Go Back

Spiced Cocoa Molasses Cookies

Saura Kline
Spiced cocoa molasses
Servings 20


  • 2 1/2 cups flour
  • 2 Tbsp cocoa powder
  • 1 1/2 tsp baking soda
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 3/4 cup butter
  • 1/4 cup molasses
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar (for dusting)


  • Combine all dry ingredients in a separate bowl. Measure out
    molasses and set aside. In a stand mixer fitted with a paddle attachment,
    cream together butter and brown sugar. Scrape down sides, and add egg and vanilla.
    Add dry ingredients to the stand mixer a little at a time, then add the
    molasses. Scrape down sides one more time to make sure everything is mixed
  • Line two cookie sheets with parchment paper and use a 1 ounce
    cookie scoop to scoop dough into balls. In a separate bowl, place ½ cup of sugar.
    Roll balls in your hands to smooth them out then roll in the sugar to coat.
    Place cookies 2 inches apart from each other. Repeat with the rest of the dough.
    Once all rolled out, place cookie sheets into the freezer for 10 minutes.
  • Preheat the oven to 350 degrees F while dough is chilling.
  • Bake cookies for 10 minutes, rotating the pan half way through.
    Cool completely, and enjoy!