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Molasses Cookies


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Molasses Cookies 0 Picture


  • 2 cups (260 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 cup (210 grams) dark brown sugar
  • 2 tablespoons vegetable, canola, or safflower oil
  • 1/3 cup (80 ml) unsulphured molasses (lightly grease measuring cup to prevent the molasses from sticking) 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Garnish: 1 cup (200 grams) granulated white sugar for covering the cookie balls before baking



Step 1

Molasses Cookies:
In a large bowl sift or whisk together the flour, baking soda, salt, and spices.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes).

Add the oil, molasses, egg, and vanilla extract and beat until incorporated.

Beat in the flour mixture mixture until well incorporated.

Cover and chill the batter until firm (about 2 hours or overnight).

Preheat the oven to 375 degrees F (190 degrees C).

Line two baking sheets with parchment paper.

Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl.

When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls.

Then roll the balls of dough into the sugar, coating them thoroughly.

Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly.

Bake for about 9 - 10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.)

Remove from oven and cool on a wire rack.

Store in an airtight container for up to a week.

Makes about 3 dozen cookies.

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