I love homemade cookies, especially during the holidays. These Molasses Roll Out Cookies may have the same appearance as gingerbread and a similar depth of flavor, but they’re a lot milder. Not to mention, seriously addictive. It’s also the perfect time of year to make these, so what are you waiting for? 

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Kids can go through some picky stages. For years Chloe adored spices, but recently she’s been on a spice boycott. For instance, it used to be that she couldn’t get enough cinnamon in her oatmeal. Now however, any time that I get out the cinnamon she responds with a scowl and says she doesn’t want it!


Cinnamon isn’t the only spice Chloe has been pushing back on recently, so the other day when I was in the holiday groove, instead of making my beloved Gingerbread Cookies — which feature four spices (cinnamon, nutmeg, ginger and clove) and get most of their sweet flavor from molasses — I dropped the spices completely and made these Molasses Roll Out Cookies. I first started using molasses as a sweetener for my kids’ cooking when they were babies since molasses are packed with iron. They also happen to feature a rich, vibrant flavor which can stand on their own and take the starring role in these cookies.


Most roll-out doughs like the ones for sugar cookies and gingerbread need to be refrigerated before you can roll them out and use cookie cutters. Not this dough. It is so easy to make and because you can roll it out immediately, it’s perfect for those spontaneous cookie baking sessions when your kids want to make cookies now and not have to wait until the dough has sat long enough in the fridge.


Wanting more roll out cookie recipes? Try my Gingerbread Cookies or Gluten-Free Sugar Cookies


Soft and Sweet Molasses Roll Out Cookies

These Molasses Roll Out Cookies may have the same appearance as gingerbread cookies and a similar depth of flavor, but they're a lot milder and perfect for kids!
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Course: Dessert
Cuisine: American
Servings: 24
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes



  • Preheat oven to 350F.
  • In a bowl, whisk together the flour, baking soda and salt and set aside.
  • In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
  • Add the egg, vanilla and molasses, and mix until combined.
  • Gradually add the dry ingredients to the wet until just combined.
  • Roll out the dough between two pieces of parchment paper to 1/2 inch thick for softer and chewier cookies. Roll them thinner for crispier cookies.
  • Cut out with cookie cutters and bake for 8-10 minutes for small cookies 12-14 minutes for larger cookies.



Calories: 100kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Cholesterol: 15mg | Sodium: 105mg | Sugar: 6g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Just tried these-came out great. I did
    use white whole wheat flour, next time I will use white all purpose
    flour as the WWW flourseems to make them a bit “gritty” –they truly are easy to make !

  2. I just made them and they’re spectacular. The texture is perfect, my family likes cookies on the softer side so I only cooked them for 9 minutes and them came out great.

  3. I haven’t tested it that way, but I think if you use a good all purpose gluten free flour (like Bob’s Red Mill) that should work great! In the past, I’ve had success using vegan butter like Earth’s Balance in place of butter in cookie recipes!

  4. Hi Catherine,

    I was wondering if you think this recipe could be successfully converted to gluten and dairy free? My daughter is now on a Gfdf diet but I am sure she’d love them if we were able to convert it.

    Thank you!


  5. I followed the recipe exactly and the dough was very crumbly. What would be the best liquid to add to make it less crumbly?

    They were still delicious but we got FAR less than 6 dozen.

  6. I made these tonight and my dough was also very dry and crumbly – so much so that it wouldn’t even hold together. I ended up adding another 1/4 cup butter and a bit more molasses and the consistency of the dough seems better.

  7. Ha, I was wondering why you didn’t just call the Gingerbread, until I read your explanation. 🙂

  8. I love this recipe Catherine. I’m always trying out different ones and this is fantastic.

  9. The dough should not be dry! It should be soft and smooth. Did you add the 1/4 cup molasses? I transfer them onto a Silpat on a baking sheet. You can put them on parchment paper on the baking sheet, or straight onto the the baking sheet!

  10. I’m not a baker by any means, so please excuse my ignorance. I’ve mixed all of the ingredients per the recipe and the dough is really dry. aren’t they going to crumble when baked? also, after rolling out the dough and using the cookie cutters, do i transfer the cookies to a cookie sheet on the parchment paper or without parchment paper?

  11. I just made these, taste delicious, but no way near 6 dozen and mine are thinner than 1/2 inch, I got only 2 dozen and my cutters are just a tad bigger than 2″ maybe 2.5…i had to read the recipe 3 times to make sure I did it right!!

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