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If you’re in the mood for soft, chewy molasses cookies with a deep, rich flavor and warm spices, this small batch recipe is perfect. It’s easy to make and yields just a few cookies, giving you all the comfort of freshly baked treats without extras.

three molasses cookies on a white plate next to Christmas greenery and a red napkin on a silver tray.

Looking for more delicious small batch cookie recipes? Try our perfectly spiced Ginger Cookies and melt-in-your-mouth Shortbread Bites, or our indulgent single serving Brookie, a delightful combination of a brownie and cookie in one!

Why You’ll Love This Recipe

  • Rich Flavor: Molasses provides a deep, bold sweetness that makes these cookies truly unique.
  • Quick and Easy: With just a few ingredients and simple steps, you’ll have cookies ready in no time.
  • Perfectly Sized: This molasses cookie recipe makes just the right amount—ideal for one or two people or when you only need a few cookies.
  • Warm Spices: A blend of ginger, cinnamon, and cloves gives these cookies their classic, comforting flavor.
  • Customizable: Easily adjust the spice levels to suit your taste or adapt the recipe for gluten-free baking.
 a stack of molasses cookies on top of each other on a white plate next to a red napkin and a gold napkin.

Molasses cookies are a timeless treat, loved for their soft, chewy texture and the rich, warm flavors of molasses and spices. These cookies trace their origins to Europe, especially Germany, and were brought to the United States by European settlers. Their popularity grew in the 19th century when molasses became widely available and affordable. With their nostalgic aroma and comforting taste, molasses cookies are a favorite during the holidays but are just as enjoyable any time of year. This recipe is perfect for making just a few cookies, eliminating waste while still satisfying a craving for something homemade and delicious.

Ingredients

molasses cookies ingredients on a kitchen counter.

If you have any ingredients leftover from this small batch molasses cookie recipe, check out our Leftover Ingredients Recipe Finder.

  • 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.

Which Molasses Is Best For Cookies?

Choosing the right molasses is key to achieving the rich flavor and chewy texture of molasses cookies. Dark molasses is the best choice for this recipe, as it adds a deep, robust flavor and helps keep the cookies moist. Popular brands like Grandma’s and Brer Rabbit work well. It’s best to avoid blackstrap molasses for these cookies, as its intense, slightly bitter flavor can be overpowering.

In the UK, light treacle (golden syrup) or black treacle are often used as substitutes for molasses.

What Is Molasses?

Molasses is a thick, dark syrup created during the sugar-making process. It’s also what gives brown sugar its distinctive color and flavor.

Types of Molasses:

  • Light Molasses: Made from the first boiling of sugar cane, this variety is lighter in color and flavor, with a sweet taste.
  • Dark Molasses: From the second boiling, it’s darker, less sweet, and ideal for baking recipes like these cookies.
  • Blackstrap Molasses: The result of a third boiling, this type has the least sugar and a bold, bitter flavor. While it’s nutrient-rich, it’s best used in recipes that can handle its intensity.

Recipe Variations

Molasses cookies are easy to customize—try these fun variations to add your own twist!

  • Chocolate Drizzle Cookies: Drizzle melted chocolate over the cooled cookies for a sweet, decorative finish.
  • Chocolate Molasses Cookies: Stir in 2 tablespoons of finely chopped bittersweet chocolate after mixing in the dry ingredients for a chocolaty twist.
  • Molasses Orange Cookies: Add 1 teaspoon of orange zest to the dough for a bright citrus flavor. For extra zing, mix 1/4 teaspoon of zest into the rolling sugar before coating the dough.
  • Molasses Raisin Cookies: Mix in a few tablespoons of raisins for added chewiness and natural sweetness.
  • Cardamom Spiced Cookies: Add a pinch of ground cardamom to the dough for a subtle, aromatic flavor.
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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.

  1. Mix in the egg yolk, molasses, and vanilla until the ingredients are fully blended.
butter and brown sugar in a mixing bowl on a wooden counter.
  1. In a separate small bowl, whisk together the flour, ginger, cinnamon, baking soda, and cloves.
flour, cinnamon, ginger, and cloves in a mixing bowl.
  1. Gradually add the dry ingredients to the wet mixture, beating on low speed until a dough forms.
molasses cookie dough in a glass mixing bowl.
  1. 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.

  1. Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
  2. Remove the dough from the refrigerator and roll it into 1-inch balls.
scooping molasses cookie dough from a mixing bowl and placing the balls on a lined baking sheet.
  1. Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving 2 to 3 inches between each cookie.
balls of molasses cookie dough rolled in granulated sugar and placed on a baking sheet.
  1. 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.
three crackled molasses cookies cooling on a baking sheet.

Expert Tips

  • Read the Recipe First: Before starting, read the entire recipe, ingredient notes, and FAQs. Many common questions, like ingredient substitutions, are addressed there.
  • Measure Flour Properly: Use a spoon to scoop flour into a dry measuring cup, slightly overfill it, and level it with the back of a knife. Avoid scooping directly from the bag, as this packs the flour and can lead to using too much.
  • Soften Butter Easily: Leave the butter on the counter for about 30 minutes before you need it.
  • Measure Molasses Without the Mess: Lightly spray the inside of your measuring cup with baking spray before adding molasses. This prevents sticking and makes pouring easier.
  • Line Your Baking Sheet: Use parchment paper or a silicone baking mat to line your baking sheet. Avoid greasing the sheet with butter or spray, as this can make the cookies spread too much.
a molasses cookie broken in half on a gold plate next to some greenery from a christmas tree.

