Soft Molasses Cookies Recipe

Of all the scents that can fill a home, few are as instantly comforting and evocative as the warm, spicy aroma of freshly baked molasses cookies. For me, this Soft Molasses Cookies recipe isn’t just a list of ingredients and instructions; it’s a jar full of memories. I remember my grandmother pulling a tray of these dark, crackled-top beauties from the oven, the air growing thick with the sweet smell of ginger, cinnamon, and rich molasses. She’d let me roll the dough balls in a bowl of sparkling sugar, a task I took with the utmost seriousness. The reward was always the first cookie, still warm enough to be incredibly soft and chewy, a perfect balance of deep, earthy sweetness and a gentle, spicy kick. Now, when I bake this recipe, my own family gathers in the kitchen, drawn by that same timeless scent. My kids argue over who gets to do the sugar-rolling, and my husband sneaks one from the cooling rack before they’ve fully set. These cookies are more than a treat; they’re a tradition, a moment of shared warmth and comfort. They are consistently, unfailingly soft and chewy, with crisp, sugary edges and a tender center that melts in your mouth. This is the recipe I turn to for holiday platters, for after-school snacks, and for those quiet moments when only a truly perfect, old-fashioned cookie will do.

Ingredients

Here is the curated list of ingredients you’ll need to create the most wonderfully soft and chewy molasses cookies. Each component plays a vital role in achieving the perfect texture and flavor.

• 2 ¼ cups (280g) All-Purpose Flour: The structural foundation of our cookies. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag.
• 2 teaspoons Ground Ginger: This is the heart of the cookie’s spice profile, providing a warm, zesty kick that is characteristic of classic molasses cookies.
• 1 teaspoon Baking Soda: Our key leavening agent. It reacts with the acidic molasses to give the cookies their lift and contributes to the signature crackly tops.
• 1 ½ teaspoons Ground Cinnamon: Adds a layer of sweet, woody warmth that beautifully complements the ginger and molasses.
• ½ teaspoon Ground Cloves: A powerful, pungent spice that adds incredible depth and a classic holiday aroma. A little goes a long way.
• ¼ teaspoon Ground Nutmeg: Provides a subtle, nutty sweetness that rounds out the spice blend.
• ½ teaspoon Salt: Essential for balancing the sweetness and enhancing all the other flavors in the cookie.
• ¾ cup (170g) Unsalted Butter, softened to room temperature: Using softened, room temperature butter is crucial for a smooth, well-aerated dough. It creates a tender texture, unlike melted butter which can lead to greasy, dense cookies.
• ½ cup (100g) Granulated Sugar: Provides sweetness and helps the cookies spread to create those delightfully crisp edges.
• ½ cup (110g) Packed Dark Brown Sugar: The molasses content in brown sugar is key to making these cookies ultra-moist and chewy. Make sure to pack it firmly into your measuring cup.
• 1 Large Egg, at room temperature: Acts as a binder, holding all the ingredients together. A room temperature egg incorporates more easily into the batter, resulting in a more uniform texture.
• 1 teaspoon Vanilla Extract: A background note that enhances the rich flavors of the molasses and spices, tying everything together.
• ⅓ cup (80ml) Unsulphured Molasses: The star of the show! Unsulphured molasses has a cleaner, sweeter flavor than blackstrap molasses, which can be bitter. It’s the source of the cookies’ iconic deep color, rich flavor, and supremely chewy texture.
• ⅓ cup (67g) Granulated Sugar or Coarse Sanding Sugar, for rolling: This final touch gives the cookies their beautiful, sparkly appearance and a delightful textural crunch on the exterior.

Instructions

Follow these detailed steps carefully to ensure your molasses cookies come out perfectly soft and chewy every single time. The process is straightforward, but paying attention to the details, especially the chilling time, is the secret to success.

