Molasses Cookies

By Becky Hardin

Updated Dec 9, 2025

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Molasses Cookies are a holiday staple around my house. This is a recipe from my Mom, and every Christmas I look forward to her making several batches of us to devour. This recipe yields such chewy cookies, with warm spices and a delicious molasses flavor. They’re the perfect treat to fill your cookie jar!

Easy Molasses Cookie Recipe

Rich and flavorful molasses make these classic molasses cookies soft and chewy. They have a warm and nostalgic flavor that reminds me of home. Just writing about them makes me crave a batch—honestly, I might need to bake a dozen today to fix that.

While molasses cookies and gingerbread cookies share similar cozy spices, gingerbread cookies are usually crunchier and more shortbread-like. When I’m in the mood for a truly soft and chewy cookie, this molasses cookie recipe is the one I always reach for.

Tips for Beginners

• Use light molasses. I like light molasses, but a dark or “robust” molasses will work and enrich the flavor and color of the cookies. Steer clear of blackstrap molasses.
• Use butter and shortening. You can use half shortening and half butter if you like the flavor better.
• Use all the baking soda. 4 teaspoons of baking soda is correct. This helps to cut the acidity of the molasses and prevents greasy, flat cookies. It also helps keep them soft and chewy.
• Adjust the spice. Adjust the amount of spices up or down, or add cardamom, allspice, or black pepper for even more flavor. Citrus zest is also an option.
• Add texture. Stir in dried fruits or nuts. And chocolate lover that I am, I’ve even added white chocolate chips for an extra pop of sweetness and texture.

Recipe Card

Molasses Cookies Recipe

4.85 from 20 votes

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 24 cookies

Author: Becky Hardin

Print Rate Pin

These Molasses Cookies smell and taste like Christmas. I absolutely love this soft and chewy cookie recipe to share with family during the holidays!

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Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Hand Mixer

Ingredients 

1x2x3x

• ▢ 1½ cups vegetable shortening 276g, melted (1½ sticks)
• ▢ 2 cups granulated sugar 400g, plus more for rolling
• ▢ ¼ cup unsulphured molasses 85g
• ▢ 2 large eggs 100g, slightly beaten
• ▢ 4 cups all-purpose flour 480g
• ▢ 4 tsp baking soda 24g
• ▢ 1 tsp kosher salt 3g
• ▢ 1 tsp ground cloves 3g
• ▢ 1 tsp ground ginger 3g
• ▢ 2 tsp ground cinnamon 6g

Video

Instructions 

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• Using a hand mixer, beat the melted shortening, sugar, and molasses together in a large bowl for 3 minutes.
  1½ cups vegetable shortening, 2 cups granulated sugar, ¼ cup unsulphured molasses
• Add the eggs and beat until well blended, about 2 minutes.
  2 large eggs
• Combine the dry ingredients in a medium bowl.
  4 cups all-purpose flour, 4 tsp baking soda, 1 tsp kosher salt, 1 tsp ground cloves, 1 tsp ground ginger, 2 tsp ground cinnamon
• Add the dry ingredients to the shortening/sugar mixture and beat until thoroughly blended.
• Let the cookie dough stand for 5-10 minutes.
• Roll into balls, then roll the balls in sugar (optional, my family prefers these without the sugar on top).
• Place onto parchment-covered cookie sheets 3 inches apart and bake for 10-11 minutes, or until firm around the edges but not completely set.
• Place cookies on a cooling rack to cool completely.

Serving: 1cookieCalories: 270kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 16mgSodium: 288mgPotassium: 82mgFiber: 1gSugar: 19gVitamin A: 23IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Molasses Cookies Step by Step

Get the oven going and prepare a baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

Cream the butter and sugars: Beat 1½ cups of melted shortening, 2 cups of granulated sugar, and ¼ cup of unsulphured molasses together in a large bowl until smooth and creamy. This usually takes me about 3 minutes.

Add eggs: Add 2 large eggs and beat until well blended, about 2 minutes.

Whisk the dry ingredients: Combine 4 cups all-purpose flour, 4 tsp baking soda, 1 tsp kosher salt, 1 tsp ground cloves, 1 tsp ground ginger, and 2 tsp ground cinnamon in a medium bowl.

Combine the wet and dry ingredients: Add the dry ingredients to the shortening/sugar mixture and beat until thoroughly blended.

Rest the dough: Let the cookie dough stand for 5-10 minutes.

Roll the dough: Roll the dough into balls, then roll the balls in sugar. This is optional; my family prefers these cookies without the sugar, so I omit this step. Place the cookies onto parchment-covered cookie sheets 3 inches apart.

Bake and cool: Bake in the preheated oven for 10-11 minutes, or until firm around the edges but not completely set. Place cookies on a cooling rack to cool completely.

Serve: Transfer the cookies to a serving platter and enjoy.

How to Store

Store leftover molasses cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

These molasses cookies freeze beautifully and will keep for up to 1 month. Store them in an airtight container or Ziplock bag to maintain their freshness. You can enjoy them straight out of the freezer or let them come to room temperature first.

Serving Suggestions

I find these holiday-spiced cookies are perfect for dunking into a warm glass of milk, oat milk for non-dairy lovers, or even rich, creamy eggnog. If I’m in the mood for frosting, this vanilla frosting complements the sweet and spicy flavors of the cookie well.

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