No-Fail Molasses Cookies

When given the opportunity to participate in the Food Blogger Cookie Swap, I jumped on it!  I decided to finally share one of my closely guarded recipes.  And although it is a very simple recipe, it is always a crowd pleaser.  It is also one of my no-fail recipes.  It is really hard to mess up these cookies.  They come out looking perfect every time!

Molasses Cookies
Adapted from “A Taste of Heaven” (Westview Baptist Church Cookbook, Kingston Springs, TN)
Makes about 7-8 dozen

4 cups flour
2 cups sugar (plus extra in a bowl or plate for rolling)
1 1/3 cup oil
2 eggs, beaten
1/2 cup molasses
4 tsp baking soda
1+ tsp (plus a pinch or two*) salt
2 tsp cinnamon (plus extra to taste*)
2 tsp ginger (plus extra if you prefer more of a gingerbread cookie*)

Preheat oven to 300°.

Mix all ingredients until fully incorporated.  It will all stick together in clumps in the bowl.  Scoop out a chunk of dough and roll into a 1″ ball in your hands.  Then roll the dough ball in sugar, coating evenly.  Place on cookie sheet covered with parchment paper about 2″ apart.

Bake for 10-12 minutes (12-14 for airbake cookie sheets).  After about 1/2 time, rotate cookie sheet and sprinkle extra sugar on top of cookies.  Do not overbake the cookies, they will get really hard if you do.  Bake until the tops just start to crack open.  Remove immediately and transfer to wire cooling rack.


  • I like to add extra salt, cinnamon, and ginger to the recipe to taste.  An extra pinch of salt or two gives it a nice sweet and salty taste.
  • This is easily cut in half for about 3-4 dozen cookies.
  • If you overbake, the cookies will get hard like gingersnaps, which you may prefer that texture.  But if they get too hard, put them in a container with a slice of apple for a day or so to rehydrate them.
  • The cookies will continue to bake a while on the cookie sheet after you remove from the oven.  Keep this in mind since you take them out a little underdone, but also don’t leave them on too long or they will get crispy.
  • Let the cookie sheet cool a little between batches for a more even batch.  I alternate cookie sheets to allow for this.
  • Your palms will get a nice exfoliation and moisturizing from the oil and sugar as you wash off the cookie from your hands.
  • Church cookbooks are incredible gems for recipe inspiration.  They are usually collections of recipes from the church members for tried and true recipes.  It’s like digging into someone’s recipe box.

P.S. If you need a Gluten Free version, you can find it here!

15 Responses

  1. I’ve never lived in the south but have always loved these classic southern cookies. The spice combination in this recipe sounds perfect – especially with the extra salt.

    • Hm, I’ve never thought of Molasses cookies as a southern cookie. I always had them with my dad in New England. That’s why I developed this recipe to mimic the cookies I used to get with him. Nostalgia and cookie yummyness!

  2. I am so making these.

    • They’re pretty easy and tasty!

  3. These sound SO delicious!

    • Thanks! They’re really easy and tasty!

  4. These were so yummy! So glad I was one of the lucky recipients of these tasty gems!

    • Thank you! So glad you liked them!!!

  5. […] I need to bake something that is quick and will be a crowd pleaser, I always fall back on my No-Fail Molasses Cookies.  I’ve posted my once closely guarded recipe here before.  But I can’t share these […]

  6. Mine ended up being flat. They come out of the oven still puffed but once cooled down, flatten out. Taste alright but…I like puffed.

    • Chris, how old was your baking soda? Sometimes that will make them flatten out like that. Try it again with new baking soda. Or maybe a little more egg (maybe about 1/2 egg more) to make it more “cakey” of a cookie.

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