These Amish Molasses Cookies are an old fashioned favorite. These molasses cookies have crisp edges with soft and chewy middles. They’re perfectly spiced with just the right amount of sweetness!
These Amish Molasses Cookies are the perfect treat on a cold winter day or for your holiday baking. These cookies are the epitome of cozy and are so easy to make too. They’re also an easy cookie to make and leave out for Santa!
If you need more holiday treat ideas be sure to also check out these Amish Snickerdoodles, Christmas Monster Cookies, and Christmas Marshmallow Treats. If you love Amish food, be sure to check out all of my Amish Recipes too!
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❤️ Why you’ll love this recipe
- Holiday favorite: These molasses cookies are the perfect festive treat. They’re such a cozy winter dessert idea.
- Simple ingredients: This recipe uses simple pantry staples.
- Easy: These cookies are so easy to make and there’s no chill time required for the cookie dough.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For these cookies, you will need:
- Butter
- Brown sugar and sugar
- Egg
- Molasses: I recommend using unsulphured molasses.
- Egg
- Baking soda and baking powder
- All purpose flour
- Salt
- Ginger, cinnamon, and nutmeg: The spices for the cookies.
- Water: You’ll need two tablespoons of water to make the dough manageable.
🔪 Equipment needed
You will need a large mixing bowl, hand or stand mixer, baking sheet, and parchment paper (not wax paper), or silicone baking mats.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350℉ and line a baking sheet with parchment paper (not wax paper) or a silicone baking mat.
Next, cream your sugar, brown sugar, and butter together.
Add in the remaining ingredients and mix until well combined. Use a large spoon or spatula to scrape the sides of your mixing bowl, if needed.
Use a large cookie scoop (I used a #12 scoop), form dough balls. Allow enough room for the cookies to spread.
Bake for 14 to 17 minutes. Let rest on your baking sheet for 10 to 15 minutes before transferring to a cooling rack. If using a smaller sized scoop, you may need to adjust your baking time down.
👩🏻🍳 Tips
- I strongly recommend using parchment paper or a silicone baking mat for these cookies.
- Be sure to let the cookies rest on the baking sheet for at least 10 minutes before transferring. This will help them finish baking.
🥡 How to store leftovers
Store any leftover cookies in an airtight storage container at room temperature. The cookies will be good for up to four days after baking.
📋 Recipe FAQs
Gingerbread cookies are usually a thinner cookie that have been shaped like a gingerbread man or another festive shape. Molasses cookies are a thicker, softer cookie with a more robust flavor.
Unsulphured molasses is always best for baking.
More cookie recipes you may like:
If you tried these Amish Molasses Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Amish Molasses Cookies
Equipment
- Hand or stand mixer
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mats
- Large cookie scoop
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup brown sugar
- ½ cup sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups all purpose flour
- ½ teaspoon ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons water
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper (not wax paper) or a silicone baking mat.
- Next, cream your sugar, brown sugar, and softened butter together.½ cup unsalted butter, ½ cup brown sugar, ½ cup sugar
- Add in the remaining ingredients and mix until well combined. Use a large spoon or spatula to scrape the sides of your mixing bowl, if needed.1 large egg, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 ½ cups all purpose flour, ½ teaspoon ground ginger, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 2 tablespoons water, ¼ cup molasses
- Use a large cookie scoop (I used a #12 scoop), form dough balls. Allow enough room for the cookies to spread.
- Bake for 14 to 17 minutes. Let rest on your baking sheet for 10 to 15 minutes before transferring to a cooling rack.
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