Soft Molasses Cookies

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These chewy, Soft Molasses Cookies are just perfect! 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. These are the perfect Christmas Cookies to share with you family and friends. 

A close up shot of a molasses cookie leaving up against a stack of more cookies

Christmas cookie season is the best! I absolutely I love packaging them up all cute and sending them to my family and friends. Is there anything better than getting a box of homemade cookies in the mail? I think not my friend.This year I am making Soft and Chewy Molasses Cookies and these are just perfect! These will make your kitchen smell like a dream.

These cookies most resemble my favorite snickerdoodle cookie recipe which just gets the best reviews. See all those cracks and crevasses? 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.

Two fingers holding up a big molasses cookie with a couple of bites taken out of it

Ingredients

  • Butter: slightly softened
  • Granulated sugar and light brown sugar: brown sugar compliments the molasses flavor and helps keep these extra chewy
  • Molasses: I use Grandma’s brand
  • Egg
  • Pure vanilla extract
  • All-purpose flour, salt, baking soda, cream of tartar
  • Spices: ginger, cloves, cinnamon

an overhead shot of ingredients for molasses cookies

How to make Molasses Cookies

  •  Combine the butter and sugars beat on medium speed until well creamed together.
  • Add wet ingredients: molasses, egg, vanilla extract and beat until well combined
  • Combine dry ingredients and beat until dough forms. The dough will be soft.
  • Scoop dough and roll in sugar. Use a large cookie scoop to ensure all your cookies are the same size
  • Refrigerate dough for a minimum of 45 minutes. This dough can be refrigerated overnight if needed, but all them to rest at room temperature for approximately 20 minutes prior to baking.
  • Bake at 350° F for 10-12 minutes. The centers should be slightly under baked, while the edges are nice a crispy.

It’s important to scoop the dough prior to refrigerating it because it will otherwise be too firm to scoop. The sugar will stick to the cookie dough much easier as well. 

scoops of molasses cookie dough on a baking sheet

How to freeze these cookies

These cookies (or cookie dough) can also be frozen. If freezing the cookie dough, I recommend refrigerating for at least 30 minutes, then transfer to an airtight container. Freeze dough for up to one month. Thaw prior to baking. Baked cookies and also be frozen in an airtight container. 

A cute red berry container with white tissues paper and some molasses cookies hanging out of the top

WANT MORE  CHRISTMAS RECIPES ? HERE ARE A FEW OF MY FAVORITE COOKIES

Two fingers holding up a big molasses cookie rolled in sugar

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Two fingers holding up a big molasses cookie rolled in sugar

Soft Molasses Cookies

  • Author: Beyond Frosting
  • Prep Time: 60 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 12 cookies

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

  1. In your stand mixer, combine the butter with the granulated and brown sugar and beat on medium speed until well creamed together.
  2. Add the molasses, eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Information:
1 cookie
229
22g
162mg
8g
36g
.6g
2.5g
35mg
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: Soft Molasses Cookies, ginger molasses cookies, Christmas cookies

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14 Responses
  1. Emily

    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! 🙂

  2. Anna

    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

    1. Beyond Frosting

      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.

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