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!

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


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See more caramel recipes.

See more holiday recipes.






103 Responses to “Caramel Molasses Cookies.”

  1. #
    Colleen @ What's Baking in the Barbershop?!posted November 26, 2013 at 8:24 am

    I love love love molasses cookies. My mother-in-law has a wonderful recipe for soft baked ones like these, and we shared her recipe, as well as a sugar cookie recipe from my mom, as one part of our wedding favors. Molasses cookies will always have a special place in my heart. They always remind me of wonderful times with family! Great recipe, Sally :)


    • Sallyreplied on November 26th, 2013 at 8:36 am

      What a unique wedding favor, Colleen! Such a cute idea. And the memories you have with molasses cookies are completely priceless.


  2. #
    Erinposted November 26, 2013 at 8:28 am

    Ooh, ginger and caramel! So unique. Once again, your wonderful tips are so informative. I wish I had your brain! :)


  3. #
    Erin | The Law Student's Wiferinposted November 26, 2013 at 8:32 am

    I am laughing out loud picturing adorable little you standing in a motorcycle shop with a box of these! I absolutely adore molasses cookies (soft is a MUST) and the drizzle of caramel just makes me want these puffs of holiday glory all the more!


    • Sallyreplied on November 26th, 2013 at 8:35 am

      I’m very, very out of place when I visit there. I actually think I wore my obnoxious rainbow sneakers when I went there to drop these off lol.


  4. #
    Jen @ Savory Simpleposted November 26, 2013 at 8:40 am

    These look like the perfect cookie! You’re amazing.


    • Sallyreplied on November 26th, 2013 at 8:51 am

      YOU’RE amazing, Jen. I’m still thinking about your sweet potato bagels. =) Hope you have a wonderful Thanksgiving!


  5. #
    Abby @ The Frosted Veganposted November 26, 2013 at 8:42 am

    Those crinkly tops with that caramel sauce, oh my goodness! Girl you have done it now : )


  6. #
    Tieghanposted November 26, 2013 at 8:45 am

    Holy YUM! These look so soft, crinkly and perfect, Sally!! Molasses cookies are on my cookie list this year and I think starting with these would probably be one of my smarter ideas!! :)


    • Sallyreplied on November 26th, 2013 at 8:49 am

      Thanks for pinning the caramel molasses love, Tieghan!


  7. #
    Abbie @ Needs Saltposted November 26, 2013 at 8:55 am

    Ahhh. These cookies. Jeepers. SO AMAZING! I love how you matched molasses and caramel together – they just belong. And these look SO soft and pretty.
    I love the crinkles. <3


  8. #
    Pamela @ Brooklyn Farm Girlposted November 26, 2013 at 8:56 am

    These cookies look so soft, I want to steal one away right now. Also I bet the molasses makes them smell amazing when coming out of the oven.


    • Sallyreplied on November 26th, 2013 at 8:59 am

      The kitchen smelled almost as good as the cookies tasted. *almost*


  9. #
    Ari @ Ari's Menuposted November 26, 2013 at 9:09 am

    I just combined caramel and molasses for the first time a couple of weeks ago and it was SO GOOD! I love the beautiful tops, and the gorgeous caramel drizzle! You’re totally putting me in the holiday spirit!


  10. #
    Ksenija @ With An Open Mindposted November 26, 2013 at 9:28 am

    These cookies look so damn delicious and I just love the taste of molasses. Finally cookie season starts in blog world and I cannot wait to host my own little bake off link up starting this Sunday. Cookies are definitely my favorite part of the holidays!


    • Sallyreplied on November 26th, 2013 at 10:24 am

      They’re one of my favorite parts too! Thanks Ksenija.


  11. #
    Alexe @ Keys to the Cucinaposted November 26, 2013 at 10:10 am

    I love the ginger you added to these cookies! I also had to exercise control when I made cookies this weekend. Taking the time to photograph builds up such anticipation and makes me want to inhale 10 at a time! haha


    • Sallyreplied on November 26th, 2013 at 10:25 am

      you and me alike, girl. you and me alike!


  12. #
    Sharonposted November 26, 2013 at 10:35 am

    All I can say is MMMMM! Your pictures are so beautiful! The orange/brown colors of the cookie and caramel looks so good! Great photography and I loved how you explained the science behind chilling dough. :)


    • Sallyreplied on November 26th, 2013 at 11:49 am

      Thank you for the kind words about the photos, Sharon! I had trouble with these all brown cookies, but I’m happy how they ended up looking!


