These easy molasses cookies are perfect for the holidays. They are spiced with cinnamon, nutmeg and cloves and keep their chewy texture for several days.
I’m getting a little head start on my holiday baking and I wanted to start with a cookie I haven’t tried yet: molasses cookies. When I researched recipes, I decided to try a chewy molasses cookie I found on All Recipes. I love chewy cookies like the Chewy Snickerdoodles I made earlier this year, so I was excited to give this molasses cookie recipe a try.
These cookies are easy to make because you can use melted butter. I love that I don’t have to wait for the butter to soften and instead just melt it in the microwave. The dough does need about an hour in the fridge to firm up, so it’s good to plan ahead.
- Melted butter
- White sugar (for the dough and for coating the cookies)
- All-Purpose Flour
- Baking soda
How to Make Molasses Cookies
- Combine the butter, sugar, egg, and molasses in a medium-sized bowl. In a separate bowl, combine the flour, baking soda, and spices. Add the dry ingredients to the wet ones and stir until combined. Chill the dough in the refrigerator for an hour.
- Form the dough into 1-inch balls and roll each in sugar until evenly coated. Place the dough balls two inches apart on a baking sheet.
- Bake the cookies for 8 to 10 minutes at 375°F or until the tops are cracked. Transfer the cookies to wire racks to cool.
What makes these cookies chewy?
The molasses is what makes these cookies chewy and it also adds moisture. Unlike some other chewy cookies I’ve made, these molasses cookies stay chewy for a few days. Molasses also adds flavor, which is a little bitter and balances well with the sugar.
Can I make the cookie dough ahead?
Yes, you can make the molasses cookie dough ahead and keep it in the refrigerator for two to three days. You can also freeze the dough. Chill the dough first, roll out the cookie dough balls and then freeze them on a sheet pan. Once frozen, store them in an airtight container in the freezer for up to two months.
You can bake the frozen cookie dough balls straight from the freezer. You will just need to add a few minutes to the bake time. This is really great when you want fresh-baked cookies but don’t want to bake a whole batch – you can bake a few at a time!
Can I decorate molasses cookies?
I love these cookies plain (and so does my family because they’re not frosting fans), but you can definitely decorate these cookies, here are some ideas:
- Glaze the cookies with plain sugar glaze or lemon sugar glaze. You can mix confectioner’s sugar with either water or lemon juice to create a glaze and then top the cookies with it.
- You can also frost the cookies with regular frosting or a cream cheese frosting.
- I like to roll the cookies in the plain sugar, but you could add some cinnamon and nutmeg to give the cookies more holiday spice. Or add some crystalized ginger if you love ginger flavor.
If you’re looking for a new holiday cookie to try you might like these chewy molasses cookies. I’ll definitely be making them again. If you want to try some other holiday cookies you might like my Easy Sugar Cookies and Pecan Pralines Cookies, too.
Chewy Molasses Cookies
- 3/4 cup butter melted
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/3 cup white sugar
- In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375°F (190°C). Roll dough into 1-inch balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven until tops are cracked. Cool on wire racks.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.