Molasses Spice Cookies

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Big and chewy molasses spice cookies recipe. Much like a ginger snap, but chewier.

Photography Credit: Elise Bauer

Think ginger snap cookies, but bigger and chewy. Now you have molasses spice cookies, so good! The Incredible Hulk of molasses cookies. Highly spiced with cinnamon, allspice, cloves, vanilla, and of course ginger, and sweetened with sugar and rich molasses, these are the best crinkle cookies, for holidays or anytime of the year.

This recipe for these cookies is barely adapted from Cook’s Illustrated’s Best Recipe Cookbook, and is one of our favorites! Here’s a hint on preparation – don’t reduce the amount of sugar, the cookies won’t be chewy if you do (I found this out the hard way and had to make a second batch).

Molasses Spice Cookies Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Makes 18 large cookies


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup molasses


1 Preheat oven to 375°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.

2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

3 Add dry ingredients and beat at low speed until just combined, about 30 seconds.

4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Optional Glaze

When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.

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Molasses Spice Cookies

Showing 4 of 42 Comments

  • Loette S

    The molasses spice cookies are the best I have had since I was a child. They remind me of my mother’s copy. My grandchildren are my testers and they just loved them. Thanks for the great recipe.

  • Misty

    I saw another commenter ask about her use of black strap possibly making for her darker cookies, but no definitive answer on which you used for your recipe or if they’re actually interchangeable. One is darker and more bitter, the other is more gooey and more like treacle in consistency.

    So, should we use black strap molasses or sorghum molasses for these? Or does it not matter? :)

  • Kaylee

    Turned out great, used 1 Tablespoon sized cookies instead of 2 and got 21 cookies. Rolled them in sugar and colored sprinkles to make them more festive and it worked well.

  • Amanda

    I just made these and they turned out beautifully! I am at 8500 ft., so cookies can be a bit tricky. I cut the baking soda by 1/4 and added an extra 1/4 to 1/3 cup of flour at the end because the dough seemed like it would be too wet and likely spread too much in the oven (a common cookie problem at this altitude). I used light brown sugar because that’s what I had and also blackstrap molasses. They look exactly like the picture and taste so festive! Thank you!

  • Jen

    I loved them last Christmas, so much that this year I’m making a double batch to give to friends. They’re perfect.

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