Seriously Soft Molasses Cookies

Seriously soft and chewy molasses cookies will be your favorite Christmas cookie! So much delicious flavor in one easy cookie recipe. Recipe on sallysbakingaddiction.com

Here we go. Day 8 in Sally’s Cookie Palooza!

I saved one of my favorite cookies in the entire 10-cookie-recipe series for today. Molasses cookies have always been my top choice because they bring me right back to my childhood. I grew up helping my mom bake them, rolling the dough in the sugar, and biting into a warm and chewy cookie fresh from the oven. In addition to the nostalgia, their chewy and soft texture paired with the warm spices and cozy molasses puts them above any other cookie.

Sorry chocolate chip cookies. You don’t even compare.

Seriously soft and chewy molasses cookies will be your favorite Christmas cookie! So much delicious flavor in one easy cookie recipe. Recipe on sallysbakingaddiction.com

Since they’re a favorite, I have plenty gingersnappy/molasses cookie recipes on my website and in my cookbooks. Lots of variations: some with white chocolate chips, others with caramel, some with pistachios (in my newest cookbook), others fat and fluffy (check out those cuties!), and some extra crisp. Most stem from the same-ish recipe with the exception of the crisp variety. (Soooo crisp!)

By the way, if I had to chose, I would always reach for my mom’s recipe that lives in Sally’s Baking Addiction cookbook. Nothing compares to mom’s.

What Makes Today’s Recipe Different?

But we have a new recipe today. They’re chewier than all the rest with soft centers and mega crackly tops. I used my traditional soft molasses cookie recipe as a starting off point. My goal was to produce a flatter, more chewy cookie with the same amount of softness. I worked with the same ingredients, slightly altering the ratios.

Let’s watch how they’re made first:

Now let’s see how this recipe came to life. First, the flour. I reduced the flour considerably because a slightly flatter cookie was the goal. To avoid a super flat and overly greasy cookie, I increased the baking soda. Need that lift! Butter = same amount. Brown sugar = same amount. Brown sugar is what helps produce the softest molasses cookie ever. (It’s the first thing I changed when making my crisp variety.)

What else? Spices = same amount. Didn’t want to mess with perfection. This careful blend of ginger, cinnamon, nutmeg, and cloves is exactly what every molasses cookie needs! Egg + vanilla = same and same.

With these changes, I found that my cookies were spreading just a little too much. So I worked with the molasses next. Too much liquid in a cookie dough will cause cookies to over-spread. I reduced the molasses by 1 Tablespoon, which solved the problem. 1/4 cup of molasses still provides the cookies with alllll that delicious molasses flavor you want in a Christmas cookie.

Soft molasses cookie dough on sallysbakingaddiction.com

Which Molasses?

There are varying intensities of molasses on store shelves from lighter molasses to blackstrap molasses. Go for a dark molasses, also sold as “robust” molasses. Blackstrap molasses can be quite intense; I don’t bake with it too much.

And I’m often asked which brands of molasses I like best. I’m not working with any of these companies, but I prefer either Grandma’s brand, Brer Rabbit brand, or Wholesome! brand. Wholesome’s organic molasses is super dark, so it will make your cookies a little darker. Look how dark it makes my spiced gingerbread loaf. As opposed to the same recipe as a cake made with Grandma’s brand. What a difference in color!

Molasses for soft molasses cookies on sallysbakingaddiction.com

(I always giggle at the cute grandma on the label!)

After the dough is made, chill it for about 1-2 hours. 1 hour is plenty and I find anything longer than 2 hours prevents the cookies from spreading enough in the oven. Roll into 1 Tablespoon size balls, then give a generous roll in granulated sugar.

For SPARKLE, of course. ‘Tis the season to sparkle!!!

Rolling molasses cookie dough into balls on sallysbakingaddiction.com

Soft molasses cookie dough on sallysbakingaddiction.com

The cookies will puff up as they bake then gently sink back down. This is what creates those familiar crinkles and crackles we love!

The cookies are SERIOUSLY SOFT right out of the oven, but guess what? They stay SERIOUSLY SOFT for days. Even by, like, day 5-6 they are still super seriously soft.

Seriously soft and chewy molasses cookies will be your favorite Christmas cookie! So much delicious flavor in one easy cookie recipe. Recipe on sallysbakingaddiction.com

Seriously soft and chewy molasses cookies will be your favorite Christmas cookie! So much delicious flavor in one easy cookie recipe. Recipe on sallysbakingaddiction.com

Seriously? Seriously. 🙂

See all cookie palooza recipes.

Print

Seriously Soft Molasses Cookies

  • Author: Sally
  • Prep Time: 1 hour, 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours
  • Yield: 30-32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!


Ingredients

  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (60ml) unsulphured or dark molasses
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (67g) granulated or coarse sugar, for rolling

Instructions

  1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 20 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set and tops are cracking.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Cookies will stay fresh covered at room temperature for 1 week.

