18 Delicious Molasses Recipes for Sweet Tooths

Zesty, rich, and wonderfully sweet, molasses is the secret star in many beloved recipes. Whether you’re craving cozy gingerbread cookies, a sticky barbecue glaze, or a decadent dessert, our roundup of 18 Delicious Molasses Recipes for Sweet Tooths has something to satisfy every craving. Dive in and discover how this versatile ingredient can transform your baking and cooking into something truly special.

Molasses Gingerbread Cookies

Nothing evokes the warmth of the holiday season quite like the rich, spicy aroma of Molasses Gingerbread Cookies wafting through the kitchen. These cookies, with their deep molasses flavor and a hint of ginger, are a timeless treat that combines simplicity with sophistication.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 3/4 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 1 tbsp fresh ginger, finely grated

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ground ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, molasses, and fresh ginger until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Soft yet chewy, these Molasses Gingerbread Cookies boast a complex flavor profile that deepens over time. Serve them alongside a glass of cold milk or crumble over vanilla bean ice cream for an indulgent dessert.

Dark Molasses Bread

Amidst the bustling rhythm of modern life, there’s something profoundly comforting about the rich, earthy aroma of dark molasses bread baking in the oven. This loaf, with its deep caramel notes and tender crumb, is a testament to the timeless allure of homemade bread.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup unsulphured molasses
• 2 tablespoons unsalted butter, melted
• 1 teaspoon fine sea salt
• 3 1/2 cups bread flour, plus extra for dusting
• 1/2 cup whole wheat flour
• 1 tablespoon vegetable oil, for greasing

Instructions

1. In a large mixing bowl, combine the warm water and yeast. Let stand for 5 minutes until frothy, indicating the yeast is active.
2. Stir in the molasses, melted butter, and sea salt until well incorporated.
3. Gradually add the bread flour and whole wheat flour, mixing until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
5. Lightly grease a clean bowl with vegetable oil, place the dough inside, and cover with a damp cloth. Let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan, cover, and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 30-35 minutes, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. Tip: For a glossy crust, brush the top with melted butter in the last 5 minutes of baking.
8. Transfer to a wire rack to cool completely before slicing. Tip: For optimal texture, resist the urge to cut into the bread while it’s still warm.

Rich with the robust flavor of molasses and boasting a moist, dense crumb, this bread is sublime when toasted and slathered with salted butter or served alongside a sharp cheddar for a savory contrast.

Molasses Glazed Ham

Molasses glazed ham marries the deep, rich sweetness of molasses with the savory succulence of a perfectly cooked ham, creating a centerpiece that’s as visually stunning as it is delicious. This dish, with its glossy, caramelized exterior and tender, juicy interior, is a testament to the beauty of balancing flavors and textures.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup dark molasses
• 1/2 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tbsp unsalted butter, clarified
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
2. Place the ham, cut side down, on a rack in a roasting pan. Score the surface of the ham in a diamond pattern, about 1/4 inch deep, to allow the glaze to penetrate.
3. In a medium saucepan over low heat, combine the molasses, Dijon mustard, apple cider vinegar, clarified butter, ground cloves, cinnamon, and nutmeg. Whisk continuously until the mixture is smooth and slightly thickened, about 5 minutes.
4. Brush half of the molasses glaze evenly over the ham, ensuring it gets into the scored lines. Reserve the remaining glaze for later use.
5. Bake the ham, uncovered, for 1 hour and 30 minutes, basting with the pan juices every 30 minutes to keep it moist.
6. After the initial baking time, brush the ham with the remaining glaze and continue to bake for an additional 30 minutes, or until the internal temperature reaches 140°F (60°C) when measured with a meat thermometer.
7. Let the ham rest for 15 minutes before carving to allow the juices to redistribute, ensuring each slice is moist and flavorful.

With its glossy, sticky-sweet crust and melt-in-your-mouth tenderness, this molasses glazed ham is a showstopper that promises to elevate any gathering. Serve it thinly sliced alongside a sharp, tangy mustard or atop warm, buttery biscuits for a delightful contrast of flavors.

Spicy Molasses BBQ Sauce

Amidst the warmth of summer gatherings, a bold and complex Spicy Molasses BBQ Sauce emerges as the crown jewel of any barbecue spread, its deep, smoky sweetness perfectly balanced with a fiery kick.

