Soft And Chewy Molasses Cookies

If you’re looking for the perfect holiday cookie, these soft and chewy molasses cookies are it! Packed with cozy spices and rich molasses flavor, they taste like Christmas in every bite. These cookies have that classic crackly sugar top and a tender, chewy center just like Grandma used to make. Whether you’re baking for a cookie exchange, wrapping up edible gifts, or treating yourself with a warm cookie and a glass of milk, this easy molasses cookie recipe will quickly become a favorite.

Why You’ll Love Soft And Chewy Molasses Cookies

• They’re bursting with warm, spicy flavor. Cinnamon, cloves, and ginger come together to give these cookies a rich, comforting taste. Every bite is full of deep molasses flavor with just the right touch of sweetness. Perfect for fall, winter, or anytime you crave a cozy treat.

• The texture is absolutely perfect. These cookies have a crisp edge with a soft, chewy center that stays fresh for days. The sugar coating gives a light crunch on the outside. It’s the best of both worlds in one cookie!

• They’re super easy to make. No mixer needed, and everything comes together in one bowl. The dough is quick to prepare, and after a short chill, it’s ready to bake. Even beginner bakers can make these with success!

• Great for freezing and gifting. These cookies freeze well both before and after baking, making them perfect for holiday prep. They also make beautiful gifts tied up in a little bag or box. Everyone loves homemade cookies!

• They look bakery-style without any fuss. The crackly tops give them that classic, old-fashioned look. Just roll in sugar and bake no fancy decorating required. They come out picture-perfect every time!

Ingredients For Soft And Chewy Molasses Cookies

• White sugar – Adds sweetness and creates that delicious crackly coating on the outside.

• Butter or margarine (melted) – Makes the cookies rich and soft with a chewy texture.

• Egg – Helps bind everything together and adds a bit of richness.

• Molasses – The star ingredient! Gives the cookies their deep, bold flavor and chewy texture.

• All-purpose flour – The base of the cookie dough that provides structure.

• Baking soda – Helps the cookies rise and gives them a tender crumb.

• Ground cinnamon – Adds a warm, spicy note that pairs perfectly with molasses.

• Salt – Just a little to balance the sweetness and enhance all the flavors.

• Ground cloves – Adds depth and that classic holiday spice flavor.

• Ground ginger – Gives a zippy, spicy finish that makes every bite exciting.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Soft And Chewy Molasses Cookies

• Mixing bowls – You’ll need at least two: one for the wet ingredients and one for the dry.

• Measuring cups and spoons – For accurate ingredient portions.

• Whisk or spoon – To mix the cookie dough by hand, no electric mixer required.

• Rubber spatula or wooden spoon – Helpful for combining the dough and scraping the sides of the bowl.

• Cookie scoop or spoon – To portion the dough evenly into 1-inch balls.

• Baking sheet – A sturdy sheet pan to bake the cookies.

• Parchment paper (optional) – Prevents sticking and makes cleanup a breeze.

• Wire cooling rack – For cooling the cookies so they don’t get soggy underneath.

How To Make Soft And Chewy Molasses Cookies

• Start by stirring together sugar, melted butter, and egg in a mixing bowl.

• Add the molasses and mix until smooth.

• In another bowl, combine the flour, baking soda, cinnamon, salt, cloves, and ginger.

• Add the dry mixture to the wet and stir until a dough forms.

• Cover the dough and refrigerate for 1 hour so it firms up.

• Preheat your oven to 375°F and line a baking sheet with parchment if you like.

• Roll dough into 1-inch balls and coat each one in sugar.

• Place cookies on the baking sheet, spaced out so they have room to spread.

• Bake until the tops crack, about 8 to 10 minutes.

• Let them cool on a wire rack before serving or storing.

Serving Suggestions

• Serve these molasses cookies with a cold homemade chocolate milk or a warm cup of lemon tea or Turkish coffee for the perfect cozy treat.