Notes

  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar. Bake as directed. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: KitchenAid Stand Mixer | Molasses | Silpat Baking Mat | Cookie Sheet | Cooling Rack | Cute Bowl
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Seriously soft and chewy molasses cookies will be your favorite Christmas cookie! So much delicious flavor in one easy cookie recipe. Recipe on sallysbakingaddiction.com

167 Comments

  1. I tried these twice, and they resemble the “soft Gingersnap molasses cookies” recipe picture more so than the ones pictured under “seriously soft molasses cookies”. I doubled the recipe and used less baking soda the 2nd time around, with the same result. They puffed up and never settled back down after baking for 10 minutes! Oddly, some had crinkles and some didn’t. By the end of my giant dough ball, I had tried some with not rolling in sugar, some with only the top placed in sugar, and some with the whole thing rolled in sugar. Some were chilled for an hour, and some were not. I initially baked on silicone mats, but they didn’t spread much…so I used a metal cookie sheet for a batch and didn’t notice a difference. If you want big, puffy soft cookies, then this is the recipe for you. I am going for a flatter cookie…like the one in the main picture.

    1. Just made 4 batches of this today for my neighbors’ wedding, it tastes amazing! Definitely make these when you have the chance.

    2. I’m not sure what went wrong. I just made these for the first time and they look exactly like the picture. The only deviation for me was that I only had to cook for 8m because I have a convec. oven and it cooks faster. Maybe you cooked them too long and the tops were too solid to shrink back down as they cooled?

  2. These were perfect!!!!!!!!! My first time making molasses cookies and I used Sally’s recipe. They were so soft and delicious – brought them to a family party and the only issue was that I didn’t make a double batch 🙂

  3. I’m a little frustrated that I can’t think of another cookie that I want to bake right now, but I’ve come to accept that I am but it’s humble servant.
    This is like the 5th time I’ve baked cookies in the past few months and 4/5 times has been this recipe. I love it so much! It takes me back to my childhood flavors when my mother would make cookies that smelled and tasted like these 🙂

    I’m going to do a double batch this time.
    I have been making my own sugar mixture with: salt, paprika, cinnamon, and sugar.

  4. made this cookie (for christmas family get-together) after searching the internet and library christmas cookie books. SO GLAD i chose this one. one batch and we are hooked…decided THIS recipe will be a new traditional cookie at christmas. this is the first time we’ve ever tried a recipe one time and it became a tradition! here it is easter and it’s looking like it may be a new easter tradition too! not complaining – the spiciness, the texture, the aroma, the not too sweet flavor – all good. thank you for creating and sharing this.

  5. I followed the recipe 100%, chilled the dough for 1.25 hours, and baked them for 15 minutes. They came out perfectly, exactly as described. Delicious. Thank you!

  6. This is what works for me when I want a more flat cookie, like my chocolate chip version, once the baking time is complete (I slightly underbake mine), I let the baking sheet of freshly retrieved from the oven cookies do a controlled slam/drop onto a hard surface (like the burner of my gas range, not sure if it’s a good idea on a smooth surface cooktop). This lets the air out of my puffed up cookies and they are just as I love them!

  7. Hello! I enjoyed wandering around your website/blog. Your recipe for Seriously Soft Molasses Cookies caught my eye. I had everything on hand except the molasses and our friendly grocery store just down the block fixed me right up. These were fun to make and were oh, so …. DELICIOUS. I almost ate them all myself, but managed to save a few for friends who stopped by for coffee. They loved them, too. Thanks for sharing!

  8. I followed this recipe exactly and let it set in the fridge for 1 hr. When I was rolling them out the kids saw the color of them and said “mom do you think they will be good?” I said wait and see you will love them. The suspicion was still there after they came out and was even more hesitant to try them. They thought they would brave it out and try them… they now have a new FAVORITE!!! School starts in 4 days and they asked me to make more for the snack in their lunches. Great recipe, thank you for passing this on!

  9. Hi Sally! So I finally tried a cookie from your site that DOESN’T involve oats or choc chips 😛 and so glad I did, these are super easy and delicious! Tasted them yesterday after baking and thought mmm these are nice, tried them today a day later and WOW they are incredible!! So flavourful and soft, definitely a keeper recipe that gets better the next day!!

  10. I followed the recipe exactly (even measured the ingredients with a scale). I found that the dough needed to chill closer to 2 hours to firm up enough to roll into balls. My cookies came out a litle cakey though. They also didn’t have the cracked looked as in the picture. The flavor is great though and my house smells amazing!

    Any suggestions to make them more chewy/less cakey?

    1. Hi Emily! Here’s a trick I started with another cookie recipe of mine. If you remove the cookies from the oven halfway through bake time and gently bang the pan on the counter, the cookies will flatten out. Then do this one more time right after you remove them from the oven. This will help them deflate, form the crinkles, and taste more chewy. 🙂

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