Seriously Soft Molasses Cookies

Seriously Soft Molasses Cookies

Looking for a cookie that’s soft, chewy, and full of warm, comforting spices?

These Seriously Soft Molasses Cookies are exactly what you need!

With just the right balance of ginger, cinnamon, and molasses, they’re the perfect treat for any cozy occasion.

Whether you’re baking for the holidays or just craving a sweet indulgence, these cookies promise a melt-in-your-mouth experience that stays soft for days.

For the Cookies 

• All-purpose flour – forms the base of the cookie dough.
• Baking soda – helps the cookies rise and spread slightly.
• Ground ginger – adds warmth and spice to the cookies.
• Ground cinnamon – gives the cookies their cozy, aromatic flavor.
• Ground cloves – adds a touch of earthiness and depth to the taste.
• Nutmeg – enhances the spiced flavor and adds complexity.
• Salt – balances the sweetness and brings out the flavors.
• Unsalted butter – creates a soft, tender texture.
• Brown sugar – adds sweetness and moisture with a hint of molasses flavor.
• Granulated sugar – helps the cookies spread and adds sweetness.
• Molasses – gives the cookies their signature flavor and dark color.
• Egg – binds the ingredients together and helps with structure.
• Vanilla extract – adds a layer of sweetness and enhances the spices.

For Rolling

• Granulated or coarse sugar – used to roll the cookie dough balls before baking, adding sweetness and a slight crunch.

Seriously Soft Molasses Cookies

Looking for the ultimate soft and chewy cookie that’s bursting with cozy spices? These Seriously Soft Molasses Cookies are your answer!

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Course: Dessert

Cuisine: American

Keyword: Seriously Soft Molasses Cookies

Prep Time: 1 hour hour 45 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 2 hours hours

Servings: 32 cookies

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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 ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1/3 cup (80ml) unsulphured or dark molasses (avoid blackstrap; Grandma’s is a great option)
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

For Rolling:

• 1/3 cup (67g) granulated or coarse sugar

 

Instructions:

1. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on high speed using a hand mixer or stand mixer (with the paddle attachment) until light and fluffy—about 2 minutes. Add the molasses, egg, and vanilla extract, beating until fully combined.
3. Combine Wet and Dry Ingredients: On low speed, slowly add the dry ingredients to the wet mixture until just combined. The dough should be slightly sticky. Cover the dough with plastic wrap or aluminum foil, and chill in the refrigerator for at least 1 hour (or up to 2–3 days for deeper flavor).
4. Preheat the Oven: When you're ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
5. Form the Cookies: Once chilled, scoop 1 tablespoon of dough at a time and roll it into balls. Roll each ball in granulated sugar and place them 3 inches apart on the prepared baking sheets.
6. Bake: Bake the cookies for 11–12 minutes, or until the edges are set. If the tops don’t crack like the classic molasses look, take the baking sheet out and gently tap it on the counter 2-3 times. This helps them spread and crack. Return to the oven for an extra minute if needed.
7. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.  

Storage:

• Room Temperature: Keep cookies covered at room temperature for up to 1 week.
• Freezing: Freeze baked cookies for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. You can also freeze unbaked dough balls (before rolling in sugar) for up to 3 months. Let the dough sit at room temperature for 30 minutes before rolling in sugar and baking.

 

Nutrition

Calories: 12kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 3mg | Fiber: 0g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 0mg | Calcium: 2mg | Iron: 0mg

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1. Why did my molasses cookies turn out flat?
   Flat cookies can happen if the butter was too soft or melted, or if you skipped chilling the dough. Make sure your butter is softened, not melted, and don’t rush the chilling step—cold dough helps the cookies hold their shape!
2. Can I swap butter for shortening?
   Yes, but it will change the texture a bit! Butter gives you more flavor and a slightly crispier edge, while shortening makes them extra soft. You can even do half butter, half shortening for the best of both worlds!
3. What kind of molasses should I use?
   Stick to unsulphured or dark molasses (like Grandma’s brand) for that classic, rich flavor. Avoid blackstrap molasses—it’s super bitter and can overpower the cookies.
4. How do I get that perfect crinkly top?
   That classic crackly top comes from two things:
   Rolling the dough in sugar before baking.
   Slightly underbaking the cookies—then letting them finish setting on the tray.
5. My cookies didn’t spread—what went wrong?
   Over-chilled dough or too much flour could be the culprit. Let the dough sit at room temp for 15-20 minutes before rolling if it’s too firm, and always use the spoon & level method to measure your flour (no packing it in!).