Homemade soft molasses cookies with crackly tops are super chewy and perfectly spiced. They stay seriously soft for days—if they last that long—and are always a holiday favorite.
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. After rolling the dough in the sugar and watching them bake through the little oven window, my sweet reward was biting into a warm cookie fresh from the oven. In addition to the nostalgia, the soft texture paired with cozy molasses puts them above any other cookie.
Sorry, chocolate chip cookies, you don’t even compare.
Molasses Cookie Comparison
Since they’re a favorite, I have plenty of gingersnap/molasses cookie recipes on my website and in my cookbooks. Most stem from the same-ish recipe with the exception of the crisp variety. Let’s review what makes each one individually and undeniably delicious:
- Soft White Chocolate Chip Molasses Cookies: Studded with white chocolate chips, these cookies are lusciously soft and mega chewy. You’ll love the combination of cozy spices and white chocolate.
- Ginger Pistachio Cookies: I add salty pistachios to my mom’s classic recipe. These ginger molasses cookies are soft, salty, sweet, and spiced. Find this recipe in Sally’s Cookie Addiction cookbook.
- Crisp Molasses Cookies: Another favorite! These are extra crisp. If you’re looking for a crunchy molasses cookie, this one’s for you—they actually snap when you break them!
- Chocolate Ginger Cookies: These are an elevated twist to our classic molasses cookies. You’ll appreciate the added cocoa flavor and how they are beautifully finished with dark chocolate and crystallized ginger.
- Gingerbread Blossoms: Think of this recipe as a new take on these holiday-favorite spiced soft molasses cookies, with the chocolatey appeal of peanut butter blossoms. They capture so many of the things we love this time of year—warm spice; cozy molasses; a soft, chewy texture; and a melty chocolate kiss in the center.
If I had to choose, I would always reach for my mom’s recipe that lives in Sally’s Baking Addiction cookbook. Nothing compares to mom’s.
What Makes These Molasses Cookies Different?
Another molasses cookie recipe? Yes! These cookies are different from my other varieties and here’s why: they’re soft, crackly, and chewier than all the rest. I used my gingerbread blossoms recipe as a starting point. My goal was to produce a flatter, chewier cookie with the same amount of softness. To accomplish this, I used the same ingredients but slightly altered the ratios:
- Flour: I reduced the flour considerably to yield a flatter cookie.
- Baking Soda: To avoid a super flat and overly greasy cookie, I increased the baking soda. Need that lift!
- Spices: Same amount. This careful blend of ginger, cinnamon, nutmeg, and cloves is exactly what every molasses cookie needs!
- Butter, Brown Sugar, Egg, + Vanilla: Same amounts. Brown sugar is what helps produce the softest molasses cookie ever. (In fact, it’s the first thing I changed when making my crisp molasses cookies.)
- Molasses: Make sure you’re using unsulphured or dark molasses, but do not use blackstrap because it is too intense for these cookies.
Mission accomplished. These cookies are mega chewy, mega soft, and mega crackly!
Which Molasses Do I Use?
There are varying intensities of molasses on store shelves from lighter molasses to blackstrap molasses. Go for an unsulphured or dark molasses, also sold as “robust” molasses. Blackstrap molasses can be quite intense—I don’t bake with it too often.
I’m not working with any of these companies, but I prefer Grandma’s, Brer Rabbit, or Wholesome brands. 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 (gingerbread cake) made with Grandma’s brand. What a difference in color!
How to Make Soft Molasses Cookies
- Whisk the dry ingredients together.
- Combine the wet ingredients together.
- Mix the wet and dry ingredients together.
- Chill cookie dough. Refrigerate for at least 1 hour.
- Roll cookie dough into balls. Use about 1 Tablespoon of dough per cookie.
- Generously roll each cookie dough ball in granulated sugar. For sparkle, of course!
- Bake. The cookies will puff up as they bake then gently sink back down. This is what creates those familiar crinkles and crackles we love. If your cookies aren’t cracking, gently bang the cookie sheet on the counter 2–3x which will help those warm cookies spread and crack on top. See recipe direction #5.
This is a wonderful make-ahead recipe because the cookies stay seriously soft for days (if they last that long!).
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Seriously Soft Molasses Cookies
- 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 (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Rolling
- 1/3 cup (67g) granulated or coarse sugar, for rolling
Instructions
- Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars 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.
- 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.
- 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.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 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. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2–3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
- 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.
- Cookies will stay fresh covered at room temperature for 1 week.
Notes
- 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, preheat the oven, then roll in granulated sugar. Bake as directed. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
I made these while visiting my in-laws, but doubled them since they are an absolute favorite in our family! The wonderful smells in the kitchen made it hard to put some away for the weeks ahead! Sooo delicious, soft and mouth-watering! Sally’s recipes never disappoint!
I haven’t had a ginger cookie in the 20ish years that I’ve been gluten free, but saw your email today and thought I’d give it a shot. I used Bob’s Red Mill 1:1 and kept everything else the same and they are FABULOUS!!!
