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    Published: Oct 14, 2020 • Modified: Feb 28, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Super Soft Molasses Cookies

    Jump to Recipe Jump to Video Print Recipe
    Image of super soft molasses sugar cookies from Beyond the Butter®.

    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!

    Overhead image of soft molasses sugar cookies on a parchment paper lined baking sheet | All Images © Beyond the Butter™
    Jump to:
    • 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?
    • 📖 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 cookies 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.

    Small plate of molasses cookies placed on a larger plate filled with soft molasses cookies and one that is half eaten | All Images © Beyond the Butter™
    Overhead image of soft and chewy molasses cookies randomly placed on a white background and one half eaten | All Images © Beyond the Butter™

    How to Make Soft and Chewy Molasses Sugar Cookies

    Here is a brief overview of how to make this soft molasses cookie recipe!

    1. Whisk the dry ingredients together. This includes all-purpose flour, ground cloves, ground ginger, cinnamon, and salt.
    2. Mix the wet ingredients together. Start with vegetable oil and granulated sugar. Next, you will add in the full-flavored molasses and egg.
    3. 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.
    4. 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.
    5. 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 ½ cup to coat all 36 cookies this recipe yields.
    6. 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.
    Closeup overhead image of soft molasses cookies | All Images © Beyond the Butter™

    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.

    Parchment lined baking sheet topped with super soft molasses cookies | All Images © Beyond the Butter™
    Closeup overhead image of half eaten soft molasses cookies placed around other molasses cookies | All Images © Beyond the Butter™

    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 a minimum of 2 hours or at least 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 size cookie scoop. A regular spoon will work fine too.

    Looking for More Holiday Cookie Recipes?

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      The Best Cut Out Sugar Cookies
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      Chocolate Thumbprint Cookies
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      Chocolate Dipped Graham Cracker Cookies

    📖 Recipe

    Closeup overhead image of soft molasses cookies.

    Super Soft Molasses Cookies

    Author: Jennifer
    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 seriously soft and chewy on the inside with a crackly top outside that's been rolled in sugar. They're a fall and holiday favorite recipe that's the perfect addition to any cookie swap!
    5 from 15 votes
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Chill Time 2 hours hours
    Total Time 2 hours hours 30 minutes minutes
    Course Dessert, Snack
    Cuisine American
    Servings 36 cookies
    Calories 96 kcal

    Ingredients
     

    • 2 cups All-Purpose Flour
    • ½ teaspoon Ground Cloves
    • ½ teaspoon Ground Ginger
    • 2 teaspoon Baking Soda
    • 1 teaspoon Ground Cinnamon
    • ½ teaspoon Salt
    • ¾ cup Vegetable Oil
    • 1 cup Granulated Sugar (plus extra for rolling cookie dough balls in)
    • ¼ 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, ½ teaspoon Ground Cloves, ½ teaspoon Ground Ginger, 2 teaspoon Baking Soda, 1 teaspoon Ground Cinnamon, ½ teaspoon 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.
      ¾ cup Vegetable Oil, 1 cup Granulated Sugar, ¼ 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

    Recipe 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 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

    Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 96mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.5mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    Small plate of molasses cookies placed on a larger plate filled with soft molasses cookies and one that is half eaten | All Images © Beyond the Butter™
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    Reader Interactions

    Comments

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    1. Joan says

      October 20, 2020 at 6:43 pm

      Do you use liquid vegetable oil or solid such as crisco?

      Reply
      • Jennifer says

        October 20, 2020 at 6:53 pm

        Hi! I used vegetable oil for this recipe.

        Reply
    2. Jannika says

      November 08, 2020 at 8:50 pm

      5 stars
      These cookies are absolutely divine! You might need to play with the baking time a little, as I had different results for 8, 9, and 10 minute batches but all tasted incredible! 9 mins was the sweet spot for my oven to put out beautiful crinkly tops and even chewy goodness.

      Reply
    3. Jana says

      November 24, 2020 at 1:05 am

      Can you use butter instead of veg oil?

      Reply
      • Jennifer says

        November 24, 2020 at 12:36 pm

        I've never made them using butter, but I suppose you could!

