Soft Molasses Cookies

Every month for the past year or so I have been participating in the Secret Recipe Club.  If you’ve never heard of it before, it’s where food bloggers get assigned another food blog – secretly of course, and you have to make something from that food blog.  It’s a great way to connect like-minded foodies and spread the word about their blog.  This month I had Julianne from Yankee Kitchen Ninja.  I had actually thought I opted out of this month, and am a day behind in posting – so my deepest apologies go out to Julianne.  Nobody likes being an orphan on SRC reveal day!  (been there).  



I didn’t even get beyond her first page of deliciousness when I saw these cookies.  Molasses cookies happen to be my all time favorite cookies.  The spicy sweetness, the crunch of large sugar crystals on top….mmmm, I love them.  So I whipped up a batch last night and they are just as delicious as they look.  The molasses flavor is light and not overpowering, which I like and the are so soft and chewy just like their name.  

Soft Molasses Cookies – SRC

Soft Molasses Cookies – SRC

Easy and incredibly delicious soft molasses cookies. Perfect cookie recipe for fall baking.


  • 2 1/4 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon 
  • 8 tablespoons (1 stick) unsalted butter 
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup hot tap water
  • coarse sugar crystals, for sprinkling


  1. Preheat the oven to 375 degrees.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cinnamon.  Set aside.
  3. Using a mixer, cream the butter, minced ginger and sugar until fluffy. Add the egg and molasses, beating well to combine. Alternate between the flour and hot water, ending with the flour and beating well after each addition.
  4. Use a hinged scoop or tablespoon to drop the batter onto parchment-lined baking sheets, leave some space as they will spread. Sprinkle each with a little coarse sugar and bake for about 10 minutes, or until the center is no longer wet looking. Cool completely on a wire rack.

Love Cookies?  Check out these other delicious cookie recipes:


  • Reply
    Chelsea Linsley
    October 26, 2014 at 4:17 pm

    Made these tonight. They were lighter on the flavor than I thought they would be (especially since I had to leave the ginger out becaus of allergies) but still very good. Mine came out big and fluffy and very soft which I love. They were easy on my pregnant belly so I was very pleased. Thanks!!

  • Reply
    October 23, 2013 at 5:03 pm

    Not as pictured. They came out a little bland and fluffy, light in color. Missing cloves and brown sugar.

    • Reply
      October 26, 2013 at 2:45 pm

      Sorry you didn’t enjoy Rachel. This was not my recipe, but from another blog that I recreated. I’m not sure why yours didn’t come out well. Sorry about that. 🙁 ~heather

  • Reply
    Heidi Clymer
    June 29, 2013 at 10:47 am

    Hey Woman! I am going to make these but I cannot locate any nice looking ginger here can I use the powdered stuff? or is that a sacrilege?

    • Reply
      July 2, 2013 at 3:29 pm

      yes, you could use powdered. You may need to add a bit more for the flavor affect. Hope that helps and sorry for the delay in my response!! 🙂 Enjoy!

  • Reply
    Jennie reed
    January 19, 2013 at 11:59 am

    Just made these cookies, but they were not as I expected. Next time I will use more ginger, add cloves and cinnamon, and brown sugar to make them chewy instead of cake like.

    • Reply
      January 21, 2013 at 1:50 pm

      They are a bit cake like Jennie. They were a recipe from another blog, but I bet your alterations would give them some great flavor and texture. Let me know if you change it up and how they turned out.

    Leave a Comment