If you’re on the hunt for a truly cozy, melt-in-your-mouth treat, you’re going to love this Soft Molasses Cookies Recipe. These cookies are my go-to when I want that warm, spicy-sweet flavor that just feels like a big hug in cookie form. When I first tried this recipe, I was blown away by how soft and tender these cookies stayed—even days after baking. Stick around, and I’ll share all my tips so you can make them perfectly every time.
Why You’ll Love This Recipe
- Incredibly Soft Texture: These cookies stay soft for days, unlike many molasses cookies that can get hard.
- Perfect Blend of Spices: The mix of cinnamon, cloves, and ginger adds just the right amount of warmth without overpowering.
- Simple Ingredients: No weird specialty items here—just pantry staples you probably already have.
- Great Make-Ahead Recipe: The dough chills beautifully, helping the flavors meld and making baking super easy.
Ingredients You’ll Need
Every ingredient here works together to create those soft, chewy cookies with a deep molasses flavor. Here’s a quick rundown of what’s going in, along with a few tips to help you shop smart.
- All-Purpose Flour: The base to lighten the dough and keep these cookies tender.
- Ground Cloves: Potent and aromatic, don’t skip or overdo this or it’ll get bitter.
- Ground Ginger: Adds a subtle zing that balances the sweetness.
- Baking Soda: Helps the cookies rise and gives a lovely texture.
- Ground Cinnamon: The warm heart of this recipe, you can’t get molasses cookies without it!
- Salt: Just a pinch to enhance all the flavors.
- Vegetable Oil: Keeps the cookies soft and moist without heaviness.
- Granulated Sugar: Sweetness and a bit of crunch from rolling.
- Full Flavor Molasses: This is where the magic happens—go for a brand like Brer Rabbit for best results.
- Large Egg: Brings everything together and adds richness.
Variations
I like to keep things classic with this Soft Molasses Cookies Recipe, but it’s super forgiving when it comes to tweaks. Feel free to make it your own by trying these ideas.
- Spice Swap: Sometimes I add a pinch of nutmeg or cardamom for a slightly exotic twist—it’s a family favorite surprise!
- Sweetener Alternatives: I’ve used pure cane organic sugar instead of granulated sugar, and it works beautifully if you want a more natural touch.
- Molasses Type: Full flavor is my top pick, but light or dark molasses work too—just avoid blackstrap unless you want a bitter cookie experience.
- Gluten-Free Version: I haven’t tried this one personally, but swapping in a gluten-free baking mix might do the trick if you need gluten-free options.
How to Make Soft Molasses Cookies Recipe
Step 1: Whisk Together Your Dry Spices and Flour
Start by combining your all-purpose flour with ground cloves, ginger, baking soda, cinnamon, and salt in a bowl. I always whisk this mixture well to evenly distribute those fragrant spices—trust me, it makes a difference in every bite. Set this aside while you move onto the wet ingredients.
Step 2: Cream Oil and Sugar, Then Add Molasses and Egg
Using a hand or stand mixer, beat the vegetable oil and granulated sugar on medium-high until creamy and well-blended. This is the base of your cookie’s tender texture. Next, add the molasses and egg and mix until smooth. You’ll notice the batter’s color deepens here—that rich molasses glow!
Step 3: Combine Wet and Dry Ingredients
Switch your mixer to low speed and gradually add in the dry mix until just combined. Be careful not to overmix, or you’ll end up with tougher cookies—that’s a trap I fell into the first time I tried molasses cookies! Once everything is incorporated, cover the bowl tightly with plastic wrap.
Step 4: Chill Your Dough for Easy Shaping and Better Flavor
Pop the dough in the fridge for at least 2 hours. This step is a game-changer—it firms up the dough making it easier to scoop and roll, plus the flavors meld together beautifully during this rest. I often prep the dough the night before baking for convenience.
Step 5: Shape, Sugar-Coat, and Bake
When ready, preheat your oven to 375°F and line baking sheets with parchment paper or silicone mats. Use a tablespoon-sized scoop or spoon to form 1-inch dough balls. Roll each one in extra granulated sugar—that little crunch on the outside is delightful. Place them a couple of inches apart and bake for 8–10 minutes. They’ll look puffy at first but will flatten as they cool.
Pro Tips for Making Soft Molasses Cookies Recipe
- Chill Is Key: Don’t skip that 2-hour chill; it’s what keeps this cookie soft and helps those flavors deepen wonderfully.
- Watch the Baking Time: I learned that even a minute too long makes the cookies lose their soft edge—8 minutes is usually perfect for me.
- Roll in Sugar for Texture: That extra sugar coating creates a subtle, delightful crunch that contrasts with the soft inside.
- Avoid Overmixing: Mixing dry ingredients too aggressively toughens the dough, so fold gently until just combined.
