These Spicy Molasses Cookies are one of my go-to holiday bakes. They’re soft, chewy, and richly spiced, with a beautiful crackly top that glistens with sugar. Every time I make them, the warm aroma of cinnamon, ginger, and cloves fills my kitchen and reminds me why I love holiday baking so much. The molasses adds deep, bold flavor, and the cookie’s texture is everything I want in a comforting, nostalgic treat. Whether I’m gifting them, serving them at a holiday gathering, or sneaking one fresh from the oven, they always bring joy.

Why You’ll Love This Recipe

I love how easy these cookies are to make while still delivering big flavor. The dough comes together in minutes with ingredients I usually have on hand, and it’s sturdy enough to roll without sticking or crumbling. They bake up perfectly every time, with that signature crinkle and a sugary crunch on the outside. I can dress them up with white chocolate, sparkling sugar, or turn them into cookie sandwiches. They’re versatile, reliable, and absolutely delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup granulated sugar, plus extra for coating the dough

• 3/4 cup vegetable shortening (I use Crisco)

• 1/4 cup unsulphured molasses

• 1 large egg

• 2 cups all-purpose flour

• 2 1/2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon salt

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a large bowl, I combine the granulated sugar, vegetable shortening, molasses, and egg. I use an electric mixer to beat everything until it’s smooth and well blended.

3. I add the flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt directly to the bowl. I gently stir the dry ingredients on top to start mixing them together before combining everything with the wet mixture.

4. Once the dough is smooth and uniform, I use my hands to roll it into walnut-sized balls—about 1 to 1.5 inches in diameter.

5. I roll each dough ball generously in granulated sugar, coating all sides. Then, I place them spaced out on the prepared baking sheet.

6. I bake the cookies for 9 to 11 minutes, keeping an eye on them. As soon as I see cracks forming on the surface, I let them bake for just one minute more, then remove them from the oven.

7. I let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a wire rack. They’re heavenly while still slightly warm.

Servings And Timing

This recipe makes approximately 36 cookies.

• Prep Time: 15 minutes

• Cook Time: 11 minutes

• Total Time: 26 minutes

Variations

Sometimes I like to add finely chopped fresh ginger to the dough for a bolder kick. I’ve also drizzled the cooled cookies with melted white chocolate or dipped half of each cookie in it for a more elegant presentation. Rolling the dough in gold or colored sparkling sugar gives them a festive look and adds a little extra crunch. And when I really want to impress, I sandwich two cookies with a scoop of cinnamon or vanilla ice cream—so good it’s almost dangerous.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, especially if I include a slice of bread in the container to keep the moisture in. For longer storage, I freeze the baked cookies in a sealed bag with parchment between the layers. To reheat, I microwave one or two cookies for about 10 seconds—they taste like they just came out of the oven.

FAQs

How Do I Keep These Cookies Soft?

I keep them in an airtight container and often add a slice of sandwich bread. The bread helps maintain moisture and keeps the cookies soft for days.

Can I Use Butter Instead Of Shortening?

Yes, but I prefer shortening for this recipe because it makes the cookies softer and helps maintain their chewy texture. Butter works too, but the cookies may spread more and have a slightly different flavor.

Can I Freeze The Dough?

Definitely. I roll the dough into balls and freeze them on a tray. Once frozen, I store them in a zip-top bag. When I’m ready to bake, I roll them in sugar and bake directly from frozen, adding an extra minute or two to the baking time.

What Kind Of Molasses Should I Use?

I use regular unsulphured molasses for these cookies. It has a rich flavor without being too bitter. I avoid blackstrap molasses because it’s too strong and can overpower the spices.

Can I Make These Gluten-Free?

Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture may change slightly, but the flavor still shines through, and the cookies remain soft and chewy.

Conclusion

These Spicy Molasses Cookies are everything I love about holiday baking—warm, nostalgic, easy to make, and impossible to resist. Whether I’m baking them for a cookie swap, wrapping them up for gifts, or enjoying them with a cup of coffee, they never disappoint. Once I tried them, they became a permanent part of my Christmas cookie lineup, and I hope they’ll be part of yours too.