Molasses Cookies
Known as no other than Santa's cookies — made every year for the guy of the season. They’ve been placed next to the fireplace since I was a baby and have become my favorite cookies. We enjoy them every year for Christmas morning breakfast, and always an extra special treat. Warmly spiced, chewy in the center, and rolled in sugar for that classic crackled top.
Why You'll Love This
A real holiday tradition — The kind of cookie that makes a house smell like Christmas morning and guarantees you a great Christmas morning, at least it did for me!
Chewy centers, crackled tops — Rolling the dough in sugar before baking gives these their signature cracked, sparkly finish.
Easy to make ahead — The dough chills well and can be portioned and frozen for baking whenever you need a fresh batch.
Key Ingredients
Molasses — Gives the cookies their deep, dark sweetness and their signature chew.
Crystallized ginger — Adds little bursts of spicy-sweet ginger throughout, beyond what the ground ginger alone provides.
Cinnamon, cloves, and ground ginger — The classic warm spice combination that makes these taste like the holidays.
Butter and sugar, creamed together — The base that gives the cookies a tender crumb.
Baking soda — Helps the cookies spread and crack as they bake.
Sugar for rolling — Coating the dough balls before baking is what creates the crackled, sparkly exterior.
Molasses Cookies
Prep time: 20 minutes, plus 1 hour chilling | Cook time: 8–10 minutes | Makes about 3 dozen cookies
Ingredients
¼ cup unsalted butter, softened
1 cup plus ⅓ cup sugar, divided
1 large egg, beaten
¼ cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
⅓ cup crystallized ginger, finely chopped
Instructions
Preheat to 375°F.
Beat the butter and 1 cup of the sugar together until creamy. Mix in the egg and molasses until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ground ginger. Stir in the crystallized ginger.
Blend the flour mixture into the butter mixture until a dough forms.
Chill the dough for 30 minutes to 1 hour.
Line baking sheets with parchment paper. Roll the dough into 1-inch balls and roll the dough balls in a generous, even coat of the remaining ⅓ cup sugar for the best crackled look.
Bake until crackled, 8–10 minutes. Pull the cookies when they look just set and crackled, even if they seem slightly underdone — they'll firm up as they cool and stay chewier in the center. Cool on a wire rack and place onto Santa’s plate.
Tips for Success
Don't skip the chilling step — it firms up the butter and molasses in the dough, making it much easier to roll and helping the cookies hold their shape as they bake.
Chop the crystallized ginger finely so it distributes evenly through the dough instead of leaving big chewy chunks.
Roll the dough into balls ahead of time and freeze them, so you can bake a fresh batch whenever you want one during the holidays.
Ways to Serve It
On Christmas morning — The tradition these were made for.
With hot cocoa or coffee — My preferred method!
On a cookie platter — A natural fit for a holiday cookie exchange.
As a homemade gift — Package them up in a tin for neighbors or teachers.
With a glass of milk — Simple and always a hit with kids.
Storage
Store in an airtight container at room temperature for up to 1 week. The dough can be refrigerated for up to 2 days before baking, or rolled into balls and frozen for up to 3 months — bake straight from frozen, adding 1–2 extra minutes. Baked cookies also freeze well for up to 3 months.
Swaps and Substitutions
Crystallized ginger: Leave it out, or swap in mini chocolate chips for a different mix-in.
Ground cloves: Allspice works as a substitute if you don't have cloves on hand.
Butter: Salted butter can replace unsalted; just omit the added salt.
Extra flavor: Add a little orange zest to the dough for a citrusy twist alongside the warm spices.