Ingredients

• 1 cup ketchup
• 1/2 cup unsulfured molasses
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp ground cloves
• 1/4 cup water

Instructions

1. In a medium saucepan over low heat, combine the ketchup, molasses, apple cider vinegar, and Dijon mustard, stirring until the mixture is homogenous.
2. Whisk in the smoked paprika, garlic powder, onion powder, cayenne pepper, and ground cloves, ensuring the spices are fully incorporated into the sauce.
3. Gradually add the water to the saucepan, adjusting the consistency to your preference, then increase the heat to medium-low.
4. Allow the sauce to simmer for 20 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
5. Remove the saucepan from the heat and let the sauce cool to room temperature before using, which will thicken it slightly and intensify the flavors.

This Spicy Molasses BBQ Sauce boasts a velvety texture that clings beautifully to ribs or chicken, while its layered flavors of sweet, smoky, and spicy notes promise to elevate any dish. Try brushing it on grilled vegetables for a surprising twist or mixing it into pulled pork for an unforgettable depth of flavor.

Molasses Pumpkin Pie

This season, transform your dessert table with a Molasses Pumpkin Pie that marries the deep, caramel-like sweetness of molasses with the earthy warmth of pumpkin. The result is a sophisticated twist on a classic that’s as visually stunning as it is delicious.

Ingredients

• 1 1/2 cups pure pumpkin puree
• 3/4 cup dark molasses
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp fine sea salt
• 1 9-inch unbaked pie crust, chilled

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent baking environment.
2. In a large mixing bowl, whisk together the pumpkin puree, molasses, and granulated sugar until fully incorporated.
3. Add the lightly beaten eggs to the mixture, blending until smooth for a uniform texture.
4. Gradually stir in the heavy cream, followed by the cinnamon, ginger, cloves, and sea salt, ensuring the spices are evenly distributed.
5. Pour the filling into the chilled pie crust, using a spatula to smooth the top for an even bake.
6. Bake for 45-50 minutes, or until the filling is set around the edges but slightly wobbly in the center, indicating perfect doneness.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld and the texture firm up.

With its velvety texture and rich, spiced flavor profile, this Molasses Pumpkin Pie is a showstopper. Serve it with a dollop of whipped cream infused with a hint of vanilla for an extra layer of indulgence.

Healthy Molasses Granola Bars

These Healthy Molasses Granola Bars are a testament to the beauty of simplicity, blending wholesome ingredients with a touch of sweetness for a snack that’s as nutritious as it is delicious.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raw almonds, roughly chopped
• 1/4 cup chia seeds
• 1/4 cup flaxseeds
• 1/2 cup unsulphured molasses
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the rolled oats, shredded coconut, chopped almonds, chia seeds, and flaxseeds, ensuring an even distribution of ingredients.
3. In a separate bowl, whisk together the molasses, melted coconut oil, vanilla extract, and sea salt until the mixture is homogenous.
4. Pour the wet ingredients over the dry ingredients and stir until everything is thoroughly coated, a tip for ensuring no dry spots remain.
5. Transfer the mixture to the prepared baking pan, pressing down firmly with the back of a spoon or a spatula to compact it evenly, which is crucial for the bars to hold together after baking.
6. Bake for 20-25 minutes, or until the edges are golden brown and the center is set, a visual cue that the bars are perfectly baked.
7. Allow the granola bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into desired sizes, a step that ensures clean cuts.

Just out of the oven, these granola bars boast a chewy texture with a satisfying crunch from the almonds, while the molasses lends a deep, caramel-like sweetness. Serve them alongside a cup of artisan coffee for a mid-morning pick-me-up or pack them for a wholesome snack on the go.

Molasses Baked Beans

Captivating the essence of comfort with a touch of sophistication, molasses baked beans offer a harmonious blend of sweet and savory, slow-cooked to perfection. This dish, a testament to the art of patience, transforms humble ingredients into a deeply flavorful masterpiece.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1/4 cup unsulfured molasses
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 300°F (150°C) to ensure a low and slow cooking environment.
2. Drain the soaked navy beans and rinse under cold water to remove any residual impurities.
3. In a large oven-safe pot, combine the beans, molasses, maple syrup, Dijon mustard, apple cider vinegar, diced onion, minced garlic, vegetable stock, smoked paprika, black pepper, and sea salt.
4. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to integrate the flavors.
5. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 6 hours, checking occasionally to ensure the liquid level remains consistent; add a small amount of water if necessary.
6. After 6 hours, remove the lid and continue baking for an additional 30 minutes to allow the sauce to thicken slightly.
7. Tip: For a deeper flavor, consider adding a sprig of fresh thyme or a bay leaf during the baking process.
8. Tip: The beans are perfectly cooked when they are tender but still hold their shape, offering a slight resistance to the bite.
9. Tip: Allow the beans to rest for 10 minutes after baking; this lets the flavors meld together beautifully.

