Molasses Cookies Recipe

Homemade soft molasses cookies with crackly tops are super chewy and perfectly spiced. They stay seriously soft for days—if they last that long—and are always a holiday favorite.

Molasses cookies have always been my top choice because they bring me right back to my childhood. I grew up helping my mom bake them. After rolling the dough in the sugar and watching them bake through the little oven window, my sweet reward was biting into a warm cookie fresh from the oven. In addition to the nostalgia, the soft texture paired with cozy molasses puts them above any other cookie.

Since they’re a favorite, I have plenty of gingersnap/molasses cookie recipes on my website and in my cookbooks. Most stem from the same-ish recipe with the exception of the crisp variety. Let’s review what makes each one individually and undeniably delicious:

If I had to choose, I would always reach for my mom’s recipe that lives in Sally’s Baking Addiction cookbook. Nothing compares to mom’s.

Another molasses cookie recipe? Yes! These cookies are different from my other varieties and here’s why: they’re soft, crackly, and chewier than all the rest. I used my traditional soft gingersnap molasses cookies recipe as a starting point (the cute puffy ones!). My goal was to produce a flatter, chewier cookie with the same amount of softness. To accomplish this, I used the same ingredients but slightly altered the ratios:

There are varying intensities of molasses on store shelves from lighter molasses to blackstrap molasses. Go for a dark molasses, also sold as “robust” molasses. Blackstrap molasses can be quite intense—I don’t bake with it too often.

I’m not working with any of these companies, but I prefer Grandma’s, Brer Rabbit, or Wholesome brands. Wholesome’s organic molasses is super dark, so it will make your cookies a little darker. Look how dark it makes my spiced gingerbread loaf. As opposed to the same recipe as a cake (moist gingerbread snack cake) made with Grandma’s brand. What a difference in color!

This is a wonderful make-ahead recipe because the cookies stay seriously soft for days (if they last that long!).

Seriously Soft Molasses Cookies

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

Prep: 1h45min

Total: 2h

Yield: 30

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 (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

Instruction:

1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2–3 days.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11–12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2–3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Cookies will stay fresh covered at room temperature for 1 week.

Molasses Cookies

An incredibly soft and chewy cookie, brimming with rich, deep molasses flavor and boasting of warm spices to perfectly highlight them. They’re deliciously sweet and buttery and oh so addictive! A holiday staple!

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 144 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 106 mg, Fiber 1 g, Sugar 12 g, servingSize 1 serving

Ingredients:

• 2 cups (283g) unbleached all-purpose flour ((scoop and level to measure))
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 cup (170g) unsalted butter, (at room temperature)
• 3/4 cup (150g) packed light brown sugar
• 1/4 cup + 2 Tbsp molasses*
• 1 large egg yolk
• 2 tsp vanilla extract
• 1/4 cup (50g) granulated sugar

Instruction:

1. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper, set aside.
2. In a medium mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until well combined. Scrape down sides and bottom of bowl.
4. Mix in molasses, egg yolk and vanilla extract. Scrape down sides and bottom of bowl.
5. Add flour mixture and mix until combined.
6. Pour granulated sugar into a small bowl. Scoop dough out and shape into balls nearly the size of a golf ball (30g each).
7. Roll each dough ball through granulated sugar then transfer to baking sheets spacing 2-inches apart.
8. Bake one sheet at a time in preheated oven 9 – 11 minutes until cookies are puffed and appear just lightly under-baked in the center.
9. Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
10. Store cookies in an airtight container at room temperature up to 4 days.

Molasses Cookies

FAQ

What’s the difference between molasses and gingerbread cookies?

What does molasses do in cookies?

Why do my molasses cookies get hard?

Why are my molasses cookies bitter?