Molasses Cookies: 14 Chewy Grandma Recipes That Make the Entire House Smell Like Christmas

Molasses Cookies were the cookie Grandma never had to think about, because the recipe lived on a stained index card and her hands knew every step. Searches for grandma’s molasses cookies and soft molasses cookies are climbing fast this fall, and it makes sense: these cookies are cheap, thanks to a jar of molasses that lasts for months, keep well in a tin and fill the kitchen with the smell of ginger and cinnamon. Below you will find the soft classic, iced and crinkle versions, crisp snaps, chocolate twists and old-world lebkuchen, each with simple steps and a baking tip. Pull out the cookie sheets and start with the first one..

Grandma’s Soft Molasses Cookies

The first tray out of Grandma’s oven always crinkled on top in little sugary lines, and the kitchen smelled like cinnamon and warm brown sugar for the rest of the afternoon. These soft molasses cookies are the ones most of us remember, puffy in the middle and chewy at the edge. The secret is pulling them while the centers still look a little underdone, because they finish setting on the pan. Serve them with a glass of cold milk or next to old-fashioned gingerbread treats on the dessert table..

You will need: 3/4 cup softened butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, extra sugar for rolling

How to make it: 1. Beat butter and sugar until fluffy, then beat in egg and molasses. 2. Whisk flour, baking soda, spices and salt, then stir into the butter mixture. 3. Chill dough 1 hour. 4. Roll into 1 1/2 inch balls and roll in sugar. 5. Bake at 350 F for 9 to 10 minutes, until edges set and tops crinkle.

Iced Molasses Cookies With Vanilla Glaze

Searches for iced molasses cookies jumped this fall, and one bite explains it. A thin vanilla glaze drizzled over a soft spiced cookie tastes like the frosted ones sold at old bakery counters. Let the cookies cool all the way before glazing, or the icing melts and slides right off. A tiny pinch of salt in the glaze keeps it from tasting too sweet. Stack them between sheets of wax paper once the icing sets. For more glaze ideas, browse these homemade frosting recipes. Will you drizzle yours in stripes or dip the tops?

You will need: 3/4 cup softened butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, 1 1/2 cups powdered sugar, 2 to 3 tbsp milk, 1/2 tsp vanilla, pinch of salt

How to make it: 1. Make the soft molasses cookie dough and chill 1 hour. 2. Roll into balls and bake at 350 F for 9 to 10 minutes. 3. Cool completely. 4. Whisk powdered sugar, milk, vanilla and salt until smooth. 5. Drizzle or dip the tops and let set 30 minutes.

Chewy Ginger Molasses Cookies Rolled in Sugar

If you like a little warmth, add more ginger and roll each ball in coarse sugar so it sparkles like frost on a window. These chewy ginger molasses cookies stay soft for days in a tin, which makes them perfect for mailing to college kids or neighbors. A spoonful of finely chopped crystallized ginger in the dough gives little chewy bursts of spice. Bake one tray first to check the spread, and if they flatten too much, chill the dough a bit longer. They also pair well with cinnamon-sugar snickerdoodles. Who on your list would love a box of these?

You will need: 3/4 cup softened butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 2 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, 2 tbsp chopped crystallized ginger, 1/2 cup coarse sugar

How to make it: 1. Cream butter and sugar, then beat in egg and molasses. 2. Mix in flour, soda, spices, salt and crystallized ginger. 3. Chill 1 hour. 4. Roll 1 tbsp balls in coarse sugar. 5. Bake at 350 F for 10 minutes and cool on the pan 5 minutes.

White Chocolate Dipped Molasses Cookies

Half-dipping each cookie in melted white chocolate turns a humble spice cookie into something that looks like it came from a pricey gift shop. The creamy chocolate balances the slightly bitter molasses, and a pinch of cinnamon sprinkled on the wet chocolate looks lovely. Melt the chocolate gently in short bursts so it stays smooth. Let them set on parchment, then box them up with a ribbon. Pack them in a gift box alongside a few cheap cookie exchange recipes too. Who is getting the first tin this year?

You will need: 3/4 cup softened butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, 8 oz white chocolate, 1 tsp coconut oil, pinch of cinnamon

How to make it: 1. Bake soft molasses cookies and cool completely. 2. Melt white chocolate with coconut oil in 20 second bursts, stirring each time. 3. Dip half of each cookie and let excess drip off. 4. Sprinkle with a pinch of cinnamon. 5. Set on parchment until firm.

