Caramel Molasses Cookies.

Soft-baked molasses crinkle cookies with a generous drizzle of caramel on top. A flavor-packed, spiced holiday cookie!

Soft-baked molasses crinkle cookies with a generous drizzle of caramel on top |

I’m combining two of my favorite things today.

You’re probably thinking “Sally has a lot of favorite things” – yes, you’re right. I have a heart full of love for The Big Bang Theory, this nail polish, and my pajamas; and my tastebuds are all about peanut butter, mint chocolate, sprinkles, margaritas, and more sprinkles.

And of course, molasses and caramel.

Caramel Molasses Cookies |

Today’s recipe is a fancy version of my Soft Gingersnap Molasses Cookies. Have you made them yet? They’re nothing at all like the hard, crunchy gingersnaps you are used to. They’re soft, chewy, and melt-in-your-mouth amazing.

Little “molasses pillows” as I like to call them.

With the holidays around the corner, I wanted a jazzy new molasses cookie to share with you. One that will have you craving molasses all year long! And folks, today’s cookies really couldn’t be easier. They may look complicated, but they’re actually pretty simple (and fun!) to make.

Caramel Molasses Cookies |

You’re going to take my original gingersnap molasses cookie and make 4 slight changes:

  • Chill the dough for less time (quicker cookies = good)
  • Roll the cookies to be larger (bigger cookies = good)
  • Press down on the cookies to create a crinkly top (pretty cookies = good)
  • Showered them with caramel (caramel= always good)

So, first things first. Cookie dough chilling is quite important depending on your cookie dough. Some of my cookie recipes require chilling, while others do not. The dependent factor is the consistency of the cookie dough after it’s been mixed. I decide to chill cookie dough if it feels too soft. Not only that, chilling cookie dough allows the cookie dough flavors to adhere together and become one. Sort of like how banana bread tastes better the next day, a cookie dough’s flavor is enhanced when you’re chilling it overtime. Chilling cookie dough also produces thicker cookies. Cold dough = thicker cookies.

For today’s cookies, I chilled the cookie dough for 1 hour. I wanted the cookies to be a little less puffy than the originals (which are chilled for 2+ hours), but still have time in the refrigerator to let the molasses and spice flavors “meld.” You will chill today’s cookie dough for 1 hour. 

Caramel Molasses Cookies |

After the cookie dough has chilled, roll the cookies into balls. I used 2 Tablespoons of cookie dough per cookie. Once rolled, give them a nice dunk into sugar. The sugar will give them a pretty little sparkle.

Sparkles and the holidays go hand in hand.

Now you’re going to bake the cookies. You’ll bake them slightly longer than the originals because these cookies are larger. Pay attention to this: Remove the cookies from the oven after 8-9 minutes, gently press down on the tops with the back of a spoon or fork, and then place them back into the oven for 1 minute.

Why are you doing that? Not only so you can achieve some crinkly tops, but also because the cookies won’t spread very much in the oven. You could always just press the cookie tops down after the entire bake time, but then your cookies may just look like you carelessly smashed them down. I feel that they looked better when put back into the oven for 1 minute after pressing down. I’m all about pretty cookies, ok?

Caramel Molasses Cookies |

The final little step in making today’s molasses cookies is to cover them with caramel. I had never combined molasses and caramel together before until now. And I gotta tell ya – the pair is simply incredible. You have the sweet, buttery caramel tones and the spicy, robust molasses. Total match made in heaven.

The caramel is made from Werther’s Original® Baking Caramels. You’ll need 14 caramels and 1 Tablespoon of cream (or milk). Cream or half-and-half will produce the best tasting caramel. Try to avoid using soy products or nonfat milk. You need dairy fat to make the best tasting and best textured caramel sauce.

Melt the caramels and cream over low-medium heat. Stir until completely melted, about 5-10 minutes. That’s it!

2 Ingredient Caramel Sauce |

If you’d like to make caramel from scratch instead, try my salted caramel recipe (with step-by-step photos). Try that with or without salt as the cookie’s drizzle.

Caramel Molasses Cookies |

I took these cookies over to Kevin’s friends at the motorcycle shop. (Yes, Kevin rides a motorcycle. Yes, I’ve been on it. Yes! It’s scary.) The big manly motorcycle guys completely melted into a pool of cookie nirvana.

“Sally, these are the best cookies in the entire world.”

“HOW DO YOU MAKE THEM SO SOFT?” – yes that man actually yelled.

Some of the guys couldn’t even speak because they kept eating more and more! And to be honest, I don’t even know how I managed to box extra cookies up to bring to the guys. I couldn’t even stop eating them myself! This job requires a ton of self control, as you can imagine. #foodbloggerproblems

Caramel Molasses Cookies |

So what’s not to love about this recipe?

There are so many wow factors! You have brown sugar and molasses in the super soft cookies, a white sugar sparkle on the outside, and then a sweet caramel drizzle on top. Complete flavor overload. In the best way possible! One cookie will have everyone, and I mean everyone, singing its praises.

PS: I can’t sign off without tell you that today’s cookies are reminiscent of my mom’s beloved soft-baked gingersnap cookies. That sacred recipe? You can find it in my cookbook. 

Caramel Molasses Cookies |

Ok, stop reading. Start baking!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Caramel Molasses Cookies

Yield: 20 cookies

Prep Time: 1 hour, 25 minutes (includes chilling)

Total Time: 1 hour, 30 minutes

Print Recipe

Soft-baked molasses crinkle cookies with a generous drizzle of caramel on top. A flavor-packed, show-stopping cookie!


