Introduction
Does a single ingredient change the texture of a cookie more than most home bakers realize? Molasses does. Its natural invert sugars are hygroscopic, which means they hold on to moisture so these Soft Molasses Cookies stay tender for days. If you love chewy centers, warm spice, and a bakery style crinkle top, this recipe delivers with pantry staples and beginner friendly steps. It is a cozy fit for busy holiday weeks, kid helpers, and make ahead plans, so you can bake smarter and stress less. For more festive inspiration, explore classics in Christmas Cookies Recipes`.
This dough mixes in minutes, and the chill is short so shaping is easy. Ginger, cinnamon, and cloves bring that nostalgic aroma you smell at winter markets. A touch of extra brown sugar boosts chew. Rolling in granulated sugar creates the signature sparkly crust. The result is a soft bite that bends, not breaks. Serve them on dessert boards, tuck them into lunch boxes, or wrap for gifting. They shine next to other christmas desserts, and they pair nicely with hot cocoa after a night of christmas baking with friends or family.
If you are new to holiday baking, this guide explains the why behind each step, with clear cues so your first batch tastes like your fifth. These Soft Molasses Cookies are approachable indulgence, with options for gluten free, vegan, and spicy twists, plus storage plans so nothing goes to waste.
Why You’ll Love This Soft Molasses Cookies
- Ultra soft and chewy, thanks to molasses and brown sugar drawing in moisture.
- No stand mixer needed, and the dough handles well for small hands.
- Warm spice profile that feels right at home with Christmas Sweets and party trays.
- Short chill time for better flavor and easy rolling.
- Freezer friendly dough balls for bake on demand cookie cravings.
- Versatile base for citrus, chocolate, or spicy pepper upgrades.
Ingredients for Soft Molasses Cookies
- 2 and one quarter cups all purpose flour
- 2 teaspoons ground ginger
- 1 and one half teaspoons ground cinnamon
- One quarter teaspoon ground cloves
- One quarter teaspoon ground nutmeg optional
- 2 teaspoons baking soda
- One half teaspoon fine salt
- Three quarter cup unsalted butter softened
- One cup packed brown sugar light or dark
- One large egg room temperature
- One third cup unsulphured molasses
- 2 teaspoons pure vanilla extract
- Granulated sugar for rolling about one third cup
Substitutions
- Butter, use refined coconut oil for dairy free, same amount.
- Egg, use one flax egg one tablespoon ground flax plus three tablespoons water.
- Gluten free, use a one to one baking flour that includes xanthan gum.
- Spice, adjust to taste or swap in pumpkin pie spice.
How to Make Soft Molasses Cookies
Step-by-Step Instructions
- Preheat the oven to three hundred fifty degrees Fahrenheit. Line two baking sheets with parchment. This prevents over browning and helps cookies spread evenly.
- Whisk dry ingredients. In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined. Set aside.
- Cream butter and sugar. In a large bowl, beat softened butter and brown sugar until light and fluffy, about two minutes with a hand mixer or three minutes by hand.
- Add egg, molasses, and vanilla. Beat until smooth and glossy. Scrape the bowl so every bit is incorporated.
- Add dry ingredients. Mix on low until the flour streaks just disappear. Do not overmix, which can toughen cookies.
- Chill briefly. Cover and chill the dough for twenty to thirty minutes. This firms the fat so cookies keep their soft, thick shape.
- Prepare the sugar coating. Add granulated sugar to a shallow bowl for rolling.
- Portion the dough. Scoop one and one half tablespoon portions. Roll into smooth balls, then coat each ball in sugar.
- Arrange on trays. Place dough balls two inches apart on the prepared sheets.
- Bake. Bake one sheet at a time for eight to ten minutes. Cookies should puff, crackle on top, and look set at the edges with slightly soft centers.
- Cool. Let cookies rest on the sheet two minutes to finish setting, then move to a rack to cool. They will stay soft as they cool.
- Serve. Enjoy warm or at room temperature. For sparkle, dust with a pinch of extra sugar while warm.
Pro Tips & Variations
- Measure flour correctly. Fluff, spoon into the cup, and level. Too much flour reduces spread and softness.
- Watch the bake window. Pull when the centers look slightly underdone. Carryover heat finishes the job and preserves chew.
- Sugar roll matters. The exterior sugar draws moisture to the surface for that signature crinkle.
- Spice bloom. Rub spices between your fingers as you add them to wake up their aroma.
- Freeze smart. Freeze dough balls on a tray, then bag. Bake from frozen at three hundred fifty degrees for ten to twelve minutes.
Variations
- Gluten free, use a one to one blend with xanthan gum. Add one tablespoon milk if dough feels dry.
