Molasses Sugar Cookies

I get inspired by the wonderful creations that others post on Instagram and always think of recreating them in my workspace. Many of them are still in my bucket list. Today I was in a mood to bake something for snacking. Our stock of snacks was almost over and the kids have been searching all the snack boxes for something to munch on. So I decided to bake some cookies. As I told you before, chocolate chip cookies are their favorite always. But few days back I made an avocado icecream and used up all the chocolate chips in my stock. So I decided to bake something different which I have not tried before. I had a bottle of molasses with me and ever since I got it, I have been thinking of baking these molasses sugar cookies. So today I did it!!

Let me tell you, they were very very delicious and the crinkles on the top of cookies are beautiful. I should have made them long before!!! The whole house was filled with the heavenly aroma of spices. The fragrance reminded me of baking Christmas fruit cake which is one of our favorite cakes. I couldn’t wait to taste the cookies. I clicked a few pictures as soon as they were cooled as I wanted to share them in this space. These cookies are soft and chewy with the goodness of ghee and sweetness of molasses. I have slightly adapted these cookies from here. I used ghee instead of butter, half of an egg and reduced the amount of sugar and molasses which is perfect for my liking. I skipped the step of dipping the shaped cookie balls in the sugar before baking. I refrigerated the cookies for half an hour to prevent cookies from flattening out too much. If you like flattened cookies, try these easy oats lace cookies.

If you like Christmas fruit cake or plum cake, I would strongly recommend these molasses sugar cookies to you. It is a wonderful holiday treat to gift to your loved ones. Please read the Tips section before you make these cookies for more helpful tips to ensure a successful cookie baking. If you try these, let me know your feedback.

Ingredients: (Yields 12 cookies)

  1. All purpose flour 1 cup (130 gm)
  2. Sugar 1/2 cup – 1 tbsp (85gm)
  3. Baking soda 1 tsp
  4. Salt 1/8 tsp
  5. Ground cinnamon 1/2 tsp
  6. Ground cloves 1/4 tsp
  7. Ground ginger 1/4 tsp
  8. Ghee/Clarified butter 4 tbsp
  9. 1/2 of one egg or one egg white
  10. Unsulphered molasses 2 tbsp (Read here to know about molasses)


  1. In a medium bowl, whisk all purpose flour, baking soda, salt, ground cinnamon, ground cloves and ground ginger.
Mixing dry ingredients
  1. In a large bowl, using a hand mixer, mix ghee, egg, molasses and sugar at low speed for about 1 minute.
Mixing wet ingredients
  1. Next add the flour mixture and beat on low speed for about 30 second until the dough is well combined.
Mixing dry and wet ingredients
  1. Cover the dough in a plastic wrap and refrigerate for at least 1 hr for easy handling of cookie dough and a less flatter cookie. (Optional step)
Form a smooth dough
  1. Preheat oven at 350 degree Celsius/180 degree Fahrenheit for 15 minutes before baking.
  2. Make 12 round balls out of the cookie dough of almost equal size(To be more precise, each balls are of 1.5 inch diameter and weighs around 30 to 33 gm). Place the dough balls in a cookie sheet lined with parchment paper leaving a space of at least 1 inch apart.
Making round balls
  1. Bake on center rack for about 10 to 13 minutes. Pull them out of the oven and let it cool for 5 minutes on the cookie sheet. Transfer it to a wire rack for further cooling. The middle of cookies will be softer to the touch while pulling out of the oven. But they will firm up as they cool.
Cookies out of oven


  1. I used half of one egg to bake these cookies.
  2. If ghee is not available substitute it with same amount of unsalted butter as in the original recipe. I prefer ghee as using ghee along with spices will give a wonderful flavor to the cookies.
  3. I used BRER RABBIT brand unsulphered molasses.
  4. I refrigerated the cookie dough for only 30 minutes. Refrigerating the cookie dough for at least 1 hr will give a less flatter cookie.
  5. I did not cover the cookie dough in a plastic wrap and just covered the bowl using a lid while refrigerating. If you are refrigerating for a long time, it is recommended to cover it in plastic wrap to avoid the outside of dough getting dry.
  6. If you want your cookie to be very soft, you can pull them out of oven by about 10 minutes. I baked for 13 minutes to get a soft and chewy bite with a slightly caramelized bottom for cookies.
  7. Use a flat spatula to carefully transfer cookies to a wire rack as they may crumble when they are not completely cooled. Cookies will firm up once they are cooled.