There’s nothing quite like the smell of molasses spice cookies baking in the oven – that warm, cozy aroma of ginger, cinnamon, and cloves that instantly makes any kitchen feel like home. These soft, chewy cookies have been my family’s favorite holiday treat for generations. I can still picture my grandmother rolling the dough balls in coarse sugar, her flour-dusted apron tied snugly around her waist as she’d tell me stories about how her mother used to make the very same cookies during the Great Depression. That perfect blend of rich molasses and warming spices creates a cookie that’s comfort in every bite, crisp on the edges but wonderfully tender in the middle. One taste and I’m transported back to those magical childhood Christmases.

Why You’ll Love These Molasses Spice Cookies

Trust me, once you try these cookies, you’ll be hooked. Here’s why:

That perfect soft-and-chewy texture – crisp edges with a tender center that melts in your mouth

The heavenly aroma of warm spices that fills your whole kitchen (and your heart!)
So easy to make – no fancy equipment needed, just a bowl and some love
They scream “holidays” but let’s be real – they’re delicious all year round

That satisfying crackle of coarse sugar on the outside – it’s pure magic

Ingredients for Molasses Spice Cookies

Gathering your ingredients is the first step to cookie magic! Here’s what you’ll need, separated into dry and wet ingredients because organization makes baking so much easier (and less chaotic). Trust me, I’ve learned this the hard way after many flour explosions in my kitchen!

Dry Ingredients

2 1/4 cups all-purpose flour (spoon and level it – don’t scoop!)

2 tsp baking soda (make sure it’s fresh!)
1/2 tsp salt (I like kosher, but table salt works too)
1 1/2 tsp ground ginger (the star of the show!)

1 tsp ground cinnamon (hello, cozy warmth)
1/2 tsp ground cloves (just enough for that holiday punch)

Wet Ingredients

3/4 cup unsalted butter, softened (not melted – it should leave a slight indent when pressed)

1/2 cup granulated sugar (regular white sugar is perfect)
1/2 cup packed brown sugar (pack it in there nice and tight)
1 large egg (room temperature blends better)

1/4 cup molasses (my secret – blackstrap for extra flavor punch!)
1/4 cup coarse sugar for rolling (that sparkly finishing touch)

How to Make Molasses Spice Cookies

Alright, let’s get baking! These little rounds of joy come together so easily, but I’ll walk you through each step because even simple cookies deserve some TLC.

Fire up that oven – Preheat to 375°F (190°C) and line your baking sheets with parchment paper. No parchment? No panic – just give your pans a light butter dusting.
Whisk your dry team – In a medium bowl, whisk together the flour, baking soda, salt, and all those glorious spices. I like to give it about 30 whisks to make sure everything’s best friends.
Creaming magic – In a large bowl, beat the softened butter with both sugars until light and fluffy. This takes about 2-3 minutes with a mixer – you’ll know it’s ready when the mixture looks pale and creamy. Don’t rush this step – it’s the secret to perfect texture!

Wet ingredient party – Beat in the egg until fully combined, then add the molasses. The batter will look shiny and rich – that’s exactly what we want!
Bring it all together – Gradually add the dry ingredients to the wet, mixing just until combined. A few flour streaks are okay – they’ll disappear with a final stir. Overmixing is the enemy of tender cookies!
Roll and sparkle – Scoop the dough (about 1 tablespoon per cookie) and roll into balls between your palms. Roll each in coarse sugar – this gives that irresistible crunchy-sugary crust.

Bake to perfection – Place cookies 2 inches apart (they’ll spread!) and bake for 10-12 minutes. You want them just set around the edges but still soft in the center when you pull them out. They’ll firm up as they cool!
The hardest part – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. I know, I know – waiting is tough when your kitchen smells this good!

Baking Tips for Perfect Molasses Spice Cookies

After burning (literally) through many batches, here are my hard-won tips:

If your dough feels sticky, pop it in the fridge for 30 minutes – chilled dough spreads less
Space those cookies! They need room to do their spreading magic
Underbake slightly (by about 1 minute) for ultra-chewy cookies – they’ll firm up as they cool

Rotate pans halfway through baking if your oven has hot spots
Let cookies cool completely before storing – or they’ll steam and get soggy (the horror!)

Ingredient Notes and Substitutions

Baking should be fun, not stressful! Here’s how to adapt these cookies when your pantry isn’t cooperating:

Molasses matters – Light molasses gives milder flavor, while blackstrap (my favorite) adds deep, almost bitter notes. Grandma would say “the darker, the better!”
Spice swaps – Out of cloves? Use allspice or an extra pinch of cinnamon. Fresh ginger (1 tbsp grated) works instead of ground too!
Vegan version – Swap butter for coconut oil and use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins).

Sugar options – No coarse sugar? Regular sugar works, or try turbinado for extra crunch. Even cinnamon sugar makes a tasty twist!

Storing and Freezing Molasses Spice Cookies

Here’s the good news – these cookies stay delicious for days! Store them in an airtight container at room temperature (I use my grandma’s old cookie tin) for up to 5 days. Want to freeze them? You’ve got options:

Baked cookies – Layer between parchment in a freezer bag for 3 months. Thaw at room temp or warm briefly in the oven

Dough balls – Freeze unbaked sugar-coated balls on a tray, then transfer to a bag. Bake straight from frozen – just add 1-2 extra minutes

Pro tip: Toss a slice of bread in the container – it keeps cookies soft by absorbing excess moisture. Magic!

Serving Suggestions for Molasses Spice Cookies

Oh, the possibilities! These cookies shine brightest with a steaming mug of strong coffee – the bitter notes cut through the sweetness perfectly. For chilly evenings, try dunking them in hot apple cider (just don’t tell Grandma I’m messing with her perfect cookies). Feeling fancy? Sandwich a scoop of vanilla ice cream between two cookies – the warm spices and cold cream are heaven!

They make the best edible gifts too. Tuck a few into mason jars tied with twine for neighbor presents, or arrange them on holiday platters with other treats. My family always fights over who gets to take home the last cookie!

Molasses Spice Cookies Nutrition Information

Just so you know what you’re biting into (not that it stops me from eating three at a time!):

Serving: 1 cookie

Calories: 120
Sugar: 10g
Fat: 5g

Remember, these are estimates – actual nutrition depends on your exact ingredients and how big you roll those dough balls! *wink*

FAQs About Molasses Spice Cookies

I’ve baked enough batches of these cookies to answer every question under the sun! Here are the ones I get asked most:

Can I use honey instead of molasses?
Oh honey, no! (Sorry, had to.) Molasses gives these cookies their signature deep flavor and chewy texture. Honey will make them sweeter and cakier. In a pinch, dark corn syrup or maple syrup kinda works, but trust me – it’s worth tracking down real molasses!

Why are my cookies flat as pancakes?
Usually this means your butter was too soft or your baking soda’s gone flat (pun intended). Also, don’t skip chilling sticky dough – 30 minutes in the fridge works wonders for puffier cookies. And always measure flour correctly (spoon and level!)

Can I omit the cloves?
Absolutely! The cloves add that distinctive holiday warmth, but if you’re not a fan, just bump up the cinnamon or try a pinch of nutmeg instead. My aunt swaps in cardamom for a fun twist! The cookies will still be delicious – promise.

Final Thoughts

Give these cookies a try and let me know how they turn out! I’d love to hear your baking stories and see your cookie masterpieces. Happy baking!

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