Molasses Spice Cookies

CookieGingerMolasses

Big and chewy molasses spice cookies! Like gingersnap cookies, but thicker and chewier.

Photography Credit: Elise Bauer

Think gingersnap 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

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

Ingredients

  • 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

Method

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

2 Prepare butter, sugar, and wet ingredients: 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 to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.

4 Make dough balls, roll them in sugar: 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 un-greased cookie sheets, spacing them 1 1/2 to 2 inches apart.

5 Bake: Bake at 375°F 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 .

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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50 Comments / Reviews

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Did you make it? Rate it!

  • Julia

    These are amazing! I never follow recipes exactly when it comes to amounts of spices (I usually like more) but I did with this one just to try it and it was still really, really good. Very easy to make and they get eaten so quickly. I definitely recommend them.

    xxxxxyyyyy

  • Hannah

    These are incredible! Seriously, the texture and taste is perfect, I could not have been happier!
    The only adjustments I made were chilling the dough after mixing since mine was pretty sticky, and adding a bit more salt and vanilla (that’s just based on my personal taste).
    You cannot go wrong with this recipe!

    xxxxxyyyyy

  • Tori

    please answer! There are no molasses where I am And id love to make these. Any way to do a substitution? Thanks♡

  • Sophia

    Awesome holiday cookies! “Tested” out the recipe this week ahead of Thanksgiving and it’s a keeper! Tried to stay by the book for the most part, but realized after adding other spices I was out of cinnamon. Improved with pumpkin pie spice which meant extra clove/ginger flavor and I’m not mad about it! I did add a tiny bit of black pepper for some depth and chilled the dough about 20-30 minutes before rolling in the sugar & baking. Came out delicious and pretty and crinkly. Thanks for this :)

    xxxxxyyyyy

  • ken

    Every year near Halloween I could by those spice cookies in the orange and black boxes. Suddenly, they were no-where to be found. I used this recipe and added just a dash of white pepper … then flattened them as soon as they came out of the oven, so when they cooled, they’d be hard and have that ‘snap’. Excellent!

    xxxxxyyyyy

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