This soft and spiced molasses cookies recipe makes rich, caramelized cookies that are crispy at the edges, chewy in the middle, and rolled in sugar for a sweet finish. They’re perfect for cookie platters, Christmas cookie exchanges, and holiday baking!
Need more easy Christmas cookie ideas? My favorites include easy, no-chill sugar cookies, Peanut Butter Kiss cookies, and seven-layer bars.
Christmas cookie season is the best! I just love packaging a bunch of different kinds up all cute and sending them to family and friends. I mean, is there anything better than getting a box of homemade cookies in the mail? I think not. These soft molasses cookies resemble my favorite snickerdoodle cookies, with a caramelized flavor like gingerbread. See all those cracks and crevasses coated in crunchy sugar? That’s how you know it’s going to be good. Plus, the edges have just the right amount of crispiness while the centers stay nice and soft.
What Makes These Soft Molasses Cookies So Darn Good
- Soft and chewy. Leaving the cookies slightly underbaked in the middle is the secret to perfectly soft, chewy molasses cookies that literally melt in your mouth.
- Cozy spices. This soft and chewy molasses cookies recipe is filled with warm winter spices like ginger, cinnamon, and cloves.
- Old-fashioned Christmas cookies. There’s something nostalgic about freshly baked molasses cookies that fill the house with the smells of warm spices and sweet, burnt caramel. They’re perfect for cookie swaps, holiday parties, and gifting.
Molasses Cookies vs. Gingerbread Cookies
Both gingerbread and molasses cookies are spiced cookies that are popular around the holidays. The main difference is the texture. Molasses cookies are usually intended to be soft, while gingerbread cookies usually have a bit more crunch. Additionally, gingerbread cookies contain slightly more ginger than molasses cookies do.
Ingredient Notes
- Sugar – We’re using both granulated sugar and light brown sugar. The brown sugar compliments the molasses flavor and keeps the cookies extra chewy.
- Molasses – I use Grandma’s brand. Stick to lighter, sweeter varieties, like light or dark molasses. See below.
- All-Purpose Flour – Make sure to measure the flour correctly using the spoon and level method. Spoon the flour from the bag into your measuring cup (don’t scoop) and level it off with the back of a butter knife.
- Cream of Tartar – Cream of tartar is the secret to soft and chewy cookies.
- Spices – We’re spicing the cookie dough with a mix of ginger, cloves, and cinnamon. You could substitute these individual spices with pumpkin pie spice if needed.
Can I Use Blackstrap Molasses?
No, I don’t recommend blackstrap molasses for baking recipes, as it’s very dark and bitter. For best results, choose light molasses for a more subtle molasses flavor, or dark molasses for flavor that’s slightly more intense. Either will work. I use Grandma’s brand as it’s the most readily available.
How to Make Soft Molasses Cookies From Scratch
These are the steps to making and baking the best molasses cookies to ever hit your oven. The dough does need to chill for about 45 minutes (up to 1 hour), but it’s very easy to make:
- Combine the wet ingredients: In your stand mixer, combine butter and sugars until creamed together. Add in the molasses, eggs, and vanilla, then beat until combined.
- Add the dry ingredients: In a separate bowl, combine all the dry ingredients. Slowly add the dry ingredients, then mix until a dough starts to form.
- Portion and chill: Use a cookie scoop to portion the dough out into balls. Roll each ball in a bowl of sugar, then place them on a lined baking sheet. Place in the fridge to chill for at least 45 minutes.
- Bake: Bake the cookies at 350ºF for 10-12 minutes, then cool and serve.
Rolling in Sugar Is Optional
Rolling the cookie dough in sugar gives these molasses cookies extra crispy edges. You can also leave the cookies plain for a chewier, softer texture. It’s up to you! If you leave your cookies plain, consider making iced molasses cookies topped with vanilla icing or frosting.
Cookie Baking Tips
- Use fresh baking soda. The baking soda causes the cookies to rise in the oven, then deflate slightly as they cool. This is what causes the cracks to form. If the baking soda is too old, it won’t serve that purpose.
