Name: Soft Molasses Cookie Recipe
Prep time: 1 h 45 min
Cook time: 12 min
Total time: 2 h
Cuisine: American
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 nutmeg; 1/4 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1/2 cup (100g) packed light or dark brown sugar; 1/4 cup (50g) granulated sugar; 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand); 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 1/3 cup (67g) granulated or coarse sugar, for rolling

If you’re craving a cookie that’s tender, chewy, and bursting with warm spices, you’re going to love this Soft Molasses Cookie Recipe. I’ve been baking these for years, and I seriously can’t get enough of their deep molasses flavor paired with that perfect soft texture. Whether you’re new to molasses cookies or looking for a fail-proof version, stick with me — I promise you’ll be baking these all season long.

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Why You’ll Love This Recipe

Soft and Chewy Texture: Each cookie comes out delightfully tender and melts in your mouth.
Perfect Spiced Flavor: The blend of ginger, cinnamon, cloves, and nutmeg adds that cozy warmth I know you’ll appreciate.
Super Easy to Make: With straightforward steps, even if you’re not a seasoned baker, you’ll nail these cookies on your first try.
Great for Any Occasion: From holiday gatherings to simple coffee breaks, these cookies fit right in.

The image shows a close-up view of multiple round ginger cookies arranged tightly together on a white marbled surface. Each cookie has a single layer with a rough, cracked texture and a golden brown color, dusted lightly with granulated sugar that sparkles on top. The edges of the cookies are slightly darker than the centers, and the cracks reveal a soft, slightly darker interior beneath the sugar coating. The cookies fill the frame evenly, showing their uniform size and slightly raised shape. photo taken with an iphone --ar 2:3 --v 7 - Soft Molasses Cookies, molasses cookie recipe, chewy ginger cookies, easy holiday cookies, warm spice cookies

Ingredients You’ll Need

Let’s talk ingredients. This Soft Molasses Cookie Recipe calls for some pantry staples that come together beautifully. Each one plays a key role in building flavor and texture, so don’t skip out on getting quality molasses and fresh spices.

Flat lay of a small mound of all-purpose flour, a few whole brown eggs with clean shells, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of dark molasses, a generous slab of unsalted butter, a small white ceramic bowl containing a delicate mix of ground ginger, ground cinnamon, ground cloves, nutmeg, baking soda, and salt arranged side by side in neat piles, and a small white ceramic bowl of coarse sugar for rolling, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Soft Molasses Cookies, molasses cookie recipe, chewy ginger cookies, easy holiday cookies, warm spice cookies

All-purpose flour: Use spooned and leveled flour for accurate measurement and soft crumb.
Baking soda: This helps the cookies rise just right and gives them a bit of lift.
Ground ginger: A warm spice that gives those classic molasses cookies their signature zing.
Ground cinnamon: Adds a rich, woody aroma that makes the cookies smell irresistible.
Ground cloves and nutmeg: Just a pinch of these spices adds complexity without overpowering.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Softened to room temperature for smooth creaming and rich flavor.
Light or dark brown sugar: Gives moisture and a hint of caramel—brown sugar is key for softness.
Granulated sugar: Used both in the dough and for rolling, creating a nice subtle crunch on the outside.
Unsulphured or dark molasses: I love Grandma’s brand; it’s just the right balance of sweetness and depth without bitterness.
Large egg: At room temperature to blend smoothly and help with binding.
Pure vanilla extract: Boosts the overall flavor and rounds out all those spices.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Soft Molasses Cookie Recipe is—you can easily tweak it to fit your taste or dietary needs. I’ve played around with a few variations that might inspire you to put your own spin on these classic treats.

Chewy vs. Crisper: For chewier cookies, don’t overbake and slice baking time down by a minute. For crispier edges, bake a bit longer and flatten the dough balls slightly before baking.
Spice it Up: If you’re a spice lover like me, try adding a pinch of cardamom or black pepper for an extra kick—it sounds quirky but works amazingly.
Gluten-Free Version: Use a 1:1 gluten-free baking flour blend with xanthan gum; keep an eye on dough texture as it might be a tad stickier.
Molasses Substitute: If you can’t find dark molasses, light molasses works fine but expect a slightly lighter flavor.

How to Make Soft Molasses Cookie Recipe

Step 1: Mix Your Dry Spices and Flour

Start by whisking together your flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. This step ensures all your spices are evenly distributed so every bite is packed with flavor. When I first tried skipping this, the spice distribution was uneven, and that’s just no good for cookies like these.

Step 2: Cream Butter and Sugars

Using a mixer fitted with a paddle attachment, beat the softened butter with both the brown and granulated sugars on high speed until it’s creamy and light—about two minutes. I usually scrape the bowl a couple of times to make sure it’s perfectly combined. This step is crucial for that luscious, pillowy cookie texture you’re after.

