Molasses cookies are seriously underrated, and I’m on a mission to change that because these deeply flavored, warmly spiced cookies deserve so much more love. There’s something about that rich molasses flavor combined with warming spices like ginger, cinnamon, and cloves that just screams fall and winter comfort. I love how molasses cookies stay soft and chewy for days, how they make your whole house smell incredible while baking, and how they’re perfect with coffee, tea, or a cold glass of milk. These 10 molasses cookie recipe ideas prove that molasses cookies are anything but one-note – they’re versatile, delicious, and absolutely worth adding to your baking rotation.
The Classic Molasses Cookies are where I learned to appreciate that deep, almost bittersweet flavor that’s so distinctive. The Soft & Chewy Molasses Cookies have that perfect bakery-style texture I crave, while the Molasses Ginger Cookies bring extra spicy warmth that’s absolutely addictive. The Spiced Molasses Cookies are loaded with all those cozy fall spices, and the Molasses Crinkle Cookies with their cracked sugar coating are stunning on a cookie platter. The Brown Butter Molasses Cookies add nutty depth that takes them to the next level, the Molasses Oatmeal Cookies bring hearty texture, and the Molasses Sugar Cookies are a unique twist on the classic. The Molasses Walnut Cookies add crunch and sophistication, while the Molasses Chocolate Chip Cookies combine dark molasses with sweet chocolate in the best way possible.
What makes molasses cookies so special is that complex, deep flavor that you just can’t get from regular sugar cookies. They’re perfect for anyone who loves gingerbread but wants something a little different, they freeze beautifully, and they’re impressive enough for holiday gifting but simple enough to make whenever the mood strikes!
1. Classic Molasses Cookies
Classic molasses cookies are the ultimate old-fashioned treat with deep, rich molasses flavor and warming spices creating nostalgic goodness. The combination of dark molasses, ginger, cinnamon, and cloves creates these perfectly spiced cookies with chewy centers and slightly crispy edges. I grew up making these cookies every fall with my grandmother and the smell still transports me back to her kitchen. The key is using unsulphured molasses which provides the best flavor without bitterness, and rolling the dough in coarse sugar which creates that signature sparkly coating. This has become my most-made holiday cookie because they’re timeless, deeply flavorful, and everyone loves them. Every bite delivers that perfect balance of sweet molasses and warm spices with wonderful chewy texture.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar (plus ½ cup for rolling)
- 1 large egg
- ⅓ cup unsulphured molasses (not blackstrap)
- 1 teaspoon vanilla extract
- Coarse sugar for rolling (optional but traditional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. The combination of spices is what gives molasses cookies their distinctive flavor – don’t skimp on them. Set aside. In a large bowl using an electric mixer, cream together the softened butter and one cup of sugar for three to four minutes until light and fluffy. The mixture should be pale and airy, which creates tender cookies.
Step 2: Add the egg to the butter mixture and beat until well combined. Add the molasses and vanilla extract. Mix until completely incorporated – the mixture will look dark and glossy from the molasses. Make sure you’re using unsulphured molasses, not blackstrap, which would be too bitter and strong. The molasses should be thick and pour slowly. If your molasses is very thick, you can warm it slightly to make it easier to measure and mix.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix – stop as soon as you no longer see streaks of flour. The dough will be soft, slightly sticky, and dark brown from the molasses. Cover the dough with plastic wrap and refrigerate for at least thirty minutes or up to two hours. Chilling is important for molasses cookies – it makes the dough easier to handle and prevents excessive spreading during baking.
Step 4: Place the ½ cup of granulated sugar (or coarse sugar) in a shallow bowl for rolling. Once the dough is chilled, scoop it into balls using a cookie scoop or tablespoon, about 1½ tablespoons each. Roll each ball between your palms to make it smooth and round, then roll generously in the sugar to coat completely. The sugar coating adds sweetness and creates a beautiful crackled appearance as the cookies bake. Place the sugar-coated balls on prepared baking sheets about two inches apart – these cookies will spread moderately.
Step 5: Bake for ten to twelve minutes until the edges are set and the tops look crackled and slightly puffed. The centers should still look soft and slightly underbaked – don’t overbake or they’ll be hard instead of chewy. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll be very soft when hot but will firm up as they cool while maintaining wonderful chewiness. These classic molasses cookies are perfectly spiced with deep molasses flavor and chewy texture. The sugar coating adds sparkle and crunch. They’re timeless, nostalgic, and absolutely delicious.
