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; 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 on the hunt for a cozy, melt-in-your-mouth treat, you absolutely need to try this Soft Molasses Cookies Recipe. I promise you, these cookies are the perfect balance of spicy warmth and sweet softness — seriously, they’re some of the best molasses cookies I’ve ever made. Whether you’re gearing up for the holidays or just craving a comforting bite with your afternoon tea, this recipe will quickly become your go-to. Stick with me, and I’ll walk you through everything you need to know so you nail these every single time.

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Why You’ll Love This Recipe

Unbeatable Softness: These cookies stay soft and tender long after baking, making every bite a little piece of cookie heaven.
Perfect Spice Blend: The ginger, cinnamon, cloves, and nutmeg harmonize beautifully without overpowering the molasses flavor.
Easy Yet Impressive: You don’t need fancy skills or weird ingredients to make these, but they look and taste like you went the extra mile.
Versatile and Crowd-Pleasing: Whether for a holiday party, school bake sale, or casual cookie jar, these cookies get devoured every time.

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 cookies recipe, easy molasses cookies, soft cookie recipes, holiday cookie recipes

Ingredients You’ll Need

All the ingredients for this Soft Molasses Cookies Recipe come together in a way that creates deep flavor and soft texture — no secrets here, just quality basics done right. Here are a few tips on picking them out to get the best results.

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 cookies recipe, easy molasses cookies, soft cookie recipes, holiday cookie recipes

All-purpose flour: Make sure you spoon and level the flour for the most accurate measurement; too much flour will make the cookies dry.
Baking soda: This helps the cookies spread just the right amount and keeps them light.
Ground ginger, cinnamon, cloves, nutmeg: Freshly ground or good-quality pre-ground spices will amplify the warm, cozy flavor.
Salt: Just a pinch to balance the sweetness.
Unsalted butter: Room temperature butter creamily mixes with sugar for that soft texture—don’t forget to soften it.
Light or dark brown sugar: Packed tightly to give tenderness and a little chewiness.
Granulated sugar: Used both in the dough and to roll, it adds slight crunch and helps the cookies crack beautifully.
Unsulphured or dark molasses: Key to the cookie’s rich flavor, I recommend Grandma’s brand for the perfect depth—avoid blackstrap as it’s too bitter.
Egg: At room temperature to help the dough come together smoothly.
Vanilla extract: Pure vanilla adds extra warmth and rounds out the spices perfectly.

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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 tweaking this Soft Molasses Cookies Recipe depending on my mood or what I have on hand. Don’t be afraid to customize it — you’ll discover how flexible and forgiving it is!

Spice it up or down: If you like more bite, add a pinch more ginger or a dash of cayenne for a spicy surprise; if kids are eating, tone down the cloves and nutmeg.
Vegan swap: I’ve tried replacing butter with vegan margarine and egg with flaxseed “egg” – cookies still turn out soft, just slightly less rich.
Gluten-free option: Using a 1:1 gluten-free flour blend works nicely, though the texture is a touch different but still delicious.
Chocolate twist: Tossing in mini chocolate chips or dipping half the cookie in melted dark chocolate is a total crowd-pleaser with my family.

How to Make Soft Molasses Cookies Recipe

Step 1: Mix Your Dry Spices and Flour

Start by whisking together the all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until everything’s evenly combined. This ensures your cookies have a perfectly distributed spice blend and no clumps of baking soda hiding around.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened butter with light or dark brown sugar and granulated sugar on high speed for about 2 minutes until creamy and fluffy. This is where those cookies get their soft lift and tenderness. It’s tempting to rush, but don’t — a good cream makes such a difference.

Step 3: Add Molasses, Egg, and Vanilla

Next, mix in the molasses until combined, then add the room temperature egg and vanilla extract, beating for another minute. This part is where the magic deep flavor comes from. Using molasses that’s too bitter or old can throw off the flavor, so fresh molasses matters! Scrape the bowl’s sides so nothing gets left behind.

Step 4: Combine Wet and Dry Ingredients

On low speed, slowly add the dry mixture to the wet, mixing gently until just combined — remember the dough will be slightly sticky, and that’s perfect. Over-mixing can make the cookies dense, so patience here keeps things tender.

Step 5: Chill the Dough

This step is crucial — cover your cookie dough tightly and chill it in the fridge for at least 1 hour (up to 2–3 days). Chilling helps the flavors deepen and the dough firm up so the cookies bake up soft but not flat. When I skip this, the cookies never quite get the same texture.

Step 6: Shape and Roll in Sugar

Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Scoop tablespoon-sized balls of dough, roll them in granulated or coarse sugar, and place them 3 inches apart on the trays. This sugar rolling trick helps the cookies get that irresistible, crackly top and sweet outer crunch.

