Soft Molasses Cookies Recipe (Soft, Chewy & Perfectly Spiced)
This Soft Molasses Cookies Recipe gives you thick, soft, chewy molasses cookies with warm spices, crackly tops, and that old-fashioned bakery flavor that makes everyone reach for “just one more.”
These classic, homemade soft molasses cookies are my go-to when the weather turns cool, the Christmas lights start peeking out in the neighborhood, or I just want the house to smell like a cozy bakery. They’re very much an old fashioned molasses cookies recipe—rich with brown sugar, cinnamon, and ginger—but with a soft and chewy texture that holds up perfectly in cookie tins, care packages, and holiday cookie swaps.
You’ll get all the flavor of traditional molasses cookies, but in a soft and chewy molasses cookies style that feels like a warm hug with every bite.
Why You’ll Love This Soft Molasses Cookies Recipe
- Soft and chewy every time – No dry, crunchy cookies here; the texture stays tender for days.
- Perfect for Christmas and holidays – These classic molasses cookies scream “holiday” and fit right into every Christmas cookie tray.
- Easy molasses cookies recipe – Simple pantry ingredients, one bowl, and no tricky techniques.
- Amazing warm spice flavor – Spiced molasses cookies with cinnamon, ginger, and cloves give you that cozy, nostalgic taste.
- Great for gifting and sharing – They pack and ship well, so they’re ideal for holiday molasses cookies recipe gift boxes.
- Freezer-friendly dough – Make the dough now, bake fresh cookies later when guests pop by.
- No mixer required (if you like) – A wooden spoon and a little elbow grease work just fine.
- Crowd-pleasing classic – Kids love them, grandparents love them; they taste like something off Grandma’s cookie plate.
- Foolproof for beginner bakers – If you’re new to homemade molasses cookies, this recipe is forgiving and reliable.
Meet Your New Favorite Old-Fashioned Molasses Cookie
Let me explain why these feel so special to me.
I’m 50 now, and I’ve baked a lot of holiday cookies—probably far more than my hips want to remember. But this soft molasses cookies recipe is the one my grown kids still ask for every single December. It tastes like the cookies my own mother used to bake in a tiny Midwest kitchen, with Bing Crosby on the radio and wet snow clinging to our boots by the back door.
These are classic molasses cookies, with old-fashioned flavor from:
- Dark molasses
- Brown sugar
- Butter
- Cozy spices
But what makes these homemade soft molasses cookies extra special is the texture. They’re soft and chewy in the center, with a slightly crisp edge and that pretty, crackled sugar top you see in bakery windows.
From a “food nerd” angle, the brown sugar and molasses pull in extra moisture (they’re both hygroscopic), which helps keep these cookies chewy for days. That’s one reason chewy molasses cookies recipes are so popular for cookie exchanges—they don’t go stale as quickly as some other cookies.
They’re also perfect as Christmas molasses cookies or holiday molasses cookies recipe stars because they pair beautifully with cocoa, coffee, or a glass of cold milk. And yes, they look great next to your sugar cookies and peppermint bark.
Ingredients
For this soft and chewy molasses cookies recipe, you’ll need simple pantry staples. Here’s the full list:
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt (or ¼ teaspoon fine table salt)
- 2 teaspoons baking soda
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed dark brown sugar (light brown sugar works too, but dark adds deeper flavor)
- 1 large egg, room temperature
- ¼ cup (60 ml) unsulfured molasses (I like Grandma’s or Brer Rabbit mild/unsulphured)
- 1 teaspoon pure vanilla extract
For rolling:
- ¼ cup (50 g) granulated sugar (for coating the dough balls)
A few quick ingredient tips from my kitchen:
- Molasses: Use unsulfured molasses, not blackstrap. Blackstrap is more bitter and strong, and it can overpower the cookie.
- Butter: Room temperature should mean slightly cool to the touch but soft enough to press a finger in easily. If it’s shiny or greasy, it’s too warm.
- Spices: If your cinnamon and ginger have been in the pantry since your kids were in grade school…refresh them. Fresh spices give your spiced molasses cookies that “wow” aroma.
- Brown sugar: Dark brown sugar makes amazing brown sugar molasses cookies, but light brown is fine if that’s what you have.
Directions
Follow these steps for soft, chewy, and evenly baked cookies. Take your time—this is cozy baking, not a race.
-
Preheat and prep your pan.
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and encourages even baking. -
Whisk the dry ingredients.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Make sure there are no streaks of baking soda—this keeps the flavor even. -
Cream butter and brown sugar.
In a large bowl, use a hand mixer or stand mixer (or a sturdy wooden spoon) to beat the softened butter with the dark brown sugar for 2–3 minutes, until it looks light and fluffy. This step helps create that classic soft and chewy texture. -
Add egg, molasses, and vanilla.
Beat in the egg, molasses, and vanilla extract until smooth. Scrape down the sides and bottom of the bowl so everything is well mixed; molasses likes to hide at the bottom. -
Combine wet and dry.
Add the dry ingredient mixture to the wet ingredients in two batches. Mix on low speed (or gently by hand) just until you don’t see flour streaks. The dough will be thick and sticky—this is exactly what you want for homemade soft molasses cookies. -
Chill the dough (don’t skip).
Cover the bowl and chill the dough in the fridge for at least 30–45 minutes, or up to 24 hours. Chilling helps the dough firm up, prevents spreading, and intensifies that classic molasses flavor. -
Shape and coat in sugar.
Pour the granulated sugar into a small bowl. Scoop about 1 ½ tablespoons of dough (a medium cookie scoop works great) and roll into balls between your palms. Roll each ball in sugar to coat and place on the prepared baking sheets, leaving about 2 inches between cookies. -
Bake until puffed and crackly.
Bake one sheet at a time for 8–10 minutes. The cookies should be puffed, set around the edges, and just starting to crack on top. The centers will still look a little soft—this is the secret to soft and chewy molasses cookies. -
Cool on the pan first.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They finish setting as they cool and get that perfect soft, tender texture. -
Enjoy warm or cooled.
Serve warm for the coziest experience, or let cool completely for packing into cookie jars, tins, or lunch boxes.
Servings & Timing
- Yield: About 24–28 cookies, depending on size
- Prep Time: 15–20 minutes
- Chill Time: 30–45 minutes (you can chill longer if needed)
- Bake Time: 8–10 minutes per batch
- Total Time: About 1 hour 15 minutes, including chilling and baking
If you’re planning these for a holiday party or Christmas cookie tray, I suggest making the dough the night before. Then you can bake fresh, soft molasses cookies the morning of your event, with minimal fuss.
Variations
You know what? Once you’ve nailed this basic traditional molasses cookies recipe, you can play a bit:
- Extra gingery – Add 1–2 tablespoons of finely chopped crystallized ginger for a bolder, spicy ginger kick.
- Molasses sugar cookies – Swap half the brown sugar for white sugar for a lighter color and slightly crisper edge.
- Gluten-free version – Use a 1:1 gluten-free baking flour blend and chill the dough well; bake a test cookie to check spread.
- Spiced orange twist – Add 1 tablespoon of fresh orange zest to the dough for a bright, holiday-ready flavor.
- Chocolate chip molasses cookies – Stir in ¾ cup mini chocolate chips for a fun, kid-approved variation.
- Larger bakery-style cookies – Use 3 tablespoons of dough per cookie and bake a few minutes longer; the centers will be extra chewy.
Storage & Reheating
One of the best parts about these homemade molasses cookies? They store beautifully.
-
Room temperature:
Store cooled cookies in an airtight container at room temperature for 4–5 days. Place a small piece of bread or a slice of apple in the container if your kitchen is very dry; it helps maintain softness. -
Freezer (baked cookies):
Freeze baked cookies in a zip-top freezer bag or airtight container for up to 3 months. Thaw at room temperature for about 20–30 minutes before serving. -
Freezer (cookie dough):
Roll the dough into balls, coat with sugar, then freeze on a baking sheet until firm. Transfer to a freezer bag and keep up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time. -
Reheating (if you like them warm):
Warm a cookie in the microwave for about 8–10 seconds. It softens the center and makes them taste freshly baked again. -
Make-ahead tip:
For busy holiday weeks, I mix and chill the dough on Sunday, bake half right away, and keep the rest chilled or frozen for fresh cookies later in the week.
Notes from My Kitchen
-
Don’t overbake.
This is the number one way to ruin soft and chewy molasses cookies. If they look “fully done” in the oven, they’ll be too firm once cooled. Slightly under in the center is perfect. -
About your flour.
Spoon and level your flour rather than scooping directly from the bag. Too much flour gives you cakey or dry cookies instead of tender ones. -
Spice balance.
I tested this old fashioned molasses cookies recipe with both heavy spice and mild spice. This version hits a middle ground that works for kids and adults; if your family loves spice, add an extra ¼ teaspoon cinnamon and ginger. -
Chilling really matters.
I know it’s tempting to skip. But chilled dough spreads less and bakes into those thick, soft molasses cookies you’re craving. -
Cookie size.
Smaller cookies bake faster and stay a little softer all the way through. Larger cookies have more contrast: soft center, chewy edges. Both are fantastic; just adjust the baking time slightly.
