Holy, Molasses! That’s a Good Cookie!

Since so many of you enjoyed the smokey-sweet chili recipe I posted last week, I thought I’d share another cold-weather favorite.

I don’t know what it is about molasses, but it just feels cozy on a cold fall or winter morning. A warm molasses cookie may not scream “Breakfast of Champions”, but dunk it in a cup of coffee and the day glows just a little brighter!

This is a pretty simple recipe. The only super specific part is to chill the dough. You HAVE to chill the dough. I had a baking, cleaning, grading marathon going on when I made these, so I needed the cookie dough to chill fast. Toss it in the freezer for 30-40 minutes while you’re doing something else, and it will be perfect.


  • 1 1/2 cups unsalted butter, melted (3 sticks)
  • 2 cups white, granulated sugar
  • 1/2 cup dark molasses
  • 2 eggs, beaten slightly
  • 4 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon OR 2 1/2 tsp cinnamon + 1/2 tsp cardamom for deeper flavor (that’s what I used for these)
  • 1 tsp nutmeg
  • 4 cups flour
  • extra white, granulated sugar for rolling


Begin by melting the butter in a large, microwave-safe bowl. Add in the sugar and molasses and stir until blended thoroughly.

Transfer the mixture to the bowl of your stand mixer, as it will become too thick to mix by hand.

Add in the beaten eggs, baking soda, salt, cinnamon, cardamom (if using) & nutmeg. Mix thoroughly.

One cup at a time, add the flour and mix just until the flour is incorporated. The dough is really thick by the time you’re done!

Cover and chill at least 2 hours in the refrigerator, or overnight.

Meanwhile, preheat the oven to 350 ° F., and be sure your oven rack is in the middle. Either grease your cookie sheet or line it with parchment paper.

Roll the chilled dough into 1-2 inch balls, and then roll them in a small bowl of white sugar. Place them on the cookie sheet, roughly 3 inches apart.

Bake for 10-12 minutes. The shorter time will result in a softer cookie, which is so good, but doesn’t dunk as well!

Let cool for approximately 2 minutes before moving the cookies to a rack to cool completely.

These cookies freeze super well if you need to bake ahead, although they don’t last that long around here!

Bonus idea!

I needed to bake a dessert for work, and, like millions of people, searched for a perfect recipe on Pinterest. I found exactly what I was looking for on The Crumby Kitchen. Erica and Abe, a husband and wife team out of Florida, had exactly what I was looking for with their Bourbon Caramel Spice Cake.

When I saw this incredible cake, I knew I had to try it! The only downside was that cake is harder for teachers to deal with, as it requires plates and forks. Cupcakes are a grab and go alternative, so I decided to convert the cake into cupcakes.

I followed her directions right down the line, although I did substitute all-purpose flour for the cake flour.

I also used the molasses cookie as the base of the cupcake, dropping one cookie in the bottom of each cupcake tin.

I went with a simple vanilla buttercream, drizzled it with caramel and topped each cupcake with a half cookie to finish it off.

Oh, my. Here’s the final product, and they were amazingly delicious. The molasses cookie base added a layer of flavor to the spice cake. I could have gone with the recommended bourbon caramel buttercream – and I would have if I had baked an entire cake. But the vanilla was just right for a cupcake.

Be sure to check out The Crumby Kitchen for more great ideas!

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