The inviting aroma of warm molasses and aromatic spices wafting through your kitchen is a sure sign that a batch of irresistibly soft and chewy molasses cookies is on its way. This timeless scent alone is enough to draw everyone closer, anticipating the delightful moment they can savor these flavorful treats. We’re excited to share a wonderfully simple and easy recipe that promises rich, deep flavors and a perfect soft texture, making these ginger molasses cookies a cherished favorite for your family and guests.
Boasting a captivating blend of robust flavors and a remarkably soft, chewy texture, these homemade molasses cookies offer a truly sensory baking and eating experience. They are more than just a dessert; they are a comforting embrace in cookie form, perfect for any occasion. Let us guide you through this tried-and-true recipe, meticulously crafted to ensure you achieve the ideal batch of soft and perfectly spiced molasses cookies every single time.
Why These Soft Molasses Cookies Are a Must-Try
Beyond their enticing aroma and classic appeal, these soft molasses cookies stand out for several compelling reasons:
- Unforgettable Flavor Profile: The taste is truly heavenly. Imagine the deep, rich notes of caramel-like molasses harmoniously blended with fragrant, warming spices such as ginger, cinnamon, and cloves. This creates an irresistible combination that is both complex and comforting, leaving a lingering warmth with every bite.
- Perfectly Soft and Chewy Texture: This recipe is specifically designed to produce a cookie that is wonderfully soft on the inside with a delightful chewiness, making it a joy to bite into. They won’t be hard or crumbly; instead, they offer a tender, yielding texture that melts in your mouth.
- Incredibly Versatile: Molasses cookies are remarkably adaptable. While fantastic on their own, they can be easily customized with additional spices, a hint of citrus zest, or even a simple glaze. They are perfect for holiday cookie platters, thoughtful edible gifts, a cozy afternoon treat, or simply a comforting snack after a long day.
Embrace the season with this delightful treat, sharing the joy of baking with your loved ones. These cookies pair beautifully with a hot cup of milk tea, a robust coffee, or simply a cold glass of milk. Involve the children in the mixing and rolling process; they always adore helping in the kitchen, especially when the reward is a batch of delicious cookies and wonderful memories made together.
Essential Ingredients for Your Perfect Molasses Cookies
Crafting these delectable soft molasses cookies requires a handful of common pantry staples. The quality of your ingredients significantly impacts the final flavor and texture, so choose wisely. Here’s an overview of what you’ll need. You’ll find the complete measurements and detailed instructions in the printable recipe card at the bottom of this page.
- All-Purpose Flour: The structural base of your cookies.
- Unsalted Butter: Creamed butter contributes to the cookies’ tender texture and rich flavor. Ensure it’s at room temperature for optimal creaming.
- Brown Sugar: Provides moisture, a deeper caramel flavor, and contributes to the signature chewy texture of these cookies. You can use dark or light brown sugar.
- Molasses: The star ingredient! It’s crucial for the distinct flavor, dark color, and incredible chewiness.
- Warm Spices: A blend of ground ginger, cinnamon, and cloves creates that classic, comforting aroma and taste. Adjust quantities to your preference for a bolder or milder spice profile.
- Eggs: Act as a binder, adding structure and moisture to the dough.
- Baking Soda: The leavening agent that helps the cookies rise slightly and achieve their soft, cake-like center.
- Salt: Enhances all the other flavors, balancing the sweetness and richness.
Step-by-Step Instructions: How to Bake Soft Molasses Cookies
Baking these soft molasses cookies is a straightforward process, even for beginner bakers. This overview provides the key steps, ensuring a smooth baking experience. For precise measurements and more detailed guidance, refer to the full recipe card below.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this mixture aside. This ensures all the leavening and spices are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, or using a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and brown sugar until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air, which contributes to the cookies’ tender texture.
- Incorporate Wet Ingredients: Beat in the large egg until fully combined, then add the molasses and mix until thoroughly blended with the butter-sugar mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Chill the Dough: Cover the cookie dough and refrigerate for at least one hour, or ideally for several hours (up to 3 days). Chilling helps the flavors meld, prevents the cookies from spreading too much during baking, and makes the dough easier to handle.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy removal and cleanup.
- Form and Coat Cookies: Scoop out tablespoon-sized portions of the chilled cookie dough and roll them into smooth balls between your palms. Roll each dough ball generously in granulated sugar, ensuring it’s evenly coated. This sugar coating creates a lovely sparkly crust and adds a subtle crunch.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are set and slightly firm, but the centers still appear soft and slightly puffed.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up without becoming brittle.
Amira’s Expert Tips for the Best Molasses Cookies
Achieving perfectly soft and flavorful molasses cookies is easy with these insider tips:
- Choose the Right Molasses: For this recipe, it’s essential to use unsulphured or dark molasses. These types offer the richest flavor and deepest color, which are characteristic of classic molasses cookies. Grandma’s Molasses is a brand I frequently use, as it closely resembles the molasses available in Egypt. Absolutely avoid blackstrap molasses, as its flavor is much more intense and bitter, which can overpower the delicate balance of spices in these cookies.
