This Old Fashioned molasses cookies recipe is the ultimate throwback to cozy kitchens, grandma’s secret stash of sweets, and the warm spice of holiday baking. These cookies bake up perfectly, crackled on top, soft and chewy in the middle, and just the right amount of spiced without being overpowering. They’re rolled in powdered sugar before baking, giving that beautiful snowy finish we all love.

There’s something timeless about these molasses cookies. The rich blend of spices, the deep flavor of molasses, and that soft, tender bite make them the kind of treat you reach for again and again. If you’re into cozy, nostalgic sweets, you might also love my Chewy Brown Sugar Cookies or these candy-packed Almond Joy Cookies.
In This Post
Why You’ll Love This Molasses Cookies Recipe
- Incredibly soft and chewy. These cookies melt in your mouth with their tender texture and slightly crisp edges.
- Flavor-packed. A deep, rich molasses base meets warming spices like cinnamon, cloves, cardamom, and a dash of black pepper.
- Easy to make. No mixer required, and the dough only needs a short chill time.
- Make-ahead friendly. You can prep the dough in advance or freeze it for later.
- Perfectly giftable. These look beautiful, dusted with powdered sugar, and hold up well for gifting or shipping.
- Crowd favorite. They’re universally loved by kids and adults alike and always disappear quickly.

table talk
With Liliya!
These molasses cookies remind me of snowy weekends growing up, when the smell of cinnamon and cloves would drift through the house and warm up even the chilliest afternoons. I love keeping a tin of these on the counter during the holidays (and honestly, most of fall and winter). I always double the batch, because one just isn’t enough around here.
Liliya
Ingredients Needed For Molasses Cookies
- All-purpose flour. Gives these cookies structure. Stick with standard AP flour here for the best texture.
- Baking soda. Helps the cookies rise and crack beautifully on top.
- Ground cinnamon. Adds that warm, comforting spice you expect in molasses cookies.
- Kosher salt. Balances the sweetness and enhances all the flavors.
- Freshly ground black pepper. Surprising but subtle. Adds a tiny kick that wakes up the other spices.
- Ground cardamom. Earthy and fragrant, this spice sets these cookies apart.
- Ground cloves. Strong and distinctive. Just a touch brings depth and nostalgia.
- Unsalted butter. Melted butter keeps things simple and makes for a soft, rich cookie.
- Molasses (not blackstrap). The star ingredient. Go for regular, unsulphured molasses to keep the flavor balanced and not bitter.
- Granulated sugar. Sweetens the dough and helps it bake up with nice structure.
- Light brown sugar. Adds moisture and a hint of molasses-y richness.
- Large egg. Binds everything together and adds richness.
- Powdered sugar. Used for coating before baking. It gives that gorgeous snowy crackle on top.
How I Make Molasses Cookies
(This is a quick overview of how I make molasses cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)


- Preheat the oven and prep your pans. I like to move my oven racks to the upper and lower thirds and line my baking pans with parchment or silicone mats.
- Whisk the dry ingredients. This includes your flour, spices, baking soda, salt, and pepper. Mixing them first ensures everything is evenly distributed.
- Mix the wet ingredients. In a separate bowl, beat together the melted butter, sugars, molasses, and egg until smooth and shiny.
- Combine the dough. Stir the dry ingredients into the wet until just combined. Don’t overmix it.
- Chill the dough. Just 15 minutes helps make it easier to scoop and shape.
- Roll and coat. Scoop into tablespoon-sized balls, roll in powdered sugar, then gently flatten before baking.
- Bake until puffed and cracked. Usually 8 to 10 minutes. They should look crackled but feel soft to the touch.
- Cool completely. Let them cool for a couple of minutes on the tray, then transfer to a rack.

