Cozy, cinnamon-kissed, and delightfully chewy, this Spiced Molasses Cookies Recipe hits all the right spots when you’re craving something warm and comforting. I usually whip up a batch in the cooler months, but honestly, these cookies are good any time you want that nostalgic holiday feeling in a bite. You’ll notice the rich molasses flavor balanced perfectly with aromatic spices—there’s just something wonderfully satisfying about them fresh from the oven.
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Why You’ll Love This Spiced Molasses Cookies Recipe
This Spiced Molasses Cookies Recipe is a go-to for its warm spice blend and chewy texture that remind me of chilly nights by the fire. It’s easy enough for a spontaneous baking session but impressive enough to share with friends and family.
- Texture you want: Soft and chewy centers with slightly crisp edges
- Flavor that pops: Bold molasses combined with cinnamon, ginger, and cloves
- Everyday ingredients: Pantry staples that you likely already have on hand
- Works for any night: Perfect for holiday gatherings or a cozy solo treat
Ingredient Spotlight
Each ingredient plays a starring role in nailing this Spiced Molasses Cookies Recipe. The molasses delivers that robust, bittersweet depth, while fresh spices awaken your senses. I’ve found swapping butter with margarine changes the texture too much, so keep it real with the butter for that classic rich bite.
- Molasses: Use unsulphured for the cleanest, richest flavor.
- Ground Cinnamon: Freshly ground or a good quality pre-ground will brighten the spice mix.
- Brown Sugar: Adds moisture and subtle caramel notes, crucial for chewiness.
Seasonality & Sourcing
For the best results with your Spiced Molasses Cookies Recipe, try to source fresh spices from a reputable market—old spices can dull the flavor. Molasses is typically available year-round, but consider looking for organic or local producers for higher quality. Brown sugar and butter are pantry staples, but fresh butter makes a noticeable difference, especially if you catch it on sale near the holidays.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. I can’t stress enough how much using parchment or a silicone mat prevents sticking and keeps bottoms perfectly golden, not burnt. Avoid skipping this step because oily or unlined sheets can quickly ruin your cookies’ texture.
Step 2 — Cook & Build Flavor
Cream the softened butter with brown sugar until you see it lighten and fluff a bit—this usually takes about 3–4 minutes and is key for that ideal chewiness. Next, add in the molasses and egg, mixing until everything is smooth and fragrant. Gradually whisk the dry ingredients—flour, spices, baking soda, and salt—then fold into your wet mix. Roll dough into balls then coat each in granulated sugar to add a delightful sparkle and crunch at the edges. Bake for 8–10 minutes; watch for firm edges but soft centers. If underbaked, add a minute or two. Overbaked cookies will dry out, so better err on the side of slightly less time.
Step 3 — Finish & Rest
Once baked, let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack. This resting time helps the cookies firm up perfectly—if you try to move them too early, they might break apart. The spices also get a chance to deepen their flavor during this short cooldown, making each bite even more irresistible.
Troubleshooting Spiced Molasses Cookies Recipe
If your cookies come out too dry, try shortening bake time or double-check that your butter wasn’t over-softened (it should be soft but cool). Bland cookies? Freshen up your spices and consider increasing molasses slightly. Soggy bottoms usually mean too much butter or underbaking—try a firmer dough consistency or a minute longer in the oven next time.
Pro Tips
From my kitchen to yours, these tips will help you bake Spiced Molasses Cookies Recipe with confidence every time.
- Heat control: Maintain 350°F for balanced spreading—hotter ovens brown edges too fast.
- Timing window: Pull cookies when edges are set but centers are slightly soft for ultimate chewiness.
- Make-ahead move: Dough can chill in the fridge for up to 3 days, which actually enhances spice melding.
- Avoid this pitfall: Don’t overmix after adding flour; it toughens the texture.
Variations & Substitutions
You can easily tweak this Spiced Molasses Cookies Recipe to suit personal taste or dietary needs. Swap half the all-purpose flour for whole wheat for a nuttier flavor, or substitute coconut oil for butter for dairy-free. For extra zing, add a pinch of black pepper or a splash of orange zest to brighten things up. I’ve even stirred in chopped crystallized ginger for a little chew and surprise spice bursts.
