There’s something irresistibly nostalgic about Soft Molasses Cookies. With their perfectly crackled tops, fragrant blend of spices, and chewy, tender centers, these cookies are the kind of bake that fills your kitchen with the warmest, coziest aroma. Whether it’s for the holidays or a rainy afternoon pick-me-up, this classic treat is guaranteed to please everyone—from self-proclaimed cookie snobs to those just craving a little taste of home.
Ingredients You’ll Need
Soft Molasses Cookies keep it simple but bold, relying on a handful of pantry staples to deliver their signature deep flavor and pillowy texture. Every ingredient plays a starring role, coming together to create something far greater than the sum of its parts.
- All-purpose flour: This forms the structure of the cookie, giving it just the right amount of bite without any heaviness.
- Ground ginger: Packs in that peppery, warming zing—essential for authentic molasses cookie flavor.
- Ground cinnamon: Adds a sweet spice note and familiar comfort to each bite.
- Ground cloves: Brings a subtle earthy spice that rounds out the flavor beautifully.
- Nutmeg: A gentle dash adds mellow warmth and complexity without overpowering the other spices.
- Baking soda: Gives the cookies their signature rise and oh-so-tender crumb.
- Salt: Just a pinch makes all the flavors pop and balances the sweetness.
- Unsalted butter (softened): Provides richness and moisture; make sure it’s at room temperature for perfect creaming.
- Brown sugar (packed): Infuses the cookies with molasses notes and deep sweetness beyond what white sugar can offer.
- Egg: Binds everything together and contributes to that soft, chewy texture.
- Molasses: The star ingredient—rich, robust, and unmistakably classic.
- Vanilla extract: Elevates and ties together all the spice flavors with a fragrant, mellow finish.
- Granulated sugar (for rolling): Gives the cookies their crackled, sparkly exterior and a satisfying first crunch.
How to Make Soft Molasses Cookies
Step 1: Prepare Your Equipment
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so your Soft Molasses Cookies release effortlessly and don’t over-brown on the bottoms. A little prep here keeps the rest of the process smooth and stress-free.
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together your flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Mixing these ahead of time ensures every spice is evenly distributed in your dough, so each bite delivers that delicious, consistent flavor.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and packed brown sugar until the mixture is light, fluffy, and almost airy. This step isn’t just about combining ingredients—it introduces air into the dough, which is the secret to delightfully soft and chewy Soft Molasses Cookies.
Step 4: Blend in Wet Ingredients
Beat in the egg, molasses, and vanilla extract until everything is fully combined and the mixture turns gorgeously glossy. The molasses not only colors the dough beautifully but also infuses every bite with its deep, old-fashioned flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the butter mixture, mixing just until everything comes together. You’re aiming for a soft, slightly sticky dough—don’t overmix! That gentle touch is what gives Soft Molasses Cookies their signature plush crumb.
Step 6: Scoop and Roll
Scoop out tablespoon-sized portions of dough and roll them into balls. Each one should be the size of a generous walnut. Next, roll each dough ball in granulated sugar, coating them evenly for a crisp, crackly exterior once baked.
Step 7: Bake to Perfection
Arrange the sugared dough balls 2 inches apart on your lined baking sheets. Bake for 9 to 11 minutes—just until the edges are set, but the centers look slightly underdone. Resist the urge to overbake; the cookies will firm up as they cool, ensuring that signature soft chew.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheets for about 5 minutes before moving them to a wire rack. This short pause helps them stabilize and finish setting without losing their delicate softness. Then, treat yourself to a warm Soft Molasses Cookie (or two!) while the rest cool down.
How to Serve Soft Molasses Cookies
Garnishes
A sprinkle of coarse sugar just before baking amps up the sparkle factor, but you can also drizzle them with a simple vanilla glaze, or dust them lightly with confectioners’ sugar once cooled for a friendly nod to the holiday season.
Side Dishes
Pair these cookies with cold milk, hot apple cider, or a mug of spiced tea. For a festive touch, set them out alongside a platter of fresh fruit or creamy vanilla ice cream—the flavors play beautifully together.
Creative Ways to Present
Stack cookies in a clear cellophane bag with a pretty ribbon for easy gifting, or place them around the rim of a cake stand brimming with seasonal fruit. For a sweet dessert twist, sandwich a scoop of vanilla or pumpkin ice cream between two Soft Molasses Cookies for the ultimate cheat-day treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cookies in an airtight container at room temperature. They’ll stay perfectly soft and flavorful for up to 5 days—if they last that long!
Freezing
Freeze baked Soft Molasses Cookies in layers, separated by parchment, in a zip-top freezer bag or airtight box for up to three months. Or freeze unbaked, sugar-rolled dough balls and bake straight from the freezer; just add an extra minute or two to the baking time.
Reheating
If your cookies lose a touch of their original softness, pop one or two in the microwave for 8 to 10 seconds. They’ll taste freshly baked, just like magic.
FAQs
Why are my Soft Molasses Cookies coming out dry or hard?
Most often, dryness happens from overbaking. Always remove the cookies from the oven when the centers still look a bit underdone—the residual heat finishes the job while keeping them irresistibly soft.
Can I substitute blackstrap molasses?
Blackstrap molasses is much more robust and bitter; for a balanced, classic flavor, use regular unsulphured molasses. If you love deep flavors, you can experiment, but it will change the taste and texture of Soft Molasses Cookies.
Is it possible to make the cookies gluten-free?
Absolutely! Swap out the all-purpose flour for a one-to-one gluten-free blend. The result will be slightly less chewy but still delicious and perfect for sharing with gluten-sensitive friends.
Can I double the recipe?
This recipe is incredibly easy to scale up—just make sure you mix everything thoroughly so the spices distribute evenly. You might need to bake in batches unless you’ve got a seriously large oven!
How do I know when the cookies are done?
The best cue is in the look: the edges should be set and the tops crackled, but the centers should still look slightly soft and shiny. This ensures your Soft Molasses Cookies stay tender and chewy even after cooling.
Final Thoughts
If you’re craving something cozy, nostalgic, and a little bit old-fashioned, these Soft Molasses Cookies belong at the very top of your must-bake list. Treat yourself and your loved ones—you’ll be amazed at how quickly they disappear from the cookie jar!
Print
Soft Molasses Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Molasses Cookies are a classic holiday treat, with a perfect balance of warm spices and sweet molasses flavor. These chewy cookies are easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, molasses, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Form and bake: Scoop tablespoon-sized portions of dough, roll into balls, coat in granulated sugar, and place on baking sheets. Bake for 9 to 11 minutes.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, avoid overbaking.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