Frequently Asked Questions

Why did my cookies spread too much while baking?

Cookies may spread too much if the dough isn’t chilled, the butter is too soft, or the baking sheet is greased instead of lined with parchment or a silicone mat. Another common issue is using old baking soda, which may lose its effectiveness over time. Always check the freshness of your baking soda by adding a small amount to vinegar to a cup of hot water—if it doesn’t fizz, it’s time to replace it.

Why do I need to chill the dough?

Chilling solidifies the fat in the dough, preventing the cookies from spreading too much during baking. It also enhances the flavor by allowing the spices to meld together.

What is the difference between ginger cookies and molasses cookies?

Molasses cookies have a stronger molasses flavor and a softer, chewier texture, thanks to the higher amount of molasses and cinnamon. Ginger cookies use less molasses and are typically crispier with a stronger ginger flavor.

Can I double this recipe and use a whole egg?

It’s best to use 2 egg yolks instead of a whole egg when doubling this recipe. Using a whole egg makes the cookies flatter, while 2 yolks help the cookies rise and create a soft, chewy texture. The extra yolk provides the protein needed for the structure of the cookies.

Make Ahead and Storage Tips

  • Cookie Dough: Make the dough ahead and refrigerate for up to 2 days. Before baking, let it sit at room temperature for 30 minutes, then roll in sugar and bake.
  • Baked Cookies: Freeze baked cookies for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving, if desired.
  • Unbaked Cookie Dough Balls: Freeze dough balls (without sugar coating) for up to 3 months. When ready to bake, roll them in sugar and bake as directed.
  • Storing Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 1 week.

Discover a variety of delicious cookie recipes made specifically for smaller batches—perfect for when you want just a few cookies to enjoy.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

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.

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Small Batch Molasses Cookies

5 from 6 votes
Prep: 10 minutes
Cook: 8 minutes
Chill: 20 minutes
Total: 38 minutes
Servings: 6 cookies
Make delicious, chewy molasses cookies with this easy small batch recipe! Perfect for when you're craving a treat but don't want to make a whole batch.

Ingredients 
 

  • 3 tablespoons salted butter -softened
  • ¼ cup brown sugar -packed
  • 1 large egg yolk
  • 2 ½ tablespoons molasses
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • teaspoon ground cloves
  • 2-3 tablespoons granulated sugar, for rolling
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Instructions 

  • 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.
  • Mix in the egg yolk, molasses, and vanilla until the ingredients are fully blended.
  • In a separate small bowl, whisk together the flour, ginger, cinnamon, baking soda, and cloves.
  • Gradually add the dry ingredients to the wet mixture, beating on low speed until a dough forms.
  • Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  • Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
  • Remove the dough from the refrigerator and roll it into 1-inch balls.
  • Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving 2 to 3 inches between each cookie.
  • 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.

Notes

  • Read the Recipe First: Before starting, read the entire recipe, ingredient notes, and FAQs. Many common questions, like ingredient substitutions, are addressed there.
  • Measure Flour Properly: Use a spoon to scoop flour into a dry measuring cup, slightly overfill it, and level it with the back of a knife. Avoid scooping directly from the bag, as this packs the flour and can lead to using too much.
  • Soften Butter Easily: Leave the butter on the counter for about 30 minutes before you need it.
  • Measure Molasses Without the Mess: Lightly spray the inside of your measuring cup with baking spray before adding molasses. This prevents sticking and makes pouring easier.
  • Line Your Baking Sheet: Use parchment paper or a silicone baking mat to line your baking sheet. Avoid greasing the sheet with butter or spray, as this can make the cookies spread too much.

Nutrition

Serving: 1cookie, Calories: 169kcal, Carbohydrates: 27g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 46mg, Sodium: 144mg, Potassium: 155mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 216IU, Calcium: 32mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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5 from 6 votes (1 rating without comment)

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8 Comments

  1. Melanie says:

    These are perfect for a little snack with a cuppa! I used pomegranate molasses because that’s what I had. The flavour was quite mild, reminiscent of gingerbread, especially in texture (the way I make gingerbread anyway). I kept the four biggest ones & used them as the bases for your small batch cheesecake.

    Perfect! Got some afternoon tea & dessert out of one little batch. Will definitely make these again. I didn’t change anything other than molasses. If anything I could eat these sweeter.

    1. Joanie Zisk says:

      I’m so happy you enjoyed the cookies and what a wonderful idea to use some as a crust for the cheesecake – thank you so much for your feedback.

  2. Shyla says:

    Delicious!!!

  3. Kevin says:

    Tried these cookies and turned out good. One question do you flatten the cookies before baking or do you roll into the one inch balls and bake in the ball shape. I flattened the balls, the cookies turned out fine but were a bit thin.

    1. Joanie Zisk says:

      Hi Kevin, I’m so glad you enjoyed the cookies. Don’t flatten them. Just roll them into a ball and bake.

  4. LaToya says:

    I made these tonight and they are phenomenal!! They were so easy to make and assemble. I accidentally put too much clove in but it still tasted delicious. I will definitely be making again!!

  5. Jennifer Beilke says:

    I made these last night doubling the recipe expecting to get 12 cookies and it made 24 delicious cookies. No complaints from me!

  6. J. Hegyi says:

    Terrific recipe.