• Add them to a festive cookie tray alongside Hanukkah sugar cookies, red velvet cookies, and peppermint bark for a stunning holiday spread.

• Wrap them in clear cellophane bags with a ribbon or stack them in a festive tin to give as homemade gifts.

• Sandwich a scoop of chocolate or banana ice cream between two cookies for a decadent dessert.

• These cookies make a great lunchbox or after-school snack with just the right amount of sweetness.

Tips For Success

• Use real molasses – Make sure you’re using unsulphured molasses, not pancake syrup or blackstrap molasses. Regular molasses gives the cookies their classic deep flavor without being too bitter. This is key to getting that perfect molasses cookie taste.

• Melt the butter (but don’t make it too hot) – Let the melted butter cool slightly before mixing so it doesn’t cook the egg. This keeps the texture smooth and helps the dough come together easily. It also gives the cookies their chewy center without needing a mixer.

• Chill the dough for at least one hour – Cold dough bakes more evenly and spreads less. Chilling also helps the flavors blend and makes the dough easier to roll. If it’s still sticky, chill longer or dust your hands lightly with flour when rolling.

• Roll in sugar before baking – This gives each cookie that beautiful crackly top and a slight crunch on the outside. The sugar coating also helps with that traditional bakery-style look. Don’t skip this step, it really makes a difference!

• Bake just until cracked on top – The cookies should look slightly underbaked in the center when you take them out. They’ll finish cooking as they cool in the pan. This is how you get that soft and chewy texture every time.

• Cool on a wire rack – Let the cookies cool fully before storing to avoid soggy bottoms. A wire rack allows air to circulate underneath for even cooling. Don’t stack or store them warm.

• Keep them soft with a slice of bread – Place a slice of white bread in your airtight container to keep the cookies soft for days. The bread absorbs excess moisture, helping the cookies stay fresh longer. Replace the bread slice as needed.

• Make ahead and freeze – You can freeze the dough balls or baked cookies for up to 3 months. Perfect for holiday prep or surprise guests. Just thaw and enjoy (or bake straight from frozen if using dough).

Variations And Substitutions

• Make it dairy-free – Instead of butter, you can use a dairy-free margarine or plant-based butter. Look for one that’s made for baking and has a similar fat content to butter. This will keep the cookies soft and chewy without any dairy. Just be sure to check that your sugar and molasses are also vegan if needed.

• Add a touch of citrus – For a fresh twist, try adding a bit of orange zest to the dough. About 1 teaspoon of finely grated zest adds brightness and pairs beautifully with the warm spices. You can also add a splash of orange juice to enhance the flavor. This variation works especially well for holiday cookie trays.

• Swap the spices – Not a fan of cloves or ginger? You can adjust the spice blend to match your preferences. Try using only cinnamon, or substitute pumpkin pie spice for a slightly different but still warm and cozy flavor. Cardamom also adds a unique twist if you want something more adventurous.

• Use brown sugar – For a richer, deeper flavor, swap out some or all of the white sugar for brown sugar. Light brown sugar adds a hint of caramel flavor, while dark brown sugar adds even more richness and chewiness. This small change can make a big difference in taste.

• Add mix-ins – Want to take these cookies to the next level? Stir in some mini chocolate chips, chopped nuts, or even dried cranberries. These additions give extra texture and flavor and make the cookies feel even more special.

• Make them gluten-free – Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Choose a blend with xanthan gum for the best texture. The cookies might spread a bit less, but they’ll still taste amazing.

• Chill longer for thicker cookies – If you prefer thicker, puffier cookies, chill the dough longer up to overnight. Cold dough spreads less during baking. This is a great trick if you want bakery-style thick molasses cookies.

• Roll in coarse sugar – For extra sparkle and crunch, use turbinado or sanding sugar instead of regular granulated sugar when coating the dough balls. It adds a lovely finish and a little extra texture to each bite.

• Turn them into cookie sandwiches – Spread a little vanilla buttercream or cream cheese frosting between two cookies to make soft molasses cookie sandwiches. These are fun for parties or gift boxes and taste like something from a fancy bakery.

