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Molasses Cookies are a holiday classic. This copycat version is slightly crispy on the outside and super soft on the inside, making it one of our favorite recipes for the classic cookie.

My dad’s birthday is coming up and he’s not usually big on presents. If his kids call him, he’s usually happy. However, Dad is like a big kid and loves getting surprises in the mail (especially if I send it to his office). These cookies were Dad’s birthday surprise – something he doesn’t get very often, slightly crunchy on the outside but still nice and soft. Dad got three little bags of these molasses – some for eating and some for freezing. Sooo… HAPPY BIRTHDAY DAD!!

Molasses Cookies

Adapted from GroupRecipe’s Starbucks Chewy Molasses Cookies

Makes 18 large cookies


  • 2 1/4 c. flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 ts. ground ginger
  • 3/4 c. unsalted butter, softened
  • 1 c. (light or dark) brown sugar
  • 1 extra-large egg
  • 1/4 regular unsulphured molasses
  • granulated sugar

Preheat oven to 375 and line two baking sheets with parchment paper. Pour a little granulated sugar (maybe 1/4 c.) in a small bowl or salad plate.  Set aside

In a stand mixer fitted with the paddle attachment, cream butter and brown sugar on high-speed until light and fluffy, about 1 minute. Lower speed to medium and add egg and molasses. Scrape down sides of the bowl and beat at high-speed until mixture no longer looks curdled, about 1 minute.

Sift flour, baking soda, salt, cinnamon, and ginger into wet mixture. Beat on low-speed until well combined, scraping sides of bowl as needed.

Use a 1/4 c. ice cream scoop or measuring cup to portion out dough. (If the dough is sticking, light spray the scoop or measuring cup with vegetable spray before portioning out each cookie.)

Roll the dough into a ball, and then roll each ball in the plate of sugar. Place on baking sheet, 4-5 inches apart, as the cookies spread quite a bit. Flatten each ball slightly.

Bake for 10-12 minutes, until the cookies are firm to the touch. If baking more than one baking sheet at a time, rotate the baking sheets mid-way through.

Remove from oven. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

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