- Vegan, swap butter for refined coconut oil and the egg for a flax egg. Chill thirty to forty minutes for easier rolling.
- Spicy, add a pinch of black pepper or cayenne with the spices for a gentle kick.
- Chocolate dipped, cool cookies, then dip half in melted dark chocolate. Top with flaky salt.
- Citrus twist, add one tablespoon orange zest to the dough. This bright note pairs beautifully with molasses.
- For more variety on your tray, see Unique Christmas Cookies` and plan a mixed platter.
Serving Suggestions
- Cookie boards with fruit, candied nuts, and mini marshmallows for Christmas Snacks and party nibbling.
- Sandwich cookies with vanilla or cinnamon buttercream for festive christmas cake vibes in cookie form.
- Ice cream pairing, serve warm cookies with vanilla or salted caramel for comforting christmas desserts.
- Holiday cookie swap, combine with Holiday Baking` and other Holiday Cookies Christmas favorites.
- Gifting tins, mix Soft Molasses Cookies with shortbread and crinkles for balanced textures that travel well. Add a tag with Christmas Baking Ideas for a personal touch.
For even more simple tray fillers, try Easy Christmas Treats` that bake fast and please crowds.
Storage & Reheating
- Room temperature, store in an airtight container for up to five days. Add a slice of bread in the container to keep cookies soft.
- Refrigerator, not required for baked cookies, but dough keeps three days, covered.
- Freezer baked, freeze fully cooled cookies up to two months. Wrap well.
- Freezer dough, freeze scooped balls up to three months. Bake from frozen as noted above.
- Reheat, warm a cookie in the microwave ten seconds or in a three hundred degree oven for three to four minutes for that fresh baked softness.
FAQ about Soft Molasses Cookies
- Why are my cookies cakey instead of chewy? Too much flour or overbaking can cause this. Measure flour with the spoon and level method and pull when centers look slightly soft.
- Can I use blackstrap molasses? It is more bitter and less sweet, which can make cookies dry. Use unsulphured molasses for classic flavor and texture.
- Do I have to chill the dough? A short chill helps control spread and gives neater edges. If your kitchen is cool, you can skip, but handling is easier after a brief chill.
- How do these fit on a holiday tray with other treats and Xmas Cookies? Pair them with crinkles, spritz, and peanut butter blossoms for color and texture balance. For ideas, check Xmas Cookies` collections.
- Can I make them larger? Yes. Use two tablespoon scoops and bake eleven to twelve minutes. Look for puffed tops with set edges.
Final Thoughts on Soft Molasses Cookies
Soft Molasses Cookies are the cozy classic that earns a place on every holiday platter. The texture is plush, the spice is gentle yet present, and the method is forgiving for new bakers. With freezer friendly dough and quick bake times, you can plan a relaxed weekend bake or a spontaneous weeknight treat. They mingle well with Christmas Cookies Recipes` and anchor any cookie swap next to crowd favorites like crinkles, spritz, and blossoms.
If this recipe made your kitchen smell like the holidays, save it to Pinterest, share it with a friend, and leave a comment with your favorite twist. Want more seasonal ideas, from christmas appetizers to sweet trays and Holiday Treats that travel well, subscribe to get new recipes sent straight to your inbox. Happy baking, and may your trays be full, your spices fresh, and your cookies extra soft.
Soft Molasses Cookies
Equipment
- – Mixing bowls
- hand mixer,
- Baking sheets
- Parchment paper
- – Measuring cups and spoons
Ingredients
- 2 1/4 cups all purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg optional
- 2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup unsalted butter softened
- 1 cup packed brown sugar light or dark
- 1 large egg room temperature
- 1/3 cup unsulphured molasses
- 2 tsp pure vanilla extract
- 1/3 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until combined. Set aside.
- Beat softened butter and brown sugar in a large bowl until light and fluffy, about 2 minutes.
- Add egg, molasses, and vanilla; beat until smooth and glossy. Scrape bowl to incorporate.
- Mix dry ingredients in on low speed until flour streaks disappear. Do not overmix.
- Cover and chill dough for 20-30 minutes to firm fat for better shaping.
- Place granulated sugar in a shallow bowl for rolling dough balls.
- Scoop 1.5 tablespoon portions of dough; roll into balls and coat in granulated sugar.
- Arrange dough balls 2 inches apart on baking sheets.
- Bake one sheet at a time for 8-10 minutes until puffed, crackled on top, with set edges and soft centers.
- Cool cookies on sheet for 2 minutes, then transfer to rack. Cookies remain soft while cooling.
- Serve warm or room temperature. Optionally dust with extra sugar while warm for sparkle.
