Seriously Soft Molasses Cookies Recipe

Your New Go-To for Chewy, Spiced Delight!

Imagine biting into the softest, most flavorful molasses cookie you’ve ever had.

That’s what you get with our Seriously Soft Molasses Cookies,
infused with the rich,
dark sweetness of molasses and the comforting warmth of cinnamon and ginger.

These cookies are more than just a treat; they’re an experience.

Perfect for any occasion, they’re guaranteed to bring smiles and warmth to your kitchen.

So, why wait? Let’s get started!

For Seriously Soft Molasses Cookies

All-Purpose Flour – spooned and leveled for accuracy.
Baking Soda – to help the cookies rise and stay soft.
Ground Ginger – for that classic warm spice.
Ground Cinnamon – to add cozy, sweet spice.
Ground Cloves – to deepen the flavor without overpowering.
Nutmeg – for extra warmth and complexity.
Salt – to balance sweetness and enhance flavor.
Unsalted Butter – softened to room temperature for easy creaming.
Brown Sugar – packed, for rich molasses-like sweetness and softness.
Granulated Sugar – to sweeten and help create that perfect texture.
Molasses – unsulphured or dark, but no blackstrap. (Grandma’s brand is a great choice!)
Egg – to bind the dough and add richness.
Vanilla Extract – for a subtle, sweet depth of flavor.

For Rolling

Granulated Sugar – for rolling the dough balls to give them a crackly, sugary finish.

Seriously Soft Molasses Cookies Recipe

Craving Comfort in Every Bite? Dive into the ultimate homemade treat with our Seriously Soft Molasses Cookies! Perfectly chewy, bursting with warm spices, and just the right touch of sweetness, these cookies promise to deliver that fresh-from-the-oven bliss.

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Course: Dessert

Cuisine: American

Keyword: Seriously Soft Molasses Cookies Recipe

Prep Time: 1 45

Cook Time: 12

Total Time: 2

Servings: cookies

Notes

Ingredients:

For the cookie dough:
- 2 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80ml) unsulphured molasses (avoid blackstrap)
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
For rolling:
- 1/3 cup (67g) granulated or coarse sugar

Instructions:

1. Combine Dry Ingredients:

In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Set the mixture aside.

2. Cream Butter and Sugars:

Using a mixer with a paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed until smooth, approximately 2 minutes.

3. Add Wet Ingredients:

Mix in the molasses, then add the egg and vanilla, beating until each ingredient is well incorporated.

4. Mix Dough:

Gradually add the dry ingredients to the wet ingredients on a low speed until just combined.
Note: The dough will be slightly sticky.

5. Chill:

Tightly cover the dough and refrigerate for at least 1 hour, or up to 2-3 days.

6. Prepare for Baking:

Preheat the oven to 350°F (177°C).
Line baking sheets with parchment paper.

7. Shape Cookies:

Scoop 1 tablespoon of dough, roll it into a ball, and coat with sugar.
Place the dough balls 3 inches apart on the prepared baking sheets.

8. Bake:

Bake for 11-12 minutes or until the edges are set.
If cookies have not cracked, gently tap the sheet on the counter and bake for an additional minute.

9. Cool:

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Storage:

Room Temperature: Keep cookies in an airtight container for up to 1 week.
Freeze: Both baked cookies and unbaked dough balls freeze well for up to 3 months.

Notes:

Make Ahead: Dough can be refrigerated for 2-3 days. For freezing, let unbaked dough balls thaw at room temperature for 30 minutes, then roll in sugar and bake as directed.
Recommended Tools: Glass mixing bowl, whisk, mixer, baking sheets, parchment paper or silicone mats, cooling rack.

Nutrition

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How do I make sure my molasses cookies stay soft?

To get those perfectly soft cookies, be sure to cream the butter and sugars together for a good 2 minutes until they’re light and fluffy. Also, chilling the dough is key to keeping them thick and soft. Don’t skip this step—it’ll help the cookies hold their shape and give them that melt-in-your-mouth texture!
Can I use dark brown sugar instead of light brown sugar?

Absolutely! Both work great in this recipe, but dark brown sugar has a slightly stronger molasses flavor. If you prefer a richer taste, go for the dark brown sugar. Either way, your cookies will be delicious!
Do I have to roll the dough in sugar before baking?

While rolling the dough in sugar gives the cookies their signature sweet, crackled exterior, it’s not absolutely necessary. If you want to skip this step, just bake the dough as is, but the texture and look might be a little different.
How do I avoid spreading when baking?

To prevent your cookies from spreading too much, make sure your dough is chilled well before baking. If your dough is too warm when it hits the oven, the cookies will spread more than you want. Cold dough means thick, chewy cookies!
Can I freeze the cookie dough for later?

Yes! If you want to make these cookies ahead of time, you can freeze the dough. Shape the dough into balls, roll in sugar, and freeze. When you’re ready to bake, just let them thaw for a bit and bake as usual! It’s a great way to have fresh cookies anytime.