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Pioneer Woman Molasses Cookies

Pioneer Woman Molasses Cookies - recipe card
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These molasses cookies are a classic Pioneer Woman recipe, featuring a perfectly chewy center with crisp, crackly edges. The deep molasses flavor is balanced by a warm blend of ginger, cinnamon, and cloves, making them a comforting treat for any occasion.

Ingredients

Scale
  • 3/4 cup unsalted butter, softened to room temperature (1 1/2 sticks)
  • 1 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsulfured molasses (not blackstrap)
  • 2 cups all-purpose flour (9 ounces)
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1/3 cup granulated sugar (for rolling)

Instructions

  1. Preheat oven to 350°F (177°C) with racks in the upper and lower thirds. Line two large baking sheets with parchment paper to prevent sticking and ensure even browning without greasing.
  2. In a large mixing bowl, combine 3/4 cup softened unsalted butter and 1 cup packed dark brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy, scraping down sides as needed. Proper creaming incorporates air and helps create the cookie’s signature crackly top.
  3. Add 1 large room-temperature egg and 1/4 cup unsulfured molasses to the butter mixture. Beat on medium until fully combined, about 30 seconds. The batter will look slightly curdled but will smooth out with the flour.
  4. In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon fine sea salt. Whisk for 15 seconds to aerate and evenly distribute leavening and spices.
  5. Gradually add the dry ingredients to the wet ingredients in 3 additions, mixing on low speed just until incorporated after each addition. Do not overmix or cookies will be tough. Scrape bowl halfway through to ensure no dry pockets remain.
  6. Cover the bowl with plastic wrap and refrigerate the dough for 15-20 minutes. Chilling solidifies the butter, preventing the cookies from spreading too thin in the oven and producing a thicker, chewier center.
  7. Place 1/3 cup granulated sugar in a shallow bowl. Using a 1.5-tablespoon cookie scoop or spoon, portion dough into 12 equal balls (about 1.5 inches / 4 cm diameter). Roll each ball between palms until smooth, then roll in sugar to coat completely.
  8. Arrange 6 dough balls per prepared baking sheet, spacing them 3 inches apart. Do not flatten the balls. The cookie will spread into a domed, cracked disc during baking.
  9. Bake one sheet at a time on the center rack for 8-10 minutes, rotating halfway through. For softer cookies, bake 8 minutes; for slightly crispier edges, bake 10 minutes. The tops will appear matte and cracked, and edges will be set but centers should still look slightly soft.
  10. Remove baking sheet from oven and let cookies rest on the hot sheet for 3 minutes. This residual heat sets the centers without overbaking. Transfer cookies to a wire rack to cool completely, about 15 minutes. The cookies will firm up while cooling.
  11. Repeat with remaining dough, always cooling baking sheets to room temperature between batches to prevent premature spreading. If the dough becomes too soft, return to fridge for 5 minutes.
  12. Serve at room temperature or warm slightly in a 300°F oven for 3-4 minutes for a fresh-baked taste. These cookies are best enjoyed within 24 hours of baking.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies (completely cooled) in a single layer in a freezer-safe bag for up to 3 months. To reheat frozen cookies, place on a baking sheet in a 300°F oven for 5 minutes, or microwave one cookie on high for 10-15 seconds.

Nutrition

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