Caramel Molasses Cookies Recipe

Caramel Molasses Cookies Recipe

How To Make Caramel Molasses Cookies

Everyone will easily fall in love at the first bite of these soft Caramel Molasses Cookies sweetened with molasses and drizzled with caramel once baked.

Preparation: 1 hour 25 minutes
Cooking: 11 minutes
Total: 1 hour 36 minutes



For Molasses Cookies:

  • 3cupsall-purpose flour,spoon and leveled
  • 1tspbaking soda
  • 2tspginger,ground
  • tspcinnamon,ground
  • ¼tspcloves,ground
  • ¼tspnutmeg,ground
  • ¼tspsalt
  • ¾cupbutter,unsalted, softened to room temperature
  • ¾cupdark brown sugar,packed
  • cupdark molasses
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • cupgranulated sugar,for rolling

For Easy Caramel Sauce:

  • 14Original® Baking Werther’s Caramels,unwrapped
  • 1tbspheavy cream,or half and half, or full fat milk


  1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

  2. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute at medium speed.

  3. Add the brown sugar and beat for about 2 full minutes until light and fluffy.

  4. Scrape down the sides as needed.

  5. Add the molasses, egg, and vanilla.

  6. Beat well on high, scraping down the sides as needed again.

  7. Slowly add the dry ingredients to the wet at low speed. Do not overmix.

  8. Cover the dough tightly and chill for 1 hour.

  9. Add the caramels and cream to a small saucepan over low-medium heat.

  10. Constantly stir, allowing the caramels to fully melt.

  11. Once melted, turn off the stove and let the caramel sit in the pan until ready to use.

  12. Set aside to cool until the cookies are done.

  13. Preheat the oven to 350 degrees F.

  14. Line a large baking sheet with parchment paper or a silicone mat.

  15. Pour the granulated sugar into a bowl. Take 2 tablespoons of the dough and roll into a ball, then roll into the sugar.

  16. Bake for 10 to 11 minutes, or until the edges appear set.

  17. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use the fingers to obtain a crinkly top.

  18. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That’s okay. 

  19. Remove from the oven and allow to cool on the baking sheet for 10 minutes.

  20. Transfer to a wire rack to cool completely before drizzling with caramel sauce.

Recipe Notes

  • A microwave can also be used to melt the caramels and cream together, but there would be a need to stop and stir every minute or so. The stove melts the caramels more evenly and it is much easier. 
  • Make-ahead and freezing instructions: Store the cookies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. The molasses cookies without caramel can be frozen for up to 3 months– thaw overnight in the refrigerator. The rolled cookie dough can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator, then bake as directed.


  • Calories: 214.29kcal
  • Fat: 8.20g
  • Saturated Fat: 4.84g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 2.09g
  • Polyunsaturated Fat: 0.64g
  • Carbohydrates: 32.91g
  • Fiber: 0.61g
  • Sugar: 17.58g
  • Protein: 2.68g
  • Cholesterol: 29.12mg
  • Sodium: 118.26mg
  • Calcium: 34.50mg
  • Potassium: 133.30mg
  • Iron: 1.25mg
  • Vitamin A: 66.18µg
  • Vitamin C: 0.05mg
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