A Spicy Perspective

Soft Molasses Cookies

Soft Molasses Cookies Recipe – A tender gingersnap cookie recipe, perfect for holiday cookie platters! A cookie exchange offering everyone will love!

Stack of the soft molasses cookies

Let’s Talk Cookies…

Aside from all the other reasons to be happy this season, cookie munching has to be at the top of the list.

I try to save up most of my annual cookie consumption for this exact time of year, so I don’t have to feel guilty baking and nibbling to my heart’s content.

Shortbread cookies are my personal favorite, yet this Soft Molasses Cookie Recipe is a close second.

Molasses cookie recipe with bite taken

What do Molasses Cookies Taste Like?

Glistening with sugar, these dark and dusky cookies have the full-bodied flavor of molasses mingled with cinnamon, ginger, and cloves.

They are tender, pillowy, and absolutely irresistible!

roll the cookie dough in sugar

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup granulated sugar, divided
  • 12 tablespoons unsalted butter, softened
  • 1/4 cup blackstrap molasses
  • 1 large egg

Instructions

  1. Preheat the oven and line several baking sheets with parchment paper or silicone mats. Then measure out the sugar.
  2. In a large bowl mix the dry ingredients together (flour, cinnamon, ginger, baking soda, clove and salt). In the bowl of an electric stand mixer with the paddle attachment, cream the butter and larger amount of sugar together on high until light and fluffy. Scrape the bowl with a spatula, then beat in the molasses and egg. Turn the mixer on low and slowly add in the dry mixture. Scrape the bowl and beat until smooth.
  3. Roll the dough into balls. Roll each ball in sugar before baking (so they sparkle) and place on baking sheets 2 inches apart.
  4. Bake for 9-10 minutes or until just-set so the interiors remain ultra soft.
  5. Cool completely on the cookie sheets before trying to move the cookies.

Then sink your teeth into spiced heavenly bliss!

See the Recipe Card Below for Measurements and a Detailed Step-By-Step Guide to Making Molasses Cookies!

Chewy molasses cookies stacked high

Frequently Asked Questions

Is this Molasses Cookies Recipe the Same as Gingersnaps?

These two types of molasses-based cookies are actually different! The main difference is found in the texture of the cookies.

Molasses Cookies are soft and chewy. Gingersnaps are crisper and offer a *snap* when broken apart. But both are delicious!

How Long Do These Cookies Last?

You can store these in an airtight container or a ziplock bag for 1 week at room temperature. You can store these cookie dough balls in the freezer for up to 3 months. When you are ready to bake them, thaw them out to room temperature and bake them like normal.

Easy Molasses Cookies Recipes

Holiday Cookies

Soft Molasses Cookies are the perfect Christmas cookies for dunking in milk.

Plus they taste fabulous sandwiched together with chocolate or vanilla frosting. Perfect for Santa’s late-night visit on Christmas Eve.

Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, saturated fat, and sodium percentages.

Soft Chewy Molasses Cookies Recipe | ASpicyPerspective.com #holidays #christmas
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4.97 from 26 votes
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Soft Molasses Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Soft Molasses Cookies Recipe – A tender gingersnap cookie recipe, perfect for holiday cookie platters! A cookie exchange offering everyone will love!
Servings: 30 cookies

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside. Measure out 1 cup of sugar. Separate 3 tablespoons out of the cup and place in a smaller bowl for rolling.
  • In a large bowl mix the flour, cinnamon, ginger, baking soda, clove, and salt together. In the bowl of an electric stand mixer, cream the butter and the larger amount of sugar together on high until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula, then beat in the molasses and egg. Turn the mixer on low and slowly add in the dry mixture. Scrape the bowl and bet until smooth.
  • Roll the dough into 1 tablespoon balls. Roll each ball in sugar and place on baking sheets two inches apart. Bake for 9-10 minutes.
  • Cool completely on the baking sheets before moving.

Video

Nutrition

Serving: 1cookie, Calories: 107kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 136mg, Potassium: 55mg, Fiber: 0g, Sugar: 8g, Vitamin A: 150IU, Calcium: 12mg, Iron: 0.6mg
Course: Cookies, Holiday
Cuisine: American
Author: Sommer Collier

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22 comments on “Soft Molasses Cookies”

  1. These are going to replace our usual molasses spice cookies we make at Christmas! The flavor is wonderful and I love the soft texture!! So glad I stumbled upon this recipe!

  2. These cookies had the best flavor. However, mine came out flat not puffy and gorgeous like your picture. I put the last tray of unbaked cookies in the fridge for 30 minutes before baking. Still flat. I used new baking soda. Any suggestions to make them come out more like yours?

  3. Finally soft molasses cookies! Mine always are crunchy, I am so happy to find this recipe. I love them, perfect with coffee.

  4. these cookies are super soft and taste amazing! thank you so much for sharing this amazing recipe! 

  5. I drizzled them with melted white chocolate, and they were incredible! A perfect Christmas cookie!

  6. This is the perfect holiday cookie in my opinion! Thank you for the easy recipe!

  7. I baked these cookies this morning and they’re awesome! 

  8. I made this! The dough came out strangely soft prob bc I let it chill out on the counter while I did dishes but put it in the fridge 10minutes n they jus rolled up nicely and next day they just tasted even better. 

  9. Great recipe. I make these every fall when the temperature really starts  to feel like a change of seasons. My son looks forward to them every hear so today I am baking a batch to send out to him at college. He will be so happy! BTW, I chill the dough to make it easier to roll and I use Demerara sugar to roll the dough in. I love the crunch it adds. 

  10. I substituted brown sugar instead of granulated sugar. So rolling the dough balls in the sugar at the end was a little challenging because it was clumping together more than if i had used granulated. And the cookies also tasted very salty…again, perhaps the balance of salt to sweet would’ve been just right had i used granulated as the recipe called for. So if substituting brown sugar, you may want to cut back the salt to 3/4 or 1/2 a tsp. But otherwise the texture and flavor were good.

  11. My teenage kids made these, Wonderful!

  12. There has never been a better cookie than this one. Ever. I doubled the recipe and they were gone in 2 days. And on the second day they were equally as soft and good as the day they were made. Best.Cookies.Ever!

  13. Pingback: OATMEAL RAISIN COOKIES - A Dash of Sanity

  14. Have made these several times and they are delicious! Incredibly soft, chewy and flavorful

  15. I made these cookies and they were great just next time I need to double the recipe.

  16. Made these for a cookie swap and everyone loved them! I needed to refrigerate the dough for a bit before rolling them and I probably made them a little too big at first. The last ones were smaller and looked the best. All of them tasted great!

  17. I love a good chewy molasses cookie!

  18. These cookies are perfect!!

  19. These are my favorite holiday cookies.

  20. these are a Christmas classic in our house- yum!!

  21. Such a great holiday cookie!

  22. Sommer, these cookies look fantastic and just perfect for the season! They look like I can just take a bite right out of these beauties from the screen…just gorgeous!
    And yes, I’m enjoying all this cookie baking (and eating!) too!
    Robyn xo