Soft Molasses Cookies are made with molasses, cinnamon, ginger, clove, and nutmeg for a soft and chewy texture and a hint of warmth. They have a delicious balance of sweet and spicy notes.
These Soft Molasses Cookies are a must for me during the holidays. There's just something about the old fashioned molasses cookie recipe, the slight spice from the cinnamon, ginger, clove, and nutmeg, and the crunchy sugar on the outside that gets me in the holiday spirit.
If you're looking for more delicious winter recipes check out my Soft Gingerbread Cookies, Peppermint Macarons, or Mini Eggnog Cheesecakes.
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Why You'll Love This Recipe
- They have a delicious soft texture that makes you want to take another bite. Just like these Mini Chocolate Chip Cookies.
- The warm and cozy flavor profile goes hand-in-hand with the holiday season. My Peppermint Macarons are the same way!
- The molasses adds a rich and warm flavor to the cookies.
- They are simple and delicious cookies that are a great addition to your holiday dessert table. As are these Pecan Chocolate Chip Cookies!
Ingredients
Ingredient Notes
- Brown sugar adds a softer texture to the finished product. Brown sugar is the star in my Cinnamon Buns Pancakes.
- Molasses will help to keep the cookies soft while also adding flavor and color to the cookie dough.
- Ground Ginger, ground cinnamon, ground nutmeg, ground cloves will all work together to give the cookies that perfect warm taste. I use a similar combination of spice in my Gingerbread Macarons.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can make molasses drop cookies rather than doing the work of rolling them up and rolling them in sugar.
- Add peanut butter to the cookie dough to add some richness to the cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat.
STEP 2: In a large bowl combine the butter and both sugars. Beat until fully combined. Add the egg and molasses and mix to combine.
STEP 3: In a medium bowl combine the flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Whisk to combine.
STEP 4: Fold the dry ingredients into the wet ingredients until just combined. Over mixing will make the cookies tough. If you love cookie dough you should check out my Edible Cookie Dough Recipe.
STEP 5: Using a tablespoon, scoop the dough out and roll it into balls. Chill the dough balls for 30 minutes. Roll the chilled dough balls in the extra sugar and space 2 inches apart on the prepared baking sheet. You will be baking the molasses cookies for 8 minutes. Remove from oven and allow to cool.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your marshmallow cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The cookie dough was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the Soft Molasses Cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Soft Molasses Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Soft Molasses Cookies
Ingredients
For Cookies:
- 1 stick (113 grams) unsalted butter melted and cooled
- ⅓ cup (66 grams) granulated sugar
- ¼ cup (53 grams) light brown sugar packed
- 1 large egg
- ⅓ cup (113 grams) molasses I used blackstrap
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon ground nutmeg
- ½ teaspoons salt
- granulated sugar for rolling cookies
Instructions
For Cookies:
- Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl combine the butter and both sugars. Beat until fully combined.
- Add the egg and molasses and combine.
- In a medium bowl combine the flour, baking soda, cinnamon, ginger, nutmeg, clove and salt. Whisk to combine.
- Fold the dry ingredients into the wet ingredients until just combined.
- Using a tablespoon, scoop the dough out and roll into balls. Chill for 30 minutes.
- Roll the chilled dough balls in the extra sugar and space 2 inches apart on the prepared baking sheet.
- Bake the cookies for 8 minutes. Remove from oven and allow to cool.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
AshLey says
SImply amazing! I bakeD these for my neighbour who adores ginger Molasses cookies and she said these were the best - so soft & chewy and melt in your mouth DeLicious. I will make these over and over!
Ellie Haley says
Just made my day! Thank you!
CaRMen says
I Really ENJOYED making these cookies. Simple rEcipe and it Formed niCely. Both my bOys give it a thumbs up!
Debbie says
I just made these. Ellie, these are so good!! Thanks for the recipe!!
Jesse says
this recipe is SO BOMB. the dough was so easy to make and the cookies are absolutely delicious! i rolled mine in turbinado sugar to give them a little extra sparkle and texture and they turned out fantastic. highly recommend these for holiday baking 🙂
Louise says
I baked the soft molasses cookies and they are incredible! I am so so happy with how they turned out. they are so so yummy and approved by the whole family even in a household of chocolate lovers. thank you for the best cookie recipe!!