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Easy Homemade Spiced Molasses Cookie Mix

Make our molasses cookie mix for easy and delicious spice cookies at the open of jar.

This simple mix holds the promise of great taste when given as a gift and looks beautiful in its simple canning jar presentation.

Whether you want to have the mix for yourself or use it for a gift, you can whip up ginger molasses cookies easily by having this mix prepared in advance.

A stack of round molasses cookies sits on a board in front of a red tin a quart canning jar labeled 'molasses cookies.' Text overlay reads: Homemade Molasses Cookie Mix.

Basic Ingredients

There is nothing fancy needed for the mix or for finishing the cookies, basic pantry ingredients combine with spice for flavorful ingredients. This is the amazing thing about this cookie recipe that has easily been around since the early nineteenth century.

And making it yourself means you can skip the or artificial flavors and expense of store bought boxes.

​The recipe was tested with a natural unbleached flour, the cookies might work with a whole wheat flour instead but that’s going to provide a very dense cookie.

You could use light or dark brown sugar in the mix – just go with what’s on hand.

Spice Blend

Because my favorite antique recipe uses a combination of ginger, cinnamon, cloves, and allspice that’s what I went with here in this recipe.

A stack of round molasses cookies sits on a board in front of a red tin.

However, it seems like every cook has their own unique blend of spices for a molasses cookie in their country kitchens. So go with your favorites and feel free to use more of one or less of another depending on what you or your family personally prefer.


Dark molasses provides a very rich flavor to these cookies – I used blackstrap molasses in the recipe photographed. We like that here, however; it can be too bitter for some folks. Use the kind of molasses you most prefer when you get to baking.

A frosted star shaped cookie sits in front of a stack of round cookies. A quart canning jar labeled 'molasses cookies' sits in the background.

Making the Mix

If you’re going to make it and want to do so for gifts, make several batches at once.

Do it in a kind of assembly – put 2 or 3 jars on the counter and add the ingredients to each. Use a canning funnel to help get the ingredients neatly into the jar. Then simply seal up the mix to keep or give away.

Baking the Cookies

There are a few options here for doing the final cookies.

You can roll the dough and cut into shapes. This can be quite fun and obviously be decorated, if desired.

Frosted star shaped ginger molasses cookies are spread out on a wood board.

​Another option is to roll the dough into balls between your palms and then place on baking sheets. You can roll the ball in some granulated sugar, if desired, for extra sweetness and crunch. Once the balls are on the sheet, do press them down with your hands to flatten slighly.

We found that you get more moist cookies if they aren’t baked into thin shapes – the thin shapes will provide a much crunchier cookie – go with what you prefer.

Giving the Mix

The finished mix will fit perfecly into a standard wide mouth quart canning jar. You can probably find other containers if you want but there’s no need to buy something fancy.

Round molasses cookies stacked in a red cookie tin.

​A great way to give the mix is to also give a tin of the baked cookies to someone – this way you can entice their taste buds into baking more later.

Combine the mix with other gifts-in-a-jar to give great baking ideas to your loved ones.

How to Store the Mix

The mix should last about 6 months in your jar.

The only thing that can go slightly wrong here is that the brown sugar might get hard. Do your best to make sure to get the lid on as tight as possible to help prent this.

A frosted star shaped cookie sits in front of a stack of round cookies. A quart canning jar labeled 'molasses cookies' sits in the background. Text overlay reads: How to Make Molasses Cookie Mix.

How to Store the Baked Cookies

Put any baked and cooled containers in an airtight container where they should stay fresh for up to 5 days at room temperature.

For longer term storage, place into freezer containers and freeze for up to 6 months.

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Yield: 1 Quart Mix - 3 Dozen Cookies

Ginger Molasses Cookie Mix

A frosted star shaped cookie sits in front of a stack of round cookies. A jar with the label 'molasses cookies' sits in the background.

Use this easy mix to make molasses cookies easily at home or to give as flavorful and beautiful gifts!

Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 1 hour
Total Time 1 hour 30 minutes


Bottom Layer

  • 2 Cups Unbleached, All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda

Middle Layer

  • 1 Cup Brown Sugar, Packed

Top Layer

  • 1 1/2 Cups Unbleached, All-Purpose Flour
  • 2 teaspoons Ground Ginger
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Cloves

To Make Cookies:

  • 1/2 Cup Salted Butter, softened
  • 3/4 Cup Molasses
  • 1 Egg, Beaten
  • 1 Tablespoon Vinegar


To Make the Mix:

  1. In a wide mouth canning jar, add the bottom layer ingredients. Mix them together gently.
  2. Press the brown sugar on top of the bottom layer as tight as you can.
  3. In a medium bowl, whisk together the top latyer ingredients.
  4. Pour the top layer on top of the brown sugar.
  5. Put a tight fitting lid on the jar and store in the pantry.

To Bake the cookies:

  1. Dump the entire jar contents into a large bowl, add the butter, molassess, beaten egg, and vinegar.
  2. Beat until a stiff dough forms. Knead all the ingredients in the bowl with your hand if necessary.
  3. Press the dough into a disk on to some wax paper and wrap up.
  4. Refrigerate for at least 1 hour, longer okay.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Grease a baking sheet.
  7. On a lightly floured board, roll out the dough to 1/4" thick and cut into desired shapes. Re-rolling any extra dough.
  8. Place cut out cookies on prepared baking sheet leaving 2 inches between.
  9. Alternatively, roll ball of dough between your palms and then roll in sugar, if desired.
  10. Place the balls on the prepared cookie sheet about 2 inches apart. Press the balls flat with your palms.
  11. Bake in the preheated oven 12-15 minutes.
  12. Remove from sheet to cool on wire racks.
  13. Let cool completely before frosting, if desired.

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Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 75mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 1g

We try, but cannot 100% guarantee the accuracy of these results.

Thanks for sharing!

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