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Chewy Molasses Cookies with Molasses Buttercream

Fall has arrived in our neck of the woods. So we love to make our favorite fall cookies.

I love pumpkin spice as much as the next girl. But molasses is another fall flavor that is great to really lean into this time of year.

These molasses cookies have crisp edges, but are nice and chewy on the inside. The creamy molasses buttercream frosting is a great addition to take these cookies to the next level, but is not strictly necessary.

Enjoy these cookies with a steaming mug of spiced cider and enjoy the best of what the fall season has to offer.

Molasses Cookies with Molasses Buttercream

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By Jeanette Serves: 3 doz
Prep Time: 15 Cooking Time: 11-13 mins

Chewy molasses cookies with crispy edges, chewy middle and creamy molasses buttercream frosting on top.


  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light-brown sugar
  • ½ cup (1 stick) butter, room temperature
  • 1 large egg
  • ¼ cup light unsulfured molasses
  • 1/2 cup (1 stick) butter, room temperature
  • 2 Tablespoons light unsulfured molasses
  • 1 cup powdered sugar



Preheat oven to 350 degrees.


In a large bowl, cream sugar and butter together. Beat in egg, then molasses, until smooth.


In a separate bowl, stir together flour, baking soda, cinnamon, and salt.


Gradually add flour mixture until a nice dough forms.


Drop by tablespoonful onto baking sheets covered in parchment. Leave plenty of space between as cookies will spread in the oven.


Bake until edges start to darken, 11 to 13 minutes


Make molasses buttercream by beating butter with molasses until they are combined. Gradually add in powdered sugar, and mix until smooth and spreadable.


If you don't have any brown sugar, just substitute with white sugar and add one more tablespoon molasses to the dough. The cookies are delicious on their own without the buttercream as well.