- Cream Butter and Sugar Thoroughly: Do not rush this step! Creaming the butter and sugar until the mixture is truly fluffy and pale in color is paramount. This process incorporates air, which is vital for a light, tender, and soft cookie texture. Use a stand mixer or a hand mixer on medium-high speed for several minutes until the mixture visibly lightens.
- Avoid Overmixing Dry Ingredients: Once you add the dry flour and spice mixture to the wet ingredients, mix them on the lowest speed setting of your mixer or gently fold them in with a spatula. Overmixing develops the gluten in the flour, leading to tough and less chewy cookies. Mix only until the ingredients are just combined and no streaks of flour remain.
- Don’t Skip the Chill Time: Chilling the cookie dough for at least an hour (or up to 3 days) is not just a suggestion – it’s a critical step. Chilling solidifies the butter, which prevents the cookies from spreading too much during baking, resulting in a thicker, chewier cookie. It also allows the flavors to meld and deepen, enhancing the overall taste.
- Perfect Baking Time: Molasses cookies are best when slightly underbaked. Look for edges that are set and lightly golden, but centers that still appear soft and perhaps a little puffed. They will continue to set as they cool on the baking sheet. Overbaking will result in harder, less chewy cookies.
- Consider Your Baking Sheet: For even baking and to prevent overbrowning the bottoms, use light-colored aluminum baking sheets. Darker sheets can absorb more heat and cause the cookie bottoms to cook faster. Always line your baking sheets with parchment paper for easy release and consistent results.
Essential Equipment for Your Molasses Cookie Journey
Having the right tools can make the baking process much more enjoyable and efficient. Here are a few pieces of equipment that will be helpful for this soft molasses cookie recipe:
- Molasses: While not equipment, sourcing good quality molasses is key. You can often find it alongside maple syrup in your local grocery store.
- Baking Sheets: Sturdy, light-colored baking sheets ensure even heat distribution for perfectly baked cookies.
- Stand Mixer or Hand Mixer: Essential for thoroughly creaming the butter and sugar to achieve that light and fluffy texture, saving you time and effort.
- Mixing Bowls: You’ll need at least two – one for wet ingredients and one for dry.
- Measuring Cups and Spoons: For accurate ingredient proportions, which are crucial in baking.
- Parchment Paper: Prevents sticking, promotes even baking, and makes cleanup a breeze.
- Wire Cooling Rack: Allows air circulation around the cookies, preventing them from becoming soggy on the bottom as they cool.
- Cookie Scoop: For consistently sized cookies that bake evenly. A tablespoon-sized scoop is ideal for this recipe.
Storage and Freezing Instructions
Ensuring your soft molasses cookies stay fresh and delicious is simple with these storage tips:
Countertop Storage: Once completely cooled, place your molasses cookies in an airtight container at room temperature. They will remain wonderfully soft and fresh for about a week. For an extra trick to maintain their softness, place a half slice of fresh bread in the container with the cookies; the cookies will absorb moisture from the bread, keeping them tender.
Freezing Baked Cookies: These ginger molasses cookies freeze exceptionally well! After they have completely cooled, arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will keep beautifully for up to 3 months. Thaw at room temperature when you’re ready to enjoy them.
Freezing Cookie Dough: You can also freeze the unbaked cookie dough! After chilling the dough, roll it into balls and coat them in granulated sugar as directed. Place the sugar-coated balls on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, you can bake them directly from frozen (adding a minute or two to the baking time), or let them thaw slightly in the refrigerator for about 30 minutes before baking.
Frequently Asked Questions About Molasses Cookies
While they share many ingredients and a similar spice profile, molasses cookies and gingersnaps are distinct! The main difference lies in their texture. Gingersnaps, as their name suggests, are typically crisp and “snap” when broken. They are usually baked longer to achieve this crunchy texture and often contain a higher proportion of ginger. Molasses cookies, on the other hand, are celebrated for their soft, chewy, and tender interior. They tend to have a more balanced spice blend, with ginger, cinnamon, and cloves contributing to a warm, rich flavor rather than an intense ginger kick.
Molasses plays a pivotal role in creating truly exceptional cookies. Firstly, it imparts a deep, complex, and robust caramel-like flavor that regular sugar simply cannot replicate. Secondly, molasses is a hygroscopic ingredient, meaning it attracts and retains moisture. This property is what gives molasses cookies their signature soft and wonderfully chewy texture, keeping them tender for a longer period compared to cookies made solely with granulated sugar. Furthermore, it contributes to the beautiful dark golden-brown color of the cookies and adds a subtle richness without making them overly sweet.
Absolutely! While the classic combination of ginger, cinnamon, and cloves is delightful, molasses cookies are incredibly forgiving and open to customization. Feel free to experiment with other warming spices like nutmeg, allspice, or a pinch of cardamom. You could also add a touch of black pepper for a subtle kick or incorporate orange zest for a bright, citrusy note that complements the deep molasses flavor beautifully. Adjust the quantities to suit your personal taste preferences.