- Don’t over-mix the dough. Over-mixing the dough overworks the gluten, which results in a tougher texture.
- Scoop before chilling. If you chill the dough before scooping it, it will be way too firm and difficult to portion out. The sugar will also stick more easily before chilling.
- Chill the dough! Chilling is essential, otherwise, the cookies will spread too much and you won’t get the rise you are looking for.
- If you chill the dough longer than 2 hours, set it out on the counter for 20 minutes before baking. We don’t want it to be too cold.
- You’ll know the cookies are done when the centers are slightly under-baked, but the edges are nice and crispy.
How to Store
- Store airtight. Soft molasses cookies will last in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks. To make these cookies ahead or for longer-term storage, you can freeze the baked cookies or cookie dough. See below.
- To freeze the dough, roll it into balls, then refrigerate for at least 30 minutes. Transfer to an airtight container, then freeze for up to 1 month. Thaw before baking.
- To freeze the baked cookies, cool them completely, then store them in an airtight container for up to 3 months. Thaw or microwave to enjoy again.
More Christmas Cookie Recipes
Soft Molasses Cookie Recipe
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 11 minutes
- Total Time: 1 hour 41 minutes
- Yield: 12 cookies
- Category: Cookies
- Method: Baked
- Cuisine: American
Description
These Molasses Cookies are the perfect Christmas cookies! They are slightly crispy on the edges, chewy in the middle with a kick of ginger flavor and rolled in sugar for a sweet finish.
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (95g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ¼ cup (59ml) molasses
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ¾ cup (245g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon cloves
- ¼ teaspoons cinnamon
- ¼ teaspoons cream of tartar
- Additional ½ cup granulated sugar to roll the cookies in
Instructions
- In your stand mixer, combine the butter with the granulated and brown sugar and beat on medium speed until well creamed together.
- Add the molasses, eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the dry ingredient. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
- Place the remaining ½ cup sugar in a separate bowl. Use a large cookie scoop and scoop cookie dough into sugar, roll around to coat the cookie. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
- Preheat oven to 350° F. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking. Place the cookies about 2 inches apart on your baking sheet.
- Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
Notes
Storage: Keep stored in an airtight container.
Freezing instructions: Cookie dough can be frozen and thawed prior to bake. Baked cookies can also be frozen in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 229
- Sugar: 22g
- Sodium: 162mg
- Fat: 8g
- Carbohydrates: 36g
- Fiber: .6g
- Protein: 2.5g
- Cholesterol: 35mg
What if u have no cream of Tatar
You can try using one teaspoon lemon juice.
Don’t have a silicon mat, can I use parchment paper instead?
Yes you can!
I absolutely love these!
I used Bob’s Red Mill Gluten Free 1:1 flour and chilled them for an hour.
I rolled them in red and green sugar sprinkles to make them Christmas-themed.
Thank you! 🙂
That’s great to hear Emily!
Beginning of recipe for Soft Molasses Ginger Bread Cookies with Brown Butter glaze instructs preheat oven to 325 degrees Buttttt end of instructions said Bake cookies @350 for 10-12 min??? Also copied another of your recipes the “Soft Molasses Cookie”& That recipe states use Lg cookie scoop/ 3 TBSP of dough & bake also 10-12 min, where as the Brown butter glaze recipe said use 1 TBSP dough & bake 10-12 min also ? Aaahhhh?think I just answered my own question? The 325 degree temp(&1 TBSP dough) was “Correct” temperature for Brown Butter Molasses Cookies bake time 10-12 min???? ?♀️?Thankyou! Lol
Hi Anna, the recipes are totally different recipes, so I would not compare the two. I did correct the instructions on the older recipes with the brown butter glaze to bake at 350. Thanks for letting me know.
Made these today (Christmas day 2018) the whole family loves them!!!
Woohoo! Thank you Lisa!!
I wish I wouldn’t end up setting the toaster on fire when I’m preparing breakfast… Your cookies look heavenly! <3
HA! My SIL is the same 🙂
What is granulated butter?
Oh gosh, thank you Michelle, that is granulated SUGAR!
Yum! We love a molasses cookie and these look like the best kind!
Woohoo!!