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

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

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

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

(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

Soft molasses cookie dough on

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

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

Seriously? Seriously. 🙂

See all cookie palooza recipes.


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


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


  • 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


  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.


  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


  1. I came to your website to search of a soft ginger cookie and behold that was the most recent post !!!!
    Someone brought in some years ago at work and I’ve been meaning to try making them. I was never able to track down the recipe. Cant wait to try these. 

  2. Perfect timing! I scoured and scoured the Internet and my cookbooks yesterday for the ultimate ginger molasses cookie recipe. Although I found one, I still felt like it came up short – yours, however, seems like it will be perfect and taste just as I remember them from when I was a child! These are now at the top of my baking list!

  3. ah perfect!!! my brother and sister in law just had a baby and this will be a perfect little treat to bring over with a dinner for them!! Molasses cookies have always been a favorite of my brothers!

  4. Hey Sally!

    Molasses cookies are my all time favorite. My perfect version has a soft center with a chewy edge; would you recommend this recipe to achieve that, or the one from your cookbook?

  5. I was wondering if these are as gingery as the soft gingersnap molasses from November 2012? I love me some gingery molasses cookies!

  6. Yum! I was in a molasses mood last weekend – Made your Gingerbread swirl fudge and the Spiced gingerbread loaf. Both were hits (so now on to these cookies!)…..

    1. You’ll need 1 Tbsp size balls– the #60 scoop is slightly smaller and the #40 scoop is slightly larger (1.5 Tbsp), so either use a Tablespoon measuring spoon to measure OR the #40 scoop and remove some of the dough 🙂

      1. Unfortunately the ingredients just say spices. I have it in my spice bin but never have used it. I’m guessing it would be similar to a pumpkin pie spice just gingerbread type spices. I may have to experiment with the next batch 🙂

  7. I have made some ginger cookies in the past and lost my recipe. I have tried other recipes but always have problem that cookies don’t get crinkle on top. What am I missing or doing wrong?

  8. have you ever tried to make this wonderful recipe gluten free? wondering if a GF substitute like Better Batter would work…?

  9. Hi Sally, these look so good. I love the idea of the chewy cookie with the thinner crisp edges but also love the white chocolate chips.. could I add some without altering the recipe? Also, what do you think about adding some freshly grated ginger for an extra gingery taste? Thanks! 

  10. I just want to let you know I baked these cookies tonight. I left them cooling on the rack. When I came back into the room there was only two left. My 3 and 7 year old apparently loved these cookies. Thank you! 

  11. I just finished baking these cookies, and although they did not spread like yours, they tasted amazing.  They remained “baby”  I will definitely try them again and maybe flatten them slightly.  Keep the great recipes coming.  I hope you and your beautiful family have a wonderful Christmas; how could you not with your little miracle!

    1. Thank you so much Christine! I appreciate the well wishes. And pressing the cookie dough balls down will certainly help them spread out in the right direction. Thanks for trying them!

    2. Hi Sally, I want to make these tomorrow for my neighbors wedding, so I was wondering if you can make a quadruple batch of this. I’m really excited to try these!

      1. Hi Jessica! You can make a higher quantity of cookies, but I suggest doubling the recipe twice instead of making a quadruple batch all at once.

  12. It’s starting to seem a little repetitious, same recipes just tweaked or dressed up differently but still same old stuff. Just for fun how about a recipe that doesn’t resemble any other on your site, or maybe you’ve run out of original ideas. 

  13. These look wonderful. I have similar memories from my childhood – mom’s molasses crinkle cookies were the best! I think I’ll have to go ahead and make these today!

  14. I’m making ginger molasses cookies this weekend for a cookie swap – I usually use the other recipe (sans caramel or white chocolate) and have always got rave reviews. Do I switch it up to this one? Are these ones flatter? There is so much pressure!

    Ps. Whichever I choose I will probably dip some in white chocolate anyway. For fun.

    1. Ha! I know the feeling. Which to choose? I like both. These aren’t quite as puffy, but are just as soft… and even chewier!

  15. This looks identical to the recipe my dad has used for years for molasses cookies except we always add more spice than the recipe calls for. These are awesome.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally