Soft Molasses Cookies (Soft, Chewy & Perfectly Spiced)
Thick, soft, chewy molasses cookies with warm spices, crackly sugar tops, and old-fashioned bakery flavor—perfect for the holidays, cookie exchanges, or anytime you want a cozy, spiced treat.
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
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days. For extra softness in a dry kitchen, place a small piece of bread or a slice of apple in the container.
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.
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.
Nutrition
Calories: 140kcal
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