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stack of molasses cookies with christmas m&ms

Christmas Molasses Cookies

These Christmas Molasses Cookies are the BEST drop gingerbread cookies full of molasses and spices, with Christmas M&Ms on top!
Servings 20 cookies
Author Dorothy Kern


  • 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.