How to Make Spiced Molasses Cookies : A Step-by-Step Guide

These cookies bring the best kind of cozy. They’re soft in the center, lightly crisp on the edges, and packed with warm spices that feel right at home in any season. The deep flavor of molasses gives each bite a rich, caramel-like sweetness with a hint of smokiness.

These are simple to make, dependable for sharing, and even better the next day. Whether you’re baking for the holidays or just craving something nostalgic, this recipe delivers.

What Makes This Recipe So Good

• Chewy texture with a light crunch: Rolling the dough in sugar creates a delicate crust while keeping the centers soft.
• Balanced spice blend: Ginger, cinnamon, cloves, and nutmeg are measured to warm without overpowering.
• Deep molasses flavor: Unsulphured molasses adds complexity and moisture without turning the cookie heavy.
• No mixer required: A whisk and spatula are enough, making cleanup quick.
• Make-ahead friendly: The dough chills well, and the baked cookies store beautifully.

Shopping List

• All-purpose flour – for structure
• Baking soda – for lift and spread
• Kosher salt – to balance sweetness
• Ground ginger
• Ground cinnamon
• Ground cloves
• Ground nutmeg (freshly grated if possible)
• Unsalted butter – softened
• Dark brown sugar
• Granulated sugar – plus extra for rolling
• Egg – room temperature
• Unsulphured molasses (not blackstrap)
• Vanilla extract
• Optional add-ins: finely chopped candied ginger, orange zest

Instructions

1. Whisk the dry ingredients. In a medium bowl, whisk 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
2. Cream the butter and sugars. In a large bowl, beat 3/4 cup unsalted butter (softened) with 3/4 cup dark brown sugar and 1/3 cup granulated sugar until light and fluffy, about 2–3 minutes.
3. Add wet ingredients. Beat in 1 large egg, 1/3 cup unsulphured molasses, and 1 teaspoon vanilla until smooth.

   Scrape the bowl to make sure everything is combined.

4. Combine wet and dry. Add the dry mixture to the wet in two additions, stirring with a spatula until just combined. The dough will be soft and sticky. If using, fold in 2–3 tablespoons finely chopped candied ginger or 1 teaspoon orange zest.
5. Chill the dough. Cover and chill for at least 45–60 minutes.

   This helps the cookies keep their shape and boosts flavor.

6. Preheat and prep. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place 1/3 cup granulated sugar in a shallow bowl for rolling.
7. Shape and coat. Scoop 1 1/2-tablespoon portions (about cookie-scoop size #40), roll into balls, then roll in sugar to coat.
8. Bake. Arrange on prepared sheets, spacing 2 inches apart.

   Bake 9–11 minutes, until the tops crack and the edges are set but centers still look soft. Err on the side of slightly underbaked for chewier cookies.

9. Cool. Let cookies rest on the sheet for 5 minutes to firm up, then transfer to a rack to cool completely. They will continue to set as they cool.

How to Store

• Room temperature: Keep in an airtight container for 4–5 days.

  Slip in a slice of sandwich bread to maintain softness.

• Freezing baked cookies: Freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp.
• Freezing dough: Scoop, roll in sugar, and freeze the dough balls on a sheet pan until solid. Store in a freezer bag for up to 2 months.

  Bake from frozen at 350°F, adding 1–2 minutes.

Health Benefits

• Molasses provides minerals: Unsulphured molasses contains small amounts of iron, calcium, magnesium, and potassium.
• Warm spices bring more than flavor: Ginger and cinnamon are linked to antioxidant and digestive benefits.
• Controlled sweetness: The spice blend allows for rich flavor without relying on excessive sugar.
• Portion-friendly: Smaller cookies satisfy cravings with modest serving sizes.

These are still treats, of course, but they offer a little more than your average sugar cookie. Enjoy them mindfully with tea or coffee, and they can be part of a balanced approach to sweets.

Pitfalls to Watch Out For

• Using blackstrap molasses: It’s much more bitter and can overwhelm the cookies. Choose unsulphured molasses for a smoother flavor.
• Skipping the chill: Warm dough spreads too much and bakes up thin.

  Chilling improves texture and flavor.

• Overbaking: If you wait until the centers look fully set, the cookies will turn dry. Pull them when they’re puffed with crackled tops and soft centers.
• Heavy hand with cloves: Cloves are potent. Stick to small amounts to avoid a medicinal taste.
• Measuring flour incorrectly: Scooping directly from the bag can pack in too much.

  Spoon and level for accuracy or use a scale.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Chill well and avoid overmixing.
• Dairy-free: Swap butter for a good plant-based butter stick, not a spread. Coconut oil works too but will change the flavor; chill thoroughly before baking.
• Refined sugar adjustments: Replace granulated sugar with coconut sugar in the dough.

  For rolling, use a mix of coconut sugar and a pinch of cinnamon.

• Spice twist: Add cardamom for a floral note or a pinch of black pepper for gentle heat.
• Citrus lift: Stir in orange or lemon zest to brighten the molasses depth.
• Extra chew: Fold in chopped candied ginger or raisins for texture and zing.

FAQ

Can I make the dough ahead of time?

Yes. The dough keeps covered in the fridge for up to 48 hours. Let it sit at room temperature 10–15 minutes if it’s too firm to scoop, then roll in sugar and bake.

Why did my cookies turn out cakey?

Too much flour or overmixing can create a cakier texture.

Measure flour carefully and stir just until the dry streaks disappear. Also, avoid overbaking.

What kind of molasses should I use?

Choose unsulphured molasses, often labeled “original” or “mild.” Avoid blackstrap, which is thicker and much more bitter.

Can I reduce the sugar?

You can cut the granulated sugar in the dough by about 2 tablespoons without major changes. Keep the sugar coating, though—it helps with texture and those classic crackled tops.

How do I get pronounced cracks on top?

Chill the dough, roll generously in sugar, and bake on parchment in a fully preheated oven.

The contrast of a set exterior and soft interior helps form those cracks.

Do these ship well?

They do. Let them cool completely, stack with parchment in a snug tin or box, and ship within 24 hours. Their chew holds up better than delicate cookies.

Can I make them larger?

Yes.

Use 2-tablespoon scoops and bake 11–13 minutes. Leave extra space on the sheet and watch the centers so they don’t overbake.

Final Thoughts

Spiced molasses cookies hit that sweet spot of simple and special. With a short ingredient list and a straightforward method, they’re the kind of bake you can rely on again and again.

Keep a batch on hand for gifts, lunchbox treats, or a quiet moment with a mug of something warm. Once you find your preferred spice balance, this recipe becomes your signature cookie—familiar, cozy, and always welcome.