Molasses Cookies

a stack of cookies next to a cookie tin

I’m trying to experiment a bit with ingredients, spice things up a bit if you like. As much as I love cupcakes and cake and playing about with sprinkles, who doesn’t like playing about with sprinkles? It’s good to change things up a bit and I would no doubt start to bore you if I only ever did the same thing.

an arial shot of the cookies

I recently bought a jar of molasses, I’m not to sure why I did, I think its because I had a vague memory of Nigella Lawson using it in one of her recipes but could I find it when I got home? No, so I threw the jar in the back of the cupboard and tried to forget about it. But it was bugging me; surely there was something I could do with it apart from make gingerbread (which at some point will make an appearance, I still have half a jar left!). I know in the UK molasses isn’t always the easiest of things to get hold of, I got mine in a health food shop. In a pinch you could use black treacle, though I have not tried this recipe with treacle as a substitute.

There are a lot of recipes around for molasses cookies, I couldn’t find a recipe that I liked and I didn’t want to go to the shops to buy anything I wanted to create something with what I had in the cupboards. So I started with a basic cookie recipe, one that I knew was going to give me a soft cookie added a bit of this and a bit of that. And hey presto a soft, chewy cookie that everyone I knew couldn’t get enough of and they were all gone in less than 36 hours!

a tin overflowing with cookies

I was once given 2 tips on how to get soft chewy cookies and I have used it ever since. The first is the most well known, under bake your cookies by a minute or two, the second is when you take your cookies out of the oven, immediately tap the bottom of the pan / tray / sheet on the work surface once or twice. It will immediately take the air out of your cookie and they will look like they are sinking back down, this is good, as it will keep your cookie soft and chewy. If you like your cookies a little crunchier, then that is fine just bake them for an extra minute or two and don’t tap your tray down.

a stack of cookies
*Measurements in cups is a guide this recipe was made using metric weight*
molasses cookies
Prep time
Cook time
Total time
A sweet deep rich spicy cookie.
Recipe type: Biscuits / Cookies
Cuisine: American
Serves: 30 cookies
  • 170 grams unsalted butter - soft, (1 and ½ sticks)
  • 100 grams light brown sugar, (1/2 cup)
  • 200 grams sugar - divided into 105 grams and 95 grams, (1 cup - divided into just over ½ cup and just under ½ cup)
  • ½ teaspoon salt
  • 1 large Egg
  • 1 teaspoon vanilla extract
  • 80 milliliters molasses, (1/3 cup)
  • 345 grams plain flour (all purpose), (2 and ¾ cups)
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all spice
  • ½ teaspoon ground nutmeg
  1. Preheat your oven to 190C / 375F / Gas Mark 5 and prep you cookie tray / sheet / pan by lining it with parchment paper.
  2. Beat the butter, brown sugar the granulated sugar (the 105 grams / just over ½ cup) and salt until well combined.
    butter, sugars and salt mixed together
  3. Add the egg, vanilla extract and molasses.
    mix with the liquid ingredients added
  4. Beat it all together until its really well combined.
    all mixed together
  5. Sieve in the flour, baking powder and the spices and mix it all together until it forms a dough ball.
    the mixture has now formed a dough ball
  6. Now place it in the fridge for 20 minutes to chill.
  7. Once ready using a spoon scoop out 30 evenly sized cookies, if you have measuring cups the ¼-cup size is perfect to use.
  8. Roll each of the balls in the left over granulated sugar.
    cookie dough balls being rolled in sugar
  9. Place them on your baking sheet and give them a little press. You don’t want to flatten them completely just half flatten them.
  10. Cook in your oven for 7 to 8 minutes.
  11. Take them out of the oven, tap the base of the pan once or twice on you worktop, and give each cookie a gentle press in the middle.
  12. Leave them to cool on the tray for a couple of minutes them transfer them to a cooling rack.
    cookies cooling on a rack
  13. These will keep in an airtight tin for 7 days.
    cookies in a tin


Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

Share This Post On


    • Hi Miranda, I hope this recipe works for you. I totally adore these cookies I loved the molasses and the spices together such a wonderful mix 🙂

      Post a Reply
    • Hi Bintu, these are all that, I loved them I love sweet spice at the best of times and these really hit the spot.

      Post a Reply
  1. Wow! These look so good. I bet they’d be delicious as sandwich cookies too, with some buttercream in the middle… Thanks for the chewiness tips – I haven’t heard those before and will definitely give them a try. 😀

    Post a Reply
    • Hi Louise, I bet they’d be fantastic as sandwich cookies with vanilla buttercream in the middle. I shall have to try that soon. Hope the chewiness / softness tips work out for you they have never failed me 🙂

      Post a Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name. Use your real name and then @ your keywords (maximum of 4)

Pin It on Pinterest

Share This
Front Page of e-booklet

Get your free copy of Bake Then Eats Bakers Toolkit. Banish kitchen confusion forever!

Here is the only baking reference you will ever need for:

* 11 different sugars and what best to use them for.

* 13 different kinds of flour and their best uses.

* 12 pans you just can not live without.

* 7 unrefined sugar subsitutions.

Included also is an oven tempreture conversion chart and 5 simple recipes to get you started! 

Just drop your name and email address for instant acsess. 

Thank you! Check your emails for details of your free e-booklet.