Name: Soft Molasses Cookies Recipe
Prep time: 1 h 45 min
Cook time: 12 min
Total time: 2 h
Cuisine: American
Ingredients: 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled); 1 and 1/2 teaspoons baking soda; 2 teaspoons ground ginger; 1 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1/2 cup (100g) packed light or dark brown sugar; 1/4 cup (50g) granulated sugar; 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred); 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 1/3 cup (67g) granulated or coarse sugar

Jump to Recipe· 4.4 from 116 reviews

If you’re craving a cookie that’s tender, chewy, and bursting with that warm, spicy goodness only molasses can bring, then this Soft Molasses Cookies Recipe is just what you need. I absolutely love how these cookies turn out – soft in the center, just the right amount of chewiness, and perfectly spiced. When I first tried making molasses cookies, I used to struggle with them turning out dry or too hard, but with this recipe, I discovered tricks that make all the difference. Keep reading, and I’ll walk you through everything you need to know to nail these treats every time.

🤍

Why You’ll Love This Recipe

Super Soft Texture: This recipe guarantees a chewy and tender bite every single time, unlike those dry molasses cookies you might have tried before.
Perfect Spice Balance: Warm spices like ginger, cinnamon, cloves, and nutmeg blend seamlessly, giving you cozy, comforting flavors.
Easy to Make: With simple ingredients and straightforward steps, you don’t need to be a baking pro to get amazing results.
Stay Fresh Longer: These cookies keep well covered at room temperature for a whole week—perfect for when you want something treat-ready.

The image shows a close-up view of multiple round ginger cookies arranged tightly together on a white marbled surface. Each cookie has a single layer with a rough, cracked texture and a golden brown color, dusted lightly with granulated sugar that sparkles on top. The edges of the cookies are slightly darker than the centers, and the cracks reveal a soft, slightly darker interior beneath the sugar coating. The cookies fill the frame evenly, showing their uniform size and slightly raised shape. photo taken with an iphone --ar 2:3 --v 7 - Soft Molasses Cookies, easy molasses cookies, chewy ginger cookies, tender spice cookies, homemade molasses cookie recipe

Ingredients You’ll Need

The magic of this Soft Molasses Cookies Recipe comes down to simple pantry staples mixed with just the right spices and molasses for that signature deep flavor. I like to use unsulphured molasses for a milder sweetness rather than blackstrap, which can be a bit intense. Reading through the ingredient list now will help you gather what you need before you bake.

Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of dark molasses, a generous slab of unsalted butter, a small white ceramic bowl containing a delicate mix of ground ginger, ground cinnamon, ground cloves, nutmeg, baking soda, and salt arranged side by side in neat piles, and a small white ceramic bowl of coarse sugar for rolling, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Soft Molasses Cookies, easy molasses cookies, chewy ginger cookies, tender spice cookies, homemade molasses cookie recipe

All-purpose flour: Spooned and leveled for accuracy—this keeps your cookies from ending up too dense or cakey.
Baking soda: Helps the cookies spread and gives them that perfect rise.
Ground ginger: Adds a lovely zing that brightens the molasses flavor.
Ground cinnamon: The essential warm spice that’s cozy and comforting.
Ground cloves: Use sparingly to bring depth without overpowering.
Nutmeg: Just a pinch adds a hint of nutty warmth.
Salt: Balances sweetness and enhances all those spices.
Unsalted butter: Softened to room temperature so it creams easily with sugars for that tender crumb.
Light or dark brown sugar: Packed tightly, it contributes to chewiness and that rich molasses undertone.
Granulated sugar: Provides a slight crunch, especially when you roll the cookie dough balls in it before baking.
Unsulphured or dark molasses: This is key! I stick to Grandma’s brand, but just avoid blackstrap for this recipe.
Large egg: At room temperature ensures an even mix and soft texture.
Pure vanilla extract: Because vanilla always makes everything better.
Additional granulated or coarse sugar: For rolling dough balls; this step gives the finished cookies a delightful sparkle and subtle crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with spices and mix-ins in this Soft Molasses Cookies Recipe depending on the season or mood. Feel free to adjust or add your favorite tweaks—that’s part of the joy of baking at home!

Extra Spice Kick: When I want more warmth, I add a bit more ground ginger and cinnamon—it feels perfect for chilly evenings.
Chocolate-Chip Molasses Cookies: Try folding in dark chocolate chips for a luscious contrast; my family goes crazy for this fusion.
Gluten-Free Version: I’ve tested swapping in a gluten-free flour blend with xanthan gum, and it still holds that soft, chewy texture beautifully.
Vegan Adaptation: Use coconut oil in place of butter and a flax egg instead—it makes a surprisingly tasty vegan molasses cookie.

How to Make Soft Molasses Cookies Recipe

Step 1: Mix Dry Ingredients With Love

Start by whisking together the all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until everything’s evenly combined. Taking the time here pays off later by ensuring every bite gets that balanced spice flavor. Set this bowl aside and get ready to cream your butter and sugars.

Step 2: Cream Butter and Sugars Until Dreamy

Using a handheld or stand mixer with a paddle attachment, beat the softened butter with both brown and granulated sugar on high speed for about 2 minutes. You’re looking for a creamy, light mixture that feels just like fluffy frosting—this step builds the cookie’s texture. When I rush this, the cookies can come out dense, so be patient!

