These molasses sugar cookies are soft, chewy, and full of warm spice flavor, thanks to our Molasses Cookie Sugar blend. Inspired by Chef Maura Kilpatrick’s beloved recipe from Sofra Bakery, these cookies strike the perfect balance between rich molasses, caramelized sugar, and aromatic spices. Be sure to use unsulfured molasses (not blackstrap) for the best flavor, and don’t skip the sugar rolling step—it creates that signature crackly top. Perfect for holiday baking, gifting, or enjoying with a cup of tea!
Chef Maura’s molasses cookies are a signature offering at Sofra, her award-winning bakery, in Cambridge. They’re also one of our favorites, so we were thrilled when Maura asked us to create a blend that captured the flavor of the cookies. This recipe is based on hers but brings the story full circle by using our Molasses Cookie Sugar as the spice.
Put the flour, baking soda, and salt into a bowl and whisk gently to combine.
Put oil, molasses, Molasses Cookie Sugar, sugar, and egg into a separate, large mixing bowl. Use a whisk to stir them until fully combined.
Add the flour mixture to the large bowl with the molasses-sugar mixture. Use a spatula and strong, quick strokes to work the flour mixture in completely. Cover the bowl and transfer to the fridge. Chill the dough for at least 2 hours and up to overnight.
Preheat the oven to 350° F and line two sheet pans with parchment paper. Mix the two sugars for rolling in a small bowl and set to the side.
Form the cookies by scooping a heaping tablespoon of dough (a #50 cookie scoop is perfect for this) and rolling it into a ball. Roll the ball in the two-sugar mixture before placing it on the lined cookie sheet; repeat with the remaining dough. Leave about 1 1/2 inches between the dough balls.
Bake for 10-12 minutes, until the edges are set and slightly golden and the tops are cracked but look slightly under-baked. Cool the cookies for 5 minutes on the sheet pan, then transfer to a wire rack to cool completely.
Recipe Note
Use unsulfured molasses, not blackstrap. Be sure to form and bake the cookies right away after removing the dough from the fridge so that the oil doesn’t separate.
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