These Old Fashioned Molasses Cookies are the perfect balance of both chewy and crispy. The tops are barely crunchy while the insides are chewy.
Today I have a delicious molasses cookie recipe for you folks. I’ve made lots of molasses/gingerbread cookies over the years and I love them all! The spiciness from the cinnamon, cloves and ginger are so flavorful. Let’s bake them!
- all-purpose flour
- baking soda
Cookie scoops are great!
Cookie baking season is the perfect time to invest in good quality cookie scoops. I was on the fence about these for years but after I broke down and ordered one, I LOVE it.
I ordered the medium size and I use it all the time. It’s wonderful. They are sturdy, they keep your hands cleaner than if you were rolling dough by hand, and they make nice, uniformly sized cookies. Order one now before the cookie baking madness starts.
Parchment paper is a must when I bake cookies
If you’ve ever had an issue with cookies getting stuck to your baking sheet, please become acquainted with parchment paper. I use it all the time and never bake cookies without it. A silicone mat will also work similarly. Be sure not to confuse wax paper with parchment, you definitely do not want to use wax paper in the oven.
Looking for more cookie & candy recipes? Check these out!
- Eggnog Truffles
- Malted Pretzel Crunch
- Gumdrop Fudge
- Creamy Dreamy Fudge
- Sparkling Chewy Molasses Cookies
- Cherry Kolacky Cookies
- Buttercream Frosted Sugar Cookies
Old Fashioned Molasses Cookies
For the dough:
- 2 cups all-purpose flour may use half whole wheat pastry flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1-3/4 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 3/4 cup butter melted
- 1 cup plus 1/3 cup sugar divided
- 1 large egg room temperature
- 1/4 cup molasses
- Preheat oven to 375-f degrees.
For the dough:
- In small bowl, whisk together flour, baking soda, salt, cinnamon, cloves, & ginger; set aside. In medium bowl, with electric mixer on low speed, blend together the melted butter, 1 cup sugar, and egg until smooth. Stir in molasses. With mixer on low speed, gradually add flour mixture to molasses mixture; mix until completely combined. Cover and chill dough in refrigerator for 1 hour.
- Roll dough into walnut sized balls (use a medium cookie scoop, if available); roll each ball in remaining sugar. Place 2 inches apart on parchment lined baking sheets. Bake 8-9 minutes just until tops are cracked all over, but cookies are still a bit gooey inside the center cracks. Cool on wire racks.