        Reply
      • Katie says

        December 24, 2020 at 8:30 am

        Did you try using anything other than the vegetable oil. Looking to make these today and do not have any!

        Reply
        • Jennifer says

          December 24, 2020 at 8:50 am

          I did not, sorry!

    4. Sandi says

      December 18, 2020 at 8:49 pm

      Can you substitute brown sugar for the white sugar? Or maybe use half and half?

      Reply
      • Jennifer says

        December 22, 2020 at 9:53 am

        Hi Sandi! I'm so sorry I'm just seeing your comment now! I've never tried these with using light brown sugar so I can't say for certain. I would be more inclined to say that the half and half would be something to try first.

        Reply
    5. Ashley says

      December 26, 2020 at 5:41 pm

      5 stars
      I love these cookies I made them twice now this week I put some on cookie plates for family and neighbor gifts and everyone said these are the perfect soft molasses cookies with a perfect amount of spice to it not too much clove just right! I have more in the oven as I type!! My dad can’t wait!

      Reply
    6. Sallianne Howell says

      January 08, 2021 at 5:43 pm

      the recipe calls for a 1/4 cup of molasses. If I added a 1/2 cup would it mess up the recipe on how the cookie comes out

      Reply
      • Jennifer says

        January 10, 2021 at 1:51 pm

        Unless you doubled the entire recipe, yes it would more than likely mess it up.

        Reply
    7. Lindsay says

      January 11, 2021 at 2:13 pm

      You said to put the pan on the second level In the oven. Did you mean second from the top or second from the bottom? Lol. Mine has a lot of levels..

      Reply
      • Jennifer says

        January 12, 2021 at 9:53 am

        Second from the top or the level just above center 🙂

        Reply
    8. Lori Scriver says

      January 11, 2021 at 10:02 pm

      5 stars
      I have celiac disease so I used cup 4 cup gluten free flour. My 5 yr old granddaughter was helping my and she acci4spilled the vegetable oil all over the floor. We ended up substituting unsalted butter. The cookies were soft and chewy and amazing!

      Reply
      • Jennifer says

        January 12, 2021 at 9:54 am

        Thank you for taking the time to make them and for sharing your substitutes as well! I'm glad they were a big hit!

        Reply
    9. Claus says

      January 18, 2021 at 5:40 pm

      4 stars
      Made these for my Christmas box that I give to friends. It was the recipe most asked for.

      Reply
      • Adam Wenzel says

        February 14, 2021 at 12:14 am

        5 stars
        These cookies are amazing. Ginger molasses have always been my favourite, and of the 10 plus recipes I've tried for these types of cookies this is my favourite. Will come back again and again. I was skeptical because initially because of the vegetable oil in lieu of butter but it really does work and taste exactly like they should. I love the spiciness from the clove but it's not overwhelming. The chewy texture with crispy edge is exactly what a cookie should be. Pro tip make double and freeze half for when you have a craving but don't have the time. You can simply pop the log out of the freezer and bake.

        Reply
        • Jennifer says

          February 14, 2021 at 12:17 am

          Thank you so much for this review and the freezing tip, Adam!❤️

    10. Jennifer T says

      February 25, 2021 at 8:23 pm

      5 stars
      These have become a family favorite!! Recipe is perfect as is!

      Reply
      • Jennifer says

        February 27, 2021 at 11:50 am

        Yay! That's wonderful to hear, Jennifer! Thank you for making them!

        Reply
    11. Meegan says

      July 02, 2021 at 3:53 am

      5 stars
      Great recipe! So tasty and easy to make.
      I added some chopped up glacé ginger to the dough mixture which added some extra ginger flavour.

      Reply
    12. Sue says

      December 20, 2021 at 2:14 am

      These taste good, but we’re crispy and nowhere near soft. I must have baked too long.

      Reply
      • Jennifer says

        December 20, 2021 at 10:10 am

        Hi Sue, it does sound like you baked them a little too long because they should be pretty soft. You could also try baking them on the next rack down to see if that helps. I'm glad they still tasted good though!

