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–+ servings
Amish Molasses Cookies on a white background with a glass of milk behind them.
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5 from 4 votes

Amish Molasses Cookies

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!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dessert
Cuisine: Amish
Servings: 15 cookies
Calories: 205kcal
Author: Audrey Wood
Cost: $5

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.
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.
I used a large cookie scoop (#12), if using a standard size cookie scoop be sure to reduce your bake time. 

Nutrition

Serving: 1cookie | Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 189mg | Potassium: 122mg | Fiber: 1g | Sugar: 18g | Vitamin A: 206IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg