Why You’ll Love these Oatmeal Molasses Cookies
I’m always such a fan of making Gingerbread Cookies around this time of year, but this year I wanted to try something different. I knew I wanted a gingery, chewy, sweet cookie that’s perfect for the holidays, and these Spiced Oatmeal Molasses Cookies have been all that and more!
The spices, molasses, and oats are all balanced in the most perfect chewy cookie texture. I love topping these off with a little bit of raw sugar, white sugar, or extra brown sugar! These cookies are made entirely in one bowl and prep time only takes about 10 minutes. I could not be more obsessed and I know you’ll love these ginger molasses cookies, too!
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Molasses Cookies Ingredients
The ingredients for these molasses cookies are simple and easy to find! Here’s what you’ll need:
- Unsalted Butter, melted – Coconut oil would work great for a diary-free option!
- Granulated Sugar
- Brown Sugar
- Egg
- Dark Unsulphured Molasses
- All-Purpose Flour – Feel free to substitute with a 1-to-1 gluten-free flour.
- Rolled Oats
- Baking Soda
- Gingerbread Spices – Cinnamon, cloves, nutmeg, and ginger
How to Make Molasses Cookies with Oatmeal
These Oatmeal Molasses Cookies are irresistibly chewy, spiced to perfection, and wonderfully easy to make! Here’s how you can whip up a batch in no time:
- Whisk the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, egg, and molasses.
- Add the Dry Ingredients: Add in the flour, oats, baking soda, cinnamon, cloves, nutmeg, and ginger, then mix until just combined.
- Chill the Dough (Optional but Worth It!): If you have a few extra minutes, chill the dough in the fridge for 20 minutes. This gives the cookies a slightly thicker, chewier texture that’s SO good.
- Bake the Cookies: Preheat your oven to 350°F, scoop the dough into balls, and place them on a baking sheet. Bake each batch for 12-13 minutes, or until the cookies are just set. Let them cool slightly or enjoy warm!
Molasses Cookies Topping Ideas
One of my favorite ways to top these cookies is to just add a little bit of raw sugar on top right when they come out of the oven! It’s simple, elegant, and takes these cookies up a notch. Here are a few other fun topping ideas for molasses cookies:
- Turbinado Sugar: Roll the dough balls in turbinado sugar before baking for a hint of crunch and sparkle.
- Drizzle of White Chocolate: After baking, drizzle the cookies with melted white chocolate for a sweet, creamy contrast to the spices.
- Chopped Candied Ginger: Press a few pieces of chopped candied ginger onto each dough ball for a boost of ginger flavor.
- Sea Salt: Sprinkle a pinch of flaky sea salt over the cookies as soon as they come out of the oven for a sweet and salty twist.
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Variations
- Spicy Ginger Cookies – Increase the ground ginger to 1 teaspoon for a bolder, spicy kick.
- Chocolate Chip Molasses Cookies – Add 1/2 cup of chocolate chips to the dough for a touch of sweetness that complements the spices perfectly.
- Maple Molasses Cookies – Swap out 1/4 cup of the brown sugar with pure maple syrup for a subtle maple flavor.
- Gluten-Free Molasses Cookies – Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour to make this recipe gluten-free!
How to Store
Room Temperature: Keep the cookies in an airtight container at room temperature for up to 4 days.
Refrigerate: Store in the fridge for up to 1 week!
Freeze: Place the cooled cookies in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before enjoying or pop them in the microwave for a few seconds to enjoy warm!
Molasses Oatmeal Cookies FAQ
Molasses adds a rich, deep flavor and helps keep cookies soft and chewy. It also enhances the color of the cookies, giving them that beautiful, golden-brown hue!
While molasses cookies are a treat, they do offer some health benefits! Molasses contains iron, calcium, potassium, and other minerals.
Yes! Freezing the dough is one of my favorite ways to make fresh cookies later. Scoop the dough into balls, place on a lined baking sheet, and freeze until solid. Transfer to a freezer bag, and store for up to 3 months. For best results, let the cookie dough thaw a little before baking. However, you CAN bake them straight from the freezer—just add an extra minute or two to the bake time!
Yes! Chilling the dough for about 20 minutes helps the cookies hold their shape and enhances that soft, chewy texture we all love. While it’s optional, it’s a simple step that makes a big difference!
More Holiday Cookie Ideas
- Pumpkin Oatmeal Cookies
- Spiced Eggnog Cookies
- Pie Crust Cookies
- Apple Cinnamon Cookies
- Vegan Peanut Butter Cookies
- Tahini Chocolate Chip Cookies
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Molasses Cookies Recipe (with Oatmeal)
Equipment
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup dark unsulphured molasses
- 1 3/4 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon powdered ginger
Instructions
- Whisk the melted butter, granulated sugar, brown sugar, egg, and molasses together in a large mixing bowl.
- Add the dry ingredients and stir, then combine with the liquid ingredients.
- Chill the dough for about 20 minutes in the refrigerator. This is optional, but so worth it for the best cookie texture!
- Meanwhile, preheat the oven to 350 degrees F. and prepare a baking sheet.
- After the cookie dough chills, use a cookie dough scoop or spoon to scoop the dough into balls and place on the baking sheet.
- Bake each batch for 12-13 minutes.
- Let cool or enjoy warm!
Trey says:
Okay…I very rarely write reviews on recipes…but these were so, so, so good! Absolutely love them! They do spread a lot. I would try reducing the baking soda to make them a little thicker. Mine baked in 7 minutes or less, so keep a close eye on them. These may be my new favorite cookies! The flavor is absolutely amazing. Thank you for the recipe! Everyone go make these!!!
Jar Of Lemons replied:
Thanks for the review, Trey! I’m glad you enjoyed this recipe!
Debbie says:
I made the molasses cookies and they were so good and so easy!
Teresa says:
These are amazing! Easy to mix up, in refrigerate now. Will cook in a few.