This post may contain affiliate links. For more information, read my disclosure policy.

Christmas Molasses Cookies are the BEST drop gingerbread cookies recipe, full of molasses and spices, with Christmas M&Ms on top! The perfect Christmas cookie for your holiday cookie platter!


stack of molasses cookies with christmas m&ms

I really want to be a writer. I know, I know, I guess I *kind of* am one, here on this blog. But what I really want to write is a book, and not just a cookbook (although I wouldn’t say no to another one of those).

I’ve been an avid reader since I was a little kid. I remember the day I got my first library card; I was probably around first or second grade. My mom took me and the librarian said I could check out as many books as I wanted, which was shocking because at school we could only get as many as our grade (first grade = 1 book, etc.) I checked out a huge pile of books that day and when we got home I read every single one. A few hours later I found my mom in the kitchen and asked to go back to the library…and I’ve been doing that ever since.

I think loving to read fosters a wanting to write in many cases, which is probably what led me to starting this blog. I’ve never kept a journal, I’ve never been good at keeping one going, but this blog is different. But lately I’ve really been thinking about wanting to actually write something more than just this. I’m not sure what yet…but I think my first goal will be to try hard to journal. I have lots of ideas in my head but I feel the need to corral them…now I just need to make the time to do it.

You know, in between rambling on and on about this blog (do any of you actually read what I’m writing?) and baking all the cookie recipes, I’ll just throw in some journaling, ha!

Soft & Chewy Christmas Molasses Cookies - this easy gingerbread cookie recipe is soft and chewy and the perfect amount of spicy. It's rolled in cinnamon sugar before baking and topped with Christmas M&Ms!

Speaking of baking all the cookies, these Christmas molasses cookies are probably my favorite. Gingerbread cookies are my downfall at the holidays, along with sugar cookies. Put a big plate of either one in front of me and I’ll clean it off faster than my dog would.

There’s something about the richness of the molasses and the gingerbread spices that I absolutely LOVE. Just opening a jar of molasses makes me long for Christmas! The one thing about molasses cookies though: it MUST be soft and chewy. No crunchy or hard cookies allowed! This recipe is just that: soft and chewy with a touch of Christmas from the M&Ms.

Between the brown sugar and the molasses, these have the soft part down pat. I chill the dough so it doesn’t spread too much, and then I rolled them in cinnamon sugar before baking. (I thought I was all original on that idea, but then I googled. When will I learn?) I figure adding the festive M&Ms will make them stand out, ha!

Christmas molasses cookies are going onto Christmas cookie platters this year…and then I’m making a batch for JUST ME. #notsharing #sorrynotsorry

Soft & Chewy Christmas Molasses Cookies - this easy gingerbread cookie recipe is soft and chewy and the perfect amount of spicy. It's rolled in cinnamon sugar before baking and topped with Christmas M&Ms!

BRB, drooling on my keyboard so I’m heading to get some cookies from the freezer…

stack of molasses cookies with christmas m&ms

Christmas Molasses Cookies

4 from 2 votes
These Christmas Molasses Cookies are the BEST drop gingerbread cookies full of molasses and spices, with Christmas M&Ms on top!
Yield 20 cookies


  • 1/2 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon divided
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • Christmas M&Ms for topping


  • Note: this dough requires chilling.
  • Using a stand or a hand mixer, beat butter, brown sugar, and molasses until the butter is broken up (the mixture will be lumpy). Mix in egg and vanilla, then add baking soda, salt, 1 teaspoon of cinnamon, and the ginger, cloves, and nutmeg. Mix until smooth, then slowly mix in the flour until the cookie dough forms.
  • Scoop 2 tablespoon sized balls of dough onto a cookie sheet covered with parchment paper or a silicone baking mat. No need to space them out; you’re going to chill them.
  • Chill the dough for at least one hour, but you can also cover and chill up to one full day (or freeze the balls of dough for later baking).
  • Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
  • Stir together the granulated sugar and remaining 1 teaspoon of cinnamon in a small bowl. Roll each cookie dough ball in the cinnamon sugar and then place on the cookie sheet. These do spread, so leave room. Top each ball with 5-6 M&Ms.
  • Bake for about 10 minutes, or until they’re no longer glossy. Store in an airtight container for up to 3 days or freeze for up to one month.
Nutritional information not guaranteed to be accurate

Click here to see more of my Christmas cookie recipes!

