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Craving the deep, rich flavors of molasses cookies but don’t want to bake a whole batch? This easy small batch molasses cookie recipe is perfect for those moments. It allows you to indulge in delicious, chewy cookies, freshly baked and tailored to satisfy your cravings without leaving you with excess.

Looking for more small batch cookie recipes? You’ll love our Ginger Cookies, Shortbread Bites, and our single serving Brookie!

Why You’ll Love These Molasses Cookies

  • Depth of Flavor: Molasses gives a unique, rich taste you won’t find in other cookies.
  • Quick to Make: Minimal ingredients and easy steps ensure a quick treat.
  • Perfect Portions: Ideal for small gatherings or when you need just a few cookies.
  • Warm Spices: The blend of ginger, cloves, and cinnamon offers a cozy feel.
  • Versatility: Adjust spice levels to taste and easily adapt to dietary needs.
 a stack of molasses cookies on top of each other on a white plate next to a red napkin and a gold napkin.

What Are Molasses Cookies?

Molasses cookies, a traditional favorite, are soft, chewy delights known for their rich depth of flavor, thanks to molasses and warm spices. Originating in Europe, particularly Germany, they were introduced to the United States by European settlers and surged in popularity in the 19th century as molasses became more accessible and affordable. The inviting aroma and comforting flavors of molasses cookies make them a classic choice, particularly during the colder months and holiday season, although they’re enjoyed year-round worldwide.

Ingredients

molasses cookies ingredients on a kitchen counter.
  • Butter: Butter, whether salted or unsalted, imparts a rich, buttery taste to the cookies. In this molasses cookie recipe, it’s crucial to use softened butter. This allows for easy creaming with sugar, creating air pockets that result in light, airy cookies. The ideal consistency is one where the butter is cool but yields to gentle pressure, leaving an imprint. If needed, coconut oil can be a suitable substitute.
  • Brown Sugar & Molasses: Together, they give the iconic taste and chewiness. If you don’t have brown sugar, here’s our quick recipe for making a small batch of brown sugar. If you’ve got leftover molasses, consider using it in a small batch of Gingerbread or Sloppy Joes!
  • Egg yolk: 1 large egg yolk is all that is needed in this small batch molasses cookie recipe. Hold on to that egg white and use in in any one of our egg white recipes like a small batch of Meringues or a mini Texas Sheet Cake.
  • Vanilla extract: Enhances the flavor profile. Substitute with maple syrup or almond extract.
  • Flour: All-purpose flour offers a soft texture. This recipe has also been tested with King Arthur Gluten Free Measure For Measure Flour with success. If you’d like to make gluten-free molasses cookies, I recommend using this brand of gluten-free flour.
  • Baking soda: This ingredient contributes to that signature cracked look that we expect from molasses cookies. Baking soda is also what gives the cookies a little lift.
  • Spices: We use a careful blend of cinnamon, ginger, and cloves which is what every molasses cookie needs.
  • Sugar for Rolling: Provides a sparkly finish.

Salted Butter Note: I use salted butter in this recipe for a touch of extra flavor. The difference in salt content between salted and unsalted butter is minimal in small batches, so feel free to use what you have on hand. Unsalted butter is a better choice if you’re watching your sodium intake.

Recipe Variations

Molasses cookies are wonderfully adaptive. Explore these variations for a twist:

  • Chocolate Drizzle: Melt chocolate and drizzle over cooled cookies.
  • Chocolate Molasses Cookies: add 2 tablespoons of finely chopped bittersweet chocolate to the dough after mixing in the dry ingredients before baking.
  • Orange Zest: Make molasses citrus cookies by adding 1 teaspoon of orange zest to the batter. Also, add 1/4 teaspoon of zest to the rolling sugar and rub the mixture with your fingers before rolling in the balls of dough. This delightful addition adds a citrusy pop.
  • Raisin-Studded: Mix in a few tablespoons of raisins for added chewiness and sweetness.
  • Cardamom Sprinkle: Add a pinch of ground cardamom for an exotic touch.

Choosing The Right Molasses For Cookies?

For molasses cookies with a rich flavor, dark molasses is the ideal choice. It gives a deep, robust taste and helps keep the cookies moist and chewy. Among the most recognized brands for this are Grandma’s and Brer Rabbit. However, it’s generally advised to avoid blackstrap molasses for these cookies, as its strong flavor can be overpowering.

In the UK, light treacle, also known as golden syrup, and black treacle are commonly used as alternatives to molasses.

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

There are several types of molasses:

  • Light Molasses: This is the lightest in color, coming from the first boil of the sugar cane, and is notably sweet.
  • Dark Molasses: Obtained from the second boiling, it has a darker color and a less sweet flavor, making it the perfect fit for our cookie recipe.
  • Blackstrap Molasses: Produced from the third boil, it has the lowest sugar content and a more bitter taste. Although it’s nutrient-rich, its intense flavor makes it suitable for only certain recipes.
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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. Start by beating softened butter and brown sugar together in a medium-sized bowl using an electric mixer at medium speed. Continue until well combined, which should take about 1 minute.

Pro Tip: The process of creaming the butter and brown sugar together is crucial. It incorporates air into the batter, creating tiny air pockets. This trapped air expands during baking, causing the cookies to puff up and become lighter. For effective creaming, ensure the butter is soft but not melted. If the butter appears oily or shows signs of melting, it’s too warm and won’t aerate the batter as needed.