Prep Time: 15 minutes (plus 30 minutes chilling)
Baking Time: 12 minutes per batch
Servings: 36 cookies
2. Soft & Chewy Molasses Cookies
Soft and chewy molasses cookies are ultra-tender with a pillowy texture that stays soft for days. The combination of extra brown sugar and an additional egg yolk creates incredibly chewy cookies with rich molasses flavor. I developed this recipe when I wanted the softest possible molasses cookies. The key is slightly underbaking them and using more brown sugar which adds moisture and creates that perfect chewy texture. This has become my favorite texture for molasses cookies because they’re so tender they practically melt in your mouth. Every bite is soft, chewy, and packed with spiced molasses flavor.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- ⅓ cup unsulphured molasses
- 2 teaspoons vanilla extract
- Granulated sugar for rolling
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In a large bowl, cream the softened butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. The extra brown sugar is what makes these cookies extra chewy – brown sugar contains more moisture than white sugar.
Step 2: Add the whole egg, egg yolk, molasses, and vanilla extract to the butter mixture. Beat until well combined and smooth. The extra egg yolk is the secret to ultra-chewy cookies – it adds fat and richness without making them cakey. The mixture should be thick, dark, and glossy from the molasses.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky. Cover with plastic wrap and refrigerate for at least one hour or up to overnight. Chilling is especially important for soft, chewy cookies – it prevents them from spreading too much and helps them maintain thickness.
Step 4: Place sugar in a shallow bowl for rolling. Scoop the chilled dough into large balls (about 2 tablespoons each). Roll between your palms, then roll generously in sugar. Place on prepared baking sheets about three inches apart – these cookies are larger and need room.
Step 5: Bake for ten to eleven minutes until the edges are just barely set but the centers still look soft, puffy, and slightly underbaked. This is crucial for soft, chewy cookies – they should look like they need another minute but resist the urge. Let them cool on the baking sheet for ten minutes. They’ll look very soft but will firm up as they cool while maintaining incredible chewiness. Transfer to a wire rack. These soft and chewy molasses cookies are incredibly tender with a pillowy texture. They stay soft for days when stored in an airtight container. They’re perfect for anyone who loves ultra-soft cookies.
Prep Time: 15 minutes (plus 1 hour chilling)
Baking Time: 11 minutes per batch
Servings: 24 large cookies
3. Molasses Ginger Cookies
Molasses ginger cookies emphasize fresh ginger creating bold, spicy flavor with wonderful warmth. The combination of fresh grated ginger with ground ginger and molasses creates these intensely flavored cookies. I created this recipe when I wanted maximum ginger flavor in my molasses cookies. The key is using both fresh and dried ginger which creates layers of ginger taste – the fresh ginger provides bright, zingy heat while the dried ginger adds warm, mellow spice. This has become my favorite version for ginger lovers because the ginger flavor is so pronounced and exciting. Every bite delivers that perfect ginger kick with deep molasses richness.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- ⅓ cup unsulphured molasses
- 2 tablespoons fresh ginger, finely grated
- 1 teaspoon vanilla extract
- Optional: candied ginger pieces for topping
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. The tablespoon of ground ginger is more than typical recipes – this is intentional for bold ginger flavor. Set aside. In a large bowl, cream the softened butter and sugar for three to four minutes until fluffy.
Step 2: Add the egg, molasses, freshly grated ginger, and vanilla extract. The fresh ginger is what makes these cookies special – grate it very finely using a microplane or fine grater. Mix until well combined. The fresh ginger will add bright, spicy notes that dried ginger alone can’t provide. The mixture will be fragrant and spicy.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and incredibly aromatic from all the ginger. Cover and refrigerate for thirty minutes to one hour. Chilling makes the dough easier to handle and prevents excessive spreading.
Step 4: Roll the chilled dough into balls and coat generously in granulated sugar. If desired, press a small piece of candied ginger into the top of each cookie before baking for extra ginger flavor and pretty presentation. Place on prepared baking sheets about two inches apart.
Step 5: Bake for ten to twelve minutes until the edges are set but centers still look soft. The cookies should be crackled and fragrant. Let cool on the baking sheet for five minutes before transferring to a wire rack. These molasses ginger cookies have bold, intense ginger flavor with wonderful spicy warmth. The combination of fresh and dried ginger creates incredible depth. They’re perfect for ginger enthusiasts.
