Easy Molasses Cookies

These old-school slice-and-bake molasses cookies skip the fuss of rolling and cutting. You mix a simple dough with brown sugar, ginger, and a generous pour of molasses, then shape it into a log and chill until firm.

Slicing the dough thin is key here. Thin rounds crisp at the edges while staying just slightly chewy in the center. The ginger adds a warm bite that plays off the deep, bittersweet molasses flavor.

Refrigerating the dough for at least an hour keeps the slices clean and even. If the dough softens while you work, pop it back in the fridge for a few minutes.

Kitchen Tips

• Roll the dough log on parchment paper so you can wrap it tightly without sticking.
• For crispier cookies, slice them paper-thin. For chewier ones, cut slightly thicker rounds.
• The dough log freezes well for up to a month. Slice and bake straight from frozen, adding a minute or two to the bake time.
• Let cookies cool completely on the pan before moving them. They firm up as they cool.

Variations

• Add a pinch of cinnamon and cloves for a spiced holiday version.
• Roll the dough log in coarse sugar before chilling for sparkly, crunchy edges.
• Swap half the molasses for honey for a lighter, more floral sweetness.