Name: Low Sodium Molasses Cookies
Prep time: 12 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ cup unsalted butter or soft coconut oil; ⅓ cup dark brown sugar; ⅓ cup granulated sugar; ⅓ cup blackstrap molasses; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp cinnamon; 1 tsp sodium-free baking soda substitute; 1 tsp ground ginger; ½ tsp cardamom; 1 tbsp water (plus more if needed); ⅓ cup cane sugar (for rolling)

These low sodium molasses cookies are soft in the center, lightly crisp on the edges, and full of warm spices like ginger, cinnamon, and cardamom. Using unsalted butter (or coconut oil), no-sodium baking swaps, and blackstrap molasses, these cookies offer a bold, old-fashioned flavor with reduced sodium. They’re perfect for holiday baking or year-round comfort treats.

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Table of Contents

Ingredients Needed

½ cup unsalted butter or soft (not melted) coconut oil: for moisture and richness.
⅓ cup packed dark brown sugar: adds molasses depth.
⅓ cup granulated sugar: balances sweetness.
⅓ cup unsulphured blackstrap molasses: adds bold flavor.
1 tsp vanilla extract: enhances spice and sweetness.
2 cups all-purpose flour: spooned and leveled.
2 tsp ground cinnamon: warm and classic.
1 tsp sodium-free baking soda substitute: swap regular baking soda for reduced sodium version.
1 tsp ground ginger: essential spice.
½ tsp ground cardamom: adds warmth.
1 tbsp water: helps bind dough.
⅓ cup cane sugar: for rolling (optional but adds texture).

How To Make Low Sodium Molasses Cookies

Preheat & Prep Tray:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream Wet Ingredients:
In a large bowl or stand mixer, cream the unsalted butter, brown sugar, and granulated sugar until fluffy. Add molasses and vanilla extract. Mix until smooth.

Combine Dry Ingredients:
In a medium bowl, whisk together flour, cinnamon, sodium-free baking soda, ginger, and cardamom.

Mix Dough:
Gradually add dry ingredients to wet mixture, mixing slowly after each addition. Add water and mix. If dough is too dry, add another ½ tablespoon of water.

Shape & Coat Cookies:
Use a cookie scoop (about 2-inch) to portion dough. Roll into balls and coat each one in cane sugar. Place 2 inches apart on baking sheet. Gently press tops to flatten slightly.

Bake & Cool:
Bake for 10 minutes, until tops crack and cookies are puffed. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Recipe Tips

Use unsalted butter or coconut oil to stay low sodium.
Add sodium-free baking soda for leavening without the salt.
Roll in sugar for a crackled, crisp exterior.
If dough feels dry, a little water helps it bind better.

How to Store & Reheat

Room Temperature: Store in airtight container up to 5 days.
Fridge: Optional for firmer texture.
Freezer: Freeze baked cookies up to 2 months. Thaw at room temperature.

Nutrition Facts (Approx. per cookie)

Calories: 110
Sodium: 10–25 mg
Protein: 1.5 g
Fat: 5 g
Carbs: 16 g
Fibre: 0.5 g
Sugar: 9 g

FAQs

Are molasses cookies high in sodium?
Traditional versions often are, due to salted butter and baking soda. This version uses unsalted butter and sodium-free baking powder substitutes for a heart-healthy option.

Can I skip the sugar rolling step?
Yes. It adds crunch and appearance, but isn’t necessary for flavor or structure.

Is blackstrap molasses low sodium?
Yes. It contains trace minerals and flavor, with little sodium. Choose unsulphured versions for clean ingredients.

What does cardamom add?
Cardamom adds warmth and depth. You can leave it out or replace with extra cinnamon for a milder flavor.

Can I make these with coconut oil?
Yes! Use soft, room temperature coconut oil (not melted) for the same moist texture with a subtle flavor twist.

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