Go Back

Molasses Cookies

Molasses cookies with crinkled, sugar-sparkled tops and soft, underdone-looking centers that finish into a chewy bite. A straightforward mix-and-chill dough with warm spices like cinnamon, ginger, and cloves.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Chill 30 minutes
Total Time 1 hour 1 minute
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

dry ingredient mix
  • 2.25 cup all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
cookie dough
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.33 cup molasses (not blackstrap)
  • 1 egg
  • 1 tsp vanilla extract
rolling
  • 0.33 cup granulated sugar

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt until evenly combined (no visible spice streaks).
Make the dough
  1. Beat unsalted butter, brown sugar, and granulated sugar until fluffy, then add molasses, egg, and vanilla extract and mix until smooth and glossy.
  2. Fold the flour mixture into the molasses mixture just until no dry flour remains.
Chill
  1. Refrigerate the dough for 30 minutes, until firm enough to scoop cleanly.
Bake
  1. Preheat the oven to 375F and line sheet pans with parchment.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll generously in granulated sugar so the tops look evenly coated.
  3. Bake for 9-11 minutes at 375F until the tops are crinkled and slightly darker, with centers that look underdone.
Cool
  1. Cool the cookies on the pan for 5 minutes; they will firm up as the centers set into chewy with crisp edges.

Notes

For the best crinkle, chill the dough full 30 minutes before baking and roll generously in granulated sugar so the surface catches heat. Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate up to 7 days. Freeze baked cookies for up to 2 months (thaw at room temperature). For a different dietary option, swap the butter for an equal amount of plant-based butter (use one labeled for baking) to keep a similar texture.