Soft Molasses Cookies

These Soft & Chewy Molasses Cookies are perfectly spiced, richly flavored from the molasses and brown sugar, and generously sprinkled with sugar for a touch of sparkle. They are fantastic on their own or sandwiched around ice cream or frosting!

I have always loved any type of gingery, molasses-y cookie. Whether it’s crispy gingersnaps, soft & chewy gingerbread men cookies , or oversized Joe Froggers , these warmly spiced robust molasses-based cookie recipes just speak to me and always have. And they are just as delicious in the summer sandwiched around a scoop of strawberry or peach ice cream as they are in winter with a glass of eggnog.

I like my molasses cookies sugary and soft. So not only do I roll them in sugar before baking, but then I underbake them intentionally so they stay super soft and sprinkle the crinkly tops with extra granulated sugar so they sparkle and have an extra sweet crunch when you bite into them.

The flavor of these soft molasses ginger cookies comes from a combination of ground cinnamon and ginger, as well as the rich, full flavor of molasses of course.

Soft Molasses Cookies Recipe ingredients

• Salted butter – I use salted butter in almost all of my baking.
• Brown sugar – For a deep, rich flavor that supports the molasses base.
• Molasses – I usual regular unsulphured molasses, not blackstrap molasses. I typically use Grandma’s brand, but Brer Rabbit is good too.
• Egg – One large egg helps bind the dough together and results in chewier cookies.
• Vanilla extract – Rounds out the other flavors. You don’t usually taste this flavor, but it adds complexity and depth to most baked goods.
• All-purpose flour – I use regular unbleached all-purpose flour for tender cookies.
• Baking soda – This is our leavening agent that helps the cookies spread and puff slightly.
• Spices – A combination of ground ginger, ground cinnamon and ground cloves makes for the best molasses spice cookies.
• Salt – So the cookies are not overly sweet or bland.
• Granulated sugar or coarse sanding sugar – For rolling the cookies in to give them a sparkly crunch.

How to Make Molasses Cookies

1. Cream butter and sugar. In a large mixing bowl, beat the softened butter and sugar until creamy and light, about 2-3 minutes.
2. Add molasses, egg, and vanilla. Stop to scrape the bottom and sides of the bowl while mixing so the ingredients can evenly combine.
3. Add dry ingredients. Add the flour, baking soda, ginger, cinnamon, cloves, and salt, mixing on low speed just until combined. Do not overmix.

1. Chill the dough for 1 hour. This helps the cookies not spread as much while they bake while also allowing the flavor to develop a bit.
2. Roll into balls. Use a small cookie scoop to scoop out the dough and roll it into small balls. Roll the balls in a shallow bowl of granulated sugar to coat, then space them a couple inches apart on a baking sheet lined with parchment paper.
3. Bake. Bake the cookies in a 350°F oven for 10-12 minutes or just until the cookies are starting to crack on top and are barely done.
4. Cool. Let the cookies set up on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Sprinkle with a little extra granulated sugar for a crunchy, sparkly finish.

PRO TIP: Sandwich two of these cookies with ice cream (a scoop of strawberry ice cream between two molasses cookies is incredible although basically any flavor is amazing with them) or use eggnog buttercream frosting for an out of this world super soft sandwich cookie that practically grabs you by the shoulders and screams CHRISTMAS!

Storing & Freezing Instructions

• Storage: Keep the cooled molasses cookies in an airtight container on the counter for 4-5 days or in the fridge for up to 1 week.
• Freezing: Freeze in a freezer-safe airtight container for up to 2 months. Thaw on the counter at room temperature for a few hours before serving or warm one to two cookies in the microwave for a few seconds before enjoying.
• Make-Ahead: You can refrigerate the cookie dough for up to 3 days before baking. Or shape the cookie dough into balls and freeze on a baking sheet lined with parchment paper for 1-2 hours. When frozen, transfer the balls of cookie dough to a freezer-safe ziploc bag and freeze for up to 2 months. You can bake them directly from frozen by just adding an extra 1-2 minutes to the bake time.

Molasses does a few things in cookies that give them their classic taste and texture. Molasses has a rich, robust, and slightly bitter flavor that adds depth and complexity. But it is also a syrupy liquid that adds moisture to the cookie dough, creating a softer and chewier texture and preventing the cookies from becoming too dry or crumbly.

I prefer dark molasses for cookies because it has a stronger, more robust flavor and a darker color than light molasses. I also prefer its richer, slightly bitter flavor with a more pronounced molasses taste. I do not recommend using blackstrap molasses which has a very intense, slightly bitter flavor and is less sweet than light or dark molasses.

If you find that your molasses cookies are bitter, chances are you used blackstrap molasses, which has a stronger, more bitter taste. Another possible culprit could be not using quite enough sugar to balance out the molasses flavor.

The main reason for molasses cookies getting hard is because they were baked too long. With darker color cookies like these it can be difficult to tell when they are done if you rely on typical doneness indicators like the cookies turning golden brown around the edges. Instead, make sure your oven temperature is accurate and bake for the recommended time. The cookies should not look shiny on top and should have some cracks but you will want them to be soft and slightly underdone when you remove them from the oven. They will continue to set up on the cookie sheet while they cool.

