Canadian Molasses Cookies Recipe -
Canadian Molasses Cookies Recipe

Canadian Molasses Cookies

Recipe by  

"This recipe comes from Prince Edward Island and contains no butter."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the molasses, brown sugar, vinegar, and egg. Sift together the flour, baking soda, ginger and salt; add to molasses mixture. Mix until well blended. Spoon the dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
  3. Bake until edges are golden, 12 to 15 minutes. Let cool on pans for 5 minutes before removing.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2004

I am not an intuitive cook, so follow new recipes exactly. We like the rich molasses taste, that's why I made molasses cookies. The only thing missing was the cook time - I settled on 11 minutes. We noticed a mellowing of flavor, and sweetness, on the second day. I cooked one batch on a greased cookie sheet, one on a cookie sheet lined with parchment - the parchment yielded soft puffy cookies, the others spread out thin.

Most Helpful Critical Review
Oct 02, 2003

Sticky? Yes. Very strong molasses flavor? Yes. Lacking 'oomph'? Yes. I found these cookies uninspiring and would never make them for guests. I felt as though I was eating spoonfuls of molasses. Even though I'm a health-conscious eater, I'd rather walk off the butter calories from a good cookie than eat these. If you do decide to make these, I'd suggest an extra dash of salt and a 1/4 tsp. ground cloves.

Feb 17, 2003

Loved it! Tastes a lot like a big chewy ginger snap. Some tips: for best results, don't overcook; cooks like a dream on Silpat baking sheets (well worth the investment) or a well-greased cookie sheet; they MUST cool for 5 minutes on the sheet--don't rush this! I highly recommend this recipe!!!

Jul 01, 2003

I just made a batch of these wonderful cookies. I could not believe how easy it was and how great the cookies tasted. I mixed everything together in one bowl - they are a little sticky though. I only had to bake mine for 8 minutes. Be sure to let them cool for at least 5 minutes on the cookie sheet. I can't wait to make another batch!!! Stephanie

Jul 15, 2003

I used half whole wheat flour, half white flour, threw in a cup of raisins, and some extra ginger, plus a little bit of vanilla extract and underbaked them slightly with superb results- they were deliciously crisp on the edges and satisfyingly chewy towards the middle- a bit too sweet overall, perhaps next time I will try to cut the brown sugar by 1/4 cup and substitute a bit of flour and honey, or perhaps try it with applesauce...

Apr 17, 2006

I used 1/2 tablespoon fresh (well, frozen fresh then dethawed) minced ginger root and mixed that right in the wet mixutre, cut the brown sugar by 1/4 c as some others recomended, increased the flour to 2.5 c (subbing 1 c whole wheat flour), guessed at less than the recipe calls for in salt, used a glass baking pan greased with olive oil and used only one bowl! These are great! I undercooked the first batch because they were too big, but you know what? They were still good! I rolled one of the first batch up and dipped it in milk, it was like some kind of heavenly candy bar! I may experiment with the cooking times on this recipe to see what I like best, and I encourage you to do so as well. Also only use a full half tablespoon of ginger root if you are a big fan of ginger, my husband still likes them but he said he'd use less ginger. I can't wait to serve some to my maritimer father-in-law tommorrow, as he is a fan of molasses cookies and these are similar to the bakery recipe he likes so much. ADDED LATER: Oh my goodness! Definately use parchment paper to cook them! Easier to clean up and bakes them up so much lighter and fluffy. Still have the crunchy edges with the chewy middles. I deifinately give this recipe 6 stars with the parchment paper!

Feb 17, 2003

I was very skeptical when I read this recipe, and I decided to use up the little bit of molasses I had and give it a try. Molasses cookies are my husbands favorite! These are AWESOME! Simple, easy and very tasteful. Thanks so much for sharing this recipe! A new favorite for us!

Feb 02, 2003

This recipe was simple to make. I made it all in one bowl and didn't even have to use a mixer. I was worried about it being too strong after I read the reviews, so I used 1/4 cup of honey and 3/4 cup of molasses. I also rolled the dough into balls and rolled it in sugar. They turned out great!!!!


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  • Calories
  • 45 kcal
  • 2%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 65 mg
  • 3%

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

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