Small Batch Molasses Cookies

• Butter: Use softened butter for this recipe—either salted or unsalted works. Softened butter ensures easy creaming with the sugar, creating air pockets that make the cookies light and tender. The butter should feel cool but soft enough to leave an imprint when pressed gently. If you prefer, coconut oil can be used as a substitute.
• Brown Sugar & Molasses: These two ingredients are the key to the cookies’ rich flavor and chewy texture. If you’re out of brown sugar, you can make your own with our small batch brown sugar recipe. Leftover molasses? Try it in our Gingerbread or even in Sloppy Joes for a sweet twist!
• Egg Yolk: You’ll need just one large egg yolk for this recipe. Save the egg white for one of our egg white recipes, like a small batch of Meringues or mini Texas Sheet Cake.
• Vanilla Extract: Vanilla deepens the flavor. If needed, you can substitute with maple syrup or almond extract.
• Flour: All-purpose flour is ideal for soft, tender cookies. This recipe also works well with King Arthur Gluten Free Measure For Measure Flour if you’re making gluten-free molasses cookies.
• Baking Soda: Baking soda helps create the signature cracked surface of molasses cookies and gives them a slight lift.
• Spices: A combination of cinnamon, ginger, and cloves provides the warm, spiced flavor that makes molasses cookies so irresistible.
• Sugar for Rolling: Rolling the cookie dough in sugar gives the cookies a sparkly, sweet finish.

Salted Butter Note: I typically use salted butter for a little extra flavor. The small amount of salt in salted butter doesn’t make a significant difference in small batches, so feel free to use whatever you have on hand. If you’re monitoring your sodium intake, stick with unsalted butter.

How To Make Molasses Cookies

These step-by-step photos and instructions are here to help you visualize how to make a small batch of molasses cookies. See the recipe box below for ingredient amounts and full recipe instructions.

1. In a medium-sized bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed for about 1 minute, until well combined.

Note: Creaming the butter and sugar is essential for light, puffy cookies. This process incorporates air into the batter, which expands during baking. Make sure the butter is soft but not melted—if it’s too warm and oily, it won’t create the air pockets needed for the best texture.

2. Mix in the egg yolk, molasses, and vanilla until the ingredients are fully blended.

3. In a separate small bowl, whisk together the flour, ginger, cinnamon, baking soda, and cloves.

4. Gradually add the dry ingredients to the wet mixture, beating on low speed until a dough forms.

5. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Note: Chilling the dough prevents cookies from spreading too much while baking, as the fat in the dough melts more slowly when cold. It also enhances the flavors for even tastier cookies.

6. Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
7. Remove the dough from the refrigerator and roll it into 1-inch balls.

8. Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving 2 to 3 inches between each cookie.

9. Bake the cookies for 8–10 minutes, or until the edges are set. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this molasses cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!