Step 3: Add Molasses, Egg, and Vanilla

Next, beat in the molasses until smooth, then add the egg and vanilla extract. Mix until everything is wonderfully combined and shiny. This wet mixture smells heavenly, and I often find myself sneaking a little taste (don’t tell!).

Step 4: Combine Wet and Dry Ingredients

Switch your mixer to low speed and slowly add the dry ingredient mix into the wet ingredients. The dough will be a bit sticky but don’t worry—that’s exactly how it should be. Once combined, cover tightly with plastic wrap or foil and chill the dough for at least an hour, or up to 2-3 days. When I first started, I’d skip chilling and regret it—this step helps flavors develop and keeps the cookies from spreading too much in the oven.

Step 5: Roll and Bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats for easy cleanup. Roll dough into 1 tablespoon-sized balls and coat each in granulated sugar. Arrange them about 3 inches apart on the tray — trust me, the spacing really helps them bake evenly. Bake for 11-12 minutes until the edges are set but cookies are still soft on top.

If your cookies aren’t cracking on top as you’d expect, try this trick I discovered: gently bang the baking sheet 2-3 times on your counter to encourage those signature cracks. Then pop them back in for an extra minute. It works like magic every time.

Step 6: Cool and Enjoy

Let your cookies rest on the baking sheet for about five minutes before transferring to a wire rack to cool completely. This resting time helps them firm up just enough while keeping that soft chewiness anyone will adore.

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Pro Tips for Making Soft Molasses Cookie Recipe

Chill That Dough: Don’t skip the chilling step—it prevents cookies from spreading too much and enhances flavor.
Rolling Sugar Consistency: Use coarse sugar for rolling if you like a slight crunchy texture on the outside; fine granulated sugar works too but yields a more subtle crunch.
Watch Your Oven Temperature: Every oven is a little different, so keep an eye during the last couple of minutes to avoid overbaking.
Banging Trick: Gently tapping your baking sheet mid-bake encourages those charming cracks on top of the cookies.

How to Serve Soft Molasses Cookie Recipe

Garnishes

I usually keep these cookies simple since their natural flavor shines, but sometimes I sprinkle a little flaky sea salt right after baking—it enhances the molasses flavor and adds a fun contrast. A light dusting of powdered sugar also looks pretty and adds sweetness without overpowering.

Side Dishes

Pair these Soft Molasses Cookies with a warm cup of chai tea or a rich hot chocolate—both winners in my book. I’ve also enjoyed them alongside a scoop of vanilla ice cream for a simple dessert treat that everyone raves about.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies on a pretty platter with cinnamon sticks and sprigs of fresh rosemary or pine for a festive look. Another fun idea is sandwiching them with cream cheese frosting for a little something extra special—they’re always a hit at parties!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, lined with parchment paper between layers. These cookies stay soft and tasty for about a week, though honestly, mine rarely last that long!

Freezing

Freezing cookie dough balls before baking is a great time saver—I pop them onto a baking sheet, freeze until firm, then transfer to a freezer bag. When I want cookies, I bake straight from the freezer, adding an extra minute or two to baking time. They come out just as soft and flavorful.

Reheating

If you have baked cookies leftover, I like to warm them in a preheated oven at 300°F for about 5 minutes. This revives that fresh-baked softness without drying them out. Microwaving works too, but I find the oven method way better for texture.

FAQs

Can I use blackstrap molasses for this Soft Molasses Cookie Recipe?

While blackstrap molasses is more bitter and less sweet, I don’t recommend it for this recipe. It can overpower the cookie’s delicate spices and make them taste too harsh. Instead, stick with unsulphured or dark molasses like Grandma’s brand for the best flavor balance.
How do I know when my molasses cookies are done baking?

Look for cookies whose edges are just set and firm while the centers still feel soft and slightly underbaked. They’ll continue to firm up as they cool. If the tops aren’t cracked, remember to use the “banging” trick on your baking sheet before finishing the bake.
Can I make this dough ahead of time?

Absolutely! This dough holds up well chilled for 2 to 3 days, which actually helps deepen the flavor. Just let the dough sit at room temperature for about 30 minutes before rolling if it was chilled for more than 2 hours.
Why do some molasses cookies turn out hard instead of soft?

Often, overbaking leads to hard cookies. Also, using the right amount of brown sugar (which adds moisture) and chilling the dough helps keep your cookies soft. Following this Soft Molasses Cookie Recipe closely will prevent that crunchy, dry result.

Final Thoughts

I’ve been baking molasses cookies for years, and this Soft Molasses Cookie Recipe remains my absolute favorite because it hits that perfect balance of spicy warmth and soft, chewy texture every single time. Baking this in my kitchen feels like a warm hug, and I hope you feel the same joy when you try it. Trust me, once you make these cookies, they’ll be the go-to recipe you reach for whenever you want that cozy, comforting treat.