Thank you for helping me love baked goods again!
Love these cookies! Perhaps it has been asked, but does this recipes double easily or does it have to be adjusted? Thanks!
Hi Leslie, this recipe should double well. Happy baking!
What cookie scoop would you recommend to use for these cookies. Love your recipes.
Thank you
Hi Sharon, you can use a medium cookie scoop (1.5 Tbsp) and fill it not quite all the way, so that you get about 1 Tbsp of dough for each cookie.
Can I still use blackstrap molasses? If so, would I have to change anything?
Hi Savannah, some people find that the flavor of blackstrap molasses is too strong in these cookies, but you can use it if that’s all you can find.
I have made your soft pumpkin cookies!! They are so good. I love to bake. Searching for the best cookie recipes!! Your cookies are very impressive! Thankyou so much. Today I’m trying your molasses cookie recipe, my dads favorite, I’m sure he’ll love them too!
I am not a fan of nutmeg or clove. Do you think it would taste alright if I used half of the amount listed. Then either increase cinnamon or add allspice ?
Hi Pam, you can certainly do that!
I made these for Thanksgiving. They are my new fall favorite. Soft and delicious I couldn’t have made them any better. Love your recipes. You’re my go to for all things cookies.
Could sorghum syrup be used in place of molasses? I have a big jar from my CSA this summer and am struggling with how to use it!
Hi Amanda, we haven’t tested it, but sorghum syrup is typically thinner than molasses and can have a slightly sour taste to it. We’d recommend sticking with molasses for the best results here.
Do you think these last for mailing?
Hi Paula, these should work well for mailing. Here’s everything you need to know about how to ship cookies.
I think these are some of the best cookies I have ever made! They are perfectly soft, chewy, flavorful, and not too sweet. Thank you for sharing this recipe <3
I use this receipe every year and many of your other cookie receipes. They always turn out perfectly. Thank you!
Can I use cane sugar instead of granulated sugar?
Hi Rosell, cane sugar has larger granules and may not fully dissolve into the dough. We haven’t tested it to be sure. It would be great for rolling the dough balls!
Do you think these would still taste good if they had to be kept in the refrigerator ( before baking) for 3 days? Thank you!
Hi Liz, yes, you can keep the dough in the refrigerator for up to 3 days before baking. Enjoy!
What are the carbs in this cookie?
Hi Brenda, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Would love to make a version of these with oats, I love the chewy texture of your oatmeal cookies and the flavour of these molasses. Any idea what amount of flour could I substitute out for oats?
Hi Christy, try these iced gingerbread oatmeal cookies!
Thank you, how molasses is sold in canada i have only come across “fancy”, “cooking”, and blackstrap, even Grandmas brand i see only Fancy available. Sulphur does not appear on the ingredients list so I assume all are unsulphured.
I have the same question!
Fancy is the sweetest and that is what I have been using in the Sally’s cookie recipes that call for molasses.
BILL just making molasse cookies they just great a big hit here
I try the ma IIosse cookies see how it goes also used your recipe royal icing it work real well on sugar cookies and turn out great Thanks
I’m looking forward to making these! But I’m conflicted if I should go with these, or with your Crisp Molasses Cookies, or with your White Chocolate Chip Molasses Cookies! Which of these would transport best? Thank you!
Hi Karishma, all of these options should transport well. Just depends whether you’d prefer a crisp or a soft and chewy cookie!
Should fancy or cooking molasses be used? I have not seen molasses sold as light or dark, both are dark in colour, but cooking is more bitter i believe. I dont know of either being sulphured though. I have seen the Grandmas brand Fancy molasses – unsure if this is the same product named differently. Other brands have Fancy and Cooking available.
Hi JC! Use unsulphured or dark molasses here (do not use blackstrap; we prefer Grandma’s brand).
SOOOOOOOOOOO delish! I didn’t have time to put it in the fridge but still tasted and looked the same 😀 100% ⭐⭐⭐⭐⭐!
Taste great, though I had a few issues. Hoping to get some guidance as I’ve had successful results with every other Sally recipe (a least 35 of them!).
I weighed ingredients. After 30 minutes in the fridge I rolled a first batch. When baked, they did not deflate when I tapped them on the counter. Were soft, but not puffy.
Tried again the next day having left the rest of dough in the fridge, left the dough out for 30 min prior to baking. One batch burnt on the bottom (parchment paper on a well-loved metal sheet pan). My slipmat + pan fared better, but still no deflating.
Thinking ..
– is my oven is too hot?
– can baking soda be too old? They didn’t seem to puff up as much as they should- and weren’t able to “deflate” when tapping on counter.
-I rolled cookies in turbino sugar, could that have maybe contributed to the burning on the bottom?
Thanks so much!