Several factors can cause cookies to spread excessively. The most common culprit is warm dough; ensure your dough is thoroughly chilled for at least an hour before baking. Using butter that is too soft or melted can also lead to spreading. Additionally, an oven that isn’t preheated to the correct temperature, or too much leavening agent (baking soda) can contribute to flatter cookies. Make sure your oven thermometer is accurate and your measurements are precise.
Delightful Variations and Serving Suggestions
These soft molasses cookies are fantastic on their own, but a few simple additions or serving ideas can elevate them even further:
- Citrus Zest: Add 1-2 teaspoons of orange or lemon zest to the dough for a bright, refreshing counterpoint to the rich molasses and spices.
- Chocolate Chips: Stir in ½ cup of semi-sweet or dark chocolate chips for an indulgent twist that pairs surprisingly well with the ginger and molasses flavors.
- Molasses Glaze: Whisk together powdered sugar with a little molasses and milk to drizzle over the cooled cookies for an extra layer of sweetness and molasses flavor.
- Cream Cheese Frosting: A light swirl of cream cheese frosting can add a tangy richness that complements the spiced cookies beautifully.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla bean or cinnamon ice cream between two molasses cookies for an irresistible dessert.
- With Hot Beverages: Serve them alongside a steaming mug of coffee, hot tea, or spiced cider for the ultimate cozy treat, especially during cooler months.
- Holiday Gift: Pack them in a decorative tin or bag to share with friends, family, and neighbors during the holiday season. They make a wonderfully thoughtful homemade gift.
Related Recipes You’ll Love
If you’re a fan of these soft molasses cookies, you’ll surely enjoy exploring other delicious cookie recipes from Amira’s Pantry:
- These 3-Ingredient Almond Butter Cookies are chewy, delicate, and packed with a delicious nutty flavor. You’ll have irresistible cookies in less than 30 minutes!
- Irresistible Butter Crunch Cookies with crisp edges and a chewy center are exactly what you need to enhance your morning or afternoon snack. Ready in under 20 minutes, these are also fantastic for cookie swaps.
- Our Traditional Easy Linzer Cookies recipe is made with just a handful of everyday ingredients. Buttery and lightly sweet cookies filled with vibrant raspberry jam are a perfect way to celebrate any holiday.
- Pecan Pie Cookies are delicious, bite-sized treats easily made with a flaky pie crust base and a rich, buttery pecan pie topping. They offer a luxurious and indulgent alternative to the classic pecan pie in a portable, smaller form.
- Enjoy all the delightful flavors and textures of classic holiday cookies with a clever twist. This Cake Mix Snickerdoodle Cookies recipe is a quick and easier version of this beloved favorite, made with simple ingredients.
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Soft Molasses Cookies
Soft, chewy molasses cookies bursting with warm, comforting flavors. These ginger molasses cookies are spiced to perfection—not too subtle, not too strong. A truly taste-good, feel-good kind of cookie that’s perfect for any occasion.
Print Recipe
Ingredients
- ¾ cup unsalted butter, room temperature
- ⅔ cup brown sugar, dark or light
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 large egg
- ½ cup molasses
Optional
- Granulated sugar for rolling the cookies.
Instructions
- In a large bowl, combine flour, salt, baking soda, and all the spices. Whisk well to ensure even distribution. Set aside.
- With a hand mixer or a stand mixer (fitted with a paddle attachment), cream the room temperature butter and brown sugar together until the mixture is light, fluffy, and significantly paler in color. This may take 2-3 minutes.
- Add the large egg and mix until fully incorporated. Then, pour in the molasses and continue to mix until well blended and smooth.
- Gradually add the dry ingredients into the wet ingredients. Mix on low speed or fold gently with a spatula until just incorporated. Be careful not to overmix the dough.
- Cover the cookie dough tightly with plastic wrap and chill it in the refrigerator until firm. This usually takes at least 1 hour, but you can chill it for up to 3 days for enhanced flavor and texture.
- When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop out tablespoon-sized portions of the chilled dough and roll them between your palms to form smooth balls. Roll each ball generously in granulated sugar to create a beautiful sparkly coating.
- Place the sugar-coated dough balls on the prepared baking sheets, ensuring there is enough space (about 2 inches) between each cookie for even spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly firm but the centers still appear soft and slightly puffed. Do not overbake for the chewiest texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
Carbohydrates: 18g |
Protein: 1g |
Fat: 0.5g |
Saturated Fat: 0.2g |
Polyunsaturated Fat: 0.1g |
Monounsaturated Fat: 0.1g |
Trans Fat: 0.001g |
Cholesterol: 6mg |
Sodium: 86mg |
Potassium: 113mg |
Fiber: 0.4g |
Sugar: 9g |
Vitamin A: 18IU |
Vitamin C: 0.01mg |
Calcium: 27mg |
Iron: 1mg
This recipe has been lovingly updated from its original publication in December 2016. Last updated: November 15, 2023.