These molasses cookies (originating from an Amish cook book) turned out so good that even I have been enjoying them and I’m not usually a molasses cookies fan, having originally made these for my husband who loves molasses cookies. The blend of spices, brown sugar, and molasses produces and nice and soft cookie that has a chewy texture. These molasses cookies are also delicious with a little white chocolate drizzled over top and make a great cookie to add to your Christmas cookie bake list or even for lunches and parties all year long! If you love Amish baked goods, you may also enjoy Amish pumpkin cookies with caramel frosting, Amish chocolate whoopie pies, Amish chocolate chip cookies and Amish thumbprint cookies.
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Amish Soft & Chewy Molasses Cookies
- baking sheets (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- Double broiler pot (linked below)
- 3/4 cup butter softened
- 3/4 cup brown sugar packed
- 1 large egg
- 1/4 cup molasses (I like to go a little heavy on the molasses, around a tsp. more.)
- 2 cups all purpose flour leveled
- 1 teaspoon baking soda
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- enough sugar for rolling the cookies in
- Melted white chocolate for drizzling or dipping optional
Preheat oven to 350:
- Cream the butter and brown sugar together until smooth and lump free. Whisk in the egg and molasses (the molasses may curdle the butter, but the flour acts as a stabilizer once added). Mix in the flour, spices and vanilla extract until well combined and smooth. Avoid overmixing the cookie dough to keep the cookies from becoming flat and hard.
- Roll the molasses cookie dough into balls (the dough should feel slightly sticky) and then roll into sugar. Place the dough balls onto baking sheets and bake in the preheated oven for 8-12 minutes or until the cookies begin to crack on the tops. Be sure not to overbake these cookies to keep them nicely soft and chewy.
- Once the cookies have cooled, melted white chocolate can be drizzled over top or you can dip half of the cookie in the melted white chocolate. This step is optional, but also an Amish family favorite!
Equipment needed for Amish Molasses Cookies:
- Baking sheets I like to use my Nordic ware baking sheets for baking these molasses cookies on. I also prefer to spray the baking sheets with Pam or to grease them with butter before placing the cookie dough on top.
- Mixing bowl A mixing bowl is needed to combine the molasses cookie dough in. I prefer to use a stainless steel mixing bowl because they are easy to clean and durable.
- Measuring cups Measuring cups are needed to ensure you have an accurate measurement of the flour, brown sugar, and molasses needed in this recipe.
- Double broiler A double broiler works the best (better than a microwave in my case) for melting white chocolate. Simply add water to the bottom section of the broiler, then place the white chocolate wafers in the top section and melt them over a medium heat or low simmer.
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Ingredients needed for these Amish Molasses Cookies: Butter, egg, molasses, white chocolate wafers (optional) brown sugar, all purpose flour, ginger, cinnamon, cloves, baking soda, salt and vanilla extract (not shown on photo).
Which molasses brand is the best for these molasses cookies?
Apparently, molasses brands can be a controversial subject. All the Amish recipes I’ve found while searching for a recipe for these molasses cookies required Brer Rabbit molasses. Other recipes online required the Gramma’s brand of molasses, which as you can see in the photo, is the one I chose since it was what I could find at our local supermarket. Honestly, I think these molasses with the “Gramma’s molasses” turned out great so it is probably going to be my go-to from now on. If you have an opinion on which molasses is the best for baking, I’d love to hear about it in the comments section below!
Step 1: Cream the butter and brown sugar together until smooth and lump free. Whisk in the egg and molasses (the molasses may curdle the butter, but the flour acts as a stabilizer once added). Mix in the flour, spices and vanilla extract until well combined and smooth. Avoid overmixing the cookie dough to keep the cookies from becoming flat and hard.
Step 2: Roll the molasses cookie dough into balls (the dough should feel slightly sticky) and dip into sugar, then place onto baking sheets and bake in the preheated oven for 8-12 minutes or until the cookies begin to crack on the tops. Be sure not to overbake these cookies to keep them nicely soft and chewy.
Step 3: Once the cookies have cooled, melted white chocolate can be drizzled over top or you can dip half of the cookie in the melted white chocolate. This step is optional, but so delicious!
Storage options for these soft and chewy Amish molasses cookies:
These molasses cookies keep well at room temperature for around 5 days or so, and they can also be frozen for several months if kept in an airtight container. I have not tried freezing the molasses cookie dough, but have found other sources who say the dough freezes well. You can freeze the dough whole, or you can roll the balls into sugar and freeze the cookie dough balls in a zip lock bag. To bake the frozen cookie dough balls, simply thaw, place onto your cookie sheets and bake!
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