These molasses cookies are not your everyday ginger treats — they combine cozy familiarity with an adult depth of flavor. Rich molasses and warming spices give a sophisticated edge while the texture remains soft and nostalgic. Rolled in raw or turbinado sugar, they develop a satisfying, sparkling crunch that contrasts the tender centers.
This is a small-batch recipe that yields eight cookies, ideal for baking when you want a fresh batch without leftovers staring at you from the counter. The recipe scales easily if you prefer to double it for a larger group.
Ingredients and Substitutions
- All-Purpose Flour: Use standard AP flour — it delivers the best texture for these cookies.
- Dark Brown Sugar: Adds extra moisture and deeper flavor. Light brown sugar works if that’s what you have.
- Baking Soda: Helps the cookies rise and keeps them from spreading too thin.
- Salt: A small amount brightens the flavors and balances the sweetness.
- Butter: Melted butter speeds preparation and yields a tender, rich cookie.
- Applesauce: Used as an egg replacement for this small batch. If you prefer, substitute 1 tablespoon of a whisked egg.
- Vanilla Extract: Enhances the overall flavor profile.
- Spices (Ginger, Cinnamon, Cloves): The warm spice blend that defines the classic molasses cookie taste.
- Molasses: Unsulphured dark molasses provides depth and classic gingerbread notes.
- Turbinado or Granulated Sugar: For rolling the dough balls so the tops crackle and shine when baked.
Molasses 101
For the best flavor in baked goods, choose unsulphured dark molasses (also called “full” or “second” molasses). It brings rich, robust flavor without the bitter intensity of blackstrap. Light molasses offers a milder profile if you prefer something subtler. Unsulphured varieties are made from ripe sugarcane and provide a cleaner taste ideal for cookies.
Pro tip: Unsulphured dark molasses works especially well here — it adds complexity and that classic gingerbread character without overwhelming the cookie.
Note: The author develops recipes using grams for accuracy. If you prefer volume measurements, many recipe cards include a conversion option to US customary units.
Share your results: If you make these Small Batch Soft & Chewy Molasses Cookies, tag @mikebakesnyc on Instagram and consider leaving a rating and review.
Small Batch Soft & Chewy Molasses Cookies
Ingredients
- 57 g unsalted butter melted
- 73 g dark brown sugar
- 15 g applesauce
- 28 g unsulphured dark molasses
- 95 g all-purpose flour
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Garnish: sparkling, turbinado, or granulated sugar
Instructions
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In a large bowl, whisk together the melted butter, brown sugar, applesauce, and molasses until smooth. Set aside.
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In a separate bowl, whisk the flour, ginger, cinnamon, cloves, baking soda, and salt. Add the dry mixture to the wet ingredients and fold with a spatula until just combined.
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Scoop dough into 1½-tablespoon portions and place on a parchment-lined baking sheet. Loosely cover and chill in the refrigerator for 15–20 minutes.
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Preheat the oven to 350°F (180°C) while the dough chills.
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If desired, roll each chilled dough ball in sugar. Bake for 10–12 minutes, or until the edges are lightly browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make-Ahead: Portion dough into balls and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Bake from frozen, adding a minute or two to the bake time.
Storage: Keep leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition
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Calories: 141kcal
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Carbohydrates: 21g
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Protein: 1g
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Fat: 6g
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