Prep Time: 20 minutes (plus chilling)
Baking Time: 12 minutes per batch
Servings: 36 cookies
4. Spiced Molasses Cookies
Spiced molasses cookies are loaded with warm spices creating complex, aromatic flavor in every bite. The combination of six different spices with molasses creates these deeply flavored cookies that taste like the holidays. I developed this recipe when I wanted maximum spice complexity in molasses cookies. The key is using a blend of cinnamon, ginger, cloves, nutmeg, allspice, and cardamom which creates wonderful layered flavor. This has become my favorite holiday version because the spices make them feel so festive. Every bite is warm, aromatic, and perfectly spiced.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ⅓ cup unsulphured molasses
- 1 teaspoon vanilla extract
- Cinnamon sugar for rolling (½ cup sugar + 1 tablespoon cinnamon)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, cardamom, and salt. The combination of six spices creates wonderful complexity – each one contributes different aromatic notes. Set aside. In a large bowl, cream the butter and brown sugar for three to four minutes until fluffy.
Step 2: Add the egg, molasses, and vanilla extract. Beat until well combined and smooth. The mixture will be dark and glossy. Gradually add the spice-flour mixture to the wet ingredients, mixing until just combined. The dough will be incredibly aromatic from all the spices.
Step 3: Cover and refrigerate the dough for thirty minutes. While it chills, make the cinnamon sugar for rolling by mixing ½ cup granulated sugar with one tablespoon of cinnamon in a shallow bowl. This adds even more spice on the outside of the cookies.
Step 4: Scoop the chilled dough into balls and roll generously in the cinnamon sugar mixture. The cinnamon sugar coating adds beautiful color and extra spice flavor. Place on prepared baking sheets about two inches apart.
Step 5: Bake for ten to twelve minutes until the edges are set and the tops are crackled. The cookies should be very fragrant from all the spices. Let cool on the baking sheet for five minutes before transferring to a wire rack. These spiced molasses cookies are incredibly aromatic with complex spice flavor. The blend of six spices creates wonderful depth. They’re perfect for the holidays.
Prep Time: 15 minutes (plus chilling)
Baking Time: 12 minutes per batch
Servings: 36 cookies
5. Molasses Crinkle Cookies
Molasses crinkle cookies have that beautiful crackled appearance with powdered sugar creating dramatic contrast against dark dough. The combination of rolling in powdered sugar before baking creates those signature cracks and stunning presentation. I created this recipe when I wanted molasses cookies with that showstopping crinkle cookie look. The key is rolling them generously in powdered sugar which creates the dramatic white cracks as they bake. This has become my favorite impressive version because they look so beautiful. Every cookie has unique crackled patterns.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ⅓ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar for rolling
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream the butter, brown sugar, and granulated sugar for three to four minutes until fluffy.
Step 2: Add the egg, molasses, and vanilla extract. Beat until well combined and smooth. Gradually add the dry ingredients, mixing until just combined. The dough will be soft and dark. Cover and refrigerate for at least two hours or overnight. The dough must be well-chilled for crinkle cookies – warm dough won’t create the signature cracks.
Step 3: Once chilled, place the powdered sugar in a shallow bowl. The powdered sugar is what creates the crinkle effect. Scoop the dough into balls about 1½ tablespoons each. Roll each ball generously in the powdered sugar, coating very thickly. The thick coating is essential for dramatic cracks.
Step 4: Place the sugar-coated balls on prepared baking sheets about two inches apart. Don’t flatten them. As they bake, they’ll spread and crack, revealing the dark cookie underneath the white sugar coating. This creates that stunning crinkle appearance.
Step 5: Bake for eleven to thirteen minutes until the cookies are puffed and crackled. The dark molasses color should show through white powdered sugar in dramatic cracks. Let cool on the baking sheet for five minutes before transferring to a wire rack. These molasses crinkle cookies are stunning with beautiful crackled appearance. The contrast of dark cookie and white sugar is dramatic. They’re perfect for impressive presentations.
Prep Time: 20 minutes (plus 2 hours chilling)
Baking Time: 13 minutes per batch
Servings: 30 cookies
6. Brown Butter Molasses Cookies
Brown butter molasses cookies feature nutty brown butter adding wonderful depth and complexity to classic molasses flavor. The combination of brown butter with molasses creates these sophisticated cookies with incredible richness. I developed this recipe when I wanted to elevate molasses cookies with gourmet technique. The key is properly browning the butter which creates nutty, caramel notes that complement the molasses beautifully. This has become my favorite sophisticated version because the brown butter makes them so special. Every bite has that perfect combination of nutty brown butter and rich molasses.
