These soft and chewy molasses spice cookies are full of warm spices from cinnamon to allspice and ginger, then finally rolled in a sparkly sugar coating.
Why this recipe works
I’m simply not a crunchy cookie fan, though I think there are some exceptions out there. I know these cookies are fairly flat, and they might look crunchy, but they’re soft, chewy, and absolutely amazing.
There’s a cozy warmth to them from the ginger, cinnamon, allspice, and molasses without them tasting overpowering. Let’s not forget about that lovely sugar coating that ties them together. Swoon. I truly think they’re some of the best holiday cookies you can make, especially if you are a fan of puffy gingersnap cookies!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – I highly recommend weighing your ingredients using a kitchen scale. If you do not own a scale, use the scoop and sweep method to weigh your flour. Scoop the flour into the measuring cup using a spoon until it is overflowing. Then, use the flat end of a butter knife to level off the cup. Too much flour will result in dry, dense, and crumbly cookies. Too little flour and you end up with flat cookies that spread too thin on the sheet
BUTTER – Room temperature (or softened) butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft. Cut the butter into slices and let it rest on the counter while you prep the other ingredients.
EGGS – For the best results, bring the eggs out at the same time as the butter.
BROWN SUGAR – Make sure your brown sugar is fresh (still partially wet and not dried out), this can make a big difference when it comes to the moisture and chewiness in your cookies!
MOLASSES – Look for molasses labeled “original” or “unsulphored.” You do not want to use blackstrap molasses for these cookies, as its flavor is too strong and can make your cookies taste overpowering and dry.
How to Make Molasses Spice Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and pepper.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a medium bowl, beat the butter on medium speed until smooth and creamy.
- Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed.
- Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid over-beating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You’ll have a smooth, very soft dough.
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.)
- Center a rack in the oven and preheat the oven to 350 degrees F.
- Line two baking sheets with parchment or silicone mats. Put the sugar in a small bowl.
- Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on one of the baking sheets.
TIP – My cookie dough balls weighed around 36-37 grams (1.3 oz) each.
- Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are about 1/2 inch thick.
TIP – For the first cookie you press with the glass, you may need to press, then dip into the sugar so it will stick.
- Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. I would suggest baking only 6 dough balls at a time. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.
- Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.
Frequently Asked Questions & Expert Tips
Absolutely! You can freeze the dough balls either rolled in sugar or without the sugar coating. I would typically recommend freezing them without the sugar coating because the sugar granules are likely to dissolve. To freeze, place the dough balls on a parchment lined baking sheet and flash freeze until solid. Once solid, transfer them to a large ziptop bag and freeze for up to 3 months. Flash freezing will help prevent the dough from sticking together. Place the dough balls on a baking sheet while you preheat your oven. Roll them in sugar just before popping them in to bake!
Store any baked cookies in an air-tight container or large ziptop bag. They keep well for 4-5 days. To really keep your cookies nice and chewy, you can place a small piece of bread in the container to aid in moisture.
Chilling cookie dough helps the butter firm up so the cookies spread less and bake thicker and chewier. It also gives the flour time to hydrate and the flavors time to deepen, resulting in better texture and richer-tasting cookies. It certainly isn’t necessary for every cookie recipe out there to be chilled before baking, but for this particular one, it makes a difference!
Serving Suggestions
You really can’t go wrong with classic molasses spice cookies. They’re always a welcome addition to the Christmas cookie spread and are a must at cookie exchanges!
More Cookie Recipes
- Snickerdoodles
- Gingerbread Cookies
- Homemade Gingersnap Cookies
- Cinnamon Chocolate Chip Cookies
- Crispy Gingersnap Cookies
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Molasses Spice Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 10.5 ounces all-purpose flour 2 1/3 cup
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- pinch coarsely ground black pepper
- 6 ounces unsalted butter room temperature. 3/4 cup
- 7 ounces light brown sugar 1 cup
- 4 ounces molasses not blackstrap. 1/2 cup
- 1 large egg at room temperature
- 3.5 ounces granulated sugar for rolling, 1/2 cup
Things You’ll Need
- Stand mixer or hand mixer
- Silicone baking mat or parchment paper
Before You Begin
- I highly recommend weighing your ingredients using a kitchen scale. If you do not own a scale, use the scoop and sweep method to weigh your flour. Too much flour will result in dry, dense, and crumbly cookies. Too little flour and you end up with flat cookies that spread too thin on the sheet.
