Cookies/ Dessert

Dad’s Molasses Cookies

Molassseessss coookieeesssssss! Tell me. Are you a fan? I’ve noticed people either love molasses cookies or hate them. If you hate them….can you tell me why? I mean, they are SO chewy and moist and warming and cozy. And the crunchy sugar coating!!!!!!!! What is NOT to love? The only thing that would make this situation better is chocolate. Can you even IMAGINE a molasses cookie with large pools of bittersweet chocolate?? Swoon. That HAS to happen this week.

Yesterday one of my mom’s friends dropped some cookies off at the house (thank you, whoever you are!) and they were like…dried cranberry orange cookies? Or something? We were trying to figure out the flavors. All we know for certain is that they’re mind-bogglingly delicious. I just love this time of year when there’s so many treats floating around! Sweet tooth for life.

Dad's Molasses Cookies

This recipe is largely based off of my dad’s famous molasses cookie recipe, with just a couple tweaks here and there. He would make them every year when I was growing up and they were always a huge hit. They don’t require any chilling (win!) so these cookies can be yours in, like, thirty minutes. Let’s get cookin’!

Pro tip: these taste INCREDIBLE with some lemon buttercream or lemon ice cream – that ginger lemon combo is just irresistible!

Dad's Molasses Cookies

5.0 from 2 reviews
Dad's Molasses Cookies
Serves: about 2 dozen cookies
  • ½ c unsalted butter, room temperature
  • 1 c granulated sugar
  • 1 large egg
  • ¼ c molasses
  • 1 t vanilla extract
  • 2 c all-purpose flour
  • ¼ t fine sea salt
  • 1 t cinnamon
  • ½ t cloves
  • ½ t ginger
  • ¼ t nutmeg
  • ¼ t cardamom
  • 1 ½ t baking soda
  • Granulated sugar, for rolling
  • ½ c chopped crystallized ginger, optional
  1. Preheat oven to 350. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. In a stand mixer fitted with a cookie paddle, or with a hand mixer, beat together butter and sugar until light and fluffy. Beat in the egg, followed by the molasses and vanilla.
  3. In a separate bowl, whisk together flour, salt, spices, and baking soda. Carefully pour the flour mixture into the wet ingredients and mix until combined. Using a cookie scoop (I use a medium, 1 ½ tablespoon scoop), shape into balls, roll in sugar, if desired, and place on a baking sheet.
  4. Bake cookies for 8-10 minutes until they appear set, but still slightly underdone. Don’t overbake! Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in a tightly sealed container or bag for up to one week.


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  • Reply
    December 24, 2017 at 11:58 pm

    Soooo good. Taste like Christmas.

  • Reply
    Benjamin Smith
    December 23, 2017 at 9:03 am

    Here’s dad’s endorsement: Lucia’s tweak on the original recipe made these the better than ever! They are chewy, spicy and make the house smell like the holidays.

  • Reply
    Lisa Wolgast
    December 17, 2017 at 4:33 pm

    These cookies are AMAZING! We just made them and the whole family LOVES them. Thank you! This will definitely be a go-to holiday recipe in the future.

    • Reply
      December 17, 2017 at 10:50 pm

      Aww Lisa, that makes me SO happy! Yay!!

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