Storage and Reheating

• Room temperature storage – Store cooled cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, especially if you store them properly. Add a slice of white bread to the container to help maintain moisture and keep them soft longer.

• Freezing baked cookies – Let baked cookies cool completely before freezing.
  Place them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or zip-top bag and store for up to 3 months. To enjoy later, thaw at room temperature, no reheating needed!

• Freezing cookie dough balls – Roll dough into balls and place them on a parchment-lined tray.
  Freeze until solid, then store in a zip-top freezer bag or container. Bake straight from frozen, just add 1–2 extra minutes to the baking time. This is a great way to always have fresh cookies ready when cravings hit!

Frequently Asked Questions

Can I make the dough ahead of time and bake it later?

Yes, you can prepare the dough up to 24 hours in advance and keep it covered in the refrigerator. Chilling the dough longer actually improves the flavor and helps the cookies bake up thicker. When you’re ready to bake, let the dough sit out for 10–15 minutes, so it’s easier to scoop. Then roll, sugar, and bake as usual!

What type of molasses should I use for cookies?

You should use regular unsulphured molasses for this recipe. It has a balanced flavor that’s sweet and slightly smoky without being bitter. Avoid using blackstrap molasses, it’s much stronger and more bitter, which can overpower the cookie. Look for brands labeled “baking molasses” or “original” for best results.

Why are my molasses cookies spreading too much?

If your cookies are spreading too much in the oven, the dough might be too warm, or your butter was too hot when mixed. Make sure the dough is properly chilled before baking. Using a parchment-lined baking sheet and spacing the cookies at least 2 inches apart also helps maintain their shape. If needed, chill the rolled dough balls for 10 minutes before baking.

Can I substitute margarine for butter?

Yes! Margarine works just fine in this recipe and will still give you soft, chewy cookies. Just be sure to use stick margarine, not the spreadable kind in a tub. Both butter and margarine will give great results, so use whatever you have on hand.

How do I know when the cookies are done baking?

Molasses cookies are ready when the tops are cracked, and the edges look set. The centers may look a little underdone, but they’ll continue to firm up as they cool. Overbaking will make them dry, so trust the timing, usually 8 to 10 minutes. If you like extra soft cookies, pull them out right when the tops start to crack.

Can I double the recipe?

Yes, this recipe doubles very well. You can even freeze half the dough for another day. Just be sure to use a large enough mixing bowl and chill the dough in batches if needed. It’s a great way to stock up for cookie swaps or holiday gift boxes.

What’s the best way to gift these cookies?

Molasses cookies make fantastic homemade gifts! Let them cool completely, then place them in treat bags, cookie tins, or decorative boxes. Add a ribbon and a handwritten tag for a personal touch. These cookies stay fresh for several days and travel well, making them perfect for mailing too.

Other Easy Cookie Recipes

Gingersnap Cookies – These soft and spicy gingersnap cookies are packed with warm cinnamon, cloves, and a touch of molasses for that classic holiday flavor.

M&M Chocolate Chip Cookies – These chewy cookies are loaded with colorful M&M’s and melty chocolate chips, making them a fun and festive treat for any occasion.

Cookies Made with Brownie Mix – These rich and fudgy cookies start with a brownie mix for an easy shortcut that delivers big chocolate flavor.

Applesauce Oatmeal Cookies – Naturally sweetened with applesauce, these soft oatmeal cookies are wholesome, chewy, and perfect for snacking.

Double Chocolate Chip Cookies – Ultra-soft and full of cocoa flavor, these double chocolate chip cookies are a dream come true for any chocolate lover.

Gingerbread Cookie – These classic gingerbread cookies are perfectly spiced and great for decorating or enjoying with a warm drink.

Snickerdoodle Cookies – These soft and buttery snickerdoodles are rolled in cinnamon sugar for a sweet, crackly crust and signature tangy flavor.

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