Name: Soft Molasses Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar (plus more for rolling); 1 large egg; 1/4 cup molasses; 1 teaspoon vanilla extract

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There’s something magical about Soft Molasses Cookies—the way their crackled tops and warmly spiced aroma instantly teleport you to memories of cozy kitchens and laughter-filled holiday gatherings. These cookies are everything you want in a classic treat: tender, chewy centers, a hint of sparkle from their sugary coating, and bold, nostalgic flavors that beckon for just one more bite. Whether it’s a snowy afternoon or simply a craving for comfort, these cookies are a sweet escape you’ll want to revisit again and again.

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Ingredients You’ll Need

It’s truly impressive how a handful of pantry staples can come together to create such irresistible Soft Molasses Cookies. Each ingredient adds an important layer, whether it’s the deep color, a kick of spice, or dreamy softness—here’s what you’ll need and why it matters:

All-purpose flour: Provides structure without making the cookies too dense, giving you that satisfying bite.
Ground ginger: This is the warm, zesty backbone of the flavor—without it, molasses cookies wouldn’t be the same!
Baking soda: Ensures your cookies bake up tender with the perfect amount of spread.
Ground cinnamon: Adds a sweetly spiced undertone that plays incredibly well with molasses.
Ground cloves: Delivers depth and a touch of complexity that elevates every bite.
Salt: Balances all the sweetness and makes the spices sing.
Unsalted butter (softened): Gives the cookies their rich, luxurious texture—soft butter is key for perfect creaming.
Granulated sugar (plus more for rolling): Sweetens the dough and creates that classic, crackly exterior after baking.
Large egg: Binds the ingredients together and adds just the right amount of moisture.
Molasses: The star of the show! It gives the cookies that signature deep color, chewy texture, and amazing old-fashioned flavor.
Vanilla extract: Rounds out the spice with a hint of warmth and sweetness, tying every flavor together seamlessly.

How to Make Soft Molasses Cookies

Step 1: Prep Your Baking Gear

Start by preheating your oven to 350°F (175°C)—trust me, properly heated ovens make all the difference for chewy centers! Line a couple of baking sheets with parchment paper for easy release and cleanup. Having everything ready lets you focus on the fun part: making and shaping those perfect Soft Molasses Cookies.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. This step makes sure all the spices get evenly distributed, so you won’t bite into a single overpowering flavor. It’s the secret to balanced, beautiful cookies every time.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and 1 cup of sugar until the mixture is light and fluffy. Don’t rush this—it adds air to your dough for that irresistible, soft-baked texture. If you can, use an electric mixer; otherwise, a sturdy spoon and some elbow grease will do the trick!

Step 4: Add Egg, Molasses, and Vanilla

Next, mix in the egg, molasses, and vanilla extract. The dough will take on a gorgeous, dark caramel color and silky consistency. This is where you’ll really start to smell those comforting spices and molasses wafting through your kitchen.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet, stirring just until everything’s incorporated. The dough should be soft and slightly sticky—don’t worry, that’s exactly what you want for classic Soft Molasses Cookies.

Step 6: Scoop and Sugar-Coat

Scoop out tablespoon-sized portions of dough, roll them into balls with your hands, then generously coat each one in a little extra granulated sugar. This simple touch ensures every cookie gets that signature crackly top and shimmering finish.

Step 7: Bake to Perfection

Arrange the sugar-rolled dough balls about 2 inches apart on your prepared baking sheets. Bake for 8 to 10 minutes, just until the edges are set but the centers still look slightly underbaked—this is the trick for truly soft, chewy molasses cookies. Let them cool on the sheet for 5 minutes before transferring to a wire rack (if you can resist sneaking one warm, you’re stronger than most!).

How to Serve Soft Molasses Cookies

Garnishes

While Soft Molasses Cookies are already show-stoppers on their own, you can dress them up with a drizzle of melted white chocolate, a sprinkle of sanding sugar for extra sparkle, or even a few candied ginger pieces for an extra zing. They’ll look as festive as they taste!

Side Dishes

Serve these cookies alongside a cup of spiced chai, a mug of hot cocoa, or even with a scoop of vanilla ice cream for a dreamy dessert combo. Their richly spiced flavor plays so well with creamy or lightly sweet beverages and sides.

Creative Ways to Present

For a special touch, stack the cookies and tie them with rustic twine for sweet gifts or holiday platters. Arrange them on a tiered stand at your next gathering, or sandwich creamy vanilla or cinnamon ice cream between two cookies for an unforgettable molasses ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep Soft Molasses Cookies in an airtight container at room temperature for up to 5 days. They actually get even softer on day two, with the spices mellowing and intensifying beautifully.

Freezing

For longer storage, freeze baked cookies in a single layer, then transfer to a zip-top bag for up to 2 months. You can also freeze unbaked, shaped dough balls—just roll them in sugar right before baking for fresh-from-the-oven softness any time you crave it.

Reheating

If you’d like to enjoy that just-baked warmth, pop a cookie in the microwave for 10–15 seconds. It revives the softness and makes your kitchen smell wonderful all over again!

FAQs

How do I keep Soft Molasses Cookies from getting hard?

The secret lies in underbaking slightly and storing them in an airtight container. For extra insurance, toss in a slice of soft sandwich bread—the cookies will draw in a little moisture and stay plush for days.

Can I use blackstrap molasses for this recipe?

Blackstrap molasses is much more bitter and robust, which can overpower the delicate, sweet-spicy balance of these cookies. Regular unsulphured molasses is highly recommended for classic flavor and perfect texture.

Do I need to chill the dough?

Chilling the dough for about 30 minutes is optional but helpful if you want thicker, chewier cookies that spread less. If you’re in a hurry, though, you can bake them right away for a slightly thinner, but equally delicious, result.

Can I make these cookies gluten free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure your blend contains xanthan gum for best results, and watch the dough texture—add a tablespoon of milk if it seems dry.

What’s the best way to gift Soft Molasses Cookies?

Layer cookies between sheets of parchment in a box or tin, and add a small card with your favorite serving suggestion. Their chewy texture and gorgeous crackle make them a joyful gift for any occasion.

Final Thoughts

If you haven’t experienced Soft Molasses Cookies fresh from your own oven, you’re in for such a treat! Gather your favorite mug and a plateful of these tender, spiced gems—you’ll find that sharing (and savoring) them is a new tradition you’ll want to revisit all year long.

Soft Molasses Cookies Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Soft Molasses Cookies are a delightful treat with warm flavors of ginger, cinnamon, and cloves. They are perfectly spiced, chewy on the inside, and slightly crispy on the outside, making them a favorite holiday cookie.

Ingredients

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Dry Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

Wet Ingredients:

3/4 cup unsalted butter, softened
1 cup granulated sugar (plus more for rolling)
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
Combine wet ingredients: In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg, molasses, and vanilla extract, and mix well.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, and coat in sugar. Place on baking sheets and bake for 8 to 10 minutes until edges are set.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.