Soft Molasses Cookies made with butter, brown sugar, cinnamon, and ginger. These chewy, spiced treats are the perfect cozy winter snack!
Let me set the scene: It was a freezing Saturday afternoon, and the kids were glued to a cartoon marathon. Meanwhile, I was standing in front of the pantry, trying to ignore the mess while hunting for inspiration. That’s when I spotted it—the lonely jar of molasses, wedged between a half-empty peanut butter jar and some forgotten sprinkles. It hit me: molasses cookies.
I hadn’t made them in years. Honestly, I wasn’t even sure I’d remember the recipe. But the thought of those soft, spiced cookies, paired with a hot cup of coffee, made me dig out the measuring cups and get to work. The kitchen turned into chaos (what else is new?), but when that first tray came out of the oven, and the smell filled the house? Pure magic.
The best part? Watching my family sneak back to the kitchen for seconds. By the end of the day, not a single cookie was left. These Soft Molasses Cookies are more than a recipe—they’re a little slice of nostalgia with every bite.
Why You’ll Love This Soft Molasses Cookies Recipe?
- Soft and Chewy Perfection: These cookies strike the perfect balance—pillowy soft on the inside with just enough chew.
- Simple Ingredients: You don’t need fancy stuff. Just butter, brown sugar, spices, and molasses. Pantry staples at their finest!
- Ready in a Flash: Even with the chill time, these cookies come together quickly. Perfect for when you need a last-minute treat.
- Holiday Feels Anytime: The warm spices will make your house smell like a festive wonderland.
- Great for Sharing: These cookies practically beg to be shared with friends, family, or whoever drops by.
Ingredient Notes:
Here’s a little insight into what makes these cookies shine.
- Butter: Real butter is a must. I tried margarine once—big mistake. Soften it, but don’t let it melt, or you’ll end up with flat cookies. Been there, done that.
- Molasses: Go for unsulfured molasses. It’s sweet but has that rich, earthy depth. Blackstrap molasses is a bit too intense for this recipe.
- Brown Sugar: The caramel undertones in brown sugar pair perfectly with molasses. Dark brown sugar will give you a stronger flavor, but light works fine too.
- Cinnamon and Ginger: These two are the dream team for cozy vibes. If you’re a spice enthusiast, feel free to add a dash of nutmeg or cloves.
- Baking Soda: It’s what makes these cookies puff up and stay soft. Just double-check it’s not expired—don’t ask how I know.
How To Make Soft Molasses Cookies?
Alright, here’s how it goes down:
- Mix the Dough: In a big bowl, cream together the butter, brown sugar, and egg until it’s smooth and fluffy. Add the molasses and mix until it’s all combined. In another bowl, whisk the dry ingredients (flour, baking soda, cinnamon, and ginger), then slowly stir them into the wet ingredients. The dough will feel sticky, and that’s totally normal.
- Chill the Dough: Cover the bowl and stick it in the fridge for at least an hour. Chilling is the secret to cookies that hold their shape. Skip this step, and you’ll end up with pancake cookies. Trust me, patience pays off.
- Prep the Oven: Preheat your oven to 350°F (175°C) and grease your cookie sheets or line them with parchment paper.
- Roll and Shape: Scoop out walnut-sized balls of dough and roll them between your palms. Place them about 2 inches apart on the baking sheet—they need room to spread.
- Bake and Cool: Bake the cookies for 8–10 minutes. They should look set but still soft in the center. Let them cool on the sheet for 5 minutes before moving them to a wire rack.
Storage Options:
Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. Pro tip: Add a slice of bread to the container—it keeps the cookies soft longer. If you want to plan ahead, freeze the dough in balls, then bake straight from frozen. Fresh cookies on demand? Yes, please.
Variations and Substitutions:
Feeling adventurous? Try these twists:
Want To Save This Recipe?
- Add Some Fun: Mix in chopped nuts, chocolate chips, or dried cranberries for extra texture and flavor.
- Spice It Up: A pinch of cloves or nutmeg will give these cookies even more holiday flair.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend. No one will notice the difference.
- Vegan Option: Substitute plant-based butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
What to Serve with Soft Molasses Cookies?
These cookies are delightful on their own, but if you’re looking to pair them:
- Coffee or Tea: Dunking is encouraged.
- Hot Chocolate: Molasses and chocolate? Heavenly.
- Vanilla Ice Cream: Turn two cookies into a sandwich for a decadent treat.
- Spiced Cider: The flavors complement each other so well—it’s like a fall hug in a mug.
Frequently Asked Questions:
Do I really need to chill the dough?
Yes, absolutely! It helps the flavors develop and keeps the cookies from spreading too much in the oven.
Can I freeze the dough?
Totally! Roll it into balls, freeze them on a tray, then store them in a freezer bag. Bake straight from frozen—just add a minute or two to the baking time.
How do I know when the cookies are done?
They should look set but still soft in the middle. They might seem underbaked, but they’ll firm up as they cool.
So, what do you think? Ready to whip up a batch of these Soft Molasses Cookies? I promise, they’ll fill your home with the kind of warmth only cookies can bring. Can’t wait to hear how yours turn out—let me know in the comments or send me a pic!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Soft Molasses Cookies
Ingredients
- 1 cup butter softened
- 1/2 cup brown sugar
- 1 large egg
- 3/4 cup molasses
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Instructions
Prepare the Dough
- In a large mixing bowl, cream together the softened butter, brown sugar, and egg until the mixture is smooth and well blended. Stir in the molasses until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and ginger. Gradually add the dry ingredients to the molasses mixture, stirring until a soft dough forms. Cover the dough and refrigerate for at least one hour.
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease your baking sheets or line them with parchment paper for easier cleanup.
Shape the Cookies
- Roll the chilled dough into walnut-sized balls. Arrange the dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
Bake the Cookies
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers remain soft. Take care not to overbake, as this can impact the desired chewy texture.
Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
