Molasses Cookies are great for a cookie exchange or just for sharing with your family anytime of year. Crispy on the outside and chewy on the inside. Perfectly seasoned with allspice, cinnamon, and a secret ingredient that puts these cookies in a class all their own. They’re sure to become a family favorite.
So, the morning talk shows are telling me that summer is over, what with all the talk about fall fashions and whether you can or cannot wear white at this time of year (BTW, “They” say we can, so aren’t you glad we have permission?). But I have other things on my mind besides jackets, boots, cooler weather and fall leaves, though I’m excited about all those things too. For me, it’s time to get the pantry stocked for the upcoming Baking Season! And every year, one thing that always makes my list – molasses. And friends, add it to your list right now. You won’t be sorry. Because I really want you to make these Molasses Cookies. I discovered this recipe in a great cookbook several years ago and I’ve been making them, by request, ever since. I can find the recipe almost by feel in the cookbook, it practically turns to the page by itself.
Molasses Cookies are similar in flavor to Ginger Snaps, but these cookies have a chewy bite rather than the crunch of traditional ginger snaps, and the recipe actually contains no ginger at all. In fact, the secret ingredient in Molasses Cookies is surprising but essential to the peppery (that’s a hint), ginger flavor. This recipe depends on a healthy dose of ground black pepper. Yep, one full teaspoon of pepper gives Molasses Cookies their interesting bite, but you wouldn’t know what you were tasting unless you were told. In addition to the black pepper, these tasty morsels include ground allspice and cinnamon.
If you stock your pantry with molasses now, you’ll have all the ingredients to make these delicious treats at a whim. The recipe creams together quickly, and then you just roll the dough into one or two-inch balls, depending on your preference (cookies in the photos are from two-inch balls). Roll the balls in additional sugar and bake. Don’t flatten the cookies before baking, they’ll spread out and get this beautiful “crack” all on their own. Cook’s note: Roll cookies in regular sugar, don’t use sanding or large-grain sugar.
The cookies come out of the oven a light-ginger color and continue to darken as they cool. These are perfect with a big glass of milk or cup of coffee or tea. Another reason to be ready for drop-in or invited guests. Molasses Cookies are perfect at any holiday cookie exchange because they’re super easy, have a unique taste, and the flavor is even better when savored a few days after baking. This recipe has become a favorite treat as the seasons change around here. I hope they become a favorite for you, all year round.
Molasses Cookies
Ingredients
- ¾ cup sugar plus additional for coating
- ¾ cup unsalted butter, softened (1 ½ sticks)
- 1 large egg
- ¼ cup unsulphered molasses
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 Tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- In mixing bowl, cream ¾ cup sugar and ¾ cup butter until fluffy, about 3 minutes. Beat in 1 egg and then add ¼ cup molasses.
- In a separate bowl, combine 2 cups flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 Tablespoon allspice, 1 teaspoon cinnamon and 1 teaspoon black pepper. Whisk together and then add to the sugar and butter combination. Mix well, but don't over mix it.
- Form dough into 1 or 2-inch balls and roll in additional sugar. Place 2 inches apart prepared cookie sheet.
- Bake for 8-10 minutes, or until set. Do not overbake these. You want the inside nice and soft, but FYI, even the extra crispy ones are delicious.
- Repeat with remaining dough until used up.
- If making 1-inch balls, this recipe will make about 4 dozen. If making 2-inch balls, recipe makes 2 dozen. (Photos were made using 2-inch balls)
Cook's Note:
- These cookies are at their peak 24 hours after baking. The spices intensify and the texture is perfection.
Recipe from Lee Bailey’s Country Desserts Cookbook. (If you’re a baker, get.this.book!)
These cookies were delicious, but turned out flatter than pancakes?! 🤔 When first test batch came out of oven, I went ahead and added another cup of flour in an attempt to stiffen up. Cookies came out of oven a little puffier, but then, again, flattened out. Followed recipe exactly, so not sure what happened.
Hi Kim, I’m sorry to hear the cookies went flat. There are a couple things that could make this happen but not enough flour is not one of them. Softened butter should be firm enough that you can make an indent in the butter but not so soft that it’s mashed potato soft. Also, it’s important to cream the butter and sugar for the length of time indicated. And one last item is, if your baking soda is expired (not saying it’s this for you but I’ve been guilty of this myself a time or two. I hope this might help you. It really means a lot when people make my recipes so let me know if you find the information helpful. Thanks for reaching out to me.
Hi Kim, The molasses measurement was off. Please give these another shot and I know you’ll have success this time. I’ve gone in and corrected the mistake.
Best cookies ever!
Thanks, Kimberly! I have to agree with you. 🙂
These are SO GOOD (& really easy) I am literally wishing I didn’t work from home today because they are currently in my fridge and I keep wanting one to go with my coffee!
These were very yummy and so easy to make. My kind of recipe 😉
Absolutely Divine. I will never use a different recipe for this particular cookie. I used dark molasses. Had to make a DOUBLE batch the kids loved them so much!
If you’ve ever had one of Starbuck’s moist molasses cookies to compliment your coffee, this recipe is as close as you’re going to get! Chewy on the inside just like you want them. Great recipe Sally!
Sound soooo good. Do you have to grease the cookie sheet?
Hi MaryAnne, I use parchment paper for all my cookies. If you are using a naked 😉 cookie sheet, maybe give a quick spray of non-stick cooking oil and then wipe most of it off. Thanks for checking out the recipe! You won’t be disappointed.
Very yummy even in April!!!
Thanks Marie, I agree! Hope you’ll come back next week because I’m about to post THE best soft chocolate chip and white chocolate macadamia nut cookies. 😉
These are delicious and taste like Fall leading into the holidays! A perfect treat for after school! Yummy!
Thanks Kim, after school treat, for sure! My son has been snacking on them every day this week.
I’ve made these cookies twice and both times: flat as a piece of paper. I chilled the dough the second time – which is a key step that should be in the instructions, and while the cookies didn’t splay into one huge mess on the baking sheet, they swiftly flattened after I took them out of the oven. I’m an avid baker and have never had this issue with cookies before. Baking soda not expired, creamed butter and sugar properly. It’s quite a mystery. The cookies taste delicious, but I can’t show them to anyone but me!
After 2 failed attempts, won’t be making these again.
I owe you and the other baker who got flat cookies a huge apology. I’ve been waiting to reply to your comment until I could research and remake the recipe. The molasses measurement is way off. I recently had an assistant go into some old recipes and add the quantities of the recipes into the instructions and they must’ve read the amount wrong. I’m so sorry. Please give these another shot and I know you’ll have success this time. Obviously, an extra 1/2 cup of molasses might change the recipe (a lot!). I’ve gone in and corrected the mistake and have also quality-checked the other recipes that were “updated” for any errors. Thanks for your comment, you caught the mistake for me.
Appreciate the correction! Thank you Sally. I’ll give these another whirl.
I appreciate you giving them another chance 🙂