Molasses Cookies

Molasses Cookies

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"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."
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1 h 20 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 735 Ratings

Most helpful positive review

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 ro...

Most helpful critical review

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 ...

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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 ro...

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 hu...

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 sli...

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 the...

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 tea...

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 so...

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 c...

Nice flavor. Maybe it's my oven, but these took less than 8 mins. I started taking them out at about 7 mins and the last sheet of cookies removed were actually burnt. Leave them in a ball whe...

Every year my family has a "bake off" when we get together and bake cookies and give them out to friends for Christmas. But, being the highly competitive people that we are, we make it a contes...

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