  1. Add the egg yolk, molasses, and vanilla to the mixture, and continue beating until these ingredients are thoroughly combined.
butter and brown sugar in a mixing bowl on a wooden counter.
  1. In a different, smaller bowl, mix together the flour, ginger, cinnamon, baking soda, and cloves.
flour, cinnamon, ginger, and cloves in a mixing bowl.
  1. Gradually incorporate the dry ingredients into the wet mixture of butter, sugar, and molasses. Mix at a low speed until a dough begins to form.
molasses cookie dough in a glass mixing bowl.
  1. Wrap the dough tightly using either plastic wrap or aluminum foil and chill it in the refrigerator for 20 minutes.

Pro Tip: Taking the time to chill your cookie dough before baking significantly impacts the final outcome of your cookies. When you chill molasses cookie dough, it prevents the cookies from spreading too much. This is because the fat in the dough, when chilled, melts more slowly compared to when it’s at room temperature. The longer the fat stays solid, the less the cookies will spread while baking. Moreover, chilling the dough also helps to concentrate and enhance the flavors.

  1. Preheat your oven to 350°F (177°C). Meanwhile, line a baking sheet with parchment paper or a silicone baking mat and set it aside.
  2. After chilling, take the dough out of the refrigerator. Form the dough into 1-inch balls.
scooping molasses cookie dough from a mixing bowl and placing the balls on a lined baking sheet.
  1. Roll each dough ball in granulated sugar, then place them on the prepared baking sheet, ensuring they are spaced 2 to 3 inches apart.
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. After baking, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
three crackled molasses cookies cooling on a baking sheet.

Expert Tips

  • Read through the entire recipe, the Ingredient Notes section, and the FAQs before making this recipe. Answers to many questions about ingredient substitutions, etc. can be found in these sections.
  • Measure the flour correctly: To measure flour correctly, use a spoon to scoop flour into a measuring cup made for dry ingredients and slightly overfill it. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
  • The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it. 
  • Molasses can be tricky to measure but to make it easy, lightly spray the inside of a measuring cup with baking spray. This will help the molasses to slide out easily when you’re pouring it into the mixing bowl.
  • Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don’t recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.

Make Ahead Instructions

  • Cookie Dough: Prepare the cookie dough and store it in the refrigerator for up to 2 days. Before baking, let the dough sit at room temperature for at least 30 minutes, then proceed to roll it in sugar.
  • Baked Cookies: You can freeze baked molasses cookies for up to 3 months. For best results, thaw them overnight in the refrigerator and, if preferred, bring them to room temperature before serving.
  • Unbaked Cookie Dough Balls: Freeze the unbaked dough balls (without rolling them in sugar) for up to 3 months. When ready to bake, you can roll them in sugar and bake as directed.
  • Storing Baked Cookies: Keep your baked molasses cookies fresh in an airtight container at room temperature for up to 1 week.
a molasses cookie broken in half on a gold plate next to some greenery from a christmas tree.

Frequently Asked Questions

What is the difference between ginger cookies and molasses cookies?

We use more molasses and cinnamon in our molasses cookie recipe than we do in our ginger cookie recipe.

Why didn’t my molasses cookies rise?

If your cookies did not rise, chances are that your baking soda was old. Baking soda is important in this recipe to help the cookies rise and spread.

Is molasses good for you?

Molasses is rich in antioxidants and is a good source of iron, magnesium, potassium, and vitamin B6. It may also help to support bone health.

Do I have to chill molasses cookie dough?

This cookie dough is fine to use at room temperature but I highly recommend chilling the dough before baking. Chilled cookie dough will produce cookies that will spread a bit less and will have a more intense flavor.

Can this recipe be doubled?

Yes. If you’d like to make extra old-fashioned molasses cookies, just double the ingredient amounts.

If I double the recipe, can I use the entire egg?

We do not recommend using the entire egg if doubling this molasses cookie recipe. We highly suggest you use 2 egg yolks (see below for ways to use the leftover egg whites). If you use the entire egg, the cookies are much flatter. When you use 2 egg yolks, the cookies rise better and have more of a cookie texture. These molasses cookies need the extra protein that the extra egg yolk provides.

Explore a delightful assortment of recipes tailored for those who love cookies but prefer them in small batches.

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 ginger 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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Because you’re worth it

Small Batch Molasses Cookies

5 from 5 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

Instructions 

  • Start by beating softened butter and brown sugar together in a medium-sized bowl using an electric mixer at medium speed. Continue until well combined, which should take about 1 minute.
  • Add the egg yolk, molasses, and vanilla to the mixture, and continue beating until these ingredients are thoroughly combined.
  • In a different, smaller bowl, mix together the flour, ginger, cinnamon, baking soda, and cloves.
  • Gradually incorporate the dry ingredients into the wet mixture of butter, sugar, and molasses. Mix at a low speed until a dough begins to form.
  • Wrap the dough tightly using either plastic wrap or aluminum foil and chill it in the refrigerator for 20 minutes.
  • Preheat your oven to 350°F (177°C). Meanwhile, line a baking sheet with parchment paper or a silicone baking mat and set it aside.
  • After chilling, take the dough out of the refrigerator. Form the dough into 1-inch balls.
  • Roll each dough ball in granulated sugar, then place them on the prepared baking sheet, ensuring they are spaced 2 to 3 inches apart.
  • Bake the cookies for 8-10 minutes, or until the edges are set. After baking, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Expert Tips
  • Measure the flour correctly: To measure flour correctly, use a spoon to scoop flour into a measuring cup made for dry ingredients and slightly overfill it. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
  • The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it. 
  • Molasses can be tricky to measure but to make it easy, lightly spray the inside of a measuring cup with baking spray. This will help the molasses to slide out easily when you’re pouring it into the mixing bowl.
  • Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don’t recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.

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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6 Comments

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

  2. 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!!

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