Molasses Cookies

Looking for a great cookie recipe for the holidays? You’ve come to the right spot! 

These cookies are absolutely delicious, you wont be able to have just one!

  • Difficulty: Easy
  • Prep Time: 2 hours
  • Cook Time: 10-12 minutes
  • Yields: 3 dozen


  •  4 ½ cups All Purpose Flour
  • 1 cup Granulated White Sugar
  • 1 1/ cup Unsalted Butter (3 sticks) – Softened to room temperature
  • 2 Eggs
  • ½ cup Unsulphured Molasses
  •  4 tsp Baking Soda
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp Salt

Cooking Tools

  • Baking pan
  • Cooling rack
  • Mixing bowls
  • Measuring Spoons
  • Parchment Paper
  • Kitchen-aid mixer or wooden spoon


-In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.

-Using a separate large mixing bowl, mixing either by hand or by mixer, cream together softened butter and sugar until mixture is light, fluffy, and a pale yellow color.

-Mix in eggs (one at a time) and molasses and beat on medium-low until combined.

-Gradually add in dry ingredient mixture until evenly incorporated.

-Transfer dough into an airtight container and refrigerate for at least 2 hours or until dough is completely chilled.

-Preheat oven to 350℉, line baking sheet with parchment paper, and set aside.

-Fill a separate small mixing bowl with granulated sugar, roll dough into small even balls, and roll each dough ball in sugar until fully coated.

-Place sugar coated dough balls on a parchment lined baking pan and bake for 10-12 minutes or until cookies show a slight crack on top.

-Allow cookies to cool on a cooling rack, serve, and enjoy!


-If you do not have a cooling rack, take cookies out of the oven 1-2 minutes early and allow cookies to cool on the pan. The cookies will continue to cook on the warm pan once removed from the oven, taking them out early will prevent cookies from overcooking.

-A favorite hack I learned to keep cookies fresh and moist while stored is to add 1-2 pieces of bread to an airtight container. The cookies will soak up the moisture from the bread and will prevent them from drying out. This is my absolute favorite hack and you will see the bread will be dry and all out of moisture once removed the next day!


-Cookies are good for up to one week in an airtight container at room temperature, 2-3 weeks in the refrigerator, and 8-12 months in the freezer.

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