There’s nothing quite like the aroma of warm spices drifting through the kitchen on a cool afternoon. These Best Ever Classic Molasses Cookies are a timeless classic—soft, chewy, and packed with cozy flavors of ginger, cloves, and cinnamon. With a rich sweetness from molasses, they’re a cookie that feels like home in every bite.
Whether you’re baking for the holidays, a family gathering, or simply because you’re craving a comforting treat, this recipe is foolproof. It makes about 40 cookies, so you’ll have plenty to share—or freeze some for later when you need a little taste of nostalgia.
Why You’ll Love This Recipe
- Perfect Texture – Chewy centers with just the right amount of crisp edges.
- Spiced to Perfection – The combination of ginger, cloves, and cinnamon makes them deeply flavorful.
- Easy to Make – Simple steps and pantry-friendly ingredients.
- Great for Sharing – The recipe makes a generous batch—perfect for cookie swaps, gifting, or freezing.
A Little History of best ever classic Molasses Cookies
Molasses cookies have deep roots in American baking history. During colonial times, molasses was much more affordable and widely available than refined sugar, making it a kitchen staple. Families baked spiced cookies and cakes sweetened with molasses for everyday enjoyment, and the tradition stuck.
In regions like New England and the South, molasses cookies became a holiday favorite, often served with cider or hot tea. Today, they remain one of the most beloved old-fashioned cookies, carrying with them a sense of heritage and comfort.
Best Ever Classic Molasses Cookies
Ingredients
Method
- Whisk together Dry Ingredients, (flour, baking soda, salt, ginger, cloves, and cinnamon.)
- Cream butter, shortening, and sugar.
- Beat in molasses, eggs, and vanilla.
- Stir in dry ingredients until just blended.
- Roll into 1 ½-inch balls, coat in sugar, and place on cookie sheet.
- Bake at 350°F for 10 minutes, or just till tops crack. Cool before serving.
Ingredients
- 4 cups flour
- 2 ¼ teaspoons baking soda
- ½ teaspoon salt
- 2 ¼ teaspoons ground ginger
- 1 ½ teaspoons ground cloves
- 1 ½ teaspoons cinnamon
- ½ cup softened butter (one stick)
- ½ cup non-hydrogenated shortening (you can use butter for this if you don’t have shortening)
- 1 ½ cups sugar
- ½ cup unsulfured molasses
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
Step-By-Step Instructions
- Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, salt, ginger, cloves, and cinnamon until evenly combined. - Cream the butter and sugar
In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy. - Add wet ingredients
Beat in molasses and eggs until the mixture is smooth. Stir in the vanilla extract. - Combine wet and dry
Gradually stir the dry ingredients into the butter mixture until blended. The dough will be thick and fragrant. - Shape the cookies
With sugar-coated hands, roll dough into 1 ½-inch balls. Roll each ball again in granulated sugar and place them 2 ½ inches apart on an ungreased baking sheet. - Bake
Bake at 350°F for 9-10 minutes, (or until the tops just begin to crack.) The cookies will puff up in the oven and then settle into chewy rounds as they cool. Transfer to a wire rack.
Baking Tips & Troubleshooting
- For thicker cookies – Chill the dough for 30 minutes before baking.
- Don’t overbake – Take cookies out when edges are set but centers still look soft. They’ll finish cooking as they cool.
- Storage – Store in an airtight container with a slice of bread to keep them chewy for days.
- Freezer-friendly – Freeze dough balls on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen—just add 1–2 minutes to the baking time.
Ingredient Swaps & Variations
- Butter Only – Use all butter for richer flavor (cookies will spread more).
- Coconut Oil – Swap for shortening for a dairy-free option.
- Gluten-Free – Use a 1:1 gluten-free baking flour blend.
- Extra Spice – Add a pinch of nutmeg or allspice for a deeper flavor profile.
- Sparkle Finish – Roll dough balls in coarse sugar or raw turbinado sugar for extra crunch.
Serving Ideas
- Pair with a cup of chai tea or coffee for the ultimate cozy treat.
- Serve warm with vanilla ice cream for a dessert twist.
- Wrap in parchment and ribbon for a thoughtful holiday gift.
- Sandwich two cookies together with cream cheese frosting for a decadent cookie sandwich.
FAQ
Why are my molasses cookies hard?
They’ve likely been overbaked. Remove them when edges are just set and the centers still look slightly underdone.
Can I freeze molasses cookie dough?
Yes! Scoop into balls, freeze, and store in a freezer bag for up to 3 months.
What’s the difference between molasses cookies and gingerbread cookies?
Molasses cookies are soft, chewy, and rolled in sugar, while gingerbread cookies are firmer and often cut into shapes.
