Soft & chewy Molasses Sprinkle Cookies made extra fun & festive with sprinkles! This easy, one-bowl recipe is especially kid-friendly (hello, sprinkles!), but the molasses flavor will have both kids and adults swooning over these sparkly holiday cookies!
Molasses Sprinkle Cookies
I know, I know. There are A LOT of chewy molasses cookie recipes out there. And that’s because a good molasses cookie filled with warm, cozy spices is just what we all want for the holiday season! Add sprinkles and you’ve got one festive cookie that’s just begging to be the star of your cookie exchange. Seriously, these Molasses Sprinkle Cookies are delicious. They’re loaded with molasses flavor and the soft, chewy texture paired with the crunch of the sprinkles couldn’t be more perfect.
For maximum recipe success (i.e. to get cookies instead of a puddle of burnt dough) you will have to chill this cookie dough for at least two hours. The good news? The recipe is one-bowl and comes together very quickly – no mixer required! Whip up the cookie dough and throw that baby in the refrigerator. Leave it overnight or sort your sprinkles while you wait! I promise it’s worth it! And if you have kids, get them involved in the mixing process and let them pick the sprinkles – my daughter loved seeing the end result of all her hard work 😉
- 1 large egg
- 3/4 cup granulated sugar (white or raw)
- 1/3 cup olive oil
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice or nutmeg
- 1 Tbsp corn starch
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup sprinkles
- In a large bowl, whisk together the egg, sugar, olive oil, molasses, and vanilla. TIP: measure out the oil first and then use the same liquid measuring cup for the molasses for easy cleanup.
- Mix in the salt, spices, corn starch, baking soda, and baking powder. Add in the flour and gently mix until just combined. Cover and refrigerate the dough for at least two hours, or overnight.
- Once the dough has chilled, preheat your oven to 350°F and line two baking sheets with parchment paper. Add the 1/2 cup of sprinkles to a shallow dish/bowl.
- Scoop cookies, 8 at a time, 1.5 Tbsp in size, and then return the leftover dough to the refrigerator. Roll each cookie into a smooth ball and carefully dip and roll the top and sides in the sprinkles. The dough balls will be soft, so you may need to re-shape them a bit as you place them on your baking sheet.
- Bake at 350°F for 5-6 minutes or until the cookies have spread (see Note 1). Allow cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
- Repeat until all cookies are baked, being sure to alternate baking sheets so that you're always using a room temp baking sheet.
- Once the cookies have cooled, you can store them in an airtight container at room temperature. I've found them to be chewier and softer the next day!
- To keep these cookies chewy, be sure you don't over-bake them. They only need 5-6 minutes in the oven.