Best Old-Fashioned Molasses Sugar Cookies
Original Post Date, October 26, 2016. Post Updated, November 26, 2023
I made this batch of cookies with my sister during my visit to Alaska last month. I’ve wanted to add this recipe to my blog for years. So a special thank you to my sister, Anastasia, for all the baking we did during my trip.
For this recipe, the dough is made ahead of time and refrigerated. We always make the dough the night before. The dough needs to be thoroughly chilled, which takes approximately 4–6 hours.
Please note, when the dough is thoroughly chilled and ready to be rolled, the dough will be very stiff.
If you are looking for a terrific molasses cookie recipe, just like grandma used to make – look no further!
The Best Old-Fashioned Molasses Sugar Cookies
Ingredients
- 1 ½ cups butter or Parkay Original Margarine, at room temperature *see notes below
- 2 cups granulated sugar
- ½ cup dark molasses
- 2 eggs, beaten
Remaining Dry Ingredients
- 4 teaspoons baking soda
- 4 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- Turbinado or Sparkling sugar to coat the unbaked cookies
Instructions
- In a medium bowl, beat the sugar and butter until light and fluffy. Stir in the eggs and molasses until completely blended.
- In a separate large bowl, mix all the remaining dry ingredients together. Add the butter mixture to the flour mixture and mix well until combined completely. Cover the dough tightly and refrigerate overnight.IMPORTANT – The dough needs to be thoroughly chilled. When the dough is thoroughly chilled and ready to be rolled, it will be very stiff. Allow at least 4 to 6 hours to chill.
When dough is ready to bake:
- Preheat the oven to 350 degrees.
- Roll the dough into 1-inch balls and coat them with Turbinado sugar. Bake the cookies on a sheet pan, placed 1–2 inches apart, for 10-12 min. The cookies should crackle on top and have golden edges.
- Recipe makes 6 to 8 dozen, depending on size.
Notes
If you were to ask my aunt which to use, butter or Parkay, she would say (passionately), Parkay! The original recipe, which dates back to 1981, calls for Parkay Original Margarine. Parkay can sometimes be difficult to find, especially in Alaska. If you can’t find Parkay, use butter – the cookies turn out wonderful! When it comes to margarine, I recommend ONLY using PARKAY ORIGINAL MARGARINE. Some brands of margarine have a higher water content and will make the cookies super flat.
Tara
Do you still need to put 1 teaspoon of salt when using salted butter?
Michelle
The cookies are amazing. Couldn’t stop eating them.
Sheila
Can these be made with butter instead of margarine?
Mary Neumann
Yes, Sheila! The cookies above are made with butter 🙂 Happy baking!