Ingredients
- ¾ cup (1½ sticks) unsalted butter
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup packed brown sugar
- 1 large egg
- ⅓ cup unsulphured molasses
- 2 teaspoons vanilla extract
- Turbinado sugar for rolling
Steps
Step 1: Brown the butter: In a light-colored saucepan (so you can see the color change), melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown with brown bits on the bottom and smells nutty, about five to seven minutes. Watch carefully – it can burn quickly. Pour into a heat-safe bowl and let cool completely to room temperature, about thirty minutes. This cooling is important or the butter will scramble the egg.
Step 2: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, mix the cooled brown butter and brown sugar until combined. It won’t get fluffy like regular butter, and that’s fine.
Step 3: Add the egg, molasses, and vanilla extract to the brown butter mixture. Beat until well combined. The brown butter adds wonderful nutty flavor that complements the molasses. Gradually add the dry ingredients, mixing until just combined. The dough will be soft.
Step 4: Cover and refrigerate for at least one hour. The brown butter dough needs longer chilling. Once chilled, roll into balls and coat in turbinado sugar. The coarse sugar adds nice crunch and sparkle. Place on prepared baking sheets.
Step 5: Bake for eleven to thirteen minutes until the edges are set but centers still look soft. Let cool on the baking sheet for five minutes before transferring to a wire rack. These brown butter molasses cookies are sophisticated with wonderful nutty depth. The brown butter elevates them to gourmet level. They’re perfect for impressing guests.
Prep Time: 20 minutes (plus cooling and chilling)
Baking Time: 13 minutes per batch
Servings: 36 cookies
7. Molasses Oatmeal Cookies
Molasses oatmeal cookies combine hearty oats with molasses creating wonderfully textured, substantial cookies. The combination of chewy oats with spiced molasses makes these feel more wholesome and satisfying. I created this recipe when I wanted molasses cookies with more texture and substance. The key is using old-fashioned rolled oats which provide wonderful chewiness without making them heavy. This has become my favorite hearty version because the oats make them so satisfying. Every bite has chewy oat texture with warm molasses flavor.
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ⅓ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- Optional: ½ cup raisins or chopped crystallized ginger
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream the butter and brown sugar for three to four minutes until fluffy.
Step 2: Add the egg, molasses, and vanilla extract. Beat until well combined. The mixture should be dark and smooth. Gradually add the dry ingredients, mixing until just combined. Add the old-fashioned rolled oats and stir until evenly distributed. The oats add wonderful texture and make these cookies heartier. If using raisins or crystallized ginger, fold them in now.
Step 3: The dough will be thick and studded with oats. Let it rest for ten minutes at room temperature – this allows the oats to absorb some moisture. Scoop into balls about 1½ tablespoons each. Place on prepared baking sheets about two inches apart.
Step 4: Flatten each ball slightly with your palm – oatmeal cookies don’t spread as much as regular cookies. They should be about ½ inch thick. This helps them bake evenly.
Step 5: Bake for twelve to fourteen minutes until the edges are golden but the centers still look slightly soft. Let cool on the baking sheet for five minutes before transferring to a wire rack. These molasses oatmeal cookies are hearty and satisfying with wonderful chewy texture. The oats make them substantial and wholesome. They’re perfect for a filling snack.
Prep Time: 15 minutes
Baking Time: 14 minutes per batch
Servings: 30 cookies
8. Molasses Sugar Cookies
Molasses sugar cookies are soft and tender with subtle molasses flavor and a generous sugar coating. The combination of molasses with sugar cookie texture creates these delicate cookies that are less intense than traditional molasses cookies. I developed this recipe when I wanted molasses flavor in a softer, more delicate cookie. The key is using less molasses than traditional recipes which creates subtle flavor while maintaining that wonderful sugar cookie texture. This has become my favorite delicate version because they’re so tender and lightly spiced. Every bite is soft with gentle molasses flavor.
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar (plus ½ cup for rolling)
- 1 large egg
- 3 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and salt. Set aside. In a large bowl, cream the butter and 1½ cups sugar for three to four minutes until light and fluffy.
