Why You’ll Love This Recipe

I love these cookies because they deliver that nostalgic bakery experience at home—deep molasses flavor, warm spices, a crackly sugar crust, and a pillowy center. They’re quick to make, bake evenly, and fill the house with the aroma of cinnamon, ginger, and clove that instantly feels like fall (or any chilly day).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Ground ginger
Ground cinnamon
Ground cloves (or allspice)
Baking soda
Salt
Unsalted butter, softened
Granulated sugar (plus extra for rolling)
Brown sugar
Egg
Molasses

Directions

I whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In a separate bowl, I cream the softened butter with both sugars until light and fluffy.
I beat in the egg and molasses until smooth.
I gradually add the dry mixture to the wet, stirring until just combined—being careful not to overmix.
I chill the dough for about 30 minutes so the flavors deepen and the cookies don’t spread too much.
I portion the dough into tablespoon-sized balls, roll each in the extra granulated sugar, and place them spaced apart on a parchment-lined baking sheet.
I bake at 350 °F (175 °C) for about 10–12 minutes, until they puff and develop a crackled surface but still feel slightly soft in the center.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

Yields: approximately 24 cookies (depending on size)
Prep time: ~15 minutes (plus 30 minutes chill time)
Cook time: ~10–12 minutes per batch
Total time: ~55–60 minutes

Variations

Ginger lovers: I add a pinch of ground black pepper or extra crystallized ginger for a sharper kick.
Chocolate drizzle: I melt dark or white chocolate and drizzle over cooled cookies for an indulgent finish.
Citrus twist: I stir in finely grated orange zest for a bright, festive note.
Vegan swap: I replace butter with dairy-free margarine and use a flax egg (1 tbsp flax + 3 tbsp water) to make them vegan.
Gluten-free: I use a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if needed.

Storage / reheating

I store these cookies in an airtight container at room temperature for up to 5 days—if they soften too much, I pop them in a 300 °F oven for 3–5 minutes to refresh the crisp edges. They also freeze beautifully: I let them cool completely, then freeze in a single layer before transferring to a bag—no need to thaw before enjoying.

FAQs

Why do my cookies spread too much?

If they spread excessively, the dough was probably too warm or the baking soda was expired. I recommend chilling the dough for at least 30 minutes and making sure your butter is just softened, not melted.

How can I get crackled tops?

Rolling the dough generously in granulated sugar and not overbaking helps create those classic crackled tops I love.

Can I make the dough ahead of time?

Yes—I often make the dough a day in advance, keep it chill-wrapped, then roll and bake fresh the next day.

My center is underdone—is that ok?

Yes—it’s by design: I pull the cookies when edges are set and centers still look slightly soft. They firm up as they cool, staying nicely chewy.

Can I adjust the spice levels?

Absolutely—I tweak the spices to my taste. I usually stick to the classic trio, but I’ll add a pinch of nutmeg or cardamom when I want something different.

Conclusion

These bakery-style molasses cookies are my go-to for cozy baking sessions—they’re simple, versatile, and always hit the spot. With the perfect balance of warm spices, sugar-crackled tops, and chewy interiors, they’re a treat everyone will covet. I hope I’ve inspired you to bake a batch and enjoy them as much as I do!