Great Debates
One classic debate is butter versus oil: butter creates that tender crumb and rich flavor, while oil yields softer texture but less depth. For Spiced Molasses Cookies Recipe, I always lean toward butter—it feels more authentic and satisfying. Another is how much molasses to include; some like a bolder, darker taste, but too much can overpower. I stick to the balance here to keep the spice interplay pleasant.
Make-Ahead, Storage & Freezing
You can store baked Spiced Molasses Cookies Recipe in an airtight container at room temperature for up to 5 days, but personally, I love transferring them to the fridge—it extends freshness to about 7 days. For longer storage, freeze the dough balls on a sheet tray, then transfer to a sealed bag; they’ll keep well frozen for up to 3 months. Thaw overnight in the fridge before baking for fresh-from-the-oven taste anytime.
Yield & Conversions
This recipe yields about 24 medium cookies—perfect for sharing or gifting. To double, simply multiply ingredients by two, keeping the same baking temperature and time. For half batches, halve all amounts but keep an eye on the dough consistency; it might be slightly different due to measuring smaller quantities. Metric lovers: ¾ cup butter is 170g, 1 cup brown sugar about 220g, and 2 ¼ cups flour roughly 280g.
Serving Ideas & Pairings
Serve your molasses cookies with a hot cup of chai tea or a creamy latte to highlight those warm spices. For a simple dessert, top each cookie with a dollop of whipped cream and a sprinkle of cinnamon. If you want to indulge, pair with vanilla ice cream—it’s like a cozy hug on a plate and elevates the molasses flavor to new heights.
FAQs
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum to help hold the cookies together and maintain the texture.
Store them in an airtight container with a slice of bread inside; the bread adds just enough moisture to keep the cookies tender without making them soggy.
Light molasses works, but it will produce a milder flavor. Dark molasses adds a richer, deeper taste that many prefer in spiced cookies.
This can happen if the butter is too warm or if you’re baking at too low a temperature. Try chilling your dough for 30 minutes before baking and double-check your oven’s heat for consistency.
Notes, Tools & Special Equipment
For this Spiced Molasses Cookies Recipe, I recommend using a medium cookie scoop for even sizes, parchment paper or silicone mats for easy cleanup, and a reliable oven thermometer to check your heat. A stand or hand mixer helps cream butter and sugar to the perfect fluffiness, but you can also do it by hand with a bit of elbow grease. Nothing fancy required, just the essentials for consistent, delicious results.
PrintPrintable Recipe 📖
Spiced Molasses Cookies Recipe
These Spiced Molasses Cookies are soft, chewy, and bursting with warm spices like cinnamon, ginger, and cloves. Perfect for holiday baking or anytime you want a cozy treat, these cookies are rolled in sugar for a sweet, slightly crunchy exterior and baked to perfection with a rich molasses flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ¼ cup molasses
- 1 large egg
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
For Rolling
- ¼ cup granulated sugar
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which takes about 3-4 minutes.
- Add molasses and egg: Beat in the molasses and the large egg until fully combined and smooth, creating a rich cookie base.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt to evenly distribute the spices and leavening.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spoon until just combined to form a soft dough.
- Form and roll dough balls: Scoop and roll the dough into small balls about 1 inch in diameter, then roll each ball in granulated sugar to coat the exterior for a decorative and sweet crunch.
- Bake the cookies: Place the sugared dough balls on the prepared baking sheets spaced apart and bake in the preheated oven for 10 minutes or until the edges are set but the centers remain soft.
- Cool the cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, helping them set up perfectly.
Notes
- For a deeper molasses flavor, use blackstrap molasses instead of regular molasses.
- Make sure butter is softened to room temperature for easier creaming and better dough texture.
- To prevent spreading, chill dough balls for 30 minutes before baking if desired.
- Store cookies in an airtight container to maintain freshness for up to one week.
- These cookies freeze well; freeze baked cookies or dough balls for up to 3 months.
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