Soft Molasses Cookies

Molasses Cookies and Milk
Diana Rattray
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 48 servings
Nutritional Guidelines (per serving)
81 Calories
3g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 81
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 19mg 6%
Sodium 180mg 8%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 2%
Protein 1g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.