Molasses Sandwich Cookies With Cream Cheese Filling

Two soft spice cookies hugging a layer of tangy cream cheese filling taste a lot like a whoopie pie in cookie form. Make the cookies slightly smaller so the sandwiches are easy to hold, and pipe the filling for a neat bakery edge. Because of the cream cheese, keep these in the refrigerator and let them sit out 10 minutes before serving. They are always the first to vanish from a cookie tray. Fans of Linzer sandwich cookies will be thrilled. Which tray in your house goes empty first?

You will need: 3/4 cup softened butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, 4 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 tsp vanilla

How to make it: 1. Bake small soft molasses cookies and cool completely. 2. Beat cream cheese and butter until smooth. 3. Add powdered sugar and vanilla and beat until fluffy. 4. Pipe filling on half the cookies and top with the rest. 5. Chill until serving.

Brown Butter Molasses Cookies

Browning the butter takes five extra minutes and adds a toasty, nutty flavor that makes people stop mid-bite and ask what is different. Cook the butter until the bits on the bottom of the pan turn golden and smell like toffee, then let it cool until just warm before mixing. Because brown butter is softer, chill the dough at least two hours. These brown butter molasses cookies are a favorite for cookie swaps because they taste homemade in the best way. Set them next to piped butter cookies on the swap table. Are you brave enough to bring a new twist to the swap?

You will need: 3/4 cup butter, browned and cooled, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, sugar for rolling

How to make it: 1. Brown butter in a light pan until golden and nutty, then cool 20 minutes. 2. Whisk in sugar, egg and molasses. 3. Stir in dry ingredients. 4. Chill 2 hours, roll balls in sugar. 5. Bake at 350 F for 10 minutes.

Molasses Crinkle Cookies

Crinkle cookies get their name from the deep crinkles that open as they bake, and the molasses version has been in church cookbooks for generations. The trick is a well-chilled dough rolled in plenty of granulated sugar, so the tops crack into deep, sparkly crinkles as the cookies spread. They look fancy on a platter but take almost no skill. Tuck a few beside snowy crinkle cookie flavors for a pretty mix of colors. Do you like yours crisp at the edges or soft all the way through?

You will need: 3/4 cup softened butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, 1/4 cup granulated sugar

How to make it: 1. Make the dough and chill at least 2 hours. 2. Roll 1 tbsp balls generously in granulated sugar. 3. Place 2 inches apart on a lined pan. 4. Bake at 350 F for 10 to 11 minutes. 5. Cool 5 minutes before moving.

Chocolate Spice Crinkles

Cocoa and molasses are old friends, and together they taste dark, rich and just a little like gingerbread brownies. Use natural cocoa powder and add a handful of chopped dark chocolate for melty pockets. Roll them in sugar for a sparkly crinkled look. These chocolate molasses cookies are a smart pick for the person who claims they do not like spice cookies. Bake a tray, set it out and wait for the compliments. Serve them near hot chocolate desserts for dunking. Who is your family’s chocolate lover?

You will need: 3/4 cup butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 1 3/4 cups flour, 1/3 cup cocoa powder, 2 tsp baking soda, 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp salt, 1/2 cup chopped dark chocolate, sugar for rolling

How to make it: 1. Cream butter and sugar, then beat in egg and molasses. 2. Whisk flour, cocoa, soda, spices and salt and stir in. 3. Fold in chopped chocolate and chill 1 hour. 4. Roll balls in sugar. 5. Bake at 350 F for 9 to 10 minutes.

Old-Fashioned Amish Molasses Cookies

Amish bakers often make their molasses cookies big, soft and cake-like, with a splash of buttermilk and a sprinkle of sugar on top before baking. They are made in huge batches for barn raisings and family gatherings, and they keep beautifully in a covered crock. Use shortening for the softest texture or butter for more flavor, or split it half and half like many farm cooks do. These freeze well, so bake a double batch in early December. Farm kitchens hold plenty more Amish family recipes worth trying. How many dozen does your family need?

You will need: 1/2 cup butter, 1/2 cup shortening, 1 cup brown sugar, 1 large egg, 1/2 cup molasses, 1/2 cup buttermilk, 3 1/2 cups flour, 2 tsp baking soda, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp salt, sugar for sprinkling

How to make it: 1. Cream butter, shortening and brown sugar, then beat in egg and molasses. 2. Add flour, soda, spices and salt alternately with buttermilk. 3. Chill 1 hour. 4. Drop large spoonfuls onto a pan and sprinkle with sugar. 5. Bake at 350 F for 11 to 12 minutes.

Oatmeal Raisin Spice Cookies

Oatmeal raisin fans, this one is for you. Molasses gives the oats a deeper, caramel flavor and keeps the centers extra chewy. Soak the raisins in hot water for 10 minutes and pat them dry so they stay plump instead of drying out. These are sturdy enough for lunch boxes and hearty enough to call breakfast on a busy morning, at least once in a while. They also travel well beside chunky oat monster cookies. Would you swap the raisins for dried cranberries for a holiday look?

