Old Fashioned Molasses Cookies

5 from 2 votes

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Classic Molasses Cookies that are chewy and stay soft for days-but mine never make it that far because they are so yummy! 

Molasses Cookies take me back to baking with grandma. My job was to roll the dough in extra sugar before putting them in the oven. I can still smell those fresh cookies baking. 

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Molasses Cookies

Molasses is a super dark, thick syrup with a strong flavor. The molasses is what turns these cookies a dark color and is the contributing factor to the soft, chewy texture. 

I can never get over how chewy molasses cookies are. These cookies can be enjoyed year round but are especially popular during the holidays. I like to make a double batch and then freeze for holiday treats later. 

What is the best molasses to use?

Molasses can vary in both flavor and intensity. My personal favorite is Grandmas Brand. Molasses will stay good on your shelf for years to come. If you are cooking outside of the United States look for fancy molasses. Avoid cooking molasses or blackstrap molasses, they are too bitter for this recipe.

What do molasses cookie taste like?

Molasses cookies taste similar to a gingersnap but they are soft and chewy instead of crisp. They are a great combination of cinnamon and ginger flavor.

Ingredients in ginger molasses cookies:

  • butter
  • brown sugar
  • molasses (look for fancy molasses, avoid cooking or blackstrap molasses, it’s too bitter for this recipe)
  • egg
  • all-purpose flour
  • spices: cinnamon, ginger, and cloves (these give it such a nice spiced flavor!)

How do you store soft molasses cookies?

Molasses cookies freeze so well. I love having extra treats in the freezer this time of year in case of unexpected visitors. Pull them out of the freezer and let thaw or you can zap them in the microwave for 10 seconds. 

More cookie recipes:

top view of molasses cookies stacked on a plate
5 from 2 votes

Old Fashioned Molasses Cookies

This easy recipe for Old Fashioned Molasses Cookies is a favorite. Soft, chewy, lightly spiced cookies that are perfect for gift giving and holiday baking.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 18 -24 cookies


  • 3/4 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup molasses
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Additional sugar for rolling


  • Preheat the oven to 375 degrees and line a baking sheet with a baking mat or parchment.
  • In a large bowl beat the butter and brown sugar until light and fluffy, about 3 minutes. Add the molasses and egg and beat well.
  • Add the flour, soda, cinnamon, ginger, salt, and cloves and stir to combine well. Scoop one tablespoon of dough and roll it into a ball with you hands. Roll the ball in additional sugar and place is on the baking sheet. Repeat leaving about 2 inches in between each dough ball. Using the bottom of a measuring cup lightly flatten each ball.
  • Bake for 8 to 10 minutes. Let the cookies cool on a wire rack and enjoy with lots of milk. Store leftovers in an air-tight container.


  • Not that this will make a pretty soft dough compared to other cookie doughs. This helps the end cookie to be soft and tender.


Serving: 1 of 24 cookies, Calories: 171kcal, Carbohydrates: 24g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 135mg, Potassium: 193mg, Fiber: 0.5g, Sugar: 12g, Vitamin A: 232IU, Vitamin C: 0.004mg, Calcium: 36mg, Iron: 1mg
Like this recipe? Rate and comment below!

This molasses cookie recipe has will stand the test of time. You will love these flavorful, soft cookies rolled in sugar and baked to perfection.

About Melissa

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  1. What method do you use for the flour? Do you use a separate scoop to pour into the measuring cup? Or do you just scoop with the measuring cup? I ask because just like there’s a difference between 1 cup brown sugar and one cup “packed” brown sugar, the method for flour affects the amount of flour you actually end up using. I usually prefer either separate scoops or weight of the flour for more exact measuring.

    1. It’s standard practice in baking to spoon and level the flour into the measuring cup. That’s what I do.

  2. Do you use unsalted or salted butter? I only have salted so was wondering if I should just omit the additional 1/4 tsp salt.

    Can’t wait to try these, thanks! 🙂

    1. You’re good with either, I normally use salted but a more traditional answer would be to use unsalted.

  3. It must be that time of year- I made molasses cookies a few days ago! I also made the Hoosier pie at Thanksgiving and it was a hit! Thanks for sharing!

  4. I have really enjoyed your blog. I recently made your Hoosier Sugar Cream Pie and after 3 tries, it was a hit. Now it’s everyone’s request at parties. I love your sense of family, home and cooking. Have a wonderful holiday season.

    1. Best comment ever! Was it too gooey the first 2 tries? I made it in Kentucky with my mom and it was more gooey than it is for me in Utah. That dessert factor and high altitude sometimes makes things funny! I’m so so glad you liked it and thank you so much for being here. It really does matter to me.