Spiced Molasses Cookies
These perfectly spiced molasses cookies are chewy, moist, and bursting with cinnamon, nutmeg, and ginger! With crunchy edges, soft centers, and make-ahead dough, they’re the ultimate holiday cookie. These cookies will blow your taste buds away!
I used to not be a fan at all of spiced cookies. It’s not because I think they have a funny taste or anything like that, but because of sheer unfamiliarity. I guess Filipino cuisine, though it has its sweet side, doesn’t have many cookies perfumed or flavored with sweet spices like cinnamon, nutmeg, etc. But since this is a quintessential winter and/or holiday cookie, I thought I ought to give it another try.
I don’t like a cookie, though, that’s super heavy on ginger taste (though I love ginger and often use it in cooking – for savory food mostly, though!). Just not my cup of tea. But when I saw that this cookie has pretty much an even distribution of spices, I thought, why not?
The photo above: one bite is enough to get you hooked. I love that the cookie is kinda crunchy on the edges but so soft in the middle! Proof this is a great recipe, my son William just couldn’t get enough of it!
What are Spiced Molasses Cookies?
• Spiced molasses cookies feature a balanced blend of sweet spices, including cinnamon, nutmeg, and ginger, that creates a harmonious flavor profile without any single spice overpowering the others.
• The ideal texture of spiced molasses cookies is achieved when the edges become slightly crunchy while the center remains soft, moist, and chewy.
• The cookie dough can be prepared up to 8 hours in advance before baking, allowing for convenient make-ahead preparation during busy holiday seasons.
• These cookies represent a quintessential winter and holiday treat in Western baking traditions, though sweet spiced cookies are not commonly found in Filipino cuisine.
Frequently Asked Questions (FAQs)
Can I freeze spiced molasses cookie dough for longer than 8 hours?
Yes, molasses cookie dough freezes exceptionally well for up to 3 months. Shape the dough into balls before freezing, and store them in an airtight container or freezer bag. You can bake them directly from frozen, adding just 1-2 extra minutes to the baking time.
What type of molasses works best for these cookies?
Unsulphured molasses or dark molasses provides the best flavor for spiced molasses cookies. Avoid blackstrap molasses, as its bitter, intense flavor can overpower the sweet spices. Light or mild molasses gives a milder flavor if you prefer a less robust taste.
Why did my molasses cookies turn out hard instead of chewy?
Overbaking is the most common reason molasses cookies turn out hard instead of chewy. Remove them from the oven when they still look slightly underdone in the center, as they will continue to firm up as they cool. Also, ensure you’re measuring flour correctly by spooning it into the measuring cup rather than scooping directly from the bag.
Can I substitute fresh ginger for ground ginger in this recipe?
You can use fresh grated ginger, but the flavor profile will be significantly different and more intense. If you substitute, use about 1 tablespoon of freshly grated ginger for every 1 teaspoon of ground ginger, but be aware it will create a spicier, more pronounced ginger flavor that may not blend as smoothly with the other spices.
What’s the best way to store spiced molasses cookies to maintain their texture?
Store the cookies in an airtight container at room temperature with a slice of bread to keep them soft and chewy. The bread releases moisture that the cookies absorb, preventing them from drying out. Replace the bread slice every couple of days, and the cookies will stay fresh for up to a week.
These spiced molasses cookies have earned their place as a holiday staple in my kitchen, and I’m confident they’ll become a favorite in yours too. The perfectly balanced spices create a warm, comforting flavor that pairs beautifully with a hot cup of tea or coffee, while the crispy-chewy texture keeps you reaching for just one more. Whether you’re baking for a cookie exchange, holiday gathering, or simply treating yourself to something special, these make-ahead-friendly cookies deliver every single time. Try them this season and discover why they disappear so quickly wherever they go!
Spiced Molasses Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon salt
- 3/4 cup butter, unsalted, at room temperature
- 3/4 cup brown sugar, dark, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 3 tablespoons sugar, white and granulated
Instructions
- In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
- Using an electric mixer set on medium speed, beat together the butter and brown sugar until light and fluffy, roughly 3 minutes. Add the egg, vanilla extract, and molasses and continue to beat just until combined. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low and add the flour mixture, mixing until blended. Cover the bowl and refrigerate for at least 1 hour or for up to 8 hours.
- After the desired hour of sitting or refrigerating is finished, preheat the oven to 350°F. Prepare 2 baking sheets by lining them with parchment paper or use non-stick cookie sheets.
- Place a large sheet of waxed paper on a work surface and sprinkle it with the granulated sugar. Using your palms, shape the dough into balls 1 1/4 inches in diameter. Then roll the balls in the granulated sugar, coating them evenly. Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Using the tines of a fork, press the fork into each cookie, pushing down to create a decorative top.
- Bake until just set and lightly browned, 9-11 minutes. Remove from the oven and let cool on the sheets for about 5 minutes. Gently transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 1 week.
Notes
Nutrition
Adapted from Spiced Molasses Cookies from Williams-Sonoma.
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Last updated on October 17th, 2026 at 06:58 pm
These sound delicious… going to pin them so that I will have the recipe at my fingertip.
Hope you like them Marlys! Thanks for stopping by!
Things look great! I'm going to make them for potluck on Saturday!
G'day Abby…one word? YUM!
Wish I could try one now and great photo too!
Cheers! Joanne
Thanks, Joanne! My son loves this a lot and I do, too. Please enjoy!
This was the BEST molasses recipe out there. Hubs’s favorite cookie is molasses, tried several and none of them were “it.” This is the only one I’ll make from now on. The spices shine through; not to strong but enough to enjoy. Perfectly spiced. Added a white royal frosting. So darn good. Will be on my cookie trays for years to come. Thank you so much!!
Yay! I am so glad to know this so thank you for your feedback! Glad you enjoyed the cookies. Thanks for stopping by.
Could you please provide the calories count?
Sorry for the delay. We got sick over the holiday season so everything got crazy. Just added the estimated nutritional content. Thanks!
Love these and on a clear Fall morning with a lovely cup of coffee or tea…yes! The recipe is clear and even though I don’t make cookies very much, as it’s just my husband and me, this is a keeper! Thanks!
So happy you enjoyed these cookies! My son and I absolutely love these and tend to eat too much when these are around!!! Thank you for stopping by!
Want to make these soon and was wondering what brand and strength of molasses you recommend using.
I don’t have any particular brand, sorry. I just make sure to use a pure one without any additives.
Can you freeze the cookie dough? they look amazing. I can’t wait to try them.
Yes you can do that. Simply roll the dough into balls then place them apart on a parchment-lined baking sheet. Freeze until they’re firm
then transfer to a freezer bag or airtight container and freeze up to 3 months. You can simply add the sugar before baking. Just be sure the dough has thawed out a bit so that the topping sticks to it. Hope that helps!