        Reply
    13. April Casillas says

      December 20, 2021 at 2:43 pm

      I just made these and they turned out fantastic! Ive made a recipe similar to this using butter but I always forget to leave the butter out to come to temp so i love that this recipe uses vegetable oil, makes it easy to be prepared to bake on a whim 👍🏼

      Reply
    14. Tami says

      April 25, 2022 at 10:52 am

      5 stars
      My son in the Navy requested soft molasses cookies and I reviewed a bunch of different ones. I made them with a couple of changes. I used 1/2 cup oil and 1/4 unsalted butter. I also used 1/2 granulated sugar and 1/2 cup light brown sugar. I rolled them in raw sugar for extra crunch on the outside. They were amazing! Thank you!

      Reply
      • Jennifer says

        April 25, 2022 at 12:38 pm

        Thank you so much for making them!

        Reply
      • Leni says

        August 30, 2022 at 9:11 am

        Hello! I have a couple quick questions: How long can these stay in the fridge before baking? I know it says at least 2 hours or overnight, but can I mix them up in advance (like 1-2 days) and leave them in the fridge until I’m ready to bake? If not, what would you say is the max they’ll be good in the fridge before baking? Also, what is the shelf life after they’re baked? Thank you!

        Reply
        • Jennifer says

          August 30, 2022 at 9:53 am

          Hi! If you plan to make them a few days in advance, I recommend freezing the cookie dough instead. In the blog post, I have a section that gives instructions on how to do this. This way, when you're ready, all you would have to do is bake them! And for shelf life, the molasses cookies can be stored in an airtight container for up to a week at room temperature. They'll stay soft as well, which is nice. Happy baking!

    15. Katlyn says

      October 15, 2022 at 1:02 am

      5 stars
      These are the tastiest cookies I’ve ever made! I had to play with the baking time a little. The first batch I tried 10 minutes and they were pretty solid but they were perfect at 7.5-8 minutes after the resting time!

      Reply
      • Jennifer says

        October 15, 2022 at 9:20 am

        I'm so happy you love these cookies! Thank you for making them!

        Reply
    16. Catherinelynch1510 says

      October 19, 2022 at 5:25 pm

      5 stars
      Just made these for the first time and will never try a different recipe. I actually just joined Instagram so I could comment. The edges are crispy with a soft center and literally melt in your mouth. I found if you measure the oil first you can use the same measuring cup for the molasses and every drop comes out! No need to spray.

      Reply
    17. Alice says

      October 20, 2022 at 6:42 am

      Love this recipe they were so easy to make. My husband said these cookies were by far better than store bought. This is definitely a five star recipe. Thanks for sharing.

      Reply
    18. Robyn says

      October 24, 2022 at 12:58 am

      5 stars
      I did not change a thing and absolutely loved them. They're a keeper. Thank you.

      Reply
      • Jennifer says

        October 24, 2022 at 8:43 am

        Thank you so much for making them!

        Reply
    19. Heidi says

      November 09, 2022 at 1:08 pm

      Do these freeze well after being baked?

      Reply
      • Jennifer says

        November 09, 2022 at 7:47 pm

        I'm sorry, I can't speak for how they freeze well after being baked. I've only frozen the cookie dough into cookie dough balls.

        Reply
    20. Bre Korth says

      November 20, 2022 at 12:58 am

      3 stars
      I made these tonight, following the recipe exactly, and they are just okay. The Molasses flavor was a little too strong.

      Reply
      • W says

        November 30, 2022 at 3:49 pm

        Best cookies ever...hubby loved them.

        Reply
        • Jennifer says

          November 30, 2022 at 6:38 pm

          Thank you so much for making them!

    21. Maria McClinchey says

      December 06, 2022 at 7:02 pm

      FYI ... Freezing the cookies after baking them turned out perfectly. Both for those of my family that ate them frozen and for those that waited till they were thawed lol

      Reply
    22. Patricia I says

      December 17, 2022 at 10:02 am

      I only have black strap in the house. Is there a way to increase the sugar so that I don't have to go out and get another bottle?

      Reply
      • Jennifer says

        December 17, 2022 at 11:12 am

        I haven't tested this out, but you could try increasing the sugar by 1/4 cup or maybe decreasing the black strap to 2 tablespoons. Again, I haven't tried this, so I can't say how this would turn out.