Yielded with a velvety texture and a rich, caramelized depth, these molasses baked beans are a versatile companion to crusty artisan bread or as a robust side to grilled meats. Their complex sweetness and smoky undertones make them a standout dish that invites creativity at the table.

Old Fashioned Molasses Taffy

Venture into the realm of timeless confections with this Old Fashioned Molasses Taffy, a recipe that marries the deep, caramelized sweetness of molasses with the playful, chewy texture that taffy aficionados adore. Perfect for those who appreciate the artistry of candy making, this taffy offers a nostalgic nod to simpler times, wrapped in the sophistication of modern culinary precision.

Ingredients

• 1 cup unsulphured molasses
• 1 cup granulated sugar
• 2 tbsp unsalted butter, room temperature
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a heavy-bottomed saucepan over medium heat, combine the molasses and sugar, stirring constantly until the sugar dissolves completely.
2. Attach a candy thermometer to the saucepan and bring the mixture to 250°F (hard-ball stage), ensuring not to stir once boiling begins to prevent crystallization.
3. Remove from heat and swiftly stir in the butter, vanilla extract, and sea salt until fully incorporated.
4. Pour the mixture onto a buttered marble slab or silicone mat, allowing it to cool just enough to handle safely.
5. Butter your hands lightly and pull the taffy repeatedly until it lightens in color and achieves a satiny sheen, about 10-15 minutes.
6. Roll the taffy into long ropes and cut into 1-inch pieces with buttered scissors, wrapping each piece in wax paper to prevent sticking.

Kneading the taffy not only aerates it for that signature lightness but also transforms its hue to a luminous amber. The final product boasts a robust molasses flavor, balanced by the subtle richness of butter and the warmth of vanilla. For an elegant twist, serve these morsels alongside a sharp cheddar cheese to contrast the taffy’s sweetness.

Molasses Cornbread

Lusciously rich and deeply flavorful, this molasses cornbread marries the rustic charm of traditional cornbread with the sophisticated depth of molasses, creating a perfect balance of sweetness and texture that’s ideal for any table.

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1/4 cup unsulphured molasses
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9-inch cast-iron skillet, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, granulated sugar, baking powder, and sea salt until fully combined.
3. In a separate bowl, blend the buttermilk, molasses, lightly beaten eggs, and melted clarified butter until the mixture is homogenous.
4. Gently fold the wet ingredients into the dry ingredients, mixing just until the batter comes together; overmixing can lead to a dense cornbread.
5. Pour the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the skillet for 10 minutes before slicing to let the structure set.

Best enjoyed warm, this molasses cornbread boasts a moist crumb and a caramelized crust, with the molasses adding a hint of bitterness that contrasts beautifully with the inherent sweetness. Serve it alongside a dollop of whipped honey butter or as the foundation for an avant-garde bread pudding.

Molasses Roasted Carrots

Gracefully glazed with a rich, dark sweetness, these molasses roasted carrots transform the humble root vegetable into a sophisticated side dish that’s as visually stunning as it is delicious.

Ingredients

• 1 pound fresh carrots, peeled and trimmed
• 2 tablespoons unsalted butter, melted
• 2 tablespoons blackstrap molasses
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the melted butter and molasses until fully combined.
3. Add the peeled and trimmed carrots to the bowl, tossing them gently to ensure each piece is evenly coated with the molasses mixture.
4. Arrange the carrots in a single layer on the prepared baking sheet, ensuring they are not touching to allow for even roasting.
5. Sprinkle the carrots evenly with fresh thyme leaves, sea salt, and freshly ground black pepper.
6. Roast in the preheated oven for 25-30 minutes, turning the carrots halfway through, until they are tender and caramelized.
7. Remove from the oven and let stand for 5 minutes before serving to allow the flavors to meld.

With their glossy sheen and tender-crisp texture, these molasses roasted carrots offer a delightful contrast of sweet and earthy flavors. Serve them alongside a roast chicken or incorporate into a vibrant winter salad for a touch of elegance.

