Go Back

Molasses Cookies

Molasses Cookies are deeply spiced, crinkled on top, and chewy with crisp edges. The dough is chilled, then baked hot until the centers still look slightly underdone for the right soft texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
chilling 30 minutes
Total Time 1 hour 1 minute
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.3333333333 cup molasses (not blackstrap)
  • 1 egg
  • 1 tsp vanilla extract
For rolling
  • 0.3333333333 cup granulated sugar

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, cinnamon, ginger, cloves, allspice, black pepper, and salt until evenly combined.
Cream butter and sugars
  1. Beat unsalted butter, brown sugar, and granulated sugar until fluffy, then beat in molasses, egg, and vanilla extract until smooth.
Combine dough
  1. Fold the flour mixture into the wet ingredients until just combined, stopping as soon as no dry streaks remain.
Chill
  1. Refrigerate the dough for 30 minutes to firm it up for easier scooping and better crinkle texture.
Prep oven and shape cookies
  1. Preheat the oven to 375F and line baking sheets with parchment.
Roll in sugar
  1. Scoop dough into 1-1/2 tablespoon balls, then roll generously in granulated sugar.
Bake
  1. Bake for 9-11 minutes at 375F, until the tops are crinkled and the centers still look underdone.
Cool
  1. Cool the cookies on the pan for 5 minutes, so they firm while staying chewy with crisp edges.

Notes

For the best crinkle, don’t overbake—the centers should look slightly underdone when they come out, then finish setting during the 5-minute pan rest. Store airtight at room temperature for up to 5 days; freeze baked cookies up to 2 months. For a lighter option, try reducing butter to 2/3 cup and replacing the rest with an equal amount of neutral oil, noting the texture will be a bit softer and less crisp-edged.