- Spices (Cinnamon, Ginger, Cloves): Freshly ground if possible, to maximize aroma.
- All-Purpose Flour: The backbone for chewiness and structure.
- Granulated Sugar (for rolling): Gives a sparkly, crunchy outside that’s irresistible.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Spiced Molasses Cookies Recipe
Step 1 — Cream Butter and Sugar Until Fluffy
Start by softening your butter to room temperature—it should give just a bit when pressed but not be greasy or melted. Then beat it together with the brown sugar until the mixture turns light and fluffy, which usually takes about 3 to 5 minutes using an electric mixer. Getting this right means your cookies will have that lovely soft and tender crumb that makes them special.
Step 2 — Mix in Molasses and Egg
Next, add the molasses and a large egg to your creamed butter and sugar. Beat them together until smooth and fully combined. The molasses not only gives deep flavor but also adds moisture, so your cookies bake up chewy and rich. If you spot any streaks, keep mixing—it’s worth the extra effort to get an even, glossy dough.
Step 3 — Whisk Dry Ingredients and Combine
In a separate bowl, whisk together the flour, ground cinnamon, ginger, cloves, baking soda, and salt. This ensures the spices are evenly distributed. Gradually add the dry mix into the wet ingredients, mixing gently but thoroughly. I usually do this in two or three batches, which helps keep the dough from getting overworked—key for tender cookies.
Step 4 — Shape, Sugar Coat, and Bake
Roll the dough into roughly one-inch balls, then roll each one in granulated sugar for a sparkling, crunchy exterior. Place the balls on parchment-lined baking sheets with enough room to spread. Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes. You'll notice the edges firm up first—that's your cue to take them out before they overbake. Let cookies cool on the pans for a few minutes to firm up, then transfer to wire racks to cool completely.
Things to Remember
From my experience, a few key points make the difference between good and great Spiced Molasses Cookies Recipe results.
- Doneness Cue: Edges should look set and slightly crisp, centers will still be soft but not doughy.
- Temperature Trick: Use room temperature butter for even mixing and better texture.
- Make-Ahead Move: Dough can be refrigerated for up to 48 hours for enhanced flavors.
- Common Pitfall: Overbaking causes dryness; pull out early and allow residual heat to finish baking.
Ways to Serve It
Finishing Touches
A dusting of powdered sugar or a drizzle of melted chocolate adds a festive look and a little extra sweetness that complements the spices perfectly. I sometimes sprinkle a tiny pinch of flaky sea salt on top, balancing the sweetness with a subtle pop.
Plays Well With
These cookies shine alongside a creamy hot coffee or chai tea, where the spices match beautifully. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream if you want to turn them into a quick dessert treat.
Simple Plating Upgrades
Arrange cookies on a rustic wooden board with sprigs of fresh rosemary or cinnamon sticks for a cozy, seasonal presentation that’s perfect for guests or holiday tables. A small bowl of molasses or honey for dipping feels indulgent and unexpected.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover Spiced Molasses Cookies in an airtight container at room temperature, ideally with a slice of bread to keep them soft. They keep well for about 5 days, though I rarely have leftovers that long!
Freezing Tips
These cookies freeze beautifully—just place them in a freezer-safe container or bag separated by parchment paper to prevent sticking. Thaw at room temperature for about 30 minutes before enjoying, and they’ll taste nearly as fresh as day one.
Reheating Spiced Molasses Cookies Recipe Without Drying Out
To revive the warm, soft texture, reheat in the oven at 300°F for 5 minutes or microwave for 10 to 15 seconds wrapped in a damp paper towel. This little trick brings back that fresh-from-the-oven warmth without drying the cookies.
Frequently Asked Questions
Yes! Light molasses will make your cookies sweeter and milder in flavor. Blackstrap adds deeper intensity, but either works depending on your taste.
Make sure your butter is softened but not melted, and chill the dough slightly before baking if needed. Also, avoid rolling the dough balls too flat.
You can try substituting all-purpose flour with a gluten-free blend that includes xanthan gum for structure, but texture might vary. Experiment to see what you like!
Store in an airtight container at room temperature with a slice of bread. The bread keeps moisture nearby and prevents the cookies from hardening.
Final Thoughts
This Spiced Molasses Cookies Recipe feels like a little kitchen ritual worth savoring. It’s approachable enough for a weeknight treat but charming enough to bring out at special occasions—and I hope you’ll find the same joy I do when that first warm cookie melts in your mouth. Happy baking!
PrintFull Printable Recipe
Spiced Molasses Cookies Recipe
Delight in these Spiced Molasses Cookies, a perfect blend of warm spices and rich molasses that creates a soft, chewy texture with a slightly crisp edge. These cookies are easy to make, rolled in sugar for a sweet crunch, and ideal for holiday baking or everyday treats.
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
Cookie Dough
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
For Rolling
- ¼ cup granulated sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes using a mixer.
- Add molasses and egg: Beat in the molasses and the large egg thoroughly until well combined for a smooth wet mixture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt to evenly distribute the spices and leavening agent.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated to form a soft cookie dough.
- Shape dough balls: Roll the cookie dough into balls about 1 to 1 ½ inches in diameter for uniform cookies.
- Roll in sugar: Roll each dough ball in the granulated sugar to coat before placing them on the prepared baking sheets about 2 inches apart.
- Bake cookies: Bake in the preheated oven for 10 minutes, or until the cookie edges are set but the centers remain soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, allowing them to firm up while remaining chewy.
Notes
- For a softer cookie, avoid overbaking; the cookies should look slightly underdone in the center when removing them from the oven.
- Molasses can be substituted with dark corn syrup or honey, but molasses offers the best traditional flavor.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For extra sparkle, sprinkle additional granulated sugar on top of the cookies before baking.
- If you prefer gluten-free, substitute all-purpose flour with a gluten-free flour blend measuring the same.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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