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molasses cookies on a cooling rack

Hot Toddy Molasses Cookies

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 to 36 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Soft, chewy and full of flavor, these hot toddy-inspired molasses cookies are sure to be a new holiday cookie favorite. Adapted from “Baking with the Bread Lady: 100 Delicious Recipes You Can Master at Home” by Sarah Gonzalez.


Units Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar, plus more for rolling cookies
  • 1/2 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons bourbon
  • 1/2 teaspoon honey
  • Zest from 1 orange
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1 tablespoon crystallized ginger, minced
  • 1 1/4 teaspoons kosher salt


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars. Texture will be slightly sandy. Using a spatula, scrape down the sides and bottom of the bowl to make sure no butter is stuck.
  3. Add in eggs one at a time, beating after each addition. Add in molasses, vanilla, bourbon, honey and orange zest; beat well. Scrape the bottom of the bowl to make sure all of the ingredients are fully combined.
  4. In a separate large bowl, whisk together flour, baking soda, cloves, cinnamon, ginger and salt. Add flour mixture to egg mixture; stir on low speed until a dough forms that can be rolled into a ball.
  5. Roll dough into balls the size of a golf ball; roll each in granulated sugar to coat. Place on prepared baking sheets spaced 2 to 3 inches apart (you will need to bake in batches; reuse the parchment paper for subsequent batches). Press down cookies slightly.
  6. Bake for 10 to 12 minutes or until cookies have crackled on top and are just set on the edges. Cool 5 minutes on cookie sheets, then transfer to a cooling rack to cool completely.


  • Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
  • Sarah calls for salted butter in her recipe. If you want to use salted butter, omit 1/4 teaspoon salt from the recipe above.
  • Sarah calls for honey bourbon in her recipe. If you want to use honey bourbon, omit the honey from the recipe above.