Molasses Spice Cookies


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).

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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 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

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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69 Comments / Reviews

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Did you make it? Rate it!

  1. Sarah

    I have made these several times and every time I forget how amazing they are. These are the dream cookie when it comes to molasses cookies! They taste like fall, are perfectly chewy, and really pretty! We are obsessed. Also, it was very fun for my 8 year old to roll them in sugar. So, in short, these are an insanely delicious, kid friendly recipe. LOVE THEM. Thanks so much for the recipe!


  2. Warren

    I followed the recipe exactly, and the cookies turned out fantastic! The flavor, shape, and chewiness were all as advertised. Thanks so much for sharing.


  3. Sally

    Dough very sticky so I will refrigerate for 30 minutes next time. Otherwise, fabulous cookies!!!!


  4. Sharron

    I’ve made these numerous times and they always turn out perfect. However, I made them last week and they were flat. I think my baking soda was old, so fine. I bought new soda and made them again tonight. They are still flat!!! WTH. The only differences between when I’ve made them in the past, and now, is that these past two times, I used a hand mixer instead of my stand mixer and I made them smaller. Could the type of mixer and size of the scoop really make that big of a difference? Help!! I really like these cookies, but I prefer them thick and chewy, not flat.

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  5. Evelyn in Vancouver

    Delicious and easy to make! I don’t like really large cookies so I made about 26 with this recipe, and just shortened the baking time a bit. They were still crispy around the edges and soft and chewy in the middle.


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