These Soft Molasses Cookies are the ultimate spiced treat—chewy in the center, lightly crisp on the edges, and bursting with warm flavors like cinnamon, ginger, and molasses. Whether you’re baking them for the holidays or simply craving a cozy dessert, these cookies bring nostalgic comfort with every bite. Made with simple pantry staples and no fancy tools required, they’re perfect for festive gatherings, gifting, or a quiet afternoon treat with a cup of tea.
Why You’ll Love These Soft Molasses Cookies
- Soft, Chewy Texture – Tender in the center with crackled tops.
- Spiced and Aromatic – Loaded with cinnamon, ginger, cloves, and molasses.
- Simple Pantry Ingredients – No complicated steps or rare ingredients.
- Perfect for Holidays or Anytime – A timeless recipe for gifting and gatherings.
- Make-Ahead Friendly – Great for freezing or prepping in advance.
Ingredients For Soft Molasses Cookies
Dry Ingredients:
- 2 ¼ cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1 large egg
- ¼ cup (60 ml) molasses
- 1 tsp vanilla extract
For Rolling:
- ¼ cup (50 g) granulated sugar
How to Make Soft Molasses Cookies
- Prep Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy—this helps create that signature soft texture.
- Add Molasses and Egg: Beat in the molasses, egg, and vanilla extract until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually mix into the wet ingredients until just combined.
- Shape the Cookies: Scoop and roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
- Bake: Place cookies 2 inches apart on prepared sheets and bake for 8–10 minutes, or until the tops are cracked and edges are just set. For the softest cookies, do not overbake.
- Cool: Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack. They’ll continue to firm up slightly as they cool.
Tips for the Best Soft Molasses Cookies
- Use fresh molasses: For the richest flavor, make sure your molasses isn’t expired.
- Don’t overbake: Take them out when the edges are set and tops begin to crack.
- Add more spice: Love heat? Increase ginger or try a pinch of black pepper.
- Use brown sugar: It adds a deeper, richer flavor than granulated sugar alone.
Serving Ideas
- With Hot Drinks: Serve with coffee, chai, or hot cocoa for a cozy snack.
- Ice Cream Sandwiches: Pair with vanilla or cinnamon ice cream.
- Holiday Cookie Platters: They add variety and spice to your Christmas baking lineup.
- Festive Gifting: Wrap in tins or bags and tie with ribbon for a thoughtful edible gift.
Storing & Freezing Soft Molasses Cookies
Room Temperature:
Store cookies in an airtight container for up to 7 days to maintain their soft texture.
Freeze the Dough:
Roll into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the time.
Freeze Baked Cookies:
Let cookies cool completely, then freeze in layers with parchment paper in an airtight container. Thaw at room temperature or warm in the oven.
FAQs About Soft Molasses Cookies
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days. Chilling helps control spreading and enhances flavor.
How do I make them spicier?
Add an extra ¼ teaspoon of ginger, cinnamon, or cloves—or a dash of black pepper for a subtle kick.
Can I use brown sugar instead of granulated sugar?
Yes, brown sugar makes the cookies even chewier and adds a hint of caramel flavor.
Why are my cookies too hard?
Most likely, they were overbaked. Remove when edges are just set—don’t wait for them to firm up in the oven.
Can I make mini cookies?
Absolutely. Just roll smaller balls and reduce bake time by 1–2 minutes.
More Cookie Recipes You’ll Love
- Espresso Chocolate Chip Cookies
- Carrot Cake Cookies
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
Final Thoughts
These Soft Molasses Cookies are a comforting, classic recipe that belongs in every baker’s collection. With their perfectly spiced flavor, chewy texture, and timeless charm, they’re guaranteed to warm hearts and kitchens year-round. Whether you’re sharing them at holiday gatherings or treating yourself to a sweet moment, these cookies are always a good idea.
Soft Molasses Cookies
Ingredients
Dry Ingredients:
- 2 ¼ cups 280 g all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup 170 g unsalted butter, softened
- 1 cup 200 g packed brown sugar
- 1 large egg
- ¼ cup 60 ml molasses
- 1 tsp vanilla extract
For Rolling:
- ¼ cup 50 g granulated sugar
Instructions
- Prep Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy—this helps create that signature soft texture.
- Add Molasses and Egg: Beat in the molasses, egg, and vanilla extract until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually mix into the wet ingredients until just combined.
- Shape the Cookies: Scoop and roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
- Bake: Place cookies 2 inches apart on prepared sheets and bake for 8–10 minutes, or until the tops are cracked and edges are just set. For the softest cookies, do not overbake.
- Cool: Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack. They’ll continue to firm up slightly as they cool.
Notes
- For a slightly spicier kick, add a pinch of ground black pepper or extra ginger.
- If you prefer slightly crisper cookies, bake for an additional 1-2 minutes.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Did you Like This Recipe? Please Rate and Comment Below!
