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. 

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

Christmas cookie season is the BEST!

I’ll admit I have not started yet, on my annual Christmas cookie haul yet. I had every intention of doing it during our Thanksgiving break but I chose to lay on the couch instead. I have ZERO regrets.

I absolutely love making Christmas cookies, because 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.

A big stack of molasses cookies with a red napkin on the side

My friends at Rodelle told me they were hosting a virtual cookie exchange and of course I wanted to join in!

For this year’s cookie exchange, I made Soft and Chewy Molasses Cookies! These 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.

I have another recipe for soft-baked molasses cookies, but this chewy molasses 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.

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

For these cookies, there’s a combination of white and brown sugar. The brown sugar adds to the overall molasses flavor in these cookies.

It also calls for ¼ cup molasses, which you can find in the baking section and then some spices including ground ginger, cloves and cinnamon. Of course it wouldn’t be completed with some Rodelle vanilla, my absolute favorite. To finish off the cookies they are rolled in sugar.

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

You will have to plan some time for these cookies to sit in the refrigerator for about an hour before baking. This will help prevent the cookies from spreading while they are baking. Plus baking the colder cookie dough also helps with the chewy centers!

These cookies (or cookie dough) can also be frozen, making them a great addition to my collection of the best cookies for shipping! I brought some of these Christmas cookies to work recently and they were a huge hit!

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

Description

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. Molasses Cookies are the perfect Christmas Cookies to share with you family and friends.

Ingredients

  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup molasses
  • 1 large egg
  • ½ teaspoon Rodelle vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon cloves
  • ¼ teaspoons cinnamon
  • ¼ teaspoons cream of tarter
  • 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 bowl. Use a large cookie scoop (3 tbsp) and scoop cookie dough into sugar, roll around to coat the cookie.
  5. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes and up to overnight.
  6. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  7. 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. Store in an airtight container.
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You might also like:

Eggnog Sugar Cookies

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Best Cookies for Shipping

The Best Cookies for Shipping plus lots of tips for how to ship cookies. Whether it's Christmas or not, shipping cookies is easier than you think!

More Molasses cookies you might like are these White Chocolate Molasses Cookies or these Gingerbread Magic Bars.  These recipes would be great additions to your cookie parties!

12 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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