Hi Grace, thank you so much for trying so many of my recipes! I can help troubleshoot this one with you. If the cookies weren’t puffing much and didn’t deflate when you tapped the pan, that usually points to the leavening not activating fully, so yes, it’s definitely worth checking the freshness of your baking soda. An oven that runs hot could also explain both the lack of spread and the burnt bottoms; even a 15–25°F difference can really impact molasses cookies. Turbinado sugar shouldn’t prevent deflating, but it can caramelize faster on metal pans, which might be why the bottoms browned more on that sheet. I’d recommend trying a slightly lower oven temperature, rotating the pan halfway, and using your silicone baking mat-lined sheet for best insulation. The dough chilling sounds perfect, you did everything right there. I’m confident we can get you to those soft, puffy, crackly tops!
I watched the video hoping to see more on the instruction for cracking the cookies by banging against the counter. It that really a thing? What are we looking for? Could we get some before and after pictures at least?
Hi Dave, you just tap the pan on the counter – it helps deflate the cookies.
Hey! I love this recipe, its served me well, hoping I can save this batch.
I read the section at the top that says.
Combine dry ingredients.
Combine wet ingredients. And half way through I realize the butter needed to be beat with the sugar but its got molasses and vanilla all over it. The top section is incredibly misleading. Thank you for your recipe, hope you and your family have a good Thanksgiving
Hi Sally,
I’m keen to try this recipe but I don’t have each of the ground spices (nutmeg, clove , ginger, cinnamon). Can I use 4 tsps of all-spice instead?
Hi SUK, the flavor will be different, but you can certainly try adding allspice. For best results, we would make the recipe as written.
They came out perfectly. We tried all the ways, baked and frozen as well as raw frozen and rolled after a little thaw !
Hoping we can make a bunch to store in the freezer for the holidays. Can you double the batch?
Hi Sarah, cookie recipes usually double well. So glad you love these!
Great news. Thanks so much! We have success with all of Sally’s recipes – love everything seasonal. Happy Holidays!
Wow-what a disaster these cookies turned out to be. I have never been so disappointed in a Sally recipe! They turned out like flat burnt discs, not thick at all, way too dark and chewy. I only baked for 10 minutes and measured all my ingredient’s so not sure what happened, but wish I had practiced this recipe first, they aren’t even good enough to bring to my event.
I’m so sorry these gave you trouble. Flat, overly dark molasses cookies are almost always a sign of the oven running hotter than expected or the baking soda losing some strength. Even a 15–25°F hotter oven can quickly darken the bottoms and cause cookies to overspread before their structure sets. Be sure that your butter isn’t too warm going into the dough, and that the dough chilled for the full amount of time, since warm dough spreads very quickly. If you’re up for trying them again, I’d recommend lowering your oven temperature by 15–25°F, using a fresh box of baking soda, and baking on a light-colored sheet pan lined with parchment or a silicone mat. I hope this helps get you closer to the soft, thick molasses cookies you were expecting. Thank you for the feedback; it’s always helpful.
Followed the instructions EXACTLY, I measured and leveled and everything, even when dividing the dough to roll into balls I took a tablespoon and scraped off the excess so each cookie is exact… BUT WHY ARE THEY SO THICK?? at the end they were small little domes that did not spread out at all, and I have no idea what I did wrong. Yes I banged the tray hard against the counter in an attempt to get them to flatten a bit and have a crackled top, but alas…
Hi Angela! A thick cookie could be the result of too much flour in the dough – how are you measuring? Make sure to spoon and level (not scoop!) to avoid this in the future.
Same here. Also a tad too sweet.
Tried twice and although the flavor is great they come out as cakey domes/
Hi Kirsten, A cakey cookie could be the result of too much flour in the dough – how are you measuring? Make sure to spoon and level (not scoop!) to avoid this in the future.
I made these cookies for Christmas 2024. They are SO delicious! I think about them often. The cookies have just the right amount of spice and texture mmm!! I can’t wait to make them for this Christmas. Thank you for sharing this recipe. Since these turned out so well – I will try more of your recipes 🙂
Cindy
Perfect with first try!
Awesome holiday recipe! Can I roll these in powdered sugar instead of granulated to give it a fun, high contrast crinkled effect?
Hi Emily, we haven’t tested rolling these particular cookies in powdered sugar but would love to hear how it goes if you do!
i did half my batch in powdered sugar and they gave a fun crinkle effect! the powdered were my husbands fav! now if only i could get the soft and thick snickerdoodles to not thin out on me in the oven!
I’ve made these 100x without issue. Today, they didn’t rise at all and remained flat. I used the baking soda as instructed. I chilled the dough, I did everything like I usually do. I’m simply nonplussed
Hi Nathan, how strange! Is your baking soda fresh? We find it starts to lose its effectiveness after about 3 months—even if it’s not technically expired. Or did you use any different brands of ingredients? Was your butter too soft to start? Here is more about what room temperature butter really means. Let us know if we can help troubleshoot further!