How To Make Molasses Cookies (With Video)

Company is coming, and you want to dazzle them with your baking prowess. These soft and chewy molasses cookies fit the bill. The secret is a touch of almond extract. Learn how easy it is to make a batch here.

Recipe first posted on January 29, 2014. Last updated June 28, 2022.

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Even though molasses cookies are synonymous with Christmas, I get a craving for their toothsome ginger bite all year long. In fact, they are the only cookie Hiro requests…ever. That boy doesn’t even like chocolate chip cookies. He was obviously switched at birth.

Or maybe he’s just my grandmother’s sweet boy. This is her recipe after all. She would bake batch after batch of this cookie recipe for just about any occasion; care packages, Christmas cookie exchanges, you name it.

These ginger molasses cookies are packed with a blend of warm spices and her secret ingredient—almond extract. A delicious and simple treat any time of year. Let’s see how easy they are to make!

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What Is The Difference Between Molasses Cookies and Ginger Cookies?

These two terms are used interchangeably which makes things a bit confusing especially when they have the same taste profile.

Generally molasses cookies refer to the soft, chewy spice cookies with the crackly top and dusted in sugar.

Ginger cookies or gingersnap cookies are the crunchier, drier cookies that are also made with warm spices and molasses. To get them crisp most recipes use butter, more flour, and less molasses or none at all. They are also baked longer.

Gingerbread cookies are the ones that we roll out and cut into gingerbread men at Christmas. These can range from soft to hard but also tend to have more flour and less molasses.

Ingredients To Make Molasses Cookies

I’ve made these with all types of molasses but I find blackstrap molasses to be the most flavorful—also high in iron, which is another bonus.

• All purpose flour
• Baking soda
• 1 teaspoon ground cinnamon
• Ground ginger
• 1/2 teaspoon ground cloves. I often substitute cardamom for the cloves, both are good.
• Kosher salt
• Vegetable shortening. This makes them dairy-free and really soft and chewy. Substitute butter if you’d like but they won’t hold their softness very long. Coconut oil will make them crunchy.
• Brown sugar
• Large egg, room temperature
• 1/4 cup molasses
• Almond extract
• Granulated sugar

How To Make Them

Besides being completely irresistible, these cookies are also very easy to make! 20 minutes to mix together is all it takes, but plan ahead because you will need to let them chill in the fridge for at least 30 minutes before baking.

step one

Combine dry ingredients. Add flour, baking soda, cinnamon, ginger, cloves (or cardamom), and 1/4 teaspoon salt in a large bowl. Whisk to combine.

step two

Cream shortening and sugar. In the bowl of a stand mixer or using a hand mixer, beat the shortening (or butter, if using) and brown sugar with the paddle attachment until light and fluffy. Stop the mixer and scrape down the edges of the bowl with a rubber spatula.

step three

Add remaining wet ingredients. Add egg, molasses, and almond extract. Beat in until completely incorporated.

step four

Mix with dry. Gradually add the flour mixture to the molasses mixture and stir on low until combined.

step five

Chill. Wrap the dough in plastic wrap and chill the dough in the refrigerator for at least 30 minutes or up to 4 days.

step six

Bake. Heat oven to 375°F. Line two baking sheets with parchment paper. Scoop cookie dough into balls. For small cookies make 1 tablespoon balls, for larger cookies roll dough into 3 tablespoon-sized balls. Having a cookie scoop makes this easy work.

Place the granulated sugar in a medium bowl. Roll the balls in the sugar then place the dough balls on the cookie sheet about 1-inch apart. Press down lightly on each dough ball to flatten slightly.

Bake on the top and bottom racks for 10 minutes for small 1 tablespoon-sized balls and 12-14 minutes for larger 3-tablespoon sized balls. I like to leave them on the soft side to ensure chewy texture once they cool.

step seven

Cool. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

What Does Molasses Do In Cookies?

Because it is a liquid, molasses keeps cookies soft, moist, and chewy long after they have cooled. It also lends a dark, syrupy flavor that goes well with warm spices like ginger, cinnamon, and cloves.

As I mentioned above, I like using blackstrap molasses because it has the most intense flavor but some people find it bitter. If that’s the case look for bottles labeled “dark molasses” instead of “blackstrap” for a sweeter flavor.

Lastly, molasses is an excellent source of iron which don’t exactly make these cookies healthy for those who suffer from anemia, but are at least a good dessert option. Another great option is our favorite Molasses Banana Bread recipe.

More Cookie Recipes You’ll Love

• Chocolate Chip Coffee Cookies
• Polvorones Recipe {Mexican Bakery Cookies}
• Orange Sour Cream Drop Cookies
• Pumpkin Spice Mexican Wedding Cookies
• Double Chocolate Brownie Cookies
• Strawberry Hibiscus Cookies
• Mega Mexican Chocolate Chip Cookies

Try One Of the Best Molasses Cookie Recipes

The flavors of ginger, molasses, and warm spices make this one of our favorite cookie recipes. Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

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