“Not sure where this recipe came from, all I know is that they're the best molasses cookies I've ever had, and my family loves them! If you like buttery, chewy molasses cookies then you'll love them too!”
1hr 5mins
36 cookies

Ingredients Nutrition


  1. Preheat oven to 350°. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
  2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
  3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
  4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes. NOTE: Do not cook too long or they will be way too hard! Cookies will seem to be under-baked but they will harden a bit as they cool so they'll end up nice and chewy.
  5. Cool 1 minute on baking sheets; transfer to racks to cool completely.
  6. IMPORTANT: Store in an airtight container, 3 to 4 days. It is important to let them sit for a few days if you want them softer (and better in my opinion!).

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