I prefer dark molasses in these cookies so that the molasses flavor can take center stage. Light molasses is sweeter and has a milder flavor compared to dark molasses and is often used in baking when a subtle molasses flavor is desired. It’s a good choice for recipes where you want the molasses flavor to complement other ingredients without overpowering them, but because we are trying to highlight molasses in this recipe, dark is best.

More Cookie Recipes

• Mexican Wedding Cookies
• Peanut Butter Blossoms
• Double Chocolate Crinkle Cookies
• Toffee Oatmeal Chocolate Chip Cookies
• Christmas Pinwheel Cookies
• Hazelnut Lingonberry Linzer Cookies
• Chocolate Peppermint Blossoms
• Double Chocolate Crinkle Cookies

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Molasses Cookie Recipe

Ingredients123

• ▢ 1 cup (227g) salted butter room temperature
• ▢ 3/4 cup (150g) brown sugar packed
• ▢ 1/3 cup dark molasses
• ▢ 1 large egg room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 1/2 cups (353g) all-purpose flour
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1 1/2 teaspoons ground ginger
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon ground cloves
• ▢ 1/2 cup granulated sugar for rolling

Instructions

• In the large bowl of a stand mixer, beat the butter on medium-high speed for 1 minute until creamy. Add the brown sugar and beat until light and fluffy. 1 cup (227g) salted butter, ¾ cup (150g) brown sugar
• Add the molasses, egg, and vanilla and beat well, scraping the sides of the bowl. ⅓ cup dark molasses, 1 large egg, 2 teaspoons pure vanilla extract
• Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a bowl, then add to the butter and molasses mixture on low speed, mixing until combined. Cover the dough with plastic wrap and chill for at least 1 hour, or up to 3 days. 2 ½ cups (353g) all-purpose flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon salt
• Preheat oven to 350°F. Roll the dough into balls, about 1 1/2-inch in diameter, then roll in the extra sugar and place on a parchment-lined baking sheet.
• Bake for 10-12 minutes, just until the cookies begin to crack slightly on top. Remove from oven and cool completely on wire racks. Sprinkle with additional granulated sugar for extra sparkle, if desired. ½ cup granulated sugar

Notes

• Storage: Keep the cooled molasses cookies in an airtight container on the counter for 4-5 days or in the fridge for up to 1 week.
• Freezing: Freeze in a freezer-safe airtight container for up to 2 months. Thaw on the counter at room temperature for a few hours before serving or warm one to two cookies in the microwave for a few seconds before enjoying.
• Make-Ahead: You can refrigerate the cookie dough for up to 3 days before baking. Or shape the cookie dough into balls and freeze on a baking sheet lined with parchment paper for 1-2 hours. When frozen, transfer the balls of cookie dough to a freezer-safe ziploc bag and freeze for up to 2 months. You can bake them directly from frozen by just adding an extra 1-2 minutes to the bake time.

Nutrition

Molasses Cookie Recipe

Ingredients

• 1 cup (227g) salted butter room temperature
• 3/4 cup (150g) brown sugar packed
• 1/3 cup dark molasses
• 1 large egg room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups (353g) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar for rolling

Instructions

• In the large bowl of a stand mixer, beat the butter on medium-high speed for 1 minute until creamy. Add the brown sugar and beat until light and fluffy. 1 cup (227g) salted butter, 3/4 cup (150g) brown sugar
• Add the molasses, egg, and vanilla and beat well, scraping the sides of the bowl. 1/3 cup dark molasses, 1 large egg, 2 teaspoons pure vanilla extract
• Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a bowl, then add to the butter and molasses mixture on low speed, mixing until combined. Cover the dough with plastic wrap and chill for at least 1 hour, or up to 3 days. 2 1/2 cups (353g) all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon salt
• Preheat oven to 350°F. Roll the dough into balls, about 1 1/2-inch in diameter, then roll in the extra sugar and place on a parchment-lined baking sheet.
• Bake for 10-12 minutes, just until the cookies begin to crack slightly on top. Remove from oven and cool completely on wire racks. Sprinkle with additional granulated sugar for extra sparkle, if desired. 1/2 cup granulated sugar

Notes

• Storage: Keep the cooled molasses cookies in an airtight container on the counter for 4-5 days or in the fridge for up to 1 week.
• Freezing: Freeze in a freezer-safe airtight container for up to 2 months. Thaw on the counter at room temperature for a few hours before serving or warm one to two cookies in the microwave for a few seconds before enjoying.
• Make-Ahead: You can refrigerate the cookie dough for up to 3 days before baking. Or shape the cookie dough into balls and freeze on a baking sheet lined with parchment paper for 1-2 hours. When frozen, transfer the balls of cookie dough to a freezer-safe ziploc bag and freeze for up to 2 months. You can bake them directly from frozen by just adding an extra 1-2 minutes to the bake time.

Nutrition

QR code

Scan this QR code with your phone’s camera to view this recipe on your mobile device.