Name: Molasses Cookies for Two
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: American
Ingredients: 1 teaspoon flax meal and 3 teaspoons water, (or substitute 1 tablespoon beaten egg*); 2 tablespoons light or dark brown sugar, (or coconut sugar); 5 teaspoons olive oil, (sub melted coconut oil or melted butter); 4 teaspoons molasses, (a dark molasses like blackstrap tastes best); 1/2 cup whole wheat flour, (or spelt flour); 1/2 teaspoon baking soda; 1/8 teaspoon fine grain sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger

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Soft and chewy Molasses Cookies made with cinnamon, ginger, and cloves. This flavorful small batch recipe is perfect for cooking in the toaster oven!

Overhead view of crinkled cookies on a wooden table.

Second to oatmeal raisin, a soft and chewy molasses cookie is one of my favorites. The aroma of warm cinnamon, spicy ginger, and bold cloves just screams holiday sweater weather.

If you’re a fan of soft molasses cookies but not all the leftovers a standard recipe makes then I think you’ll enjoy this easy small batch recipe. It’s warmly spiced and makes just two big bakery-style cookies or 6 regular-sized cookies.

Love cookies? Try our popular Double Chocolate Cookies or any of these 70 Small Batch Cookie Recipes for Your Toaster Oven.

Closeup of dark molasses cookies with sparkly sugar exteriors.

Ingredient Notes

Partial Egg: This recipe uses just 1 tablespoon of beaten egg. If you’re not sure what to do with the leftover egg, you could make a batch of triple ginger cookies, toaster oven chocolate chip cookies, or these cake mix mini cakes.
Vegan Flax Egg: Alternatively, a small flax egg made with 1 teaspoon of ground flax and 1 tablespoon of water can be substituted for the beaten egg.

Cookie dough ingredients in a bowl and rolled into large balls.

Cookie dough balls pressed onto a silicone baking mat.

Recipe Tips

Things Might Get Sticky: The dough will be very soft and even a little sticky. Don’t worry this is what leads to a crispy-on-the-edges and soft-in-the-middle chewy cookie.

Chill Out: When using thinner mild molasses (like Brer Rabbit), refrigerate the dough for at least 15 minutes before rolling and baking.

Pick Your Size: You can use this recipe to make 2 large cookies, 6 medium-sized cookies, or 12 mini cookies. If you make the smaller cookies, make sure to reduce the baking time by a few minutes (see recipe notes).

Two large molasses cookies tied with twine.

More Small Batch Cookie Recipes

Molasses Cookies for Two

Yield: 2 Large Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

This small-batch recipe makes two large bakery-style cookies but can be baked as six regular-sized cookies too. For added crunch and sparkle, roll the dough in coarse sugar before baking.

Ingredients

1 teaspoon flax meal and 3 teaspoons water, (or substitute 1 tablespoon beaten egg*)
2 tablespoons light or dark brown sugar, (or coconut sugar)
5 teaspoons olive oil, (sub melted coconut oil or melted butter)
4 teaspoons molasses, (a dark molasses like blackstrap tastes best)
1/2 cup whole wheat flour, (or spelt flour)
1/2 teaspoon baking soda
1/8 teaspoon fine grain sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Instructions

If using a flax egg: mix together flax meal and water in a small bowl, stir well and set aside for at least 5 minutes.
Preheat your toaster oven to 350F and lightly grease your cookie sheet or line with a small silicone baking mat.
In a small bowl stir together the sugar, oil and molasses. Whisk in your flax egg or 1 tablespoon beaten egg. Whisk until the mixture is thick and very well combined.
Stir in flour, baking soda, salt, cinnamon, cloves and ginger. Mixing until a dough forms.
Shape dough into two balls (roll in sugar if desired). Place dough on prepared cookie sheet and gently flatten cookies with your hand. Leave at least 2-inches between cookies, the dough will spread during baking.
Bake for 7 to 9 minutes until the tops have cracked and the edges are set.
Allow cookies to cool completely on sheet before removing.

Notes

*To measure the egg: crack a large egg into a small bowl (use a bowl with a lid to store the leftover egg). Beat the egg with a fork, about 20 to 30 seconds. Measure out 1 tablespoon. Store leftover egg in the fridge for up to 24 hours.

When using a thinner mild molasses refrigerate the dough for at least 15 minutes before rolling and baking.

For a lightly crunchy touch, roll dough in granulated sugar before flattening and baking.

Measure olive oil before molasses. The residual oil will coat the spoon keeping the molasses from sticking.

Bake 6 medium cookies for 6 to 8 minutes. Bake 12 mini cookies for 5 to 7 minutes.

Recipe inspired by and adapted from this recipe.

Nutrition Information:

Yield: 2 Serving Size: 1 Large Cookie
Amount Per Serving: Calories: 293Total Fat: 14.6gSaturated Fat: 2gSodium: 375.6mgCarbohydrates: 39.5gFiber: 3.5gSugar: 21.3gProtein: 4.3g