Step 1: Combine the Dry Ingredients
In a medium-sized mixing bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, nutmeg, and salt. Whisking is more effective than stirring for this step, as it evenly distributes the leavening agents and spices throughout the flour. This ensures that every single cookie will have the same consistent flavor and rise. Set this bowl aside.

Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened unsalted butter on medium speed until it is smooth and creamy. This should take about 1 minute. Add the granulated sugar and the packed dark brown sugar to the butter. Cream them together on medium-high speed for about 2-3 minutes, until the mixture becomes light in color and fluffy in texture. Scrape down the sides and bottom of the bowl as needed to ensure everything is well-incorporated. This creaming process whips air into the mixture, which is essential for a tender cookie.

Step 3: Incorporate the Wet Ingredients
With the mixer on low speed, add the room temperature egg and the vanilla extract to the creamed butter and sugar mixture. Beat until they are just combined. Be careful not to overmix at this stage. Next, pour in the unsulphured molasses. Continue to beat on low speed until the molasses is fully integrated. The mixture will be a rich, dark brown color and smell wonderfully fragrant. Scrape down the sides of the bowl again to catch any stray bits.

Step 4: Combine Wet and Dry Mixtures
Turn the mixer to its lowest speed and gradually add the dry ingredient mixture to the wet ingredients in two or three additions. Mix only until the flour is no longer visible. It is critically important not to overmix the dough once the flour is added. Overmixing develops the gluten in the flour, which will result in tough, dense cookies instead of the soft, tender ones we want. The dough will be very soft and sticky at this point.

Step 5: Chill the Dough (Crucial Step!)
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator to chill for at least 3 hours. For best results and deeper flavor development, you can chill it overnight. Do not skip this step! Chilling the dough is essential for several reasons: it solidifies the fat (butter), which prevents the cookies from spreading too much in the oven; it makes the sticky dough much easier to handle and roll; and it allows the flavors of the spices and molasses to meld and deepen, resulting in a much more flavorful cookie.

Step 6: Preheat Oven and Prepare Baking Sheets
When you are ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking on the bottom.

Step 7: Roll and Coat the Cookies
Place the additional ⅓ cup of granulated or coarse sugar for rolling into a small, shallow bowl. Remove the chilled dough from the refrigerator. Using a medium cookie scoop (about 1.5 tablespoons) or your hands, portion the dough and roll it into smooth balls, about 1 to 1.5 inches in diameter. Roll each ball generously in the sugar until it is completely coated. This sugar coating creates the beautiful, crackly, and sparkly exterior.

Step 8: Bake the Cookies
Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading. Bake for 10-12 minutes. The cookies will look puffy and the edges will be set, but the centers will still appear slightly soft and underdone. This is the secret to a chewy center! If you prefer a crisper cookie, you can bake for an additional 1-2 minutes.

Step 9: Cool the Cookies
Remove the baking sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes. During this time, they will continue to set up. The tops may sink slightly as they cool, which creates the desirable crinkles. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.

Nutrition Facts

Please note that these values are an estimate and can vary based on the specific ingredients and brands used.

• Servings: This recipe makes approximately 24-30 cookies.
• Calories per serving (1 cookie): Approximately 135 kcal. This is a satisfying treat that provides a wonderful burst of flavor and energy.
• Carbohydrates: Approximately 20g. The primary source of energy, coming from the flour, sugars, and molasses.
• Fat: Approximately 6g. Primarily from the butter, which gives the cookies their rich taste and tender texture.
• Protein: Approximately 1.5g. Contributed mainly by the flour and egg, providing structure to the cookie.
• Sugar: Approximately 11g. This provides the classic sweetness and contributes to the chewy texture and crisp edges.

Preparation Time

The journey to perfect soft molasses cookies is a two-part process, but most of it is hands-off time that allows the flavors to develop beautifully.