        Reply
      • Marilhn says

        December 20, 2022 at 10:12 pm

        Try adding in some light corn syrup or honey for part of the molasses to add back in some sweetness.

        Reply
    23. Marilhn says

      December 20, 2022 at 10:10 pm

      5 stars
      Use the liquid measuring cup to measure the molasses after measuring the oil. Slips right out! I also used coarse raw sugar to roll these in and added a few cinnamon imperials to part of the dough to make a cinnamon chip molasses cookie version of Toll House Cookies. Made for a more gingerbread taste without the fuss of rolling the cookies out.

      Reply
      • Jennifer says

        December 21, 2022 at 8:36 am

        Great tips; thank you for making them!

        Reply
    24. Jenny says

      December 21, 2022 at 10:51 am

      I saw the coolest thing the other day, you put the scoop in the flour and make an impression into the flour and pour it into the moulding hole and then there’s no sticky mess!
      Mine are thin stainless steel, so I’m giving it a try

      Reply
    25. Pam says

      December 21, 2022 at 12:08 pm

      Thank you for formatting the recipe so I can make this recipe on my phone without having to scroll up, then back down and so on.

      Reply
      • Jennifer says

        December 21, 2022 at 3:24 pm

        You're so welcome, Pam! I'm glad you like that feature!

        Reply
    26. Diane Hanna says

      December 22, 2022 at 3:15 pm

      Can I use Canola oil instead of vegetable?

      Reply
      • Jennifer says

        December 22, 2022 at 5:25 pm

        Yes, that will be fine!

        Reply
    27. Jessica says

      December 25, 2022 at 9:12 pm

      5 stars
      I've been looking for the perfect molasses cookie recipe for years because they're my husband's favorite. Found it! These are the best! I used half full flavored and half regular molasses and light brown sugar because that's what I had. Thank you for posting this recipe!

      Reply
      • Jennifer says

        December 27, 2022 at 7:25 pm

        You're so welcome, Jessica! I'm glad they were a big hit!

        Reply
    28. Connie says

      January 08, 2023 at 6:31 pm

      I just made these by your exact recipe and they turned out amazing!!! My question is do you think I could use shortening? I have a lot to get rid of

      Reply
      • Jennifer says

        January 09, 2023 at 10:24 am

        I love to hear that, thank you for making them! Regarding the shortening...I've never tried them using it before, but I think you could use that in place of the oil. The cookies may not spread as much though or give you the crackly tops. If you try them with the shortening, please let me know how they turn out!

        Reply
    29. devon says

      January 09, 2023 at 1:59 pm

      question, is the batter supposed to be the consistency of cake batter when it goes in the fridge, followed all the amount exactly and it came like that. so just making sure.

      Reply
      • Jennifer says

        January 09, 2023 at 9:59 pm

        The cookie dough going into the fridge is thick and soft, but I wouldn't describe it as cake batter though. If you watch the recipe video you can get a good idea of what it looks like.

        Reply
    30. Amy Deters says

      January 19, 2023 at 11:35 am

      I’m just getting g ready to make these cookies, but I just have say before I start I LOVE THE WAY YOU WROTE THIS RECIPE, the ingredients for the step, right under the directions for the step! So smart! I can’t wait to see how they taste!!

      Reply
      • Jennifer says

        January 19, 2023 at 2:59 pm

        I'm so glad you love that recipe card feature; thank you! Happy baking, and hope you enjoy the cookies!

        Reply
    31. Sandy says

      January 29, 2023 at 6:53 pm

      5 stars
      These are amazing! 8 minutes is PERFECT!

      Reply
      • Jennifer says

        January 30, 2023 at 9:34 am

        Thank you so much for making them!

        Reply
    32. Melissa says

      February 28, 2023 at 9:21 am

      Could unsweetened applesauce be subbed for the liquid shortening?

      Reply
      • Jennifer says

        February 28, 2023 at 10:13 am

        I didn't test the recipe this way, but you could certainly try it and see how it goes!

        Reply

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