Soft Molasses Cookies

By: Beyond Frosting

Published: Nov 28, 2018

Updated: Nov 14, 2020

★★★★★5 from 2 reviews

14 comments

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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.

TABLE OF CONTENTS

Ingredients
How to make Molasses Cookies
How to freeze these cookies
Soft Molasses 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.

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

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.

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.

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

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Soft Molasses Cookies

★★★★★

5 from 2 reviews

Author: Julianne Dell
Prep Time: 60 minutes
Cook Time: 11 minutes
Total Time: 1 hour 11 minutes
Yield: 12 cookies

Print Recipe

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.