• Active Preparation Time: 20 minutes. This includes mixing the ingredients and rolling the dough balls.
• Chilling Time: 3 hours (minimum). This hands-off time is crucial for the dough’s texture and flavor.
• Baking Time: 10-12 minutes per batch.
• Total Time: Approximately 3 hours and 30 minutes (including the minimum chilling time).

How to Serve

These versatile Soft Molasses Cookies are delightful on their own, but they can also be the star of a more elaborate presentation. Here are some wonderful ways to serve them:

• The Classic Companion:
  • Serve them slightly warm with a tall, cold glass of milk for the ultimate comforting snack.
  • Pair them with a hot cup of black coffee or a spiced chai latte. The bitter notes of the coffee or the spices in the tea perfectly complement the cookie’s deep, sweet flavor.
• As Part of a Holiday Platter:
  • Arrange them on a large platter alongside other holiday favorites like sugar cookies, shortbread, and peppermint bark for a beautiful and delicious assortment. Their dark color provides a lovely contrast to lighter-colored cookies.
• Elevated for Dessert:
  • Create decadent ice cream sandwiches. Place a scoop of high-quality vanilla bean, coffee, or even eggnog ice cream between two molasses cookies. You can roll the edges in mini chocolate chips or sprinkles for an extra-special touch.
  • Crumble a cookie over a bowl of vanilla pudding, yogurt, or a baked apple for a delightful textural contrast and a burst of spicy flavor.
• For Gifting and Sharing:
  • Stack the cookies in a clear cellophane bag and tie it with a festive ribbon for a simple yet elegant homemade gift.
  • Arrange them in a decorative tin, separating layers with parchment paper, to give to neighbors, teachers, or coworkers during the holidays. They travel well and stay soft for days, making them an ideal edible gift.

Additional Tips

Unlock the full potential of this recipe with these eight professional tips, designed to ensure your cookies are flawlessly soft, chewy, and flavorful every single time.

1. Measure Your Flour Correctly: This is the most common baking mistake. Do not scoop your measuring cup directly into the flour bag. This compacts the flour, and you’ll end up using too much, leading to dry, dense cookies. Instead, use a spoon to fluff up the flour in its container, then spoon it into your measuring cup until it’s overflowing. Use the back of a knife to level it off. This “spoon and level” method guarantees the perfect flour-to-fat ratio.
2. The Magic of Room Temperature: Using room temperature butter, and egg is not just a suggestion; it’s a rule for tender baked goods. Softened butter creams with sugar to create tiny air pockets, which results in a lighter, fluffier cookie. A room temperature egg blends seamlessly into the batter, preventing it from curdling and promoting an even texture. To quickly bring an egg to room temperature, place it in a bowl of warm (not hot) water for 5-10 minutes.
3. Don’t Skimp on the Spices: The spice blend is the soul of these cookies. Ensure your ground spices are fresh, as they lose their potency over time. If your ground ginger or cinnamon has been in the pantry for more than a year, consider replacing it for the best flavor. For an extra kick, you can even add a pinch of black pepper or cardamom to the spice mix.
4. Embrace the Chill: We can’t stress this enough: chilling the dough is non-negotiable for this recipe. A minimum of three hours is required, but chilling overnight is even better. This extended cold rest allows the flour to fully hydrate and the spice flavors to deeply penetrate the dough, resulting in a richer taste and a superior, chewier texture. It’s the ultimate secret weapon against flat, disappointing cookies.
5. The Art of the Underbake: The key to a soft, chewy center is to pull the cookies from the oven when they look slightly underdone. The edges should be set and firm, but the middle will still be very soft and puffy. They will continue to bake from the residual heat of the pan as they cool. This guarantees a melt-in-your-mouth center once they have cooled completely.
6. Uniformity is Key: Use a cookie scoop to portion your dough. This ensures that all your cookies are the same size, which means they will all bake evenly in the same amount of time. It takes the guesswork out of the process and results in a more professional-looking batch of cookies.
7. Storing for Lasting Softness: To keep your molasses cookies wonderfully soft for days, store them in an airtight container at room temperature. For an extra trick, add a slice of plain bread to the container. The cookies will absorb moisture from the bread, helping them stay exceptionally soft and chewy.
8. Freeze for the Future: This dough freezes beautifully. After mixing, you can either freeze the entire ball of dough wrapped tightly in plastic wrap and then placed in a freezer bag, or you can pre-scoop the dough. Roll the dough into balls, roll them in sugar, and then place them on a baking sheet in the freezer. Once frozen solid, transfer the balls to a freezer bag. You can bake them directly from frozen; just add 2-3 minutes to the baking time.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making soft molasses cookies.

