This molasses cookies recipe is ready in just 30 minutes. They are crispy on the edges and chewy on the inside. The combination of ginger, cinnamon, and molasses makes these cookies irresistible!
'Tis the season to bake all the cookies! Who's excited? Some of our favorites are Krumkake, the best thumbprint cookies and chocolate chip oatmeal cookies. This easy molasses cookie recipe is also a popular one in our house!
About this recipe
This molasses cookie recipe is a keeper. Beside being absolutely delicious thanks to the combination of spices such as cinnamon and ginger, there are a few more reasons why you should give this a try:
- Easy: As easy as mix, roll and bake. These cookies don't require any special baking skills which makes them perfect for a novice baker.
- Quick: This recipe is ready in 30 minutes and doesn't need any chilling time.
- Basic ingredients: You'll need only a few ingredients to make these molasses cookies, and you probably already have them in your pantry.
Ingredients and substitutions
- All purpose flour: Regular all purpose flour works perfectly for this recipe. You can also use 1:1 gluten-free flour.
- Spices: A combination of cinnamon, ground ginger and salt adds a lot of flavor to the cookies.
- Sugar: We need brown sugar (dark or light) for the cookie dough and granulated sugar to roll the cookies in.
- Vegetable oil: These cookies are make with vegetable oil. You can use any neutral flavored oil such as canola or sunflower oil as well. It's also possible to use melted butter or margarine.
- Molasses: You can find molasses in the baking section of many supermarkets. There really isn't a substitute for molasses because of its unique color and flavor.
- Preheat the oven and line a baking sheet with parchment paper.
- In a bowl whisk the flour, cinnamon, ginger, salt and baking soda.
- Mix the vegetable oil and brown sugar in the bowl of a stand mixer using the paddle attachment. Add in the molasses and egg.
- Add in the dry ingredients and mix until the dough comes together.
- Using your hands, form the dough into balls, roll in granulated sugar, place them on a baking sheet and press them using your fingers.
- Bake until lightly golden around the edges and cool on a wire rack before serving.
Frequently asked questions
As these cookies don't have any butter, they don't spread as much as you might be used to so you need to press them down with your fingers before baking them.
Yes, you can make the cookies and keep them in an airtight container in a cool and dry place for up to 5 days.
You can also refrigerate the dough for up to a week. When you're ready to bake, take the cookie dough out of the fridge, preheat the oven and proceed with the baking instructions.
Once the chewy molasses cookies are cool, put them in a freezer bag and freeze for up to 4 months. To thaw, take the molasses cookies out of the bag and place them on a baking sheet. Thaw them at room temperature.
It sure is possible. Form the dough into a disk and wrap it tightly in a saran wrap. Freeze the cookie dough for up to 6 months. To bake, thaw the dough in the fridge overnight and once it's fully thawed, follow the baking instructions in the recipe card to bake them.
Yes, you can use an electric hand mixer or even simply a wooden spoon or spatula. Just make that all the ingredients are well incorporated.
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Easy Molasses Cookies
- 2 cups All Purpose Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Salt
- 1 ½ teaspoon Baking Soda
- ⅔ cup Brown Sugar
- ¼ cup Vegetable Oil
- ⅓ cup Molasses
- 1 Egg
- ½ cup Granulated Sugar
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Whisk flour, cinnamon, ground ginger, salt and baking soda in a bowl, set aside.
- Using a stand mixer or hand mixer, mix brown sugar and vegetable oil until incorporated then mix in molasses until well combined.
- Add in the egg and mix well.
- Add in the flour mixture and mix until the dough forms.
- Form the dough into balls and roll them in sugar. Place the dough balls on the baking sheet and press them using your fingers.
- Bake in the oven for 11 minutes or until they are light brown on the edges.
- Cool for 5 minutes and then serve.
- You can use sunflower or canola oil. It's also possible to use melted butter or margarine.
- Storage: Store the cookies in an airtight container in a cool and dry place for up to 5 days.
- Freezing the cookies: Place the cookies in a freezer bag and freeze them for up to 4 months. To serve, place them on a plate or baking sheet and thaw at room temperature.
- Freezing the cookie dough: Form the dough into a disk (or two small disks), wrap tightly in saran wrap and freeze for up to 6 months. To bake, thaw the dough in the fridge overnight and then proceed with the baking instructions.
- If you don't have a stand mixer, use an electric hand mixer or simply a wooden spoon or a spatula.