Norwegian Molasses Cookies

These Scandinavian-style molasses cookies are soft, chewy, and deeply flavored with brown sugar and dark, earthy molasses. Rolling the dough balls in granulated sugar before baking creates that signature crackled, sparkly surface as the cookies flatten and spread in the oven.

A light spritz of water on top of each ball before baking helps the sugar crust set and gives the finished cookies a slightly crispier shell over the chewy center.

Chilling the dough for an hour firms it up enough to roll into neat balls. Skip this step and you’ll be fighting sticky, shapeless dough that won’t cooperate.

Pro Tips

• The cookies will look puffed and underdone when they come out. They flatten and firm up as they cool on the rack. Don’t overbake or they’ll turn crunchy instead of chewy.
• Use dark molasses for a stronger, more traditional flavor, or light molasses if you prefer something milder.
• The confectioners’ sugar glaze is optional but turns these into proper holiday cookies. Drizzle it on once they’re fully cooled so the glaze sets cleanly.

Variations

• Add a teaspoon of ground ginger and a pinch of cloves for a more spiced, gingerbread-like cookie.
• Use real eggs instead of egg substitute if you’re not watching cholesterol.
• Sandwich two cookies together with cream cheese frosting for a filled molasses cookie.