Name: Soft Molasses Cookies 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; recommended 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 on the hunt for the perfect cozy treat, this Soft Molasses Cookies Recipe has got you covered. I absolutely love how these cookies come out tender, chewy, and packed with warm spices that scream comfort. Whether it’s for a chilly afternoon snack or a festive dessert, you’ll find this recipe delivers that nostalgic, soft bite everyone craves.

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Why You’ll Love This Recipe

Incredibly Soft Texture: The molasses and butter blend creates that melt-in-your-mouth softness everyone adores.
Perfect Warm Spice Balance: Ginger, cinnamon, cloves, and nutmeg bring just the right cozy flavor without overpowering.
Easy to Make: No complicated steps—just simple ingredient mixing and a chill time that fits your schedule.
Reliable Results: You’ll avoid dry or flat cookies with the chilling and warming trick I discovered.

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, soft ginger cookies, chewy holiday cookies, classic molasses cookies, cozy fall dessert

Ingredients You’ll Need

Each ingredient in this Soft Molasses Cookies Recipe plays a special role— from the softness that butter provides to the deep flavor that molasses delivers. I’ve found that using quality spices and a trusted molasses brand really takes these cookies to the next level.

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, soft ginger cookies, chewy holiday cookies, classic molasses cookies, cozy fall dessert

All-purpose flour: Make sure to spoon and level for accurate measurement so your cookies aren’t cakey or dense.
Baking soda: This gives the cookies a nice lift and helps with spreading.
Ground ginger: Adds a lively warmth and slight zing.
Ground cinnamon: Classic cozy spice that pairs perfectly with molasses.
Ground cloves: A little goes a long way to deepen the flavor and make it more festive.
Nutmeg: Enhances the spice mix with a sweet, nutty touch.
Salt: Balances sweetness and keeps flavors bright.
Unsalted butter: Softened to room temp for smooth mixing and ultimate tenderness.
Light or dark brown sugar: Packed for moisture and rich caramel notes.
Granulated sugar: Gives structure and a slight crunch when rolling the dough.
Molasses: Use unsulphured, dark molasses (not blackstrap) for its mild sweetness and depth—Grandma’s brand is my go-to!
Large egg: At room temperature so it mixes evenly without locking up the dough.
Pure vanilla extract: A natural flavor enhancer that makes all the spices sing.
Extra granulated or coarse sugar: For rolling the cookie dough balls to get that lovely crackly top and sparkle.

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 playing with this Soft Molasses Cookies Recipe depending on the season or occasion. You can easily tailor it to your preferences or dietary needs while keeping that soft, spicy charm intact.

Add Mix-Ins: I once tossed in a handful of chopped crystallized ginger for a zingy surprise, and my family went crazy for it.
Use Gluten-Free Flour: I’ve had great success swapping in a 1-to-1 gluten-free flour blend, just be sure it has xanthan gum for structure.
Make Vegan: Replace the butter with coconut oil and use a flax egg—you’ll still get wonderful softness but with a subtle coconut undertone.

How to Make Soft Molasses Cookies Recipe

Step 1: Whisk Together Your Dry Spices and Flour

Start by mixing your flour with baking soda, ginger, cinnamon, cloves, nutmeg, and salt. I always whisk it well to evenly distribute those warm spices — that way, each cookie has a perfect balanced flavor. It might seem like a lot of spices, but trust me, they blend into this harmonious warmth that defines the cookie.

Step 2: Cream Butter and Sugars Until Fluffy

Using a mixer, beat your softened butter with light or dark brown sugar and granulated sugar until creamy and light, about 2 minutes on high speed. This step is crucial because creamed butter and sugar create that light, tender crumb texture. I scrape down the bowl once or twice here to make sure everything mixes evenly.

Step 3: Add Molasses, Egg, and Vanilla

Mix in your molasses until combined, then add the egg and vanilla extract. Beat everything until smooth. When I first tried this, I was hesitant about the molasses, but its deep, slightly smoky sweetness really makes these cookies stand out.

Step 4: Slowly Combine Dry Ingredients

On low speed, gradually add the dry flour-spice mixture to your wet ingredients. The dough will be a little sticky—that’s perfect for that soft texture. I always cover the dough tightly with plastic wrap and chill it for at least an hour but ideally up to 2 or even 3 days if I can wait. This chilling step lets the flavors meld and helps the cookies spread just right in the oven.