Step 3: Add Molasses, Egg, and Vanilla

Next, add in your molasses and beat until combined. Then put in the egg and vanilla extract, and keep mixing for about a minute. Don’t forget to scrape down the sides and bottom of your bowl—otherwise, some ingredients might hide and cause uneven dough!

Step 4: Gently Incorporate Dry Ingredients

Turn your mixer to low and slowly add the dry flour mixture to the wet ingredients. The dough will be slightly sticky, which is exactly what you want for soft cookies. Resist the urge to add more flour here unless it’s super sticky—it’s better to work with a tacky dough for that perfect chew.

Step 5: Chill the Dough—Patience is Key

Cover the dough tightly with foil or plastic wrap and chill in the refrigerator for at least 1 hour, though you can leave it up to 2-3 days. Here’s what I learned: chilling not only makes the dough easier to handle but also improves the flavors and prevents the cookies from spreading too much in the oven.

Step 6: Prep and Bake Cookies

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop out dough by the tablespoon, roll into balls, and then roll each in granulated or coarse sugar—you’ll love the little crunch the sugar adds! Arrange them about 3 inches apart to give them room to spread.

Bake them for 11-12 minutes. Now, here’s a great trick I discovered: if the tops aren’t cracking when you peek, carefully take the baking sheet out and gently bang it on your counter 2-3 times. This wakes up the sugar and dough, prompting those beautiful crackled tops we all love. Pop them back for just 1 more minute.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Trust me, this slight resting time helps them set perfectly without losing that soft center. Then, all that’s left is to enjoy!

👨‍🍳

Pro Tips for Making Soft Molasses Cookies Recipe

Use Room Temperature Ingredients: I always make sure my butter and egg are at room temp for smooth mixing and consistent texture.
Don’t Skip Chilling: Chilling the dough combats spreading and enhances flavor—it’s worth the wait.
Rolling in Sugar: This adds a delightful crunch and helps create those signature crackly tops.
Oven Temperature Matters: I’ve found that a steady 350°F bake is perfect—higher temps can burn edges before the center cooks.

How to Serve Soft Molasses Cookies Recipe

Garnishes

Personally, I love dusting just a pinch of powdered sugar over the cookies before serving, giving a hint of sweetness and a snowy look that’s perfect for cozy afternoons. Sometimes, I sprinkle a tiny bit of flaky sea salt on a few cookies if I’m feeling fancy—it contrasts with the molasses in a really interesting way.

Side Dishes

These cookies are a dream next to a hot cup of chai tea or a frothy latte. I’ve also enjoyed them alongside fresh apple slices dipped in almond butter for a more wholesome treat. And of course, a glass of cold milk never goes out of style with these sweet delights.

Creative Ways to Present

For holiday gatherings, I like to stack these cookies in a pretty jar layered with red and white ribbons, adding festive sprigs of cinnamon sticks and star anise for aroma and decor. For a party, arranging them on a rustic wooden board with small bowls of vanilla bean ice cream and whipped cream makes for an inviting sweet station.

Make Ahead and Storage

Storing Leftovers

I store leftover molasses cookies in an airtight container at room temperature, usually on the counter, and they stay soft and chewy for up to a week. If you want to keep them fresh longer, separating layers with parchment paper helps avoid sticking.

Freezing

I often freeze these cookies once fully baked and cooled. Just pop them in a freezer-safe bag or container, and they can last for about 2-3 months. When I’m ready to enjoy, I thaw them at room temperature for a couple of hours, and they come back just as delicious.

Reheating

To warm up chilled or frozen cookies, I like to microwave them for about 10-15 seconds or pop them in a 300°F oven for a few minutes. This makes them taste freshly baked by restoring softness and enhancing those wonderful molasses aromas.

FAQs

Can I use blackstrap molasses instead of regular molasses in this recipe?

Blackstrap molasses has a much stronger, more bitter flavor than regular unsulphured or dark molasses. While you can experiment, this recipe is best with lighter molasses to keep the cookies sweet and mellow rather than bitter or overly intense.
Why is chilling the dough important?

Chilling the dough firms up the butter, which helps prevent excessive spreading during baking, resulting in thick, soft cookies. It also lets the flavors meld together better, making your molasses and spices shine.
How can I get the classic cracked tops on molasses cookies?

Rolling the dough balls in sugar before baking and, if needed, gently banging the baking sheet on the counter during baking will encourage the tops to crack beautifully, giving you that signature look and texture.
Are these cookies gluten-free?

The recipe as written uses all-purpose flour. However, you can substitute a gluten-free flour blend with xanthan gum to achieve a similar texture. Just note that the baking time and texture might vary slightly.

Final Thoughts

Making this Soft Molasses Cookies Recipe has become a bit of a ritual for me, especially when the weather turns cooler and my kitchen smells like warm ginger and spice. I love how forgiving the dough is and how every batch turns out soft and flavorful. If you’re looking for a cookie that feels homemade and comforting but with a little extra special twist, I wholeheartedly recommend giving this recipe a go. Trust me, your friends and family will be asking for seconds in no time!