Easy Molasses Cookies Recipe (2024)

Will these cookies spread much?

As these cookies don't have any butter, they don't spread as much as you might be used to so you need to press them down with your fingers before baking them.

Can I make these cookies ahead of time?

Yes, you can make the cookies and keep them in an airtight container in a cool and dry place for up to 5 days.
You can also refrigerate the dough for up to a week. When you're ready to bake, take the cookie dough out of the fridge, preheat the oven and proceed with the baking instructions.

How can I freeze these molasses cookies?

Once the chewy molasses cookies are cool, put them in a freezer bag and freeze for up to 4 months. To thaw, take the molasses cookies out of the bag and place them on a baking sheet. Thaw them at room temperature.

Is it possible to freeze molasses cookie dough?

It sure is possible. Form the dough into a disk and wrap it tightly in a saran wrap. Freeze the cookie dough for up to 6 months. To bake, thaw the dough in the fridge overnight and once it's fully thawed, follow the baking instructions in the recipe card to bake them.

Can I use a hand mixer to make these cookies?

Yes, you can use an electric hand mixer or even simply a wooden spoon or spatula. Just make that all the ingredients are well incorporated.

• ▢ 2 cups All Purpose Flour
• ▢ 1 teaspoon Cinnamon
• ▢ 1 teaspoon Ground Ginger
• ▢ ½ teaspoon Salt
• ▢ 1 ½ teaspoon Baking Soda
• ▢ ⅔ cup Brown Sugar
• ▢ ¼ cup Vegetable Oil
• ▢ ⅓ cup Molasses
• ▢ 1 Egg
• ▢ ½ cup Granulated Sugar

• Preheat the oven to 350F. Line a baking sheet with parchment paper.

• Whisk flour, cinnamon, ground ginger, salt and baking soda in a bowl, set aside.

• Using a stand mixer or hand mixer, mix brown sugar and vegetable oil until incorporated then mix in molasses until well combined.

• Add in the egg and mix well.

• Add in the flour mixture and mix until the dough forms.

• Form the dough into balls and roll them in sugar. Place the dough balls on the baking sheet and press them using your fingers.

• Bake in the oven for 11 minutes or until they are light brown on the edges.

• Cool for 5 minutes and then serve.

• You can use sunflower or canola oil. It's also possible to use melted butter or margarine.
• Storage:Store the cookies in an airtight container in a cool and dry place for up to 5 days.
• Freezing the cookies:Place the cookies in a freezer bag and freeze them for up to 4 months. To serve, place them on a plate or baking sheet and thaw at room temperature.
• Freezing the cookie dough:Form the dough into a disk (or two small disks), wrap tightly in saran wrap and freeze for up to 6 months. To bake, thaw the dough in the fridge overnight and then proceed with the baking instructions.
• If you don't have a stand mixer, use an electric hand mixer or simply a wooden spoon or a spatula.