Super Soft Molasses Cookies are a timeless treat known for their warm, spiced flavor and ultra-soft texture.
Sweet molasses, brown sugar, and aromatic spices come together to create a cookie that’s perfect for cozy evenings, festive gatherings, or whenever you crave a comforting sweet snack.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
Ingredients Overview
- Flour & leavening: All-purpose flour with baking soda provides the base and helps the cookies rise.
- Brown sugar & molasses: Create a deep, rich sweetness that defines these cookies.
- Butter: Adds richness and contributes to the soft, tender crumb.
- Egg: Binds the dough and adds moisture.
- Spices: Ginger, cinnamon, and cloves give that classic spiced molasses cookie flavor.
- Salt: Balances sweetness and enhances overall taste.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional but recommended)
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1 cup packed brown sugar (light or dark)
- 1 large egg, room temperature
- 1/2 cup molasses (not blackstrap)
- Optional: 1/4 cup granulated sugar for rolling
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- Cream butter and sugar: In a large mixing bowl (using a hand mixer or stand mixer), beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add egg and molasses: Beat in the egg, followed by the molasses. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Incorporate dry mixture: Gradually add the flour mixture, mixing on low speed just until a soft dough forms. Do not overmix. If the dough is very soft or sticky, cover and chill for 30 minutes.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. If desired, roll each ball in granulated sugar for a crackly, sugary crust. Place them on the prepared baking sheets about 2 inches apart.
- Bake: Bake for 8–10 minutes, or until the edges are set but the centers appear slightly soft. Molasses cookies can look underdone but will firm up as they cool.
- Cool: Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Prep Time
15 minutes
Bake Time
8–10 minutes
Total Time
25–30 minutes (plus optional chilling time)
Nutrition (per cookie, ~24 cookies)
- Calories: ~120
- Protein: ~2g
- Fat: ~4g
- Carbohydrates: ~20g
- Sugar: ~11g
Expert Tips
- Room temperature ingredients: Ensure the butter and egg are at room temperature for easier mixing and a more uniform dough.
- Chill the dough: If the dough is difficult to handle, a quick chill helps the cookies hold their shape.
- Do not overbake: For soft cookies, remove them from the oven when the centers are just slightly underdone.
FAQs
Can I freeze the cookie dough?
Yes. Shape into balls, freeze on a tray, then store in a freezer-safe bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time.
What if I only have blackstrap molasses?
Blackstrap molasses is more bitter and robust in flavor. You can use it, but the cookies will have a stronger taste. Consider using a mix of blackstrap and regular molasses if needed.
How do I keep the cookies soft?
Store them in an airtight container with a piece of bread or a slice of apple to maintain moisture.
Storing & Reheating
- Storing: Keep cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
- Reheating: Enjoy them at room temperature or warm them for a few seconds in the microwave for a just-baked feel.
Substitutions & Variations
- Spice blend: Adjust the spice amounts to taste or add nutmeg, allspice, or cardamom for a unique twist.
- Butter alternatives: You can use margarine or a plant-based butter for a dairy-free version, though the texture may differ slightly.
- Add-ins: Stir in raisins, chopped dates, or candied ginger for extra flavor and texture.
Super Soft Molasses Cookies
Super Soft Molasses Cookies are a timeless treat known for their warm, spiced flavor and ultra-soft texture.
Ingredients
Equipment
Method
- **Preheat the oven**: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- **Combine dry ingredients**: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- **Cream butter and sugar**: In a large mixing bowl (using a hand mixer or stand mixer), beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- **Add egg and molasses**: Beat in the egg, followed by the molasses. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- **Incorporate dry mixture**: Gradually add the flour mixture, mixing on low speed just until a soft dough forms. Do not overmix. If the dough is very soft or sticky, cover and chill for 30 minutes.
- **Shape the cookies**: Scoop tablespoon-sized portions of dough and roll them into balls. If desired, roll each ball in granulated sugar for a crackly, sugary crust. Place them on the prepared baking sheets about 2 inches apart.
- **Bake**: Bake for 8–10 minutes, or until the edges are set but the centers appear slightly soft. Molasses cookies can look underdone but will firm up as they cool.
- **Cool**: Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
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