Muscovado Molasses Cookies
10 minutes
13 minutes
23 minutes
24 cookies
Karie Kirkpatrick
Thick and soft with a lightly crunchy sugar coating, these Muscovado molasses cookies capture the warm fall flavors of dark molasses, rich muscovado sugar, and cozy spices. The deep, caramel-like notes of muscovado sugar pair perfectly with molasses for a cookie that’s soft inside with delicate cracks on top. These cookies are ideal for holiday baking, cookie swaps, or any time you want a comforting spiced treat.
Use dark molasses for a bold flavor; if you prefer something milder, a lighter molasses will yield a subtler result. Muscovado sugar adds a complex molasses flavor and soft texture, but you can substitute dark brown sugar in a pinch — the texture and depth will be slightly different. Rolling each dough ball in granulated or demerara sugar before baking creates the classic cracked, sugar-coated finish.
Ingredients
- 8 ounces unsalted butter, soft
- 1 cup muscovado sugar
- 1/2 cup coconut sugar or brown sugar
- 2 eggs
- 1/2 cup dark molasses
- 3 1/2 cups all purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- About 1/2 cup granulated sugar or demerara sugar, for rolling
Instructions
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Preheat oven to 350° F and line two baking sheets with parchment paper.
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Whisk flour, baking soda, salt, and spices in a bowl and set aside.
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Cream butter and sugars until light and fluffy, 2-3 minutes.
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Add eggs, one at a time, beating until incorporated.
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Add molasses; stir in well.
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Add flour mixture and fold in until just incorporated.
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Prepare a shallow bowl with roughly 1/2 cup granulated or demerara sugar.
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Scoop cookie dough into balls and roll in sugar to coat all sides. Place cookies on prepared sheet pans.
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Bake until lightly firm to the touch and starting to crack, about 10-13 minutes.
Notes & Tips
For the best texture, measure flour by spooning it into the measuring cup and leveling it off rather than scooping directly with the cup. This recipe yields thick, soft cookies; for thinner cookies, flatten the dough balls slightly before baking. If you prefer a chewier cookie, remove them from the oven when the centers still look slightly underbaked — they will continue to set as they cool on the baking sheet.
Variations
To change the flavor profile, try adding a pinch of cardamom or an extra 1/4 teaspoon of ginger. Swap muscovado sugar for dark brown sugar if needed; the cookies will still be delicious but with a slightly less complex molasses note. For an added crunch, mix in chopped pecans or walnuts (about 1/2 cup) into the dough before rolling in sugar.
Storage
Store baked cookies in an airtight container at room temperature for up to 4 days. To freeze, place cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag; frozen cookies will keep up to 3 months. Thaw at room temperature for 10–15 minutes before serving.
Serving Suggestions
These molasses cookies pair wonderfully with a hot cup of coffee, tea, or a glass of milk. They also work well as part of a holiday cookie assortment and are sturdy enough for gifting when stacked in a tin with parchment paper between layers.
Did you try this recipe?
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