You will need: 3/4 cup butter, 1 cup brown sugar, 1 large egg, 1/4 cup molasses, 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 2 cups old-fashioned oats, 1 cup raisins

How to make it: 1. Soak raisins in hot water 10 minutes, drain and pat dry. 2. Cream butter and brown sugar, then beat in egg and molasses. 3. Mix in flour, soda, cinnamon and salt, then oats and raisins. 4. Scoop 2 tbsp mounds onto a pan. 5. Bake at 350 F for 11 to 12 minutes.

Gingerbread-Style Cutouts

Not every cutout cookie has to be a plain sugar cookie. This firmer molasses dough rolls out like a dream and holds sharp edges, so stars, mittens and trees come out of the oven looking neat. Roll the dough between two sheets of parchment so you never need extra flour, and chill the cut shapes 10 minutes before baking. Kids love decorating them with simple white icing and sprinkles. Bake them beside a batch of cutout sugar cookies for a two-tone cookie tray. Set out a few cookie cutters this weekend and see who shows up in the kitchen.

You will need: 1/2 cup butter, 1/2 cup brown sugar, 1 large egg, 1/2 cup molasses, 3 cups flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp salt, royal icing or simple glaze

How to make it: 1. Cream butter and brown sugar, then beat in egg and molasses. 2. Stir in flour, soda, spices and salt. 3. Chill dough 2 hours, then roll 1/4 inch thick between parchment. 4. Cut shapes and chill 10 minutes. 5. Bake at 350 F for 8 to 9 minutes, cool and decorate.

Lebkuchen-Style Honey Spice Cookies

German lebkuchen are traditionally sweetened with honey, but many American families make an easy version with molasses and honey together. Ground almonds, candied citrus and a warm spice mix give them that old-world holiday flavor. Glaze them with a thin sugar icing or dip them in dark chocolate, the way the Nuremberg bakeries do. Let them rest in a tin for a few days so they soften and the flavors deepen. Pair them with Polish Christmas cookies on a platter. Is there a German baker in your family tree?

You will need: 1/4 cup molasses, 1/2 cup honey, 1/2 cup brown sugar, 1 large egg, 2 cups flour, 1 cup almond flour, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/3 cup chopped candied orange peel, 1 cup powdered sugar, 2 tbsp water

How to make it: 1. Warm molasses, honey and brown sugar until blended and cool slightly. 2. Beat in egg, then stir in flours, soda, spices and peel. 3. Chill 2 hours and shape into flat rounds. 4. Bake at 350 F for 12 minutes. 5. Brush with powdered sugar glaze while warm.

Thin and Crisp Molasses Snaps

Not everyone likes a soft cookie. Molasses snaps bake thin and crisp, with a loud snap and a spicy bite that is perfect for dunking in coffee. Flatten each ball with the bottom of a sugared glass and bake them a couple of minutes longer than soft cookies. Let them cool fully on a rack so they crisp all the way. Crumble leftovers over ice cream or use them for a pie crust. Like slice-and-bake icebox cookies, the dough can wait in the fridge for days. Are you a dunker or a nibbler?

You will need: 3/4 cup butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 cups flour, 2 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp salt, sugar for pressing

How to make it: 1. Cream butter and sugar, then beat in egg and molasses. 2. Stir in dry ingredients and chill 1 hour. 3. Roll small balls and flatten thin with a sugared glass. 4. Bake at 350 F for 12 to 13 minutes. 5. Cool on a rack until crisp.

Cardamom Spice Cookies

Cardamom is the spice Scandinavian grandmothers tuck into nearly every holiday bake, and it adds a floral warmth to molasses cookies that feels fresh and special. Use freshly ground cardamom if you can, since it loses its scent quickly. Pair it with a little orange zest and roll the dough in pearl or coarse sugar. These cardamom molasses cookies make a lovely surprise on a cookie platter. The dry spice blend also makes lovely homemade cookie mixes in a jar. Have you ever baked with cardamom?

You will need: 3/4 cup softened butter, 1 cup sugar, 1 large egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 1 tsp ground ginger, 1 1/2 tsp ground cardamom, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, 1 tsp orange zest, coarse sugar for rolling

How to make it: 1. Cream butter, sugar and orange zest, then beat in egg and molasses. 2. Stir in flour, soda, spices and salt. 3. Chill 1 hour. 4. Roll balls in coarse sugar. 5. Bake at 350 F for 9 to 10 minutes.