1. Why did my molasses cookies spread too much and become flat?
This is a very common issue, usually caused by two things. First, your butter may have been too soft or even melted. Butter should be at a cool room temperature—soft enough to indent with your finger but not greasy or shiny. Second, and most importantly, you likely skipped or shortened the dough chilling time. Chilling solidifies the fat, which prevents the cookies from spreading too rapidly in the oven’s heat, allowing them to bake up thick and chewy instead of thin and flat.

2. Can I use blackstrap molasses instead of unsulphured molasses?
You can, but it will significantly change the cookie. Unsulphured molasses has a relatively mild, sweet flavor. Blackstrap molasses, which is a byproduct of the third boiling of sugar syrup, is much darker, more robust, and has a distinct, slightly bitter and savory flavor. Using it will result in a less sweet, more intensely flavored cookie that some people enjoy, but it’s not the classic taste most associate with this type of cookie. For this specific recipe, unsulphured molasses is highly recommended for the best results.

3. How do I know for sure when the cookies are done baking?
The visual cues are key. The edges of the cookies should look dry and set. The centers, however, should still look quite soft, puffy, and slightly underbaked. If you wait until the center looks completely firm in the oven, the cookies will be hard and crunchy once they cool. Trust the process—pulling them out when the center is still soft is the secret to a perfectly chewy final texture.

4. My cookies came out hard instead of soft. What did I do wrong?
There are a few culprits for hard cookies. The most likely reason is that they were overbaked. Even one or two extra minutes in the oven can bake out the moisture needed for a soft texture. Another possibility is that you overmixed the dough after adding the flour, which develops too much gluten and creates a tough cookie. Finally, measuring your flour incorrectly (using too much) can also lead to a dry, hard result.

5. Can I make the cookie dough ahead of time?
Absolutely! This dough is perfect for making ahead. You can prepare the dough and store it, tightly covered, in the refrigerator for up to 3-4 days. The flavor will actually improve with the extended chilling time. You can also freeze the dough for longer storage, as detailed in the “Additional Tips” section.

6. Why do you roll the dough balls in sugar before baking?
Rolling the dough in sugar serves two important purposes. First, it adds a wonderful textural contrast. The granulated sugar bakes into a slightly crunchy, sparkly crust that encases the soft, chewy interior. Second, it’s an aesthetic choice. As the cookie bakes and spreads, the sugar coating cracks and creates that beautiful, crinkled surface that is so iconic for molasses cookies.

7. Can I make these cookies gluten-free?
Yes, you can adapt this recipe to be gluten-free. For the best results, use a high-quality “cup-for-cup” or “measure-for-measure” gluten-free flour blend that contains xanthan gum. These blends are designed to directly replace all-purpose flour in recipes like this one. The final texture may be slightly different from the original, but you will still get a delicious and spicy molasses cookie.

8. What is the difference between a molasses cookie and a gingersnap?
While they share similar spice profiles, the main difference lies in texture. This Soft Molasses Cookies recipe is designed to be thick, soft, and chewy. Gingersnaps, on the other hand, are typically baked longer to be thin, crispy, and “snappy” when you break them. Both are delicious, but they offer very different eating experiences. This recipe is for those who crave a soft, melt-in-your-mouth texture.

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