- Room temperature (or softened) butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft. Cut the butter into slices and let it rest on the counter while you prep the other ingredients.
- For the best results, bring the eggs out at the same time as the butter.
- Make sure your brown sugar is fresh (still partially wet and not dried out), this can make a big difference when it comes to the moisture and chewiness in your cookies!
- Look for molasses labeled “original” or “unsulphored.” You do not want to use blackstrap molasses for these cookies, as its flavor is too strong and can make your cookies taste overpowering and dry.
Instructions
- Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and pepper.10.5 ounces all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, pinch coarsely ground black pepper
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy.6 ounces unsalted butter
- Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed.7 ounces light brown sugar, 4 ounces molasses
- Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid over-beating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.1 large egg
- Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.)
- Center a rack in the oven and preheat the oven to 350 degrees F.
- Line two baking sheets with parchment or silicone mats. Put the sugar in a small bowl.3.5 ounces granulated sugar
- Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on one of the baking sheets.TIP – My cookie dough balls weighed around 36-37 grams (1.3 oz) each.
- Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are about 1/2 inch thick.TIP – For the first cookie you press with the glass, you may need to press, then dip into the sugar so it will stick.
- Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. I would suggest baking only 6 dough balls at a time. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.
- Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.
Expert Tips & FAQs
- You can freeze the dough balls either rolled in sugar or without the sugar coating. I would typically recommend freezing them without the sugar coating because the sugar granules are likely to dissolve. To freeze, place the dough balls on a parchment lined baking sheet and flash freeze until solid. Once solid, transfer them to a large ziptop bag and freeze for up to 3 months. Flash freezing will help prevent the dough from sticking together. Place the dough balls on a baking sheet while you preheat your oven. Roll them in sugar just before popping them in to bake!
- Store any baked cookies in an air-tight container or large ziptop bag. They keep well for 4-5 days. To really keep your cookies nice and chewy, you can place a small piece of bread in the container to aid in moisture.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
I first made these cookies with the Tuesdays with Dorie baking group back in 2009. Recipe from Dorie Greenspan’s Baking From My Home to Yours.
Amanda Davis
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SK says
These came out really good!! I didn’t flatten mine with a glass as you suggested, but they came out fairly flat on their own. They’re nice and chewy and really well spiced. I was super hesitant about adding pepper to cookie dough, but I think it really helps the flavor of the other spices shine! It leaves an almost spicy aftertaste in the best way possible. My cookies were good at 12 ish minutes (oops I forgot to start the timer at first). Again, great recipe. That soft, chewy center is killer. The picture below is with your chocolate chip cookie recipe (my FAVORITE). I froze the rest of the dough balls to pull out closer to Christmas!
Amanda Davis says
I agree about these cookies, the pepper really does help bring out the spice flavors. They look wonderful, and glad to hear they still came out perfect without flattening :)
Treva Boulch says
Too late to enter? I hope not. 2 new Dollar Generals opened in our little burg. One on the east side and one on the west. I can taste those cookies! I need 6 dozen this week for 2 cookie exchanges.
manda says
Great recipe and great giveaway!
Amy Tong says
can’t wait to try your recipe. SO perfect for the holidays. THanks for hosting the giveaway
Avanika {Yumsilicious Bakes} says
I love such cookies, I only first tried them about a year ago, but I’ve been addicted ever since!
Valerie says
I think my mother would love these!
Amelia says
I would make sugar cookies for the kiddos to decorate…and I’d make your molasses cookies for hubby and I to eat :-)
Lisa says
No bake cookies!