Molasses Cookies

How do you like your Molasses Cookies? With my forever-favorite recipe, it's your choice! Just vary the baking time for "soft" or "chewy" or "crisp" molasses cookies!

My favorite recipe for classic Molasses Cookies, ake them soft, chewy or crisp, your choice.

A neighbor captured this scene on eight-millimeter film in the 1960s. A few kids are circled round a wooden ice cream bucket on a summer day. We take turns cranking the handle, the bigger kids helping the littler ones as the ice cream thickens. As the film rolls in my memory’s eye, our laughs and jostling occur in jerky slow-motion. A grown-up removes the creamy-pink paddle. Pudgy fingers reach toward it for the first tastes.

How things change! How things stay the same!

Last year, a friend persuaded me to purchase an electric ice cream maker. “You’ll use it all the time,” she promised. She was right: I keep the bowl in the freezer so unusual flavors of homemade ice cream are no more than an hour away, no ice, no rock salt, no mess.

Pair up Molasses Cookies with MOLASSES ICE CREAM. For one quart, mix 3 ounces cream cheese, 1/2 cup brown sugar and 1/3 cup mild or blackstrap molasses in a blender until smooth. With the motor running, add 2 cups half-and-half. Transfer to an ice cream freezer and process as directed.

ALANNA's TIPS I use both mild molasses for a slightly milder cookie and blackstrap molasses, my favorite, for that lovely distinctive molasses flavor. Chilling the dough makes it easier to shape the balls. If you skip this step (I do, occasionally) the cookies will really spread; just arrange them well apart on the baking sheet. People love Molasses Cookies! They are real crowd pleasers and ship and travel well, too. This column was published in print in 2003 and published online for the first time in 2008.


Mix: 10 minutes
Chill: At least 2 hours
Shape and bake: 45 minutes
Makes 5 dozen small cookies
  • 3/4 cup salted butter, room temperature
  • 1 cup (200g) sugar
  • 1/4 cup (70g) mild or blackstrap molasses
  • 1 large egg
  • 2 cups all-purpose flour, fluffed to aerate before measuring or 250g
  • 2 teaspoons baking soda
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon table salt
  • About 2 tablespoons additional sugar for rolling (don't skip this step!)

MIX DOUGH Cream butter and sugar with an electric mixer in a large bowl. Add molasses and egg and combine well. Stir together dry ingredients in a separate bowl, then combine well with butter mixture.

CHILL DOUGH Gather dough into a round, cover with plastic wrap and chill until ready to bake, at least 2 hours or overnight.

ROLL, SUGAR & BAKE Heat oven to 375F. Between your hands, roll into 1-inch balls (about 12g in weight), then roll in sugar. Place on baking sheet, about 20 cookies per sheet. Flatten each cookie slightly with bottom of a glass. Bake at 375F for 8 – 11 minutes, the shorter time for "soft" cookies, the longer for "crispy", somewhere in the middle for "chewy". Cool on a rack or on paper towels.

NUTRITION INFORMATION Per Cookie: 53 Calories; 2g Tot Fat; 1g Sat Fat; 7g Carb; 0g Fiber; 63mg Sodium; 10mg Cholesterol; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 1, WW PointsPlus 1

Molasses Ice Cream is unusual, perfect for fall

If there's ever a reason to get an ice cream maker, it's this recipe for Molasses Ice Cream. Both at once, it's unusual and completely familiar. If you like the flavor of molasses, you'll love the rich creaminess of molasses ice cream. Yummy! (And if you don't? Well, other unusual ice creams are just a churn away using this recipe for Chameleon Ice Cream).

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite cookie recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Recipes for Old-Fashioned Classic Cookies

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I think those molasses cookies would make great ice cream sandwiches with just some plain vanilla in the middle! Since it's still hot in San Diego, that sounds perfect right now! But the molasses ice cream also sounds great!
Molasses is one of my favorite baking ingredients. I can't remember ever having molasses ice cream, so I must give that a try. It sounds delish!
Nicole ~ I think you're exactly right, in fact, I made sandwich cookies using both the molasses cookies and the molasses ice cream. They tasted great but didn't look so hot. To be soft enough to spread, the ice cream was so soft that it spread a lot when back in the freezer. This is the price for no-preservative, no-stabilizer ice cream.

Andrea ~ It had been a good four or five years since making the molasses ice cream and honestly, I wondered. Would it still taste good?! It really was! It's completely creamy and the molasses flavor is just perfect. I'm sorry that I've put the ice cream freezer away for the season. Hmm. It's still 80F, maybe the season's not over yet!
After starting these cookies, I realized there was molasses in the pantry. I subsititued maple syrup and nutmeg for the ginger. Excellent! These cookies will help keep me on track.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna