American Dessert

Super Soft Molasses Cookies Recipe

Deeply spiced, tender molasses cookies that stay soft in the center with a gentle chew and warm kitchen aroma.

From the first whiff of cinnamon and ginger drifting from the oven, you know these molasses cookies are going to be something special.

I love baking them on a chilly afternoon when I want a small pot of happiness to share with family or tuck into a lunchbox for the week.

One bite of the tender, slightly crackly edged cookie and you will feel like you are wrapped in a cozy blanket of flavor.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time10 mins

🕐Total Time30 mins active, plus cooling

🍰Servingsabout 24 cookies

🇺🇸CuisineAmerican

🔢Caloriesaround 120 per cookie

Ingredients

Cookie dough

1 cup (200 g) packed brown sugar

3/4 cup (150 g) granulated sugar

1/2 cup (120 ml) unsalted butter, softened

1/2 cup (120 g) molasses

1 large egg

1 teaspoon vanilla extract

2 cups (250 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

For rolling

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Substitutions & Variations

★Use melted coconut oil in place of softened butter for a slightly chewier texture.

★Swap dark brown sugar for light brown sugar if you prefer a milder molasses flavor.

★Replace molasses with maple syrup for a vegan option, and reduce butter slightly.

★Use a gluten free flour blend with xanthan gum if you need a gluten free version.

Step-by-Step Instructions

1

Cream sugars and butter

In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed until pale and fluffy, about 2 to 3 minutes.

2

Add molasses and egg

Whisk in the molasses, egg, and vanilla until smooth and well combined, scraping down the sides of the bowl as needed.

3

Whisk dry ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves so they are evenly distributed.

4

Combine wet and dry

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated and you see no streaks of flour.

5

Chill the dough

Cover the bowl and chill the dough in the refrigerator for at least 15 minutes, which helps prevent spreading and intensifies flavor.

6

Preheat oven and prepare baking sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

7

Roll dough into balls

Roll tablespoonfuls of dough into 1 inch balls between your palms. For a more rustic look you can slightly flatten them.

8

Coat with cinnamon sugar

Toss each dough ball in the mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon until evenly coated.

9

Space on baking sheet

Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading.

10

Bake until set

Bake in the preheated oven for 10 to 12 minutes, until the edges are set and slightly crisp but the centers still look soft and glossy.

11

Cool on the baking sheet

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before storing.

Pro Baker Tips

✓For extra soft cookies, slightly underbake them; they will continue to set as they cool.

✓Rolling the dough in cinnamon sugar adds a lovely crust and boosts the warm spice flavor.

✓Keep portions consistent using a cookie scoop for even baking.

✓Store fully cooled cookies in an airtight container at room temperature for up to one week.

Storage & Serving Notes

◆Room temperature: up to 7 days in a sealed container.

◆Freezer: freeze baked cookies for up to 3 months; thaw at room temperature.

◆Refresh stale cookies by wrapping loosely in a damp paper towel and microwaving for 10 to 15 seconds.

Serving Suggestions

These cookies are best enjoyed slowly with a glass of milk or a cup of hot tea.

›Serve with a tall glass of cold milk for classic dipping.

›Arrange on a tiered stand for a cozy weekend coffee hour.

›Pack a few in a small container for a portable sweet treat.

Frequently Asked Questions

Why are my cookies spreading too much?

Chill the dough for at least 15 minutes before baking, and avoid over greasing the baking sheet.

Can I use quick oats for texture?

Yes, you can replace up to 1/2 cup of flour with quick oats for a heartier, slightly chewier cookie.

How do I know when they are done?

The edges should look set and lightly golden while the centers still appear slightly soft and shiny.

Can I make these ahead for a party?

Absolutely; bake and cool them up to two days in advance, then store in an airtight container and refresh in a low oven if needed.

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Go Make It!

I hope you enjoy baking and sharing these super soft molasses cookies, they always make my kitchen feel like home on a simple weeknight.