Molasses Cookies

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Maren Chiu


2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine
1 cup sugar
1/4 cup molasses
1 tsp baking powder
1 Tbsp oil
1 Tbsp water
1/2 cup additional sugar


In a bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, beat margarine 30 seconds to soften. Add sugar, beat until fluffy. Stir in molasses.

Combine 1 Tbsp oil, 1 Tbsp water and 1 tsp baking powder. Add to margarine mixture. Stir until combined.

By hand, stir flour mixture into margarine mixture. Stir until combined.

Chill dough for a minimum of one hour (can be overnight) Roll dough into balls (approx 1 1/4 inch across) Roll balls in sugar. Place on ungreased cookie sheet. Bake 350 °F for 9-10 minutes or until top has crackled and edges start to brown. Let cookies stand 2 minutes before removing from tray.


These cookies are soft and chewy, and taste even better a day or two after you make them.


1 egg can be used replace 1 Tbsp oil, 1 Tbsp water and 1 tsp baking powder.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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