These soft and chewy molasses spice cookies are full of warm spices from cinnamon to allspice and ginger, then finally rolled in a sparkly sugar coating.

Why this recipe works

I’m simply not a crunchy cookie fan, though I think there are some exceptions out there. I know these cookies are fairly flat, and they might look crunchy, but they’re soft, chewy, and absolutely amazing.

There’s a cozy warmth to them from the ginger, cinnamon, allspice, and molasses without them tasting overpowering. Let’s not forget about that lovely sugar coating that ties them together. Swoon. I truly think they’re some of the best holiday cookies you can make, especially if you are a fan of puffy gingersnap cookies!

Stack of Molasses Spice Cookies wrapped in twine

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – I highly recommend weighing your ingredients using a kitchen scale. If you do not own a scale, use the spoon and sweep method to weigh your flour. Scoop the flour into the measuring cup using a spoon until it is overflowing. Then, use the flat end of a butter knife to level off the cup. Too much flour will result in dry, dense, and crumbly cookies. Too little flour and you end up with flat cookies that spread too thin on the sheet

BUTTER – Room temperature (or softened) butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft. Cut the butter into slices and let it rest on the counter while you prep the other ingredients.

EGGS – For the best results, bring the eggs out at the same time as the butter.

BROWN SUGAR – Make sure your brown sugar is fresh (still partially wet and not dried out), this can make a big difference when it comes to the moisture and chewiness in your cookies!

MOLASSES – Look for molasses labeled “original” or “unsulphored.” You do not want to use blackstrap molasses for these cookies, as its flavor is too strong and can make your cookies taste overpowering and dry.

How to Make Molasses Spice Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and pepper.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a medium bowl, beat the butter on medium speed until smooth and creamy.
Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed.
Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid over-beating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You’ll have a smooth, very soft dough.
Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.)
Center a rack in the oven and preheat the oven to 350 degrees F.
Line two baking sheets with parchment or silicone mats. Put the sugar in a small bowl.
Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on one of the baking sheets.

TIP – My cookie dough balls weighed around 36-37 grams (1.3 oz) each.
Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are about 1/2 inch thick.

TIP – For the first cookie you press with the glass, you may need to press, then dip into the sugar so it will stick.
Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. I would suggest baking only 6 dough balls at a time. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.
Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

Frequently Asked Questions & Expert Tips

Can you freeze molasses cookies?

Absolutely! You can freeze the dough balls either rolled in sugar or without the sugar coating. I would typically recommend freezing them without the sugar coating because the sugar granules are likely to dissolve. To freeze, place the dough balls on a parchment lined baking sheet and flash freeze until solid. Once solid, transfer them to a large ziptop bag and freeze for up to 3 months. Flash freezing will help prevent the dough from sticking together. Place the dough balls on a baking sheet while you preheat your oven. Roll them in sugar just before popping them in to bake!

How do you store baked molasses spice cookies?

Store any baked cookies in an air-tight container or large ziptop bag. They keep well for 4-5 days. To really keep your cookies nice and chewy, you can place a small piece of bread in the container to aid in moisture.

Why do you need to chill cookie dough?

Chilling cookie dough helps the butter firm up so the cookies spread less and bake thicker and chewier. It also gives the flour time to hydrate and the flavors time to deepen, resulting in better texture and richer-tasting cookies. It certainly isn’t necessary for every cookie recipe out there to be chilled before baking, but for this particular one, it makes a difference!

Stack of Molasses Spice Cookies with a bite taken out of the top cookie

Serving Suggestions

You really can’t go wrong with classic molasses spice cookies. They’re always a welcome addition to the Christmas cookie spread and are a must at cookie exchanges!

More Cookie Recipes

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

I first made these cookies with the Tuesdays with Dorie baking group back in 2009. Recipe from Dorie Greenspan’s Baking From My Home to Yours.