Step 5: Prep Baking Sheets and Preheat Oven

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone baking mats—trust me, this prevents sticking and makes cleanup so much easier.

Step 6: Roll, Sugar Coat, and Space Your Dough Balls

Roll the cookie dough into 1 tablespoon-sized balls, then roll in granulated or coarse sugar for that beautiful crystal gloss and crackle. Arrange them 3 inches apart so they have space to spread. One time, I crammed the dough balls closer and ended up with cookies that melded into one giant chewy sheet—delicious, but less pretty!

Step 7: Bake and Get Those Cracks

Bake for 11–12 minutes or until the edges look set but the tops are still soft. Noticing if the tops don’t crack? Here’s the trick I discovered: remove the sheet from the oven and gently bang it on the counter 2–3 times. It encourages the warm cookies to spread and crack beautifully. Pop them back in for an extra minute, then take them out to cool.

Step 8: Cool Before Enjoying

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cooling this way helps them firm up just enough without losing soft center perfection.

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Pro Tips for Making Soft Molasses Cookies Recipe

Chill Time Is Your Best Friend: Don’t skip or skimp on chilling the dough; it improves flavor and texture tremendously.
Room Temperature Ingredients: Using softened butter and room-temp egg helps everything mix smoothly without overworking the dough.
Watch Your Baking Time Closely: Take cookies out when edges set but centers still look soft—carryover heat finishes them perfectly.
Sugar Roll for Cracks and Shine: The extra sugar on the outside adds that classic crackle, plus a little sparkle that makes these cookies eye-catching.

How to Serve Soft Molasses Cookies Recipe

Garnishes

I usually keep it simple—sometimes a light dusting of powdered sugar or a sprinkle of coarse sugar right after baking adds a nice touch. For the holidays, decorating with a tiny dab of cream cheese frosting or a drizzle of white chocolate can elevate these cookies to a showstopper.

Side Dishes

My favorite pairing is a warm cup of chai tea or rich hot chocolate—the spices in the cookies complement those drinks so well. They also go great with a scoop of vanilla ice cream for an irresistible dessert.

Creative Ways to Present

I’ve put together cookie plates with these molasses beauties, adding fresh cranberries, sprigs of rosemary, and small cinnamon sticks for a festive, rustic vibe—perfect for gift giving or parties. Another fun idea: sandwich two cookies with some buttercream or chocolate ganache for a fancy treat!

Make Ahead and Storage

Storing Leftovers

I keep leftover molasses cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to a week, but honestly, they rarely last that long in my house!

Freezing

This recipe freezes beautifully. I freeze the dough balls on a sheet pan, then transfer them to a freezer bag. When I want fresh cookies, I bake from frozen, adding a minute or two to the bake time. It’s a perfect last-minute solution for unexpected guests.

Reheating

To reheat, I pop a cookie or two in the microwave for about 10 seconds to revive that soft, warm texture. You can also warm them in a low oven wrapped in foil for a few minutes. Both ways work great to bring back that fresh-baked feel.

FAQs

Can I use blackstrap molasses instead of dark molasses?

Blackstrap molasses is much more bitter and intense than regular dark molasses, so I don’t recommend it for this recipe. It can easily overpower the other spices and make the cookies taste too strong and somewhat unpleasant.
Why do you recommend chilling the dough?

Chilling the dough does two things: it lets the flavors meld and develops, and it also prevents the cookies from spreading too thin during baking, helping them keep that soft and chewy texture. I’ve noticed skipping this step leads to flatter, crisper cookies.
My cookies didn’t crack on top—what can I do?

If your cookies aren’t cracking, try the “banging” trick: when the tops look set but smooth, gently remove the baking sheet and bang it 2-3 times on your countertop. Then pop them back in for an extra minute. This encourages the dough to spread and crack perfectly.
How can I make these cookies vegan?

Replace the butter with solid coconut oil or vegan butter, and swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, chilled). This changes the flavor slightly but keeps the softness and spices you love.

Final Thoughts

This Soft Molasses Cookies Recipe has become one of those staple treats I reach for whenever I want something both familiar and utterly comforting. I love sharing these with friends and family because they always bring a smile and a few happy “mmm’s.” If you’re looking for a simple recipe that delivers soft, spicy cookies with a perfect chewy texture, I really recommend giving this one a try — you won’t regret it!