Molasses Cookies

  • 3 cups (375g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 1/3 cup (104g) dark molasses
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (67g) granulated sugar, for rolling

Easy Caramel Sauce


Make the cookies: In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover dough tightly and chill for 1 hour.

Make the caramel as the dough chills: Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use. You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so. I find the stove melts the caramels more evenly and it is much easier. Set aside to cool until the cookies are done.

Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That's ok. Remove from the oven and allow to cool on the baking sheet for ten minutes.  Transfer to a wire rack to cool completely before drizzling with caramel sauce.

Store cookies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. Molasses cookies without caramel may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are my original Soft-Baked Gingersnap Molasses Cookies

Soft Gingersnaps by Sallys Baking Addiction


Do you like caramel? You’ve come to the right place!

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Homemade Monkey Bread with Caramel Sauce


Caramel Apple Brie Quesadillas

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Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake


See more caramel recipes.

See more holiday recipes.






103 Responses to “Caramel Molasses Cookies.”

  1. #
    ireneposted December 6, 2013 at 11:45 am

    Hello Sally, you have a wonderful blog, I adore your recipes and cant wait to begin trying them out. I especially LOVE molasses so these cookies really caught my attention. I have been experimenting with recipes involving molasses and I found that I dont really like adding chocolate or cocoa so I definetely find your recipe wonderful and will be baking the cookies for christmas.


    • Sallyreplied on December 6th, 2013 at 4:21 pm

      Sometimes I feel chocolate or cocoa overpowers the already strong presence of molasses in molasses cookies. Let me know if you try these, Irene. So happy you are enjoying my blog recipes.


  2. #
    Lisaposted December 6, 2013 at 10:01 pm

    These look incredible! They will be perfect for a family get together I have coming up. I could eat the salted caramel out of the jar:)


    • Sallyreplied on December 7th, 2013 at 8:47 am

      ME TOO! Love that salted caramel.


  3. #
    cathieposted December 11, 2013 at 12:49 pm

    Hi Sally,
    I will be making these cookies as part of cookie tins I’ll be preparing as gifts for Xmas. I was wondering can this dough be made ahead of time and frozen? I normally like to take a day or two and make several cookie dough and freeze them until I need them.
    Also as much as I love caramel I would love to put a more festive spin on the topping any thoughts?


    • Sallyreplied on December 11th, 2013 at 12:55 pm

      Hi Cathie – as noted in the recipe: Store cookies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. Molasses cookies without caramel may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.

      For a more festive spin, how about some festive sprinkles? Or white chocolate chips or white chocolate drizzle.


  4. #
    Amina Imranposted December 24, 2013 at 12:02 am

    Sally- Would it be a good idea to add maple extract to these cookies or is it too much? I need to know because I’m making these cookies tomorrow for my big Christmas Eve feast.


    • Sallyreplied on December 24th, 2013 at 7:19 am

      That would be fine, Amina. A lot of flavors going on, but I know they’ll be delicious. I’d use about 1/2 teaspoon total.


  5. #
    Teng Fangposted February 14, 2014 at 10:48 am

    Hi Sally,

    I can’t get dark molasses from the store. Can I substitute with same weigh of molasses sugar?



    • Sallyreplied on February 14th, 2014 at 12:06 pm

      The dough will be extremely crumbly without a liquid sweetener, but it may still work. Without testing it myself, I’m unsure.


  6. #
    Elizaposted March 29, 2014 at 8:52 pm

    These are DELICIOUS! I just pulled them from the oven and they are cooling right now, but my sister and I ate a few because we couldn’t resist! Yum! We skipped the caramel because even though it would be delicious, it was too much work (we would have made it from scratch). I love your blog!


  7. #
    Jaimeposted December 2, 2014 at 6:47 pm

    I have made the ginger snap cookies with butterscotch chips a few times and absolutely love them! I just found this recipe and can’t wait to try it! I was wondering, in your opinion if stuffing them with Rolo’s would yield good results?


    • Sallyreplied on December 3rd, 2014 at 9:13 am

      Oh, absolutely! Sounds delicious Jaime.


  8. #
    Lexyposted December 18, 2014 at 4:17 pm

    Most cookie recipes I have tried of yours are with melted butter. This one isn’t, which made it a little (really) messy with my (2 1/2 year old) daughter. Is there any way I could use melted butter?
    Also, while mixing th batter it became very crumbly. I was able to use my hands to form it into a disc to refrigerate it folded in wax paper. Is this cookie recipe (because it is creamed butter and not melted) more crumbly than (for example) your brown sugar cookies or chocolate chunk cookies?


    • Sallyreplied on December 18th, 2014 at 4:42 pm

      I’m unsure– there would have to be some recipe testing to make these molasses cookies with melted butter. The dough is supposed to be a little crumbly. How do the cookies taste?


      • Lexyreplied on December 22nd, 2014 at 7:35 am

        They ended up being a nice textures. I did not love them like I had hoped, but maybe I don’t like molasses cookies, or I will just try a lighter flavored molasses. My church loved them though!

  9. #
    Katyaposted March 19, 2015 at 3:10 pm

    I used this recipe today as a base for oatmeal peanut butter chip molasses cookies. They turned out absolutely beautifully!

    I added one cup of quick cook oats to the dough and half a cup of peanut butter chips after making the dough as specified. I skipped rolling them in sugar. I did not chill the dough, but had no issues with spreading. I found that 7.5 minutes was the perfect baking time — soft in the middle and light brown on the bottom. I did the first batch for 8 (probably closer to 9 minutes between setting the timer and responding to it when it rang) and while they are still very nice, the bottom is slightly more caramelized than I prefer and they’re not quite as delightfully chewy as the ones baked for slightly less time.

    Thank you for the recipe! I’ll be using it again.


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