  13. #
    Jessica @ A Kitchen Addictionposted November 26, 2013 at 11:18 am

    Soft ginger cookies are some of my favorite cookies! I wouldn’t be able to resist with that caramel drizzle!


  14. #
    Laura @ Lauras Baking Talentposted November 26, 2013 at 11:32 am

    These look great! Thanks for sharing :)


  15. #
    Kayle (The Cooking Actress)posted November 26, 2013 at 11:39 am

    I love Big Bang Theory toooo!

    and these cookies. Because molasses and caramel sound FAB-U-LOUUUUUS together! Whoaaaa


  16. #
    Tina@GottaRunNowposted November 26, 2013 at 12:00 pm

    They look delicious! Placing the icing in a squeeze bottle is a great idea!


  17. #
    Nila @ The Tough Cookieposted November 26, 2013 at 12:06 pm

    Hi Sally,

    Nice to meet you! I came across your blog a few weeks ago and I just love your site! These cookies look amazing! For a while now I’ve had a half full jar of molasses in my kitchen cupboard that I’ve been saving for the right recipe and these look just perfect! Love the caramel topping! It makes the cookies look very festive… The caramel reminds me of flickering candles, actually. So warm and pretty!

    By the way, the Big Bang Theory is indeed the best. Can you believe I had a friend in high school who could have been Sheldon’s twin brother? Same walk, same posture, same germophobia… 😉



    • Sallyreplied on November 26th, 2013 at 12:47 pm

      Nila, that is so funny that you know a Sheldon twin!! I have seasons 1-6 on DVD and Kevin and I watch the reruns all the time on TV too. Seriously, my favorite.

      So happy you found my blog! Let me know if you make these cookies sometime. Have a great Thanksgiving!


      • Nila @ The Tough Cookiereplied on December 8th, 2013 at 4:36 pm

        Hi Sally,

        It’s me again! I just noticed you left me a comment on my blog. That was so nice of you! And totally unexpected too! In fact, I was going to send you an invitation to pop by some time to check out a recipe I came up with for you today. You see, because I’m new to blogging, I came up with a little series to introduce myself to the bloggers that really inspire me by making them a personal cake! You recipes really inspired me and I really tried to come up with something you would love!

        So what did I make you? A Caramel Apple Peanut Butter Loaf Cake. I know, quite a mouthful. But you will want as much of this cake as possible 😉

        I hope you have time to check it out!


        • Sallyreplied on December 8th, 2013 at 5:41 pm

          Caramel apple peanut butter loaf cake – my heavens that sounds INCREDIBLE!! I’ll check it out tonight Nila. You’re so sweet.

  18. #
    Angie T.posted November 26, 2013 at 12:52 pm

    These look delicious…live reading your blog! I love, love Big Bang Theory…cracks my up every time! Happy Thanksgiving!


    • Sallyreplied on November 26th, 2013 at 5:07 pm

      Thanks Angie. Happy Thanksgiving to you as well!


  19. #
    Ally @ The Cheery Bakerposted November 26, 2013 at 12:59 pm

    I love all of the sweetness of these cookies! The caramel drizzle and dipping in sugar! My sweet tooth cannot get enough. I share your love for The Big Bang Theory, how can you not love that show?? It makes my Thursdays so much better! And I have a lot of favorite things as well… you really can never have too many. :) Once again Sally, this recipe is amazing!


    • Sallyreplied on November 26th, 2013 at 5:07 pm

      Thursdays are THE best day of the week because of big bang. 100% agree!


  20. #
    Alaposted November 26, 2013 at 1:42 pm

    We used to live around the corner from an ancient (“landmark”) Quicksilver bar where the motorcycle folks would ride up on their big bad Harleys…and apparently act like the nicest people in the world, only wearing leather vests and the darndest Schwarzeneggerian riding boots you’ve never seen. They’ve demolished the place now, sadly, but what fun it would’ve been to serve up cookies to these tough sweethearts! Still, I’m loving the recipe. Maybe I should invest in your favorite nail polish to make my own hand-in-food photos more attractive to readers 😉 hee. Also, when does big cookie NOT = good? Your mom’s a lucky ‘un, do her recipes inspire yours often? Thanks for sharing this!


    • Sallyreplied on November 26th, 2013 at 5:06 pm

      My mom’s recipes are a huge inspiration to me! I used a couple of them as inspiration for my cookbook recipes.