How to Serve Soft Molasses Cookies Recipe
Garnishes
I usually keep it simple with these cookies—a light dusting of powdered sugar adds a festive snow-kissed look, especially during the holidays. Sometimes I sprinkle a few raw sugar crystals on top before baking for extra sparkle. If I want to get fancy, a drizzle of melted white chocolate pairs surprisingly well with the molasses flavor.
Side Dishes
These cookies go hand in hand with a warm cup of chai tea or a glass of cold milk—classic combos I’ve always enjoyed. Around the holidays, I like serving them alongside spiced cider or eggnog for that full cozy vibe. They’re also great piled on a dessert platter with other holiday treats for a party.
Creative Ways to Present
When I’ve hosted cookie swaps or parties, I like to arrange these Soft Molasses Cookies Recipe in neat stacks tied with rustic twine, adding a few fresh rosemary sprigs for a fragrant touch. You could also sandwich a bit of cream cheese frosting between two cookies for a decadent twist that everyone raves about!
Make Ahead and Storage
Storing Leftovers
I usually store my leftover molasses cookies in an airtight container at room temperature. They stay soft and delicious for up to a week without losing their charm, which I always appreciate because sometimes I just can’t eat them all in one sitting (although I try!).
Freezing
If I’m making these cookies in bulk, I freeze the dough balls before baking. Just place them on a tray lined with parchment, freeze until solid, then transfer to zip-top bags. That way, I can bake fresh cookies whenever a craving hits, without having to start from scratch.
Reheating
To freshen up leftover cookies, I pop them in a 300°F oven for 3-4 minutes. This brings back that just-baked softness and warmth. I avoid microwaving because it can make them chewy in an unpleasant way. Trust me, a few minutes of gentle oven heat is the secret.
FAQs
-
What makes these molasses cookies so soft?
The key to this Soft Molasses Cookies Recipe’s soft texture is the use of vegetable oil instead of butter coupled with chilling the dough before baking. The oil keeps the cookies tender, and chilling helps the dough firm up, allowing the cookies to bake evenly without spreading too thin or becoming crispy.
-
Can I use a different type of molasses?
You can substitute light or dark molasses if needed, though full-flavor molasses like Brer Rabbit adds the richest taste. Avoid blackstrap molasses because it’s quite bitter and doesn’t have the sweetness that’s essential for these cookies.
-
How do I keep molasses cookies from getting hard?
Store them in an airtight container at room temperature, and avoid over-baking. Using oil instead of butter also helps maintain softness. Additionally, reheating quickly in a warm oven can restore their tender texture if they start to firm up.
-
Can I make this Soft Molasses Cookies Recipe vegan?
To make a vegan version, replace the egg with a flax egg or applesauce, and use a vegan-friendly sweetener and oil. Keep in mind this might slightly alter the texture, but the cookie spirit remains delicious!
Final Thoughts
This Soft Molasses Cookies Recipe holds a special place in my baking rotation. They’re one of those treats that bring back memories of cozy afternoons and holiday cookie exchanges. I’m thrilled to pass this recipe on because it’s approachable and reliably delicious—one batch in, and you’ll be hooked! So go ahead, get your molasses ready, and enjoy baking these soft, spicy delights with love.
Print
Soft Molasses Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Super Soft Molasses Cookies are deliciously tender with warm spices and a rich molasses flavor. Perfectly chewy and rolled in sparkling sugar, they bake up beautifully soft and subtly spiced, making a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
Wet Ingredients
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar plus extra for rolling cookie dough balls
- 1/4 cup Full Flavor Molasses (Brer Rabbit brand recommended)
- 1 Large Egg (room temperature)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set aside.
- Cream wet ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Then add in the full-flavored molasses and the large egg, continuing to mix until fully combined.
- Combine dry and wet: Reduce the mixer speed to low and gradually add the whisked dry ingredients mixture to the wet ingredients. Mix just until combined; avoid overmixing to keep the cookies tender.
- Chill dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours, or until it is firm enough to shape easily.
- Preheat oven and prepare sheets: Adjust an oven rack to the second level from the bottom (just above center) and preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and sugar coat cookies: Using a spoon or a 1 tablespoon cookie scoop, form approximately 1-inch diameter cookie dough balls. Roll each dough ball in extra granulated sugar, then place them roughly 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 8 to 10 minutes at 375ºF. They will appear puffy when removed from the oven but will flatten as they cool.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Store fully cooled cookies in an airtight container at room temperature for up to one week to maintain their soft texture.
Notes
- Pure cane organic sugar can be used in place of granulated sugar both in the recipe and for rolling the dough balls.
- If cookies come out misshapen or flatter than desired, use a round cookie cutter to reshape them immediately after removing from the oven.
- If full-flavor molasses is unavailable, light or dark molasses can be used as a substitute, but blackstrap molasses is not recommended due to its lack of sweetness.
- Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
Your email address will not be published. Required fields are marked *