Introduction
If there’s one cookie that feels like a warm hug on a chilly day, it’s Soft Molasses Cookies. Just the smell alone—ginger, cinnamon, cloves, and that deep sweetness of molasses—fills the kitchen with comfort and nostalgia.
Growing up, my grandmother always had a tin of molasses cookies waiting during the holidays. She’d serve them with hot cocoa for the kids and steaming mugs of tea for the adults. I still remember sneaking one (or two!) while they were cooling on the counter—the soft, chewy centers and sugary crackled tops were simply irresistible.
These cookies aren’t just holiday favorites. They’re timeless. The cozy spice blend makes them perfect year-round, whether you’re baking on a snowy afternoon or looking for a sweet treat to pair with your morning coffee. And the best part? They’re easy to make, require simple pantry ingredients, and come together quickly.
So grab your mixing bowl, preheat the oven, and let’s bake the best Soft Molasses Cookies you’ve ever had!
Ingredients
Here’s what you’ll need to whip up a batch of chewy, flavorful molasses cookies.
Classic Ingredients
- ¾ cup butter, softened (unsalted works best)
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- ¼ cup unsulphured molasses (dark, not blackstrap)
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Substitution Ideas
- Butter: Swap for coconut oil or vegan butter for a dairy-free version.
- Egg: Use a flax egg (1 tbsp ground flax + 3 tbsp water) for vegan cookies.
- Flour: Substitute with a 1:1 gluten-free flour blend for gluten-free baking.
- Sugar: Try coconut sugar for a less refined option.
- Spices: Adjust to taste—add nutmeg for warmth or cardamom for a twist.
Step-by-Step Instructions
These cookies are as fun to make as they are to eat! Here’s a foolproof way to get soft, chewy perfection every time.
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and 1 cup of sugar together until light and fluffy. This step helps give your cookies their soft texture, so don’t rush it—2–3 minutes with an electric mixer should do the trick.
Step 2: Add Wet Ingredients
Beat in the egg, then pour in the molasses. The mixture will be rich and fragrant with a beautiful dark color.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. This ensures the spices are evenly distributed.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Stir until just combined—don’t overmix, or your cookies might turn out dense.
Step 5: Shape the Cookies
Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in a small dish of sugar to coat. This gives the cookies that iconic sparkly, crackly top.
Step 6: Bake
Place the dough balls about 2 inches apart on a parchment-lined baking sheet. Bake at 375°F (190°C) for 8–10 minutes, until the tops are set but still soft in the center. They’ll continue to bake slightly as they cool.
Step 7: Cool & Enjoy
Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Now comes the best part—grab one while they’re still warm and enjoy that chewy, spiced magic!
Extra Tips
Serving Suggestions
- Enjoy warm with a cup of chai tea or spiced apple cider.
- Turn them into ice cream sandwiches by pairing with vanilla or pumpkin ice cream.
- Dip half of each cookie in melted white chocolate for a festive holiday treat.
Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies for up to 3 months. Simply thaw at room temperature before serving.
- You can also freeze the dough balls and bake them straight from frozen—just add 1–2 minutes to the bake time.
Variations
- Chocolate Chip Molasses Cookies: Stir in ½ cup dark chocolate chips for a rich twist.
- Glazed Molasses Cookies: Drizzle with a simple powdered sugar glaze for extra sweetness.
- Spicy Kick: Add a pinch of black pepper or cayenne for a subtle heat that complements the molasses.
Nutritional Information (per cookie, about 30 cookies per batch)
- Calories: ~120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 1g
- Sugar: 10g
(Adapted from Betty Crocker’s Soft Molasses Cookies)
FAQ Section
Q: How long does it take to make Soft Molasses Cookies?
A: About 25–30 minutes total: 10 minutes prep and 10 minutes bake time per batch.
Q: Can I substitute the molasses?
A: Molasses is key for that deep flavor, but in a pinch, you can use dark brown sugar or maple syrup. Just note the flavor won’t be quite the same.
Q: Can I freeze Soft Molasses Cookies?
A: Yes! They freeze beautifully. Store baked cookies or unbaked dough balls in a freezer-safe bag for up to 3 months.
Q: Why are my molasses cookies hard instead of soft?
A: Likely they were overbaked. Remember to pull them out while the centers still look slightly underdone—they’ll firm up as they cool.
Conclusion
And there you have it—the ultimate Soft Molasses Cookies recipe! These chewy, spiced, sugar-dusted gems are everything you want in a cookie: cozy, nostalgic, and downright irresistible.
They’re perfect for holiday cookie exchanges, after-school snacks, or just because you’re craving something sweet and comforting. Plus, they’re flexible—make them dairy-free, gluten-free, or jazz them up with fun add-ins.
So, what are you waiting for? Preheat that oven, whip up a batch, and let the cozy aroma of cinnamon and molasses fill your kitchen.
👉 If you bake these, I’d love to hear from you! Leave a comment below, share with a friend, or snap a photo and tag me. Nothing makes me happier than seeing your homemade creations.
Happy baking!