These cookies have a deep, rich flavor from molasses and warm spices like cinnamon, ginger, and cloves. They are tender inside with a slight crisp edge, ideal for cozy fall or winter baking. Using sodium‑free baking soda and unsalted butter keeps them gentle on cardiovascular health without losing any flavor.

Ingredients Needed

• ¾ cup unsalted butter (1 ½ sticks): softened to room temperature.
• ¾ cup packed brown sugar: adds sweetness and moisture.
• 1 large egg: at room temperature for best mixing.
• ¼ cup molasses: for rich flavor and color.
• 2 ½ cups all-purpose flour: plain, unbleached if available.
• 2 teaspoons sodium-free baking soda: ensures rise without salt.
• 1 teaspoon ground cinnamon: warm spice flavor.
• 1 teaspoon ground ginger: classic molasses cookie spice.
• ½ teaspoon ground cloves: adds depth.
• 1 teaspoon nutmeg: optional but recommended.
• 2 teaspoons vanilla extract: smooth flavor balance.

How To Make Low Sodium Molasses Cookies

Cream Butter and Sugar:
Beat softened unsalted butter with brown sugar until fluffy. Add egg, molasses, and vanilla; mix well.

Combine Dry Ingredients:
In a separate bowl, whisk flour, sodium‑free baking soda, cinnamon, ginger, cloves, and nutmeg.

Mix and Chill Dough:
Gradually add dry mix to wet ingredients until dough forms. Cover and chill for 1–2 hours; this step makes shaping easier.

Shape and Bake:
Preheat oven to 375°F (190°C). Roll dough into balls and place on lined baking sheet. Bake 10–13 minutes for chewy cookies; bake slightly longer for crisp edges.

Recipe Tips

• Room temperature butter ensures smooth mixing and soft texture.
• Chilling dough prevents spreading and makes shaping easier.
• For extra chewiness, slightly underbake and cool on sheet before moving.
• Use fresh spices for best flavor in heart‑friendly baking.
• Lower oven to 350°F for softer cookies as noted.

How to Store & Reheat

• Room Temperature: Store in airtight container up to 4 days.
• Fridge: Keep up to 1 week; bring to room temperature before serving.
• Freezer: Freeze baked cookies up to 2 months; thaw at room temperature or warm 5 minutes at 300°F.

Nutrition Facts (per cookie)

• Calories: ~110
• Sodium: ~5 mg
• Protein: 1 g
• Fat: 4 g
• Carbs: 17 g
• Fibre: 0 g
• Sugar: 9 g

FAQs

Are molasses cookies safe for low sodium diets?
Yes. Using sodium‑free baking soda and unsalted butter keeps sodium extremely low, suitable for heart‑healthy eating.

Can I use blackstrap molasses in cookies?
You can, but it is more bitter and less sweet. Regular unsulphured molasses gives a milder flavor ideal for cookies.

How do I keep molasses cookies soft after baking?
Store them in an airtight container with a slice of bread or apple to keep moisture inside.

Can I make molasses cookies ahead of time?
Yes. Prepare dough, chill, and freeze cookie balls. Bake directly from frozen, adding 1–2 extra minutes.

Try More Recipes:

• Low Sodium Lemon Cookies
• Low Sodium Shortbread Cookies Recipe
• Low Sodium Oatmeal Raisin Cookies Recipe

Low Sodium Molasses Cookies

Recipe by Evelyn ReedCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

30

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

110

kcal

Rich, spiced cookies with deep molasses flavor and no added salt — perfect for cozy, heart‑healthy treats.

Ingredients

• ¾ cup unsalted butter (room temperature)
  

• ¾ cup packed brown sugar
  

• 1 large egg
  

• ¼ cup molasses
  

• 2 ½ cups all-purpose flour
  

• 2 tsp sodium-free baking soda
  

• 1 tsp ground cinnamon
  

• 1 tsp ground ginger
  

• ½ tsp ground cloves
  

• 1 tsp nutmeg
  

• 2 tsp vanilla extract

Directions

• Cream butter and brown sugar until fluffy.
  
• Add egg, molasses, and vanilla; mix well.
  
• Whisk flour, sodium-free baking soda, and spices in separate bowl.
  
• Combine wet and dry ingredients; chill 1–2 hours.
  
• Preheat oven to 375°F. Roll dough into balls; place on baking sheet.
  
• Bake 10–13 minutes until edges are set. Cool before serving.