      “tough sweethearts” – that’s a perfect way to describe Kevin’s motorcycle buddies. They LOVE my baked goods – especially the ones with tons of rainbow sprinkles. :)


  21. #
    Julie @ Table for Twoposted November 26, 2013 at 1:51 pm

    ooo I love that these are SOFT like pillows (like you said). I love a good traditional molasses cookie every now and then but i’m always craving a soft one and this looks perfect!! That caramel drizzle..I may go overboard with that 😉


  22. #
    Zainab @ Blahnik Bakerposted November 26, 2013 at 3:16 pm

    Oooooo another great flavor!! I love molasses over the holidays and a super soft molasses cookie will be to die for. I have to try this recipe ASAP. I loved your original molasses cookies and I already adapted it for an upcoming post but now you throw in a new curve ball?? Gotta try!!
    PS: I just love Sheldon Cooper! Last week’s episode was amazing. The best thanksgiving drama filled and drunk Sheldon episode (whoops if you didn’t see it yet, but you are a fan so I am sure u did :) )


    • Sallyreplied on November 26th, 2013 at 5:03 pm

      Of course I saw it!! I was dying of laughter the whole episode. I can’t wait to see your upcoming molasses cookie post!


  23. #
    Mercedesposted November 26, 2013 at 3:53 pm

    Ginger cookies are one of my all-time favorites and I love that you added caramel! It not only looks gorgeous but I can imagine how it enhances the flavor!


  24. #
    Caley Buxtonposted November 26, 2013 at 3:55 pm

    I love this fall/Christmas flavor! Caramel is great year round, of course, but ginger and molasses are so perfect for listening to Christmas carols by a tree :). I’d say gingersnaps…the hard, crunchy rock ‘cookies’…are about my least favorite food EVER…why even bother with those? These, on the other hand, look fabulous and perfect :) I love the bubbly caramel picture!


    • Sallyreplied on November 26th, 2013 at 5:01 pm

      I like your thinking. The hard gingersnap cookies that hurt my teeth as I crunch – why even bother? Happy Thanksgiving Caley!


  25. #
    Rachel @ Baked by Rachelposted November 26, 2013 at 4:13 pm

    These are so fun! Love that caramel drizzle! Have a great Thanksgiving Sally!


    • Sallyreplied on November 26th, 2013 at 5:00 pm

      Happy Thanksgiving to you and your fam Rachel!


  26. #
    Averie @ Averie Cooksposted November 26, 2013 at 4:18 pm

    I love how you just slightly tweaked your own recipe to make it even better – I love doing that with my recipes – but I have to say, your pics of your old molasses cookies are pics that I go to your site and drool over. Like in July :) I love molasses cookies so much and that photo shoot, those cookies, they are PERFECT to me. And these are just as perfect!

    I love that you put the caramel sauce in a squirt bottle. You’re such a pro! pinned


    • Sallyreplied on November 26th, 2013 at 5:00 pm

      Thanks Averie. I’m with you – I love molasses cookies all year round! And that old condiment bottle is the handiest little kitchen item I have these days. Seriously.


  27. #
    Erika Harmonposted November 26, 2013 at 4:25 pm

    My daughter had a “Milk and Cookies” themed party and I baked THE Chocolate Chip Cookie, Funfetti Sugar Cookies, and the Biscoff Oatmeal Cookies for party favors………AMAZING!!!!!!!!!!!!!! I tagged you on instagram but I forgot my page was private. I folllowed your directions exactly as you had them and they were perfect!!! THEY ARE STILL SOFT THREE DAYS LATER, the two or three that are left that is. Thanks!!!!!!!


    • Sallyreplied on November 26th, 2013 at 4:58 pm

      What a fun party idea, Erika! And you baked three of my very favorites. Especially those funfetti ones. They are all such soft cookies!


  28. #
    Jacquelineposted November 26, 2013 at 7:02 pm

    I’ve mentioned before in a previous post that I bake one cookie from your recipe list every week, occasionally the same cookie twice in a row because we’ve loved them so much. Last week it was time for the Salted Caramel chocolate chip cookies, which were Ahhh-mazing!!!! This morning I was thinking of what cookie to make for a visit to a relative’s house on Wednesday and I opened Facebook and saw your post for this cookie and was sold!! They’re big caramel fans so I knew this was perfect. I just finished baking them and am so happy, thanks for another great recipe!!!


    • Sallyreplied on November 27th, 2013 at 10:35 am

      How perfect, Jacqueline. And I remember you telling me how much you love to bake my cookies (like those mocha mint cookies you loved!).