Molasses Pecan Pie

Sumptuously rich and deeply flavorful, this Molasses Pecan Pie is a decadent twist on the classic Southern dessert, blending the robust sweetness of molasses with the buttery crunch of pecans in a flaky, golden crust.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 1 cup dark molasses
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 3 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 1/2 cups pecan halves, toasted

Instructions

1. Preheat the oven to 350°F (175°C) and position the rack in the center.
2. In a large mixing bowl, whisk together the molasses, granulated sugar, and melted butter until smooth.
3. Add the lightly beaten eggs, vanilla extract, and fine sea salt to the molasses mixture, whisking until fully incorporated.
4. Arrange the toasted pecan halves evenly over the bottom of the chilled pie crust.
5. Pour the molasses mixture over the pecans, ensuring they are fully submerged.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
7. Allow the pie to cool completely on a wire rack before serving to ensure the filling sets properly.

For an extra touch of elegance, serve each slice with a dollop of whipped cream or a scoop of vanilla bean ice cream. The pie’s texture is wonderfully balanced—firm yet yielding, with a rich, caramelized molasses flavor that pairs beautifully with the nutty pecans.

Molasses Marinated Chicken

Perfectly balancing sweetness with depth, this molasses marinated chicken transforms a simple poultry dish into a culinary masterpiece, offering a rich glaze that caramelizes beautifully under heat.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup unsulphured molasses
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the molasses, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, ground cumin, and cayenne pepper until fully combined.
2. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring each piece is thoroughly coated. Seal the bag and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your oven to 375°F (190°C) and heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Remove the chicken from the marinade, letting excess drip off, and season both sides with kosher salt and freshly ground black pepper.
5. Sear the chicken thighs, skin-side down, in the skillet for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 3 minutes.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Now, the molasses marinated chicken boasts a sticky, caramelized exterior with a tender, juicy interior, making it a standout dish. Serve atop a bed of creamy polenta or alongside roasted root vegetables to complement its smoky sweetness.

Molasses Oatmeal Cookies

Lusciously rich and deeply flavored, these molasses oatmeal cookies are a testament to the timeless allure of classic baking. Their chewy texture and warm spices make them an irresistible treat, perfect for savoring with a cup of tea or as a sweet ending to any meal.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar, packed
• 1/4 cup molasses
• 1 large pasture-raised egg, lightly beaten
• 2 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and dark brown sugar until light and fluffy, about 3 minutes.
3. Add the molasses and lightly beaten egg to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Using a 1 1/2 tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For even baking, rotate the baking sheets halfway through.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Zesty with spices and boasting a perfect balance of chewiness and crispness, these molasses oatmeal cookies are a delightful nod to traditional baking. Serve them alongside a dollop of vanilla bean ice cream for an indulgent twist or enjoy them as they are, letting their robust flavors shine.

Molasses Spice Cake

Captivating the senses with its deep, aromatic spices and rich, velvety texture, this Molasses Spice Cake is a testament to the timeless allure of classic baking. Perfect for any occasion, it promises a symphony of flavors that dance between the boldness of molasses and the warmth of cinnamon, ginger, and cloves.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 1/2 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, then dust with flour to prevent sticking.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, ginger, and cloves until well combined.
3. In a large bowl, cream the room-temperature butter and granulated sugar together until light and fluffy, about 3 minutes, using an electric mixer on medium speed.
4. Gradually add the lightly beaten egg to the butter mixture, mixing until fully incorporated, then blend in the molasses until the mixture is smooth.
5. Alternately add the dry ingredients and boiling water to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Kitchen wisdom suggests serving this Molasses Spice Cake slightly warm, with a dollop of whipped cream or a scoop of vanilla bean ice cream to complement its moist, dense crumb and complex spice profile. For an extra touch of elegance, a drizzle of caramel sauce or a sprinkle of powdered sugar can elevate this humble cake into a show-stopping dessert.

Molasses Mustard Dressing

Perfectly balancing the robust depth of molasses with the sharp tang of mustard, this Molasses Mustard Dressing elevates any salad from simple to sublime. Its rich, velvety texture and complex flavor profile make it an indispensable addition to your culinary repertoire.

