Soft Molasses Cookies

Molasses Cookies and Milk
Molasses Cookies and Milk. Diana Rattray
Ratings (5)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 48 servings
Nutritional Guidelines (per serving)
81 Calories
3g Fat
12g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

My family loves these molasses cookies, and they are an excellent choice for holiday baking. They're super easy to make, with no rolling required, and they turn out chewy and delicious every time.

The cookie dough is briefly chilled, then it's shaped, rolled in sugar, and baked to perfection. This recipe calls for butter, but margarine or shortening will work just fine.


  • 3/4 cup butter (or margarine, or shortening)
  • 3/4 cup light brown sugar (packed)
  • 1 large egg
  • 1/2 cup molasses
  • 2 1/2 cups all-purpose flour (11 1/2 ounces)
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar (for rolling cookies)

Steps to Make It

  1. In a mixing bowl with electric mixer, cream butter and sugar until light. Beat in egg and molasses until well blended.

  2. In another bowl, combine the flour, salt, baking soda, and spices. Stir the dry mixture into the creamed mixture until blended. Chill for 1 to 2 hours, or until the dough is firm enough to shape.

  3. Heat oven to 350 F (180 C/Gas 4).

  4. Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.

  5. Shape the dough into small balls about 3/4- to 1-inch in diameter; roll in the granulated sugar and place on the prepared baking sheet, leaving about 1 to 2 inches between cookies.

  6. Bake for 8 to 12 minutes, or until set. Cool in pan on a rack for 2 minutes; remove to a rack to cool completely.

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