Super Soft Molasses Cookies

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

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand or stand mixer
• Whisk
• Spatula
• - Baking sheets
• - Parchment paper or silicone baking mats
• Measuring cups and spoons

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

Instructions

 

• **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.