      PS: I love those salted caramel chocolate chip cookies!


  29. #
    Heather @ French Pressposted November 26, 2013 at 8:44 pm

    that’s a whole lotta love in those cookies!


  30. #
    Amyposted November 26, 2013 at 8:56 pm

    Caramel and Molasses! Together! Oh happy day! These will be appearing in our Christmas work cookie jar for sure :)
    Also, it’s a woman’s prerogative to have a lot of favourite things – just look at Oprah!


    • Sallyreplied on November 27th, 2013 at 10:29 am

      Amy, you are SO right. Oprah has like a million different favorite things. 😉


  31. #
    Dorothy @ Crazy for Crustposted November 26, 2013 at 9:05 pm

    Molasses cookies are one of my favorites! I’m addicted to the flavors, and am doing so many spiced and gingerbread-y recipes this year. Adding caramel? GENIUS.

    And Big Bang Theory is the best show ever!


    • Sallyreplied on November 27th, 2013 at 10:29 am

      Watching the big bang theory after a long day of recipe disasters always makes me feel better. I’m sure you can relate. 😉 Happy Thanksgiving Dorothy!


  32. #
    Sarah & Arkadiposted November 26, 2013 at 10:48 pm

    Great cookie! We haven’t had anything molasses in a long time! Gave us some ideas! Thanks for the post!


  33. #
    Jaclynposted November 26, 2013 at 11:40 pm

    I want to jump through the screen and grab the entire stack of cookies! These look incredible!!


  34. #
    Laura (Tutti Dolci)posted November 26, 2013 at 11:42 pm

    I love that caramel drizzle – perfection!


  35. #
    Mimi @ Culinary Coutureposted November 26, 2013 at 11:42 pm

    I just bought molasses for the first time ever and this is the first thing I’m going to make with it!


  36. #
    Tara@PNWRunnerposted November 27, 2013 at 12:27 am

    Lordy, these look fantastic! Every single recipe actually! I have to try to make these for thanksgiving. No one can turn away amazing cookies!!


    • Sallyreplied on November 27th, 2013 at 10:27 am

      I hear you. I rarely turn down a good cookie. 😉 Happy Thanksgiving Tara!


  37. #
    cassieposted November 27, 2013 at 9:25 am

    These are fabulous, Sally! I love the crinkly top!


  38. #
    Jennie @themessybakerblogposted November 27, 2013 at 10:55 am

    You just took ginger cookies to a whole new level. I’ll take mine with extra caramel, please. Have a great Thanksgiving, Sally.


  39. #
    Shashi @ http://runninsrilankan.composted November 27, 2013 at 12:07 pm

    Love these – I think they should be renamed to “caramel molasses bites” as I could eat them in one bite – yes – them as in all three! Sheer Scrumptiousness!


  40. #
    Beth @ bethcakesposted November 27, 2013 at 1:05 pm

    These definitely look like pillows of molasses. Omg, drooling over these and the caramel sauce! I don’t make cookies very often, but yours always inspire me. Love the crackles and sugar on top!


  41. #
    Tamaraposted November 29, 2013 at 10:39 am

    Hi Sally,
    I am going to a holiday cookie exchange and need to take 13 dozen cookies, boxed. These look like they would work perfectly (it’s also a contest and I already KNOW your recipes are show stoppers!).

    A few questions . . . .

    How many cookies does the recipe make?

    Can they be stacked with that caramel on them?

    Thanks so much for your wonderful blog! :)


    • Sallyreplied on November 29th, 2013 at 10:41 am

      Hi Tamara – the recipe yield is included in the written recipe. They aren’t ideal for stacking. I fear the caramel will be too sticky. Though yes, they will be a show stopper!


      • Tamarareplied on November 29th, 2013 at 10:56 am

        HI. I missed that – the yield is in the header. Ok . . . . so back to the drawing board! :)
        I know your death-by-chocolate cookies are a favorite around here, but I’ll just browse around until I find one that will work.
        Thanks for your response.

      • Tamarareplied on November 30th, 2013 at 11:41 pm

        Problem solved! I’m taking these cookies to the party in boxes! I was determined to find a way to bring a festive cookie to the party, so I stuffed the cookies with caramel syrup instead of putting it on top. My taste-testing guinea pigs all gave them a thumbs up!
        Thanks for the recipe, Sally! :)

        • Sallyreplied on December 1st, 2013 at 9:42 am

          Glad to hear it Tamara! I have to try stuffing them next time =)

  42. #
    Chung-Ah | Damn Deliciousposted November 29, 2013 at 11:47 am

    Molasses and caramel – seriously – do you need to say more? And that caramel drizzle? YES! All cookies should have that drizzle!