Expert Tips For The Best Molasses Cookies
Don’t skip the chill time. Even 15 minutes makes the dough easier to work with.
Use fresh spices for the boldest flavor.
Avoid blackstrap molasses. It’s too bitter for this recipe.
Bake a test cookie first if you’re unsure about oven temp or cookie spacing.
Let cookies cool completely before storing to prevent sticking.
If your cookies spread too much, try chilling the dough longer or increasing the flour slightly.
Roll the cookies generously in powdered sugar, and don’t be afraid to give them a second coating if needed.
How to Pack Molasses Cookies for Work and School
These cookies travel so well! Once fully cooled, tuck a few into a small zip bag or reusable snack pouch. They don’t crumble easily, so they’re perfect for lunchboxes or your afternoon pick-me-up. I also like to wrap them in parchment and tie them with twine for a cute, rustic snack-on-the-go look. Store them with a slice of bread in the container to keep them soft all week.
Molasses Cookies Recipe Variations and Substitutions
- Add chopped nuts. Walnuts, pecans, or hazelnuts add crunch and a toasty richness that pairs beautifully with molasses.
- Mix in dried fruit. Try chopped dried cranberries, cherries, or raisins for sweet-tart bursts in every bite.
- White chocolate twist. Stir in white chocolate chips for a creamy contrast to the deep molasses flavor.
- Espresso kick. Add 1 teaspoon of instant espresso powder to deepen the flavor and complement the spices.
- Citrus hint. Stir in 1 to 2 teaspoons of finely grated orange zest for a bright, zippy lift.
- Gluten-free version. Substitute a 1:1 gluten-free flour blend. Chill a little longer and don’t skip the test cookie.
- Egg-free option. Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested for 5 mins) if avoiding eggs.
- No refined sugar? Use coconut sugar in place of brown sugar and dust lightly with coconut flour instead of powdered sugar.
- Spice it up. Add a pinch of cayenne or more black pepper for a surprising spicy finish.
Storing and Freezing Molasses Cookies
These cookies are just as good days later as they are fresh from the oven, which makes them perfect for making ahead. Once fully cooled, store them in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, especially if you add a slice of sandwich bread to the container (it keeps them moist without changing flavor).
- To freeze the dough: Roll the dough into balls (before coating in sugar), place them on a baking sheet, and freeze until solid. Then transfer to a zip-top bag and freeze for up to 3 months. When ready to bake, let the dough thaw slightly before rolling in powdered sugar and baking as directed.
- To freeze baked cookies: Let cookies cool completely, then store in a freezer-safe container or bag. Place parchment between layers to prevent sticking. Thaw at room temperature before enjoying.
Pro Tip: Always label your dough or cookies with the date before freezing, and stash a few in a separate bag just for quick cravings. They’re a lifesaver for surprise guests or cookie emergencies!
FAQs About Molasses Cookies
Are molasses cookies the same as gingerbread cookies?
Not quite. Molasses cookies are softer, chewier, and typically spiced differently. Gingerbread is usually firmer and shaped.
Can I make molasses cookies without eggs?
Yes, and they still turn out deliciously soft. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The texture will be slightly denser but still chewy and rich.
How to get perfect crackles on molasses cookies every time?
Make sure your dough is chilled before baking. Roll generously in powdered sugar. Bake in a well-preheated oven and avoid overbaking pull them out when they’ve puffed and cracked but still look slightly soft in the center.
Can I use blackstrap molasses?
I wouldn’t recommend it. Blackstrap is very bitter and strong. Stick with regular unsulphured molasses for the best flavor.
Do I have to use powdered sugar on top?
You don’t have to, but it adds a lovely contrast and helps with the classic look and slight crisp finish.
More Healthy Goodies To Try
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Old Fashioned Flavor Molasses Cookies Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft, chewy molasses cookies with warm spices and a snowy powdered sugar coating. A nostalgic, cozy treat that’s easy to make and freezer-friendly.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1/3 cup molasses (not blackstrap)
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg, at room temperature
- 1/2 cup powdered sugar, sifted (for coating)
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment or silicone mats.
- In a medium bowl, whisk flour, baking soda, cinnamon, salt, pepper, cardamom, and cloves.
- In a large bowl, whisk melted butter, granulated sugar, brown sugar, molasses, and egg until smooth.
- Stir in dry ingredients just until combined. Chill dough for 15 minutes.
- Scoop 1 tablespoon of dough, roll into a ball, then coat in powdered sugar. Flatten slightly.
- Bake 8–10 minutes until puffed and cracked but still soft.
- Cool on the tray for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Store at room temperature up to 5 days in an airtight container with a slice of bread to keep them soft.
- Freeze dough balls (uncoated) or baked cookies for up to 3 months.
- Avoid blackstrap molasses; it’s too bitter. Stick with unsulphured molasses like Grandma’s or Brer Rabbit.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg