These molasses cookies offer a deep, caramel-like flavor from the molasses, and brown sugar complemented by a hint of vanilla. Plus, with a gorgeous brown butter glaze, they have an added layer of a rich, nutty flavor that makes them totally irresistible.
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Why you will love these homemade cookies
Soft and chewy texture: Thanks to the molasses and brown sugar, these cookies stay soft for days and have a wonderfully chewy bite.
Rich flavor: Molasses and brown butter bring a depth of flavor that's cozy and warming.
Beautiful glaze: A drizzle of Brown butter glaze takes these cookies to the next level, adding a nutty flavour and extra sweetness.
Are you looking for more quick and easy cookie recipes? I've got you covered! Check out these Butter cookies, these quick-to-make Lemon Crinkle Cookies, or these chewy Chocolate Oatmeal Cookies.
Ingredients you will need
Flour: For chewy molasses cookies, use bread flour instead of all-purpose flour.
Baking Soda
Salt and vanilla extract: Don't skip these two essential ingredients-they really help with the flavor!
Butter: Use unsalted butter at room temperature for the best results in this molasses cookie recipe.
Sugar: I use a mix of brown sugar and white sugar for added depth and sweetness.
Egg
Molasses: Avoid blackstrap molasses, as it can make the cookies bitter; opt for unsulphured dark molasses instead.
Glaze: Be sure to check out my Brown butter glaze recipe for detailed ingredient tips and cooking advice.
Tips for the perfect molasses cookies
Use room temperature ingredients: Letting your butter and egg reach room temperature helps the ingredients blend better, ensuring a smooth and cohesive dough.
Don't overbake: Molasses cookies should remain soft and chewy, so remove them from the oven as soon as the edges are set and golden.
Tap the baking sheet: Dropping the tray on a flat surface right after baking deflates the cookies, creating that chewy texture we love.
Adjust the glaze consistency: For a thicker glaze, use less liquid. For a thinner, more drizzly glaze, add a little extra milk or water until it reaches your desired consistency.
How to make molasses cookies
Preheat the oven and prepare dry ingredients: Start by preheating your oven to 175C (350F) and lining two baking sheets with parchment paper. Combine the flour, baking soda, and salt in a small bowl.
Cream the butter and sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar with vanilla extract until smooth. Next, add the molasses, followed by the egg, beating each addition until smooth and fully incorporated.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until everything is just combined and no flour streaks remain.
Portion the dough: Using a cookie scoop, form 14 dough balls of about 35 grams each, spacing them 2 inches apart on your baking sheets.
Bake: Bake the cookies for 12 minutes, or until the edges are golden. Once they're out of the oven, tap the tray lightly to deflate the cookies slightly. Let them cool on the baking sheet for 10 minutes, then transfer them to a cooling rack.
Make the glaze: To make the brown butter glaze, melt the butter over medium heat until golden brown and fragrant, then whisk in powdered sugar, vanilla, and milk until smooth.
Glaze the cookies: Drizzle the cooled cookies with glaze and let it set before serving. Enjoy!
Storing and freezing instructions
Molasses cookies store well at room temperature in an airtight container for up to a week. Simply place them on a plate and loosely cover them with plastic wrap. You can also freeze the cookie dough balls for up to 2 months and bake them straight from the freezer, adding a couple of minutes to the baking time.
Recipe card
Molasses cookies
Equipment
- Digital kitchen scale
- Stand mixer with a paddle attachment or hand mixer and a large mixing bowl
- Cookie scoop (3-tablespoon cookie scoop)
- Parchment paper
Ingredients
- 200 g bread flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 100 g unsalted butter at room temperature
- 70 g white granulated sugar
- 65 g brown sugar
- 1 large egg at room temperature
- 50 g molasses unsulphured
Brown butter glaze
- 70 g unsalted butter
- 100 g powdered sugar sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk or water
Instructions
For the cookies
- Preheat the oven to 175C (350F) and line 2 baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, and salt.
- In the bowl of a stand mixer (or a mixing bowl with a hand mixer or whisk), add the butter, granulated sugar, brown sugar, and vanilla extract. Beat on medium for 1-2 minutes until the mixture resembles a smooth, homogenous paste, scraping down the sides and bottom of the bowl as needed.
- Add the molasses and beat until fully incorporated.
- Add the egg and beat until the mixture is fully emulsified and smooth.
- Gradually add the dry ingredients, mixing on low speed just until no dry streaks remain.
- Scoop out 14 balls of cookie dough, approximately 35 g each, and place them on a baking sheet, leaving 2 inches (5 cm) of space between each.
- Bake in two batches for 12-13 minutes, or until the cookies have spread and the edges are golden.
- Remove from the oven and gently tap the baking sheet on a flat surface to deflate the cookies. Let them cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
For the glaze
- In a light-colored pan, melt the butter over medium-low heat, stirring occasionally, until it turns golden brown and has a nutty aroma.
- Pour the browned butter into a bowl with the powdered sugar and vanilla extract. Whisk until combined.
- Add the milk or water, 1 tablespoon at a time, whisking until the glaze is glossy and reaches a thick but pourable consistency.
- Drizzle the glaze over the fully cooled cookies using a spoon or piping bag. Allow the glaze to set at room temperature before serving.
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