Soft Molasses Cookies
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.
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.