These spiced molasses cookies aren’t your typical molasses cookie. I’ve added a little bit of cayenne and cardamom to my traditional recipe. It adds the perfect back-of-the-throat warmth that you won’t expect.

Alright you guys, so I put a leeetle cayenne pepper in my molasses cookie recipe. Crazy? Maybe. Delicious? You better believe it!

I mean they look like normal, innocent, chewy molasses cookies right? However, these cookies have a kick.

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For me baking this time of year is my favorite. I put on some Christmas music… wear my favorite apron and wrangle my girls into the kitchen to help me turn out several batches of cookies. It’s also a little ritual of ours that we dust our noses with flour. But I’ll spare you the picture of our goofy mugs. You are welcome 🙂

So what’s your baking ritual? Do you bake at midnight? Listen to Michael Buble on repeat {it’s okay, I do too!} use margarine instead of butter *gasp*!?!

 Spiced Molasses Cookies l

Now to get this holiday baking season kick-started off right, Pampered Chef wants to give one  of you lucky SS readers their very own box filled with a bunch of their tried-and-true baking necessities! You will absolutely love all the things in this goodie box and you no doubt will be well prepared to start creating some baking memories! {Entry to the giveaway is at the end of this post}

This year I wanted to turn up the notch on my traditional molasses cookie recipe. I thought adding a smidgen of cayenne would be just the ticket. I didn’t tell my girls what exactly that quarter teaspoon of “red spice” was until they took a bite. My youngest said “Oooh Mom, these are spicy… I like it!” coming from the child who isn’t a fan of spice was music to my ears. The cayenne adds a touch of heat that will warm the back of your throat ever-so-subtly and takes these regular, chewy molasses cookies to a whole new level.

melted butter

Start by melting 1-1/2 sticks {3/4 cup} of unsalted butter.

pour in melted butter

Next, pour it into a large bowl or into an 8-cup liquid measuring cup.


Then, to the melted butter, add in a cup of granulated sugar.

molasses collage

I like to lightly spray my measuring cup with a little olive oil or coconut oil spray. Because of this, when I pour the molasses into the batter bowl, it glides out effortlessly. You’ll need 1/4 cup of unsulfured molasses.


Give those a quick whisk to combine.

add the egg

Crack in one egg…

whisk until combined

And whisk some more so the egg is thoroughly combined.

dry ingredients and spice!

In a small bowl, combine the two cups of flour, two teaspoons of baking soda, one teaspoon of ground cinnamon, a half teaspoon each of ground clove, ginger and kosher salt, 1/4 teaspoon of cayenne pepper and 1/8 teaspoon of ground cardamom.

stir it around

Mix those together…

add the dry into the wet

And gradually add them into the molasses mixture.


Use a spatula and mix until just combined.

cover and refrigerate

Next, cover and refrigerate the dough for 1 hour.


Once the dough has chilled use a 2 tablespoon scoop to measure out the cookie dough.

cookie ball

Just look at that perfect cookie dough ball!

roll in turbinado sugar

In a nearby bowl I have a half cup of turbinado sugar. Set the dough ball into the sugar and roll it around to coat.

space and bake

Next, place the each of the cookies two-inches apart and bake in a preheated 375 degree oven for 7-8 minutes or until the edges are lightly golden.


Then, let the spiced molasses cookies rest on the baking pan for 5 minutes before transferring them to a rack to cool.

glaze stuff

While my cookies cooled, I quickly whipped up a vanilla glaze.

how to make vanilla glaze

Next, combine the powdered sugar, salt, corn syrup and melted butter. Stir in enough whole milk until it is the desired consistency you want. Lastly, add in the vanilla extract.


I do the drizzle test to check and make sure it’s not too thick or too thin.


Then I pour it into these nifty squeeze bottles…

ready to go

… and selected the tip with the tiny hole…

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Then I squeezed the icing over top of the cooled spiced molasses cookies.

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Spiced Molasses Cookies l

These cookies aren’t the kind of “spicy” that would set your mouth on fire. More like, the cayenne works perfectly with the cinnamon and spices to create a warm cinnamon-red-hot-candy sensation. It’s just enough heat to warm the back of your mouth.

So you won’t need to chug a glass of milk, although dunking these spiced molasses cookies in a glass of milk isn’t too shabby of an idea.

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After eating these, I’m pretty sure I will always add a little spice to my molasses cookies.

Enjoy! And if you give these Spiced Molasses Cookies a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Spiced Molasses Cookies
Yield: 24 cookies

Spiced Molasses Cookies

Cayenne adds a surprising warm touch of heat to these deliciously spiced molasses cookies.

Prep Time 1 hour 20 minutes
Cook Time 8 minutes
Additional Time 47 minutes
Total Time 2 hours 15 minutes


  • 3/4 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cardamom
  • 1/2 cup turbinado sugar


  • 1-1/2 cups powdered sugar
  • 1/8 teaspoon kosher salt
  • 1 tablespoon light corn syrup
  • 1 tablespoon melted butter
  • whole milk, as needed
  • 1/4 teaspoon pure vanilla extract


  1. In a small saucepan melt the 3/4 stick of unsalted butter over low. Let cool.
  2. Pour the cooled, melted butter into a medium bowl. Add the sugar, molasses and one egg. Stir until smooth.
  3. In a separate bowl combine the flour, baking soda, cinnamon, salt, ground cloves, ginger, cayenne and ground cardamom. Stir and then add it to the molasses mixture in thirds. Stir until combined.
  4. Cover and refrigerate dough for 1 hour.
  5. Preheat your oven to 375°.
  6. Remove and use a 2 tablespoon scoop and roll into the turbinado sugar and place two inches apart on a lined, rimmed baking sheet.
  7. Bake in your preheated oven for 7 to 8 minutes until the edges of the cookies are golden and the tops have crackled.
  8. Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make glaze and drizzle over cooled cookies.


  1. Combine the powdered sugar, salt, corn syrup and butter into a medium bowl or liquid measuring cup. Thin out with a little milk until it reaches the desired consistency. Add in the vanilla extract and whisk until smooth.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 191Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 174mgCarbohydrates: 31gFiber: 0gSugar: 23gProtein: 2g
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This recipe was created for Pampered Chef featuring a few of my favorite Pampered Chef products. As always, my thoughts are my own and I love Pampered Chef.