Grandma’s Molasses Cookies Recipe – Easy Homemade Dessert

There’s a certain nostalgia baked into every batch of molasses cookies,the deep, caramel warmth, the spiced aroma that fills the kitchen, and the comforting chew that feels like home. This recipe, inspired by the way Grandma used to make them, captures that old-fashioned charm with simple, wholesome ingredients and timeless flavor. These cookies are perfectly soft in the center, slightly crisp at the edges, and irresistibly spiced,a true classic that never goes out of style.

Ingredients List

• 2 ¼ cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• ¼ cup unsulfured molasses
• 1 large egg
• ¼ cup granulated sugar (for rolling)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. This blend of spices defines the cookie’s signature depth and warmth.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy—about 2 to 3 minutes. Add the molasses and egg, beating until smooth and well combined.

Step 4: Combine and Chill

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover and chill the dough in the refrigerator for at least 30 minutes. This step enhances flavor and helps the cookies hold their shape.

Step 5: Shape and Coat

Scoop tablespoon-sized portions of dough and roll them into smooth balls. Roll each ball in granulated sugar to create that signature crackly surface.

Step 6: Bake to Perfection

Place dough balls about 2 inches apart on the baking sheet. Bake for 9–11 minutes, until the edges are set but the centers are still soft. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Cook Time

• Preparation: 15 minutes
• Chilling: 30 minutes
• Baking: 10 minutes per batch
• Total Time: Approximately 55 minutes

Servings

Makes about 24 cookies (depending on size).

Nutritional Information (approx. per serving)

• Calories: 130 kcal
• Carbohydrates: 18 g
• Fat: 5 g
• Protein: 1 g
• Sugar: 10 g
• Fiber: 0.5 g

Storage Instructions

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze in airtight bags for up to 3 months. To revive their softness, warm briefly in the microwave for 10 seconds before serving.

Suggestions

• Add a sprinkle of coarse sugar on top before baking for extra sparkle and crunch.
• Pair with a warm cup of chai or black coffee for the perfect afternoon treat.
• For a festive twist, drizzle with a light maple glaze or sandwich two cookies with vanilla buttercream.
• If you prefer a crispier texture, extend baking time by 1–2 minutes.

Seasonal Relevance

Molasses cookies embody the flavors of autumn and winter, making them ideal for holiday baking, Thanksgiving, or cozy evenings by the fire. Their spiced aroma and rich sweetness bring a sense of warmth and tradition to every season,but especially during the colder months when comfort food reigns supreme.

Conclusion

Grandma’s Molasses Cookies aren’t just a dessert,they’re a memory made edible. Each bite delivers the perfect balance of spice, sweetness, and nostalgia. Whether you’re baking them for a family gathering or simply to fill your kitchen with that heartwarming aroma, these cookies remind us that simple ingredients, handled with care, create moments that last forever.

FAQs

Q1: Can I use blackstrap molasses instead of regular molasses?
Blackstrap molasses is much stronger and more bitter, so it’s best to use unsulfured molasses for this recipe to keep the flavor balanced and smooth.

Q2: Why do my molasses cookies come out too hard?
They’ve likely been overbaked. Remove them from the oven while the centers still look slightly soft—the residual heat will finish the baking as they cool.

Q3: Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 48 hours. Just let it sit at room temperature for 10–15 minutes before shaping and baking.