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.
Love these cookies! Question tho! After freezing and ready to bake do I roll them in sugar then bake? You say don’t roll in sugar before freezing.
Hi Marilyn! Thank you for the kind words! And excellent question…you’ll freeze them without the sugar, then before you put them in the oven, that’s when you’ll roll them in the sugar.
I make these every year at Christmas they are a family favorite. So chewy and soft. They are good by themselves or scoop up some vanilla ice cream with them.
Oooh I love the thought of them with vanilla ice cream! Thank you for making them!
i made these today super easy but I got 23 cookies. there is no way you can get 36 cookies unless you make them super small….which I did not 😆
Can I make the dough 3 days ahead of baking and just leave it in the refrigerator until I’m ready to use?
3 days in the fridge covered should be fine, but you could also freeze the cookie dough. I have instructions for that within the blog post.
Did these cookies today my family loved them, I had to make more
Thank you so much for making then, Carol!
I am not sure what is going on. I made these before a few times and LOVED THEM! But now I have made them twice and both times they are not turning out right. They are spreading a lot on the pan and are not getting crackly on top like the photos, which is how they did come out before. Help!
Hi! I’m sorry they’re coming out differently then before. I can understand that frustration! I hope they still tasted good! A few things could be making them spread: 1. Chilling Time: have you changed how long you’re chilling them for? Are you putting them in a different part of your fridge? I typically place them in the back of the fridge which seems to be the coldest. 2. Oven / Oven Temp. Is your oven running hot? Do you use an oven thermometer? Are you baking them on a different oven rack or using a lighter colored cookie sheet (sometimes that can effect how your cookies spread/not spread)? 3. Ingredients: Did you use the same ingredients as before? Do you weigh your ingredients with a food scale? Hopefully some of of these help! Please let me know if you have any more questions.
Can I give this recipe 10 stars? SO GOOD!!!!!! they are incredibly soft…. I’m for sure making these again!!!
Thank you so much for making my molasses cookies and for taking the time to leave this review!
Best cookies!! They lasted 2 days in my house- sooo good!!!!!
Thank you for making them and for leaving a review!
Super easy and delish. 3 people asked for the recipe. I upped the spices and used 1/2 olive oil and 1/2 vegetable oil because it’s what I had. I try to avoid vegetable oil typically so may try again with olive or avocado oil.
Thank you for making them, Rebecca!
Easy and delicious. It’s a keeper!
I’m so glad you enjoyed them!