Molasses Cookies Recipe -
Molasses Cookies Recipe
59 Photos
Molasses Cookies
See how to make chewy, spicy, crackle-top molasses cookies. See more

Molasses Cookies

Recipe by  

"My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    1 hr 20 mins


  1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2005

Yes, it is THAT good. A nice chewy molasses cookie. EXCELLENT flavor. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry out like rocks! But these are exactly what you're looking for - easy, idiot-proof, and EXCELLENT. MAKE THEM NOW!!!!!!

Most Helpful Critical Review
Nov 16, 2009

I grind my own flour and found that I needed more than 2 cups of flour, I ended up after baking a batch adding more flour and then they turned out great. In the future I will use 2 1/2 cups of flour. I did use butter as it is MUCH healthier than margarine (it's natural, margarine is NOT) and also used brown sugar.

Oct 07, 2007

Substituted butter for the margarine and brown sugar for the white. They turned out fabulous. The are the most consistent and uniform cookies I ever make. Tastes like a soft ginger snap. My husband requests them again and again!

Jan 01, 2007

I have made these cookies about 15 times over the past few years and they always turn out great. I also use butter instead of margarine. After rolling in sugar and placing on baking sheet, I slightly flatten using a smooth bottomed glass. Depending on my mood(and time) I will glaze with a simple home-made frosting. Make sure to watch the timing on these cookies, it is critical.

Dec 27, 2006

very good, however I took the advice of others and made some changes. Doubled the spices, only 1tsp of baking soda, and used brown sugar. I also dipped all the cookies in powered sugar after they were cooled and it was not only pretty but delicious!

Dec 17, 2006

I made them exactly except I used only 1 tsp of soda as suggested. Also, since I don't like eggs, I used egg substitute ( good for vegans!!) and they came out perfect. I creamed the sugar in softened, NOT melted, unsalted butter. The dough mixed nicely with the 2 cups of flour. I chilled the dough for a couple of hours, which worked out well. My baking time was about 10 minutes in a gas oven @ 375 F. They cracked beautifully, and the taste was chewy and soft with a slightly crisp top, due to the sugar. I love them and will bring then to my holiday parties. I'm keeping this recipe for future use.

Nov 14, 2003

This is my favorite cookie recipe I have found on this site. The spice is just right, not too subtle, not too strong. They are wonderfully soft. I have, however, made one change. I use one teaspoon baking soda instead of two. I thought the soda taste was too obvious, and when I halved the amount they turned out perfect. I also found that if I just slightly softened the margarine instead of fully melting it I was able to skip the chill time.

Nov 28, 2006

very tasty. I Changed a few things. I halfed the soda as suggested. I also used brown sugar and butter instead of margerine and a splash of vanilla (you just can't bake without vanilla). I cooked them for two different times. They're prettier when you cook them till 7 minutes because of they crackle but 6 minutes makes a chewier cookie. Next time I'll double the spices. Thanks for a good recipe! My one year old thinks it's good too!! PS Don't listen to the people who say that batter turns out runny, there's obviously something they missed in it. The dough is lovely.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Molasses Cookies

See how to make chewy, spicy, crackle-top molasses cookies.

Neapolitan Cookies

See how to make this cute (and tasty) refrigerator cookie.

Melted Snowman Cookies

Turn marshmallows and sugar cookies into amazing melted snowmen.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States