Soft Molasses Cookies

This Soft Molasses cookies recipe brings strong warm spices and a soft texture to your holiday baking. The mix of molasses, brown sugar, and cozy spices gives these cookies deep flavor and consistent chew. The dough comes together fast and bakes into crinkly, chewy cookies with crisp edges and tender centers. Anyone who loves classic gingerbread flavors will enjoy these.

These bakery style molasses cookies work well for adding to your gifting cookie tin and entertaining. They stay soft for days and hold up during travel. You mix simple pantry ingredients and get reliable results every time. The scent alone signals the holiday season and fills your kitchen with warmth.

Heather’s Notes

• Soft center with crisp edges creates a balanced texture.
• Bold spices delivers strong flavor without bitterness.
• Molasses adds moisture and deep color for a bakery look.
• Rolling in sugar produces an even crinkle pattern.
• Dough chills and freezes well for make ahead baking.

Ingredient List

• All purpose flour – supports structure and keeps the cookies tender.
• Baking soda and baking powder – help the cookies rise and spread evenly.
• Ground cinnamon – gives warm spice that pairs well with molasses.
• Ground ginger – adds sharp heat and bright flavor.
• Ground cloves – create depth and strong aroma.
• Kosher salt – sharpens the flavor and balances sweetness.
• Butter – adds richness and soft texture.
• Dark brown sugar – boosts moisture and gives caramel notes.
• Unsulfured Molasses – provides color, chew, and classic holiday flavor.
• Egg – binds the dough and adds lift.
• Vanilla bean paste – rounds out the spice blend.
• Granulated sugar for rolling – adds crunch and helps with crinkles.

Subs and Variations

• Use white whole wheat flour for part of the all purpose flour to add nutty flavor.
• Use light brown sugar if you want milder sweetness.
• Swap half the cinnamon with cardamom for a fresh twist.
• Add black pepper for a subtle spicy kick and depth of flavor.
• Use coarse sugar instead of white sugar for rolling to create stronger crunch.

Find the full printable recipe card with exact measurements and step-by-step instructions below.

How to Make Ginger Molasses Cookies

1. Start by whisking the dry ingredients. Combine flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt in a medium bowl. Whisk until the spices look evenly distributed.
2. Cream the softened butter and dark brown sugar in a separate large bowl until the mixture looks smooth. Add the molasses, egg, and vanilla. Beat until the mixture looks glossy and well incorporated. Scrape down the sides of the bowl.
3. Add the dry ingredients to the wet ingredients. Stir until the flour disappears. Cover the dough and chill for at least one hour. Chilling strengthens the flavor and improves spread.
4. Heat oven to 375º F. Line two baking sheets with parchment paper. Scoop the dough into small balls. Roll the cookie dough balls in granulated sugar and place them on the prepared cookie sheets with space between each cookie.
5. Bake until the edges look set and the tops have clear cracks. This takes about 10 to 12 minutes. Cool on the sheet for a few minutes. Move the cookies to a wire rack to finish cooling.

Tips for Storing

• Store cookies in an airtight container at room temperature.
• Add a small piece of bread to keep them soft.
• Freeze baked cookies for up to three months.
• Freeze unbaked dough balls for quick baking later.

Recipe FAQs

More Christmas Cookies to Try

• Soft Ginger Cookies
• Pumpkin Spiced Cookies
• Chocolate Gingerbread Cookies
• Brown Butter Chocolate Chunk Cookies
• Soft Snickerdoodles

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