Molasses Cookies: A Sweet American Tradition

You know, chewy molasses cookies really are a classic in American baking. They trace their roots back to colonial New England, which is pretty fascinating. Back in the 18th century, molasses was this super affordable sweetener, like a byproduct of refining sugarcane and sugar beets. Everyone was using it—home bakers whipped it into everything from breads to desserts. It didn’t take long for it to become a must-have in cookies, thanks to its bold flavor and that naturally moist texture.

Now, these cookies didn’t just pop up out of nowhere. They actually evolved from traditional English gingerbread that the settlers brought along. Over time, American bakers got creative, tossing in warming spices like cinnamon, ginger, nutmeg, and cloves. And let’s be honest, who doesn’t love that soft, chewy texture? By the 1800s, you could find molasses cookies as a beloved part of dessert traditions, especially when the colder months rolled in. There’s just something about their deep spices and that chewy bite that really hits the spot when it’s chilly outside.

Fast forward to today, and guess what? Chewy molasses cookies are still a holiday staple! You’ll see them on cookie platters at Thanksgiving and Christmas, no question. Their nostalgic flavor, simple ingredients, and satisfying texture make them a go-to for bakers who want to mix a bit of history with that cozy, homey feel. It’s like bringing a taste of the past into our modern kitchens!

Molasses cookies evolved into their own uniquely American version. Over time, bakers began favoring a chewy texture and added warming spices like ginger, cinnamon, cloves, and nutmeg, creating a cookie that's bold in flavor and irresistibly comforting.
Today, chewy molasses cookies remain a favorite during the holiday season, often found on cookie platters alongside classics like snickerdoodles and sugar cookies. But their deep flavor and satisfying texture make them just as perfect for a cozy afternoon snack with tea or coffee any time of year. Whether you're revisiting a family tradition or trying something new, these cookies bring the perfect blend of nostalgia and indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ¼ cups (280 g) all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 1 large egg
  • ⅓ cup (115 g) molasses
  • 1 tsp vanilla extract
  • granulated sugar for rolling (Optional)

Instructions
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract; mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    (Optional) Chill the dough for 30 minutes to make rolling easier and to help cookies spread less.
  5. Scoop tablespoon-sized dough balls and roll them in granulated sugar (if using). Place on baking sheets about 2 inches apart.
  6. Bake for 10-12 minutes, until edges are set but centers still look slightly soft.
  7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use Unsulphured Molasses: For the best flavor, use unsulphured molasses. Avoid blackstrap molasses, it’s too bitter and overpowering for cookies.
Soften Your Butter: Make sure your butter is soft but not melted. This helps achieve that perfect soft and chewy texture without the cookies spreading too much.
Chill for Thicker Cookies: Chilling the dough for 30 minutes isn’t required, but it prevents excess spreading and makes the dough easier to roll—especially helpful if your kitchen is warm.
Roll in Sugar for Texture: Rolling the dough balls in granulated sugar before baking gives the cookies a subtle crunch and classic crackled top.
Don’t Overbake: Remove cookies when the edges are set, but the centers still look slightly underdone. They’ll finish baking on the tray and stay soft in the middle.

Storage

To keep your chewy molasses cookies soft and flavorful, store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days, thanks to the moisture from the molasses.

For even longer storage, place cooled cookies in a zip-top freezer bag or airtight container and freeze for up to 2 months. When you’re ready to enjoy them, let the cookies thaw at room temperature for 10–15 minutes.

Want fresh-baked cookies anytime? Freeze the cookie dough in pre-scooped balls. Bake straight from frozen—just add 1–2 extra minutes to the baking time.