FAQs
1. Can I use blackstrap molasses for this recipe?
You can, but I don’t recommend it. Blackstrap molasses is more bitter and strong; it can make your cookies taste harsh instead of warmly sweet.
2. How do I keep my molasses cookies soft for days?
Store them in an airtight container and don’t overbake them. A slice of bread in the container can help keep them soft longer.
3. Why did my cookies spread too much?
Your butter may have been too warm, or the dough wasn’t chilled long enough. Also, check that you measured your flour correctly and that your baking sheet wasn’t hot when you placed the dough on it.
4. Can I make these soft molasses cookies without an electric mixer?
Yes. Use very soft butter and a sturdy spoon to cream the butter and sugar. It’s a little workout, but it works.
5. Are these cookies good for Christmas cookie exchanges?
Absolutely. They’re classic Christmas molasses cookies—soft, chewy, pretty with their sugar coating, and they hold up well in tins and boxes.
6. Can I reduce the sugar in this recipe?
You can cut the brown sugar by about ¼ cup, but the cookies will be a bit less chewy and not as moist. I don’t recommend reducing it more than that.
7. My cookies didn’t crack on top. What happened?
They may have needed a tiny bit more baking time, or your dough was too warm. Chilling the dough and rolling well in sugar usually helps encourage those beautiful cracks.
8. Can I make these cookies dairy-free?
Yes. Use a good quality dairy-free butter stick (not spread) and make sure it’s at a similar softness to regular butter. The texture will still be soft and chewy.
Conclusion
This Soft Molasses Cookies Recipe brings together everything I love about holiday baking: simple ingredients, cozy spices, and a soft, chewy bite that feels like a warm memory. Whether you’re baking for Christmas, a cookie exchange, or just a Tuesday night treat, these homemade soft molasses cookies are a classic you’ll come back to again and again.
If you try this recipe, I’d love to hear how it goes—tell me in the comments how your family liked them, or what fun twists you added. And if you’re building a holiday cookie platter, you might also enjoy pairing these with sugar cookies or snickerdoodles for a beautiful mix of flavors and textures.
Soft Molasses Cookies (Soft, Chewy & Perfectly Spiced)
Ingredients
- 2 1/4 cups all-purpose flour 270 g
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt or 1/4 teaspoon fine table salt
- 2 teaspoons baking soda
- 3/4 cup unsalted butter softened to room temperature; 1 1/2 sticks / 170 g
- 1 cup dark brown sugar 200 g, packed; light brown sugar also works
- 1 large egg room temperature
- 1/4 cup unsulfured molasses about 60 ml; do not use blackstrap
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar 50 g, for rolling dough balls
Instructions
- Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda until well combined and no streaks of baking soda remain.2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon kosher salt, 2 teaspoons baking soda
- In a large bowl, use a hand mixer, stand mixer, or sturdy wooden spoon to beat the softened butter and packed dark brown sugar for 2–3 minutes, until light and fluffy.3/4 cup unsalted butter, 1 cup dark brown sugar
- Beat in the egg, molasses, and vanilla extract until the mixture is smooth. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.1 large egg, 1/4 cup unsulfured molasses, 1 teaspoon pure vanilla extract
- Add the dry ingredient mixture to the wet ingredients in two additions. Mix on low speed or by hand just until no dry flour remains. The dough will be thick and sticky.
- Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes, or up to 24 hours. Chilling helps the dough firm up, reduces spreading, and deepens the molasses flavor.
- Place the granulated sugar for rolling in a small bowl. Scoop about 1 1/2 tablespoons of dough per cookie (a medium cookie scoop works well) and roll into smooth balls between your palms. Roll each ball in the sugar to coat, then place on the prepared baking sheets, leaving about 2 inches between cookies.1/4 cup granulated sugar
- Bake one sheet at a time for 8–10 minutes, or until the cookies are puffed, set around the edges, and just starting to crack on top. The centers should still look slightly soft for a chewy texture.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will finish setting as they cool.
- Enjoy the cookies warm or at room temperature. Once completely cooled, store in an airtight container.
Notes
Freezing (baked): Freeze baked cookies in an airtight container or freezer bag for up to 3 months; thaw at room temperature 20–30 minutes.
Freezing (dough): Roll dough into balls, coat with sugar, freeze on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
Reheating: Warm individual cookies in the microwave for 8–10 seconds for a fresh-baked texture.
Tips: Do not overbake or the cookies will be firm once cooled. Spoon and level flour to avoid dry, cakey cookies. Chilling the dough is important to control spread and create thick, soft cookies. For a spicier cookie, add an extra 1/4 teaspoon each of cinnamon and ginger.