  43. #
    Nora (Buttercream Fanatic)posted November 29, 2013 at 1:42 pm

    I realize this is sacrilege but I don’t really like caramel. I’m still going to try these cookies out, because they look just as good (maybe better – to me) without the sauce!


  44. #
    Nutmeg Nannyposted November 29, 2013 at 2:41 pm

    I love caramel and molasses too! These cookies look irresistible!


  45. #
    Amyposted December 2, 2013 at 9:45 pm

    It’s good to have so many different favorites! It means you’re an interesting and well-rounded lady. And anyone who loves dessert AND The Big Bang Theory is automatically amazing in my book. 😉

    Kevin’s motorcycle friends had the best reactions! Especially the guy who yelled. Reactions like that always melt my heart and bring the biggest smile to my face. Way to go Sally!


    • Sallyreplied on December 2nd, 2013 at 10:02 pm

      I love getting reactions like this to my baking. Sometimes when I bring goodies to the party, I don’t tell anyone they were mine and just wait to hear what everyone says. It’s fun to do that if you’re a baker like you and I!


      • Amyreplied on December 3rd, 2013 at 1:47 am

        That’s such a fun idea! I’ll have to try that sometime. Although most people automatically assume that I brought whatever chocolate goodies are on the table, and most of the time they’re right… 😉

  46. #
    Courtneyposted December 3, 2013 at 12:21 pm

    Thank you so much for sharing these! My neighbor when I was little made the BEST molasses cookies and I’ve forever been trying to make them. I think this recipe will help me along and maybe even give me a BETTER cookie for the holidays! Thanks again :)


    • Sallyreplied on December 3rd, 2013 at 4:37 pm

      These are one of my favorites. I hope you enjoy them, Courtney!


  47. #
    Amy Dposted December 4, 2013 at 3:31 pm

    Hi Sally, these cookies look AH-mazing! Grandma’s Molasses is having a molasses cookie contest and this looks like a winning recipe! Enter by 12/14 on their Facebook page:


    • Sallyreplied on December 4th, 2013 at 4:59 pm

      So cool! Thanks so much for letting me know, Amy!


    • Sallyreplied on December 4th, 2013 at 5:07 pm

      I just entered. :)


      • Amy Dreplied on December 4th, 2013 at 6:12 pm

        Good luck! :)

  48. #
    Dinaposted December 5, 2013 at 4:59 pm

    i love the crinkly cookies and the homemade caramel looks great!


  49. #
    Lindaposted December 5, 2013 at 9:29 pm

    This recipe went over BIG though I will confess I didn’t use your caramel sauce (this time!) because I had these apple cider caramels left over from last year and crystalized but still edible. I melted those down with the cream and discovered they also had chopped nuts in them so that got added to the top too. The nuts were pretty cool too–might consider that as an option. The victims (I mean recipients) LOVED them and kept talking about those little “something-something molasses cookies that are SO good!” I plan on making these again and trying your sauce with them…but I might keep the nuts added. Thanks!!


    • Sallyreplied on December 6th, 2013 at 10:38 am

      “victims” lol

      When you try my caramel sauce, let me know! I also link to a 100% homemade caramel if you’d like to try that too, Linda.


      • Lindareplied on December 6th, 2013 at 11:35 am

        My apple cider caramels were 100% homemade too. Must be the Oregonian in me but I hate waste. Had to try and use those caramels (as long as it is edible!) and not toss them. But, I will definitely make these again and will try both. I mean, there are other lucky recipients (i.e. victims) out there who might want to see which one they prefer!! Thanks, Sally!

  50. #
    Christine Berresposted December 5, 2013 at 10:09 pm

    I promise to make these just as soon as my cardamom and cloves arrive from the good ol’ US of A from Momma’s care package…maybe I’ll have them in time to ring in the new year!!


    • Sallyreplied on December 6th, 2013 at 10:36 am

      Perfect! Let me know how you enjoy them, Christine. These are a new favorite!


  51. #
    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.


  52. #
    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.


  53. #
    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.


  54. #
    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.


  55. #
    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.


  56. #
    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!


  57. #
    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.


  58. #
    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!

  59. #
    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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