There’s something about the warm, spicy aroma that drifts through the kitchen as these molasses cookies bake—golden edges crisping while the centers stay tender with a glossy crackled top. I’ve mixed bowls of dough late into the evening, tweaking every measure until I found the sweet spot between chewy and crackly. Through multiple trials, I discovered that a brief chill time helps create those signature ridges. Get ready to sip nutty, fragrant steam from fresh-out-the-oven cookies and fall in love with this time-tested treat.
Why You’ll Love molasses cookies
- Crispy-around-the-edges yet tender in the center for a tender bite every time
- Deep, warm spices that send up fragrant steam each time you open the oven door
- Simple pantry ingredients with easy vegan adaptations
- A bit of culinary history: these cookies date back to colonial America, where molasses was king
A Little Background
When I first stumbled on this recipe, I was chasing that nostalgic chewy snap from grandma’s tin of goodies. After a rainy Sunday of testing, I traced the perfect balance of whole grain flours to keep them sturdy yet soft. These cookies became my go-to autumn ritual, filling the house with a nutty toasted scent and crackling as they cooled on the rack.
Key Ingredients for molasses cookies
- Whole wheat pastry flour (2 cups | 260g): Adds a hint of nuttiness—sub with all-purpose for a lighter crumb
- Oat flour (¾ cup | 80g): Provides chewiness; make your own by pulsing oats in a blender
- Tapioca flour (½ cup | 50g): Helps bind and give that glossy crackle
- Molasses (½ cup | 150g): The star sweetener—blackstrap or unsulphured for robust flavor
- Coconut oil (¼ cup | 60ml): Keeps them vegan-friendly—melt and cool slightly before mixing
How to Make molasses cookies
- Preheat oven to 375°F (190°C). Line one or two baking sheets with parchment paper—gentle sizzling begins here.
- In a large bowl, whisk together 2 cups whole wheat pastry flour, ¾ cup oat flour, ½ cup tapioca flour, 1½ teaspoons baking soda, 1½ teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and a pinch of salt until uniform.
- In a separate bowl, whisk ¾ cup coconut sugar with ½ cup molasses, ¼ cup melted coconut oil, 2 tablespoons almond milk and 1 teaspoon vanilla extract until silky smooth.
- Pour wet ingredients into dry. Stir until a sticky dough forms. If it feels too loose, chill for 5–10 minutes.
- Testing note: I found that chilling the dough for a full 15 minutes created the cleanest cracks without spreading too much.
- Roll dough into 1-inch balls, then coat in extra coconut (or sanding) sugar. Arrange 2 inches apart on prepared sheets.
- Bake 9–11 minutes, until edges set and centers puff with glossy cracks. Watch closely—the sugar may caramelize quickly.
- Let cookies rest on the baking sheet for 5 minutes; they’ll firm up as they cool. Transfer to a wire rack to finish cooling.
Pro Tips & Troubleshooting
- If your dough spreads too thin, chill it an extra 5 minutes; I did this on batch three and got taller cookies.
- Dry, cracked tops? Lower oven temperature by 25°F and bake a minute longer to keep the surface humid.
- For a winter twist, stir in ½ teaspoon cardamom or swap half the molasses for maple syrup.
- Doubling? Whisk dry ingredients separately and mix wet in two stages to avoid overbeating.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days. You can refrigerate raw dough balls for 2 days—just bring to room temp before baking. Freeze baked cookies between layers of parchment for up to one month; reheat at 300°F for 3–5 minutes. Always handle with clean hands and store on a dry surface to avoid moisture buildup.
Testing note: I placed a slice of apple in my cookie jar during day three and they stayed soft and chewy with no sogginess.
Serving Suggestions
Pair these spiced gems with a steaming mug of chai or nestle them into a vanilla ice cream sandwich. Crumble over yogurt parfaits or tuck into lunchboxes for a midday pick-me-up. They also make festive edible gifts when stacked in clear bags tied with twine.
Frequently Asked Questions
- How do I keep molasses cookies soft? Store in an airtight container with a slice of bread or apple; the moisture exchange keeps them tender.
- Can I freeze molasses cookie dough? Yes—shape into balls, freeze on a tray, then transfer to a bag for up to one month.
- What makes molasses cookies crackle? The combination of sugar coating and high oven heat creates a glossy, fissured surface.
- Why are my molasses cookies flat? Chill the dough longer or reduce oven temp by 25°F to prevent excess spread.
- Can I substitute molasses with honey? You can, but the flavor will be milder; reduce oven temp slightly to avoid over-browning.
- How do I store baked molasses cookies? Keep at room temperature in a sealed container for up to 4 days, or freeze for longer storage.
Final Thoughts
These molasses cookies have become my cozy-season staple—each bite carries that nutty, warm spice I crave. Whether you’re dunking them into tea or sharing with friends, I’d love to hear how your kitchen filled with that rich, buttery smell. Give it a try and come back to share your results!
More Recipes You’ll Love
- Gingerbread Cookies – share warm spices and festive crackle
- Snickerdoodle – sugar-coated tops and cinnamon twist
- Christmas Gooey Butter Cookies – buttery centers for holiday cheer
- Raspberry Swirl Cookies – fruity notes to balance rich molasses
Molasses Cookies
Ingredients
Dry Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour
- 0.75 cup oat flour
- 0.5 cup tapioca flour
- 1.5 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon fine sea salt
Wet Ingredients
- 0.75 cup coconut sugar or granulated sugar
- 0.5 cup unsulphured molasses
- 0.25 cup coconut oil melted and cooled slightly
- 2 tablespoons almond milk or any plant milk
- 1 teaspoon pure vanilla extract
For Rolling
- sanding sugar for coating
Instructions
Dry Ingredients
- Whisk together whole wheat pastry flour, oat flour, tapioca flour, baking soda, ground ginger, cinnamon, cloves, and salt until well blended.2 cups whole wheat pastry flour, 0.75 cup oat flour, 0.5 cup tapioca flour, 1.5 teaspoons baking soda, 1.5 teaspoons ground ginger, 1 teaspoon ground cinnamon, 0.25 teaspoon ground cloves, 0.25 teaspoon fine sea salt
Wet Ingredients
- In a separate bowl, whisk coconut sugar with molasses, melted coconut oil, almond milk, and vanilla extract until silky smooth.0.75 cup coconut sugar, 0.5 cup unsulphured molasses, 0.25 cup coconut oil, 2 tablespoons almond milk
Shaping & Baking
- Pour wet ingredients into dry and stir until a sticky dough forms; chill for 15 minutes.
- Roll dough into 1-inch balls and coat in sanding sugar.
- Bake at 375°F (190°C) for 9–11 minutes, until edges are set and tops have glossy cracks.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Rolling in sanding sugar gives extra texture and sparkle.
Store in an airtight container with a slice of bread to keep cookies soft.