Molasses Cookies

by Jamie on December 9, 2013

Post image for Molasses Cookies

Soft and chewy molasses cookies are the perfect old-fashioned recipe for the holiday season.

I’ve been meaning to post this recipe since last week. However, I’m pretty much behind on life. I’ll be quite honest with you, this whole pregnancy thing is kind of kicking my butt in the third trimester. I feel and look like a Weeble Wobble. My hands pretty much resemble baseball mitts and my feet – well, I won’t even elaborate on those bad boys, because it’s too sad to put into words.


Christmas will be here before we know it, so I decided to start my holiday baking a little early this year. First up on my list are soft and chewy molasses cookies. There’s just something about that crunchy sugar coating and old-fashioned flavor that makes me swoon year after year.

Not only are Molasses Cookies incredibly delicious, I had a hunch they’d look pretty amazing on the My Baking Addiction Limited Edition Cookie Sheets made by 360 Bakeware. The cookies sheets are available for a limited time and in my opinion, they’re perfect for the cookie baker in your life. You can read all about my collaboration with 360 Bakeware and the My Baking Addiction Limited Edition Cookie Sheets here.

Yes, I’ll admit that the pans are more money than what you’d spend at your local Target. But I must tell you, with a lifetime guarantee and outstanding performance in tray after tray of cookies? Worth every penny. Any avid baker will tell you, the best tools are worth it. Never having unevenly baked cookies again? Priceless.

What are you baking up for your holiday cookie trays? I’d love to know!


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Molasses Cookies

December 9th, 2013

Yield: about 4 dozen cookies

Prep Time: 15 minutes plus chill time

Cook Time:


3/4 cup (1 ½ sticks) unsalted butter, melted
1 cup packed light brown sugar
1 large egg, room temperature
1/4 cup molasses
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup sugar, for rolling cookies before baking


1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine melted butter, brown sugar, and egg until smooth. Mix in molasses and vanilla extract.

2. In a medium bowl, sift together the flour, baking soda, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet ingredients until combined. Cover and chill dough for about 2 hours.

3. Preheat oven to 375 degrees F and line baking sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop dough and roll into balls. Roll dough balls into sugar and place them onto prepared cookie sheets, about 2 inches apart.

4. Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing them to a wire wrack to cool completely.


Cookies can be stored in an airtight container at room temperature for up to 3 days.

Adapted from

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{ 17 comments… read them below or add one }

avatar Jess December 10, 2013 at 9:49 am

It’s so true – that flavor of molasses is the quintessential holiday flavor – I just love it. Beautiful photos as always! Hang in through that third trimester!


avatar Mary E. December 10, 2013 at 10:40 am

If you are looking for reviews of the recipe, you can find them below. It was published on the web 8 years ago.


avatar Jamie December 10, 2013 at 11:01 am

This recipe was adapted from the version; however, it will create a different texture due to the butter and brown sugar. Thanks for stopping by – have a great day!


avatar Myrna December 10, 2013 at 11:11 am

I prefer your version! The “melt in your mouth” texture you gave them with the melted butter and brown sugar is a winner! I dip half of my cookie in a chocolate-cinnamon melt topped with a touch of sea salt…YUM!


avatar Barbara | Creative Culinary December 10, 2013 at 10:50 am

These are one of our favorites and while we love them in the fall too with crisp apples, I always include some in the cookies baskets I fill for holiday gifts. Yours look terrific…even if your hands and feet don’t! Hang in there…the best is yet to come.


avatar Fariba December 10, 2013 at 12:39 pm

Take good care of yourself and the baby :) Wishing you a great holiday season!!


avatar everybodylovespretty December 10, 2013 at 3:28 pm

These look so delicious I can’t wait to try them :)


avatar Barbara December 10, 2013 at 8:21 pm

Do these freeze well? I was hoping to make several different kinds of cookies this year but want to make them early.


avatar Jamie January 10, 2014 at 3:14 pm

These freeze beautifully, Barbara. I’m sorry I didn’t get a chance to answer you sooner.
- Jamie


avatar Rebecca December 12, 2013 at 1:55 pm

They really look divine :)


avatar Lesley December 26, 2013 at 9:39 am

I tried making these cookies and had a couple of problems. They didn’t get the cracked look on the top, and when I took them out of the oven, they completely flattened! Any ideas as to what went wrong??


avatar Jamie January 10, 2014 at 11:46 am

Hi Lesley,
It’s really difficult to diagnose baking problems from a distance. It could be anything from an off temperature oven (for example, my oven runs 10 degrees hotter than what the display says), to the butter being too warm when it went into the batter. The cookies do flatten a bit after cooling, but I’m not sure why they didn’t crack.
- Jamie


avatar Kristi January 6, 2014 at 10:04 pm

Molasses are my absolute favorite cookie, anytime. We have a “wind chill-day” here in NY so there’s no school and I think I’ll make these.


avatar Jamie January 7, 2014 at 10:45 am


No school here in Ohio today either! Please stop back and let us know your experience with the recipe! Have a wonderful “snow day” and thanks so much for following MBA!



avatar Kristi January 7, 2014 at 11:28 am

So I made the cookies today and they look perfect! I used my middle size scoop as was recommended but I only got 22 cookies. They are large so I think I’ll use my smaller scoop next time but double the recipe. Thanks for sharing this recipe with us.


avatar Jo January 27, 2014 at 6:49 pm

Did you use blackstrap molasses?


avatar Jamie February 15, 2014 at 12:12 pm

I used Grandma’s Molasses – here is a link:


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