Old fashioned Super Soft Molasses Cookies are a homemade classic treat packed with bold flavors of molasses, ginger, and cinnamon in each bite. They’re soft and chewy on the inside with a crackly top that’s been rolled in sugar. They’re a fall and holiday favorite recipe that’s the perfect addition to any cookie swap!
Table of Contents
- Reasons You Will Love These Super Soft Molasses Cookies
- Where Does Molasses Come From?
- How to Make Soft and Chewy Molasses Sugar Cookies
- What is a Good Substitute for Ground Cloves?
- Can I Freeze Molasses Cookie Dough?
- Quick Tips for Baking Molasses Cookies
- Looking for More Holiday Cookie Recipes?
- Super Soft Molasses Cookies Recipe
Reasons You Will Love These Super Soft Molasses Cookies
- seriously soft and chewy
- a holiday favorite
- perfectly flavored with molasses, ginger, and cinnamon
- lightly rolled in granulated sugar to give them a nice, sweet crunch
- they stay soft for days
- perfect for cookie swaps
This soft molasses cookie recipe couldn’t be any easier to make, and they taste fantastic! They are a definite must-make heading into the holiday season!
Where Does Molasses Come From?
Molasses is commonly used as a sweetener in baking, cooking, coffee, or oatmeal and comes from either sugar cane or sugar beets, where it’s boiled down to syrup. After removing the sugar crystals, what’s left is the dark molasses!
There are a variety of molasses flavors like light/mild, full/dark, and blackstrap. The light/mild flavor is the lightest and sweetest of the three, followed by the full/dark, which is thicker and has a stronger flavor (great for recipes like this!). Blackstrap is the thickest of the three and has no sweetness to it. You’ll typically see blackstrap molasses used in savory dishes.
How to Make Soft and Chewy Molasses Sugar Cookies
Here is a brief overview of how to make this soft molasses cookie recipe!
- Whisk the dry ingredients together. This includes all-purpose flour, ground cloves, ground ginger, cinnamon, and salt.
- Mix the wet ingredients together. Start with vegetable oil and granulated sugar. Next, you will add in the full-flavored molasses and egg.
- Combine the dry and wet ingredients. Unless specified in the recipe, always add the dry ingredients to the wet. Mix the cookie dough together until just combined. The cookie dough will be a thin to medium consistency.
- Chill the dough. A minimum of 2 hours is best or until you can form the cookie dough balls. Make sure the mixing bowl is covered with plastic wrap.
- Roll and Coat. Roll the molasses cookie dough into 1-inch balls, then roll in a small bowl of granulated sugar (or you can use pure can organic sugar). You only need about 1/2 cup to coat all 36 cookies this recipe yields.
- Bake, then Cool. Bake for 8-10 minutes at 375ºF. Mine seem to bake perfectly right at the 8-minute mark. Your cookies should have a nice sparkling crinkle top with golden brown edges. Cookies should cool for 5 minutes on the baking sheet before you transfer them to the wire cooling rack.
What is a Good Substitute for Ground Cloves?
Ground cloves are not something I always have on hand when baking. So if you find yourself in the same situation, you can use nutmeg.
Can I Freeze Molasses Cookie Dough?
Yes! Follow the recipe instructions up until you have chilled the molasses cookie dough. Roll the cookie dough into the 1-inch balls, but skip rolling them in the granulated sugar.
Place them onto a parchment paper or wax paper lined baking sheet and freeze until firm.
Remove from the freezer and place the frozen cookie dough balls into a well-sealed freezer bag. Molasses cookie dough balls will keep for up to 3 months in the freezer.
When ready to bake, add 1-2 minutes to your baking time.
Quick Tips for Baking Molasses Cookies
- Measuring sticky molasses. One thing that can be tricky sometimes is measuring sticky ingredients, so I suggest lightly spraying the inside of a measuring cup with some baking spray. This will help let the molasses slide out a lot easier when you’re pouring it into the mixer.
- Don’t skip chilling the dough. I recommend at least 2 hours of dough chilling or until you can easily form the dough into 1-inch balls. If they haven’t properly chilled, things can get pretty messy.
- Use a cookie scoop. For more consistently sized cookies, use a 1-tablespoon-sized cookie scoop. A regular spoon will work fine, too.
- Shape the cookies. This is totally optional, but if your cookies come out a little flatter than you like or you’d like them to be about the same size, you can shape them! Check out my Salted Brownie Cookies recipe to learn how to shape them!
Looking for More Holiday Cookie Recipes?
Super Soft Molasses Cookies
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
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar, plus extra for rolling cookie dough balls in
- 1/4 cup Full Flavor Molasses, I used the Brer Rabbit brand
- 1 Large Egg, room temperature
Instructions
- Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.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
- Using your 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. Add in the full flavored molasses and egg.3/4 cup Vegetable Oil, 1 cup Granulated Sugar, 1/4 cup Full Flavor Molasses, 1 Large Egg
- Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.
- Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours (or until it's easy to shape).
- Once the cookie dough has chilled, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or silicone mats.
- Using a spoon or a 1 tablespoon size cookie scoop, form 1 inch size cookie dough balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart.
- Bake cookies for 8-10 minutes at 375ºF. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first, but will flatten as they cool.
- Molasses cookies can be kept stored in an airtight container for up to a week at room temperature. They'll stay soft too!
Video
Notes
- Pure cane organic sugar can be used as a substitute for granulated sugar (both in the recipe and what you roll the cookie dough balls in).
- If your cookies come out misshapen or flatter than you like, you can reshape them using a round cookie cutter right when they come out of the oven.
- If you do not have full-flavor molasses, you can use a light or dark flavor, but I do not recommend using blackstrap as it has no sweetness to it.
- Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
So glad I found this recipe. I have made these cookies several times and they are our favorite now.
Absolutely delicious. Perfect texture and chewiness. Thank you!
The best molasses cookies I’ve ever made, thank you for sharing this recipe!
There are no better molasses cookies ever. These have so much better taste than the ones made with better. Just try them and you will see what I mean.
Judy Mcclung
Thank you, Judy. I appreciate the kind words!
I just love this recipe! Easy to make and delicious to eat !!
Love, love, love this recipe!!
Tried a few molasses ginger cookie recipes. This hands down winner! And easy!
Second batch cooked perfectly
Thank you for taking the time to make them and for leaving your feedback! It’s much appreciated! Also sincerely sorry for my late reply. Discovered all comments were being sent to the spam comments folder. So frustrating!
Cookies look just as shown, they seemed a little undercooked in the middle after 10 minutes but still good.