Step 2: Add the egg, molasses, and vanilla extract. The reduced amount of molasses creates subtle flavor rather than intense molasses taste. Beat until well combined and smooth. Gradually add the dry ingredients, mixing until just combined. The dough will be soft and pale.
Step 3: Cover and refrigerate for thirty minutes. Place the ½ cup sugar for rolling in a shallow bowl. Scoop the chilled dough into balls and roll generously in sugar. These cookies are all about that sweet sugar coating.
Step 4: Place on prepared baking sheets about two inches apart. Flatten each ball slightly with the bottom of a glass dipped in sugar. They should be about ½ inch thick. The flattening helps them bake evenly.
Step 5: Bake for ten to twelve minutes until the edges are lightly golden but the centers still look soft and puffy. Don’t overbake – these should stay very soft. Let cool on the baking sheet for five minutes before transferring to a wire rack. These molasses sugar cookies are soft and delicate with subtle molasses flavor. They’re tender like sugar cookies but with gentle spice. Perfect for those who want mild molasses taste.
Prep Time: 15 minutes (plus chilling)
Baking Time: 12 minutes per batch
Servings: 36 cookies
9. Molasses Walnut Cookies
Molasses walnut cookies feature toasted walnuts adding wonderful crunch and nutty flavor to spiced molasses. The combination of chewy cookie with crunchy walnuts creates interesting texture. I created this recipe when I wanted more texture in my molasses cookies. The key is toasting the walnuts which intensifies their flavor dramatically. This has become my favorite textured version because the walnuts add such great crunch. Every bite has spiced molasses with crunchy nuts.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ⅓ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1½ cups walnuts, toasted and chopped
- Granulated sugar for rolling
Steps
Step 1: Preheat your oven to 350°F. Toast the chopped walnuts on a baking sheet for eight to ten minutes until fragrant and lightly browned. Let cool completely. Toasting is essential – it brings out the oils and intensifies the nutty flavor dramatically. Line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream the butter and brown sugar for three to four minutes until fluffy. Add the egg, molasses, and vanilla. Beat until well combined.
Step 3: Gradually add the dry ingredients, mixing until just combined. Fold in the toasted walnuts using a wooden spoon. The walnuts should be evenly distributed throughout the dark dough. Cover and refrigerate for thirty minutes.
Step 4: Roll the chilled dough into balls and coat in granulated sugar. Place on prepared baking sheets about two inches apart. The walnuts will be visible in the dough.
Step 5: Bake for eleven to thirteen minutes until the edges are set but centers still look soft. Let cool on the baking sheet for five minutes before transferring to a wire rack. These molasses walnut cookies are wonderfully textured with crunchy nuts throughout. The toasted walnuts add incredible flavor. They’re perfect for nut lovers.
Prep Time: 20 minutes (plus chilling)
Baking Time: 13 minutes per batch
Servings: 36 cookies
10. Molasses Chocolate Chip Cookies
Molasses chocolate chip cookies combine spiced molasses with chocolate chips creating an unexpected but delicious flavor combination. The combination of warm spices and sweet chocolate is absolutely wonderful. I developed this recipe when I wanted to add chocolate to molasses cookies. The key is using semi-sweet or dark chocolate chips which complement the molasses without being too sweet. This has become my favorite hybrid cookie because the chocolate and molasses are so good together. Every bite has spiced molasses with melty chocolate.
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ⅓ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1½ cups semi-sweet or dark chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream the butter and brown sugar for three to four minutes until fluffy.
Step 2: Add the egg, molasses, and vanilla extract. Beat until well combined and smooth. The mixture will be dark and glossy. Gradually add the dry ingredients, mixing until just combined. Fold in the chocolate chips using a wooden spoon. The chocolate chips should be evenly distributed throughout the spiced dough.
Step 3: The combination of chocolate and molasses might seem unusual, but they complement each other beautifully – the chocolate adds richness while the spices add warmth. Scoop the dough into balls about 1½ tablespoons each.
Step 4: Place on prepared baking sheets about two inches apart. Don’t flatten – let them spread naturally to maintain thickness. The chocolate chips will be visible in the dark dough.
Step 5: Bake for eleven to thirteen minutes until the edges are set but centers still look soft. The chocolate chips will be melty and gooey. Let cool on the baking sheet for five minutes before transferring to a wire rack. These molasses chocolate chip cookies are unique and delicious with wonderful spiced-chocolate flavor. The combination is unexpected but absolutely works. They’re perfect for trying something different.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