Step 7: Bake and Encourage Cracks

Bake the cookies for 11–12 minutes until the edges look set. If you don’t see the classic crackling on top, don’t worry — gently remove the tray and bang it on the counter a couple of times to encourage the dough to spread and crack, then pop them back in for one more minute. It’s a little trick I learned that really creates that iconic molasses cookie look!

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The wait is hard, but trust me — you want these fully cooled to appreciate their soft texture. These cookies stay fresh for up to a week when stored in an airtight container, if they last that long!

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Pro Tips for Making Soft Molasses Cookies Recipe

Use Room Temperature Ingredients: I’ve found that starting with softened butter and an egg at room temp helps the dough blend perfectly and bake evenly.
Don’t Skip Dough Chilling: This one’s huge — chilling gives the dough time to rest, enhancing flavor and keeping the cookies soft instead of spreading too thin.
Banging the Tray Hack: If your cookies aren’t cracking on top, gently tapping the hot pan makes a big difference—trust me, it works wonders for that signature look.
Measure Flour Correctly: Using too much flour is a common mistake that can make cookies tough, so spoon and level rather than scooping directly from the bag.

How to Serve Soft Molasses Cookies Recipe

Garnishes

I usually keep things simple and love rolling the dough in coarse sugar before baking—it gives just the right little sparkle and crunch. But for a festive touch, add a tiny sprinkle of flaky sea salt on each cookie before baking to contrast that sweet molasses flavor. Sometimes, I dust them lightly with powdered sugar once cooled for a snowy look that my family adores.

Side Dishes

These cookies are fantastic on their own, but I love pairing them with a big mug of hot chai tea or classic eggnog during colder months. For a snack platter, serve alongside slices of sharp cheddar cheese or apple wedges — the salty and fruity combos balance the cookie’s sweetness perfectly.

Creative Ways to Present

For holiday gatherings, I like arranging these Soft Molasses Cookies Recipe on a festive platter drizzled lightly with melted white chocolate and decorated with crushed peppermint candy. Another fun idea I’ve tried is sandwiching two cookies with cream cheese frosting or spiced buttercream—such a hit with guests! Wrapping a few in cellophane tied with ribbon makes a lovely homemade gift.

Make Ahead and Storage

Storing Leftovers

I store my molasses cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay soft and flavorful for up to a week, though I confess, mine rarely last that long. If they start to get a little stale, a quick few seconds in the microwave revives them beautifully.

Freezing

Freezing the cookie dough balls before baking is a fantastic timesaver. I scoop the dough into balls, freeze them on a tray, then transfer to freezer bags. When ready, bake straight from frozen — just add a minute or two to the baking time. You can also freeze baked cookies, but the dough freezes best for maintaining that perfect soft texture.

Reheating

If you have leftover baked cookies, warming them for about 10 seconds in the microwave is my go-to to bring back that fresh-from-the-oven softness. Just be careful not to overheat, or they’ll turn chewy and hard. Pair with a cold glass of milk or hot beverage for the ultimate cozy treat.

FAQs

Can I use blackstrap molasses instead of regular molasses?

Blackstrap molasses tends to be much more bitter and intense than regular molasses, so I don’t recommend using it in this recipe. It will overpower the delicate balance of spices and sweetness. Stick with unsulphured or dark molasses like Grandma’s brand for the best flavor.
Why do I need to chill the cookie dough?

Chilling the dough firms it up, which prevents the cookies from spreading too thin during baking and helps develop deeper flavor. It also results in a chewier, more tender cookie texture. Trust me, skipping this step will change how your cookies turn out.
How do I make these cookies crispier?

If you prefer a crisp molasses cookie, bake them a minute or two longer until the edges brown more. You can also flatten the cookie dough balls a bit before baking to encourage a thinner, crispier texture.
Can I use different spices in this Soft Molasses Cookies Recipe?

Absolutely! This recipe is very flexible with spices. You can adjust the amounts to your taste or try adding cardamom, allspice, or even a pinch of black pepper for a unique twist. Just keep the total spice quantity balanced so it doesn’t overwhelm the molasses flavor.
How should I store these cookies to keep them soft?

Store your cookies in an airtight container at room temperature with parchment paper between layers. This keeps them moist and prevents sticking. Adding a slice of bread to the container can also help retain moisture and keep cookies soft longer.

Final Thoughts

I absolutely love how this Soft Molasses Cookies Recipe turns out every single time—soft, fragrant, and perfectly spiced. When I first tried this recipe, I was amazed at how simple ingredients and just a few easy steps could deliver cookies that feel like a warm hug. My family goes crazy for them, and surprisingly, they’re simple enough to whip up on a weeknight but special enough for any occasion. If you want a cookie that’s packed with cozy flavor and softness that lasts, this one’s your winner. Give it a try and get ready for some serious cookie love!