Whether you're baking for a cookie swap, your cookie jar, or just a cozy night in, this chewy spicy molasses cookie recipe delivers every time. These molasses crinkles are soft, spicy, and easy to make. If you're a fan of gingerbread cookies, you'll fall in love with this version that’s a little more tender, thanks to ingredients like dark molasses, brown sugar, and unsalted butter.
There’s something magical about baking during the holiday season. For me, these spicy molasses cookies are more than just a treat, they’re a piece of my childhood, a family tradition passed down through generations. With their chewy texture, rich flavor, and hint of warm spices, they might just become one of your favorite cookie recipes too.
Note: Interested in more cookie recipes? Try these Buttermilk Honey Cookies, Walnut Shortbread Cookies, or these wonderful Mocha Walnut Butter Cookies. All these are perfect for any time of the year.
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A Sweet Tradition
This recipe is inspired by an original recipe from my great grandmother—a true gem among old recipes. Whether you're using sugar cane or sugar beets molasses, the result is a cookie that speaks to tradition, love, and everything we adore about this time of year.
Ingredients You’ll Need (Just the Basics)
Here’s a breakdown of the key players in these classic molasses cookies:
- Unsalted butter (room temperature): Adds richness and a tender crumb. Soft butter creams smoothly with the sugar.
- Granulated sugar (white sugar) + brown sugar: The combo brings just the right amount of sweetness and moisture. Brown sugar gives these cookies their deep flavor and chewy texture.
- Eggs: Help bind everything together and add structure.
- Warm water: A little moisture to help the dough come together, especially important with thick ingredients like molasses.
- Molasses (dark, light, or blackstrap): The heart of this recipe. Light molasses gives a milder sweetness, while blackstrap molasses brings a bold, stronger flavor. Use what you love best or experiment!
- Ground ginger, cinnamon, cloves, cardamom, and black pepper: These warm spices bring the festive, slightly spicy flavor that makes molasses cookies stand out.
- Salt: Just enough to balance the sweetness and enhance the flavors.
- All-purpose flour (try Bob’s Red Mill if you prefer): Forms the base of the dough. Be sure to measure carefully. Scooping it directly from the bag can pack in too much.
- Baking soda: Gives the cookies their lift and a bit of spread.
- Powdered sugar: For that snowy, sweet coating once the cookies have cooled. It adds a festive finish and a touch of extra sweetness.
Step-by-Step: How to Make the Best Molasses Cookies
Step 1. Cream the butter and sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat unsalted butter, white sugar, and brown sugar on medium speed until light and fluffy.
Step 2. Add the wet ingredients: Mix in eggs, warm water, and your molasses mixture (either dark molasses or blackstrap molasses). Scrape down the sides of the mixing bowl as needed.
Step 3. Combine flour and spices: In a separate bowl or medium bowl, whisk together the dry ingredients: purpose flour, baking soda, salt, and all your spices.
Step 4. Mix the dough: Gradually add the flour mixture to the wet ingredients on low speed until everything is fully incorporated.
Step 5. Chill the dough: Cover with plastic wrap and refrigerate for at least an hour. Chilled dough helps prevent spreading and gives you that perfect chewy cookie texture.
Step 6. Prepare for baking: Heat oven to 350°F (175°C). Line your cookie sheet or prepared baking sheet with parchment paper.
Step 7. Form and bake: Use a cookie scoop to shape into small balls (about 1 inch). Place them 2 inches apart and bake for 12-15 minutes (or around 10-12 minutes if you prefer them a little softer).
Step 8. Cool and dust: Let the baked cookies rest on the sheet for 5 minutes before transferring them to a wire rack. Once cooled, roll them in powdered sugar.
Tips for the Perfect Batch Of Chewy Spicy Molasses Cookies
- Do you want a great chewy texture? Don’t overbake the cookies..
- For longer storage, freeze the dough or baked cookies in a sealed airtight container.
- If you're baking for the first time, prepare all ingredients using a measuring cup for accuracy.
How to Serve These Holiday Favorites
Serve these cookies with a drizzle of caramel sauce, or with just a simple mug of cocoa. They’re ideal for gift-giving, holiday trays, or as a twist on old fashioned cookies during the holidays.
Storing and Freezing
Store in an airtight container at room temperature for up to 2-3 weeks. You can also freeze cookie dough balls for later.
If freezing baked cookies, use parchment paper between layers to prevent sticking. Label and date the container to keep track of the baking time for your next time baking session.
Have you tried this molasses cookies recipe yet? Share your thoughts below or tag me with your creations using @thebossykitchen. Let’s celebrate the season with simple recipes that bring people together.
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📖 Recipe
Chewy Spicy Molasses Cookies
Ingredients
For the Cookies:
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 1 cup unsalted butter softened at room temperature
- 2 large eggs beaten
- ¼ cup warm water
- 1 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground white pepper or black pepper
- ½ teaspoon ground anise
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 6 cups all purpose flour
- 2 teaspoons baking soda
For Dusting:
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the beaten eggs and molasses until well combined. Add water as well.
- In a separate bowl, whisk together the ground ginger, cinnamon, white or black pepper, anise, cardamom, cloves, salt, baking soda, and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- Place the dough in the refrigerator for at least one hour or overnight. (At this point, it can be frozen, covered tightly with plastic wrap, for up to one month.)
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the cookies are firm and the bottoms are lightly browned.
- Allow the baked cookies to cool on the baking sheets for about 5 minutes, then place them on wire racks to cool.
Dust them with powdered sugar:
- Once cooled, place the ½ cup powdered sugar in a shallow bowl.
- Roll each cookie in the powdered sugar until evenly coated.
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