Before you write off this chewy molasses cookie recipe because you think you don’t like molasses, please listen to writer and former BA staffer Jesse Sparks: these old-fashioned cookies are “so much more complex-tasting than they seem they should be, with punchy hits of cinnamon, a kiss of cardamom, and the zing of ginger, all backed up by just-the-right-amount-of-bitter molasses.” The treacly syrup keeps soft molasses cookies magically supple for days, making them a perfect candidate for cookie swaps and leisurely holiday breaks.
The recipe is also one of the simplest holiday cookie recipes, with very little prep time and no mixer required (not even a hand mixer!). You can get nearly all of your work done in the time it takes to preheat your oven. A cookie scoop isn’t necessary but comes in handy for making even-sized dough balls that you’ll roll in sanding sugar for a glittery finish before placing on the cookie sheet and baking (or freezing for later).
If you’re new to buying molasses, keep in mind that there are several types, including blackstrap molasses, and sulfured and unsulfured varieties. We prefer unsulfured for baking; sulfured molasses has a smoky backbone (great for barbecue, not so much cookies). Choose mild molasses for a lighter flavor or a robust, dark one for something bolder.
What you’ll need
Whisk
$10 At Amazon
Small #70 Cookie Scoop
$15 At Amazon
Medium Bowl
$17 At Amazon
Small Bowl
$15 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Precut Parchment Paper Baking Sheets
$15 $14 At Amazon
Recipe information
Total Time
30 minutes
Yield
Makes 2½ dozen
Ingredients
2
2
1½
1
¾
½
1
½
⅓
⅓
¼
Need to make a substitution?
Preparation
Step 1
Place racks in lower and upper thirds of oven; preheat oven to 375°. Line 2 large rimmed baking sheets with parchment paper.
Step 2
Whisk 2 cups (250 g) all-purpose flour, 2 tsp. baking soda, 1½ tsp. ground cinnamon, 1 tsp. ground ginger, ¾ tsp. ground cardamom, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
Step 3
Whisk 1 large egg, ½ cup (1 stick) unsalted butter, melted, ⅓ cup (67 g) granulated sugar, ⅓ cup (113 g) mild-flavored (light) or robust-flavored (dark) molasses, and ¼ cup (packed; 53 g) dark brown sugar in a medium bowl. Mix dry ingredients into wet ingredients just to combine.
Step 4
Place coarse sanding or raw sugar in a shallow bowl. Scoop out dough with a small cookie scoop or tablespoon and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on prepared baking sheets, spacing 2" apart. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are puffed, crackling, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.
Do Ahead: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar. Cookies can be baked 1 week ahead; store in an airtight container at room temperature.
Editor’s note: This recipe for molasses cookies was first printed in our December 2013 issue. Head this way for cute-as-a-button gingerbread cookies, sleek iced sugar cookies, and more of our best Christmas cookie recipes →