Ingredients

• 1/4 cup unsulphured molasses
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium mixing bowl, whisk together the unsulphured molasses, Dijon mustard, and whole grain mustard until fully combined.
2. Gradually drizzle in the extra-virgin olive oil while continuously whisking to emulsify the dressing.
3. Add the apple cider vinegar, fine sea salt, and freshly ground black pepper, whisking until the dressing is smooth and homogenous.
4. Let the dressing sit at room temperature for 10 minutes to allow the flavors to meld, stirring once halfway through.
5. Taste and adjust the seasoning with additional salt or pepper if necessary, ensuring a perfect balance of sweetness and acidity.

Velvety and rich, this Molasses Mustard Dressing clings beautifully to crisp greens, offering a harmonious blend of sweetness and spice. Drizzle it over a roasted beet and goat cheese salad for a stunning contrast of flavors and textures, or use it as a bold marinade for grilled chicken.

Molasses Sweet Potato Casserole

This timeless dish marries the earthy sweetness of sweet potatoes with the deep, caramel-like richness of molasses, creating a harmonious blend of flavors that’s both comforting and sophisticated. Perfect for any gathering, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1/4 cup molasses
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large pot, cover the sweet potatoes with water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
3. Drain the sweet potatoes and return them to the pot. Mash until smooth, then stir in the melted butter, heavy cream, molasses, beaten eggs, vanilla extract, cinnamon, nutmeg, and sea salt until well combined.
4. Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Sprinkle the chopped pecans evenly over the surface. Tip: For an extra crunch, toast the pecans in a dry skillet over medium heat for 2-3 minutes before chopping.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are slightly bubbly and the top is golden brown. Tip: Let the casserole rest for 10 minutes before serving to allow the flavors to meld beautifully.

A velvety texture and a perfect balance of sweetness and spice make this casserole a standout dish. Serve it alongside a crisp green salad or as a decadent side to roasted meats for a meal that’s sure to impress.

Molasses Apple Crisp

Nothing heralds the arrival of autumn quite like the warm, spiced aroma of Molasses Apple Crisp baking in the oven. This dessert marries the deep, caramel-like sweetness of molasses with the tart crispness of apples, all under a golden, buttery topping that’s impossible to resist.

Ingredients

• 6 cups Granny Smith apples, peeled and thinly sliced
• 1/4 cup unsulphured molasses
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup old-fashioned rolled oats
• 1/4 tsp fine sea salt

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples with molasses, lemon juice, cinnamon, and nutmeg until evenly coated. Spread the mixture into the prepared baking dish.
3. In another bowl, combine flour, brown sugar, butter, oats, and salt. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apple mixture, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
6. Let the crisp cool for 10 minutes before serving to allow the flavors to meld.

Offering a delightful contrast of textures, the Molasses Apple Crisp features a crunchy, oat-laden topping that gives way to soft, spiced apples beneath. Serve it warm with a scoop of vanilla bean ice cream for a decadent twist, or enjoy it as is for a simpler, yet equally satisfying, dessert experience.

Molasses Braised Short Ribs

There’s something undeniably comforting about the deep, rich flavors of molasses braised short ribs, a dish that marries the robustness of beef with the sweet, smoky undertones of molasses for a truly unforgettable meal.

Ingredients

• 4 lbs bone-in beef short ribs, trimmed of excess fat
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1/2 cup unsulfured molasses
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper on all sides.
2. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering. Sear the short ribs in batches, ensuring a deep brown crust forms on all sides, about 4 minutes per side. Transfer to a plate.
3. Reduce the heat to medium. Add the diced onion to the pot, sautéing until translucent, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
4. Deglaze the pot with beef stock, scraping up any browned bits from the bottom. Whisk in the molasses, apple cider vinegar, smoked paprika, and ground cinnamon until well combined.
5. Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender.
6. Once cooked, remove the short ribs from the pot and skim any excess fat from the surface of the sauce. Serve the ribs drizzled with the reduced braising liquid.

Succulent and richly flavored, these molasses braised short ribs offer a perfect balance of sweetness and depth. For an elegant presentation, serve atop a creamy parsnip purée with a sprinkle of fresh thyme.

Conclusion

Delightful as they are diverse, these 18 molasses recipes promise to satisfy every sweet craving. From cozy cookies to rich desserts, there’s something for every home cook to love. We’d be thrilled if you tried these treats, shared your favorites in the comments, or pinned this article on Pinterest to spread the sweetness. Happy baking!