Soft Molasses Cookies
These Molasses Cookies have a soft and chewy center with slightly crisp edges. Perfectly spiced and incredibly easy to make too!
Last week I shared two of my favorite Christmas cookie recipes with you, my cut out sugar cookie recipe and chocolate crinkle cookies. With Christmas just a little over a week away, I wanted to share one more delicious cookie recipe – these soft molasses cookies.
One of the things that I love about this cookie recipe is that it’s perfectly spiced. You can taste the molasses and spices in every bite, but they’re not too overpowering. Another great thing about these cookies is that they stay incredibly soft for days.
I actually made a batch of these cookies to bring to Thanksgiving a couple of years ago and everyone went crazy for them. I guarantee your family will love them too!
Ingredients For This Recipe
These cookies use most of your typical ingredients with some molasses and spices added for flavor. Here’s what you will be using to make these ginger molasses cookies:
- All-purpose flour: The base of any good cookie dough requires some flour. Just be sure that you spoon and level your flour so that the cookies spread as they bake in the oven.
- Baking Soda & Salt: The baking soda reacts with the brown sugar and molasses to provide some lift and the salt enhances the flavors.
- Spices: I used a mix of ground ginger, ground cinnamon, and ground cloves. You can taste the spices, but they’re not too overpowering.
- Butter: I use unsalted butter in these cookies to control the amount of salt in this recipe. If you only have salted butter then either skip the salt or add a tiny pinch.
- Brown Sugar: I prefer to use a mix of brown sugar and granulated sugar in most of my cookies, but for these cookies, I only use brown sugar in the dough. It pairs perfectly with the molasses!
- Egg & Vanilla: The egg helps bind the dough together and the vanilla adds flavor.
- Molasses: You will be using 1/4 cup of molasses in these cookies. I recommend using an unsulphured molasses like Grandma’s Original Molasses. You can use any leftover molasses in my gingerbread pancakes or add a tablespoon to my oatmeal raisin cookies for more flavor.
How To Make Molasses Cookies
These cookies are as easy as mixing up the dough, chilling it, and baking it. Here’s a simple breakdown for how to make this molasses cookie recipe:
- Make the cookie dough: To make the dough, start by whisking together your dry ingredients. Next, beat the butter and brown sugar together until well combined, then mix in your egg, molasses, and pure vanilla extract. Once the wet ingredients are thoroughly mixed together toss in the dry ingredients and mix them together until just combined.
- Chill the dough: I try to skip chilling cookie dough whenever possible, but it’s necessary for this recipe. The minimum amount of time that this dough needs to chill is 1 hour, but feel free to chill it longer if you prefer.
- Scoop & roll the dough in sugar: I prefer to use a 1 tablespoon cookie scoop because it’s the perfect size for these cookies. I also love to roll each ball of dough in some granulated sugar because it adds a nice crunch to the cookies.
- Bake: These cookies only need 8 to 10 minutes in the oven. For super soft cookies, only bake them until the tops are set and start to crack.
- Cool & enjoy: I prefer to let my cookies cool on the baking sheet for about 5 to 10 minutes, this will give them time to continue setting up and make them easier to handle. Once they’re cool enough, transfer them to a wire rack to cool completely.
Easy peasy, right? If you prefer to make the dough ahead of time see my notes in the recipe card.
Recipe Variations
One thing that I love about this recipe is that it’s extremely versatile! While the cookies are delicious on their own, here a few ways that you can change them up:
- Add chocolate chips: I recommend using about 1 cup. White chocolate chips would be fantastic in these cookies!
- Dip the cookies in some white chocolate: Melt 8 to 12 ounces of white chocolate, then dip half of each cookie in the chocolate. Feel free to add some sprinkles on top too.
- Add more spices: The amount of spices in this cookie recipe is just right, however, if you prefer more spices feel free to increase the amount of ground cinnamon and ginger.
- Add some frosting: You can top each cookie with some buttercream frosting or cream cheese frosting or use either frosting to make cookie sandwiches.
Baking Tips
- You’ll know the cookies are finished baking once the edges are set and they start to crack on top. I measure out 1 tablespoon of cookie dough per cookie, they usually take about 8 to 10 minutes in my oven.
- Want crispier cookies? Add a few extra minutes to the baking time and let them cool longer on the baking sheets.
- To keep your cookies soft, store them in an airtight container with a slice of bread.
- To prepare the dough ahead of time: Cover the cookie dough tightly and chill it in the refrigerator for up to three days. When you are ready to bake the cookies, scoop the dough, roll in granulated sugar, and bake. If the dough is too firm to scoop, let it sit at room temperature for 20 to 30 minutes and try again.
More Easy Cookie Recipes To Try!
- Oatmeal Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Peanut Butter Cookies
- Chocolate Chip Cookies
- Lemon Cookies
Soft Molasses Cookies
These Molasses Cookies have a soft and chewy center with slightly crisp edges. Perfectly spiced and incredibly easy to make too!
Ingredients
Servings: 4 dozen cookies
- 2 and 1/4 cups (285 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (170 grams) unsalted butter softened
- 1 cup (200 grams) light or dark brown sugar lightly packed
- 1 large egg room temperature
- 1/4 cup (60 ml) unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup (50 grams) granulated sugar optional
Instructions
- In a medium-sized mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and brown sugar together for 1 to 2 minutes or until well combined. Add the egg, molasses, and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients until just combined.
- Cover tightly and refrigerate for at least one hour.
- Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the dough from the refrigerator and using a tablespoon cookie scoop or measuring spoon, scoop out tablespoon-sized balls of cookie dough onto the prepared baking sheets. Roll into balls and roll in the granulated sugar, then place back onto the prepared baking sheets.
- Bake for 8 to 11 minutes or until the tops of the cookies are set and begin to crack. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Notes
Storage Instructions: Store cookies in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Roll in sugar right before baking and bake from frozen for an additional 1 to 2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Butter: If you only have salted butter on hand, you can omit the salt in this recipe or just add a tiny pinch.
Egg: A room temperature egg is best so that it mixes evenly into your cookie dough. To bring your egg to room temperature quickly, place it in a bowl of warm water for 5 to 10 minutes.
Molasses: Be sure to use an unsulphured molasses in these cookies. I prefer to use Grandma's Original Molasses.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
Can these be made with spelt flour or whole wheat pastry flour?
I haven’t tried either one in these cookies, Debbie. I imagine that if you substitute them 1:1 for the all-purpose flour it would affect the texture some. It may be okay to use whole wheat pastry flour. As for the spelt flour, I would probably only substitute half of the flour.
I love molasses and not easy to Get here in Norway so of course I bring it back with me from Canada. My dad’ s favorites are molasses cookies and molasses cake and these cookies are The best I have found to make. I love The chewy inside. Made them this morning and they are going very fast but that is Ok as no problem to making more. If one cannot Get molasses then use The dark syrup that The country you live in has as it is The spices you put in The flour that gives it The Flavor. Good luck.
So glad you liked the cookies, Rona! Thanks for sharing about the dark syrup too 🙂
What is the dark syrup?
Dark syrup would be dark corn syrup. It has the same make up as molasses and has the same slight sweetness. (This print is too hard to even see!)
Made these last night and they taste amazing. However, mine didn’t crack on top like yours did; any tips?
Have you checked your oven temperature to make sure it’s heating correctly? You could also try baking them another minute or two. Glad you liked the taste of the cookies though!
My grandmother made these cookies for us when we were children, and have been a favorite of ours to make since. She/we use shortening rather than butter….we don’t chill dough, and don’t have a problem with them spreading. My sister insists that they can’t stay in the oven over 10 minutes or the ‘chewy’ is gone ! Folks are fascinated by their taste and if you like them….you REALLY like them !
How fun! Shortening is another great option so you can skip the dough chilling. 🙂
I made these last night and they were very easy to make. Great flavor, however mine didn’t flatten out. I baked for 8 min. and extended to a total of 13 min and the tops cracked but they still didn’t flatten. Any suggestions?
Did you make sure to spoon and level your flour? Did you make any adjustments to the recipe?
Is it possible for this cookie dough be made in advance, rolled and frozen for later use by cutting into size when guests arrive as a freshly baked cookie?
Hi, Judith! You can scoop the cookie dough, freeze it, and bake from frozen for an additional 1 to 2 minutes. I have some notes in the recipe card on freezing it.
I have made these molasses cookies twice now and they are so yummy. Followed the recipe exactly but I have found that just one sick of butter is sufficient
I mean one stick
OMG these are delicious! I didn’t have brown sugar so just used a bit extra molasses and white sugar.
These are delicious…………I made exactly as decribed and they were gone in a short time and my husband and asking for more. Perfect cookie…….Came out just like the picture and tasted just like you said. Slightly crisp on outside, but soft and tender on inside. Great recipe for sure!!
So glad you liked the cookies, Judy!
Hi Danielle, I live in Scotland and can’t find any shop thats sells molasses, was wondering if I could use treacle instead, This looks a super cookie recipe and itching to try it..
I haven’t tried it, but if it’s similar to molasses then I think it would be okay. It may change the flavor of the cookies just slightly though.
Than you Danielle, can’t wait to get started..think I’ll leave it ’till the week-end tho, they might last a wee while longer. I’ll let you know how the treacle works in the recipe.
Hi Danielle,
Can fresh ginger be used in this cookie?
I think that would be fine! I’m not sure how much you would need to use though.
SO GOOD! I made these yesterday and even my husband who’s been scarred by crunchy molasses cookies said these need to be added to the yearly xmas cookie rotation. Little boys approved too!
Can you cut these out for gingerbread men?
This dough is too soft to roll out and cut, but I do have a gingerbread cookie recipe I’ll be posting soon!
I just made these today and they are fabulous! I’m eating one now, warm from the oven, and had to come comment. Your page is my go-to baking recipe resource, all of your recipes turn out so well for me and they make my feel like I am a more accomplished baker than I really am lol. I made these exactly as written. These are spiced perfectly, not too much but enough to taste. The molasses is just right. They are beautifully chewy on the inside and the outside has a lovely crunch from the granulated sugar. Do you press them down at all before you bake them or do they spread all on their own? I didn’t press them down at all, and they did spread, but I think I might press down just a LITTLE next time? Molasses cookies are some of my absolute favorites in the fall/winter and now I can make them myself! Thank you!
Thank you! So glad you’re enjoying the recipes on my site! I don’t press mine down before baking, but you certainly can if you want to.
I just got done making these cookies, and they are delicious! I used a small cookie scoop and got 2 and 1/2 dozen cookies,- not sure how the recipe can say that it makes 4 dozen cookies. I followed the recipe exactly as written. The cookies are small but taste wonderful,- perfect amount of spices. I am going to make these again tomorrow, but I am going to use a medium size cookie scoop. Thanks for sharing the recipe for these fabulous cookies!