Gingerbread Cookie Sticks

Gingerbread Cake Roll

Salted Caramel Molasses Cookies

If you love my Christmas molasses cookies recipe, you’ll love these sweets from my blogging friends:

Molasses Triple Chocolate Cookies by Averie Cooks
White Chocolate Molasses Cookies by Sweet Basil
Cranberry Molasses Cookies at In Katrina’s Kitchen

Last Updated on May 20, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 Secrets to BETTER Cookies
Sign up below to get my hacks for FREE!

Leave a Comment

Your email address will not be published.

Recipe Rating


  1. Hey Dorothy (my grandmother’s name),

    I’m here for your cookie recipe but I did read your post and do you still want to write a book? Let’s chat if you do! 🙂 I started my blog ten years ago (lots of French recipes but other things as well) and in 2013 I published my memoir and have since gone on to write romance (contemporary and Regency) and I have my… fifth book coming out in February if you don’t count the novella and French translation of my memoir. And I have FB groups that will help! 🙂

    But of course this post was 3 years ago and you could have gone on to publish or have dropped the idea all together. But if it’s a lingering wish, shoot me an email. Now I’m off to bake a GF version of this.

  2. Whenever I’m looking for a recipe I always start with crazy for crust. Family inspired without a lot of seldom used ingredients. I’m over 70 years old and still love baking for my family thanks

      1. Hi Dorothy, Thank yes a put the dough in the fridge for 20 min it worked I was just worried I did something wrong because the recipe says roll them then put in fridge which I did after it got firm enough to do so. The cookies came out wonderful one of the best cookies I ever had. Thank you for reply back so fast

  3. That is probably what happened – we don’t bake very often and have no idea how old the baking soda is, but it is definitely older than 30 days, which is what the top of the box says to write in the date space. 
    We are enjoying the cookies regardless

  4. I am not an experienced baker but I tried this recipe as written and I think something must be missing. I scooped the dough in 2 tbsp balls and chilled them overnight. I rolled them in sugar and put them on the cookie tray, (the recipe does not say anything about pushing them flat – and I am confused on how anyone could balance 5 M&Ms on these balls – I opted to not use the candies) I cooked them for 10 mins at 350F and they did not look like they changed at all – they did not even spread – I cooked them an additional  10 minutes – still no  changes but a toothpick came out clean so I took them out of the oven – I smashed the next tray but they did not spread out either – I cooked them about 12 minutes (the toothpick came out clean) and took them out – the 3rd tray I left out to soften before cooking and are in the oven now – The first two trays taste great but they do not look like the picture – the first ones are crunchy on the outside the second ones are a little softer.

    1. I’m not sure what happened except that possibly your baking soda is old? Have you check the date lately? Mine were chilled for about 2 hours and they spread just fine.

  5. I too am an avid reader. I get excited about all things in print and your blog is no exception. It is fabulous. I love your rambling because it makes me feel like we are having a great conversation. My recipe file has really grown with your wonderful creations. I too love molasses cookies, but I have never rolled them in cinnamon sugar but this year I will. I love your hint to scoop the balls before refrigerating. It will surely be a lot easier than scooping the cold dough. I look forward to trying your recipe this year. Merry Christmas to you and your family.

  6. Yes we read what you write! ( and I always enjoy your stories and humor) and you would write an amazing book! I can’t wait til that day comes!  And oh, the cookies sound fantastic!

  7. I hope you write a book! 🙂  These are the quintessential holiday cookie!  The m and m’s make them so festive too!