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 rolled in sugar. They’re a fall and holiday favorite recipe that’s the perfect addition to any cookie swap!
Why you’ll love this recipe
One of my all-time favorite cookie recipes are these molasses cookies! They are seriously soft and chewy, perfectly flavored with molasses, ginger, and cinnamon, and lightly rolled in granulated sugar for a sweet crunch!
They’re an easy-to-make holiday favorite that stays soft for days and tastes fantastic! Add them to your must-make holiday baking list and don’t forget to include them in your next cookie swap!
If you love this recipe, check out my Chocolate Shortbread, Holiday Slice and Bake Cookies, and Classic Spritz Cookies, which would also be great for holiday cookie tins!
Table of Contents
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!
Molasses comes in a variety of flavors, including light/mild, full/dark, and blackstrap. Light/mild is the lightest and sweetest of the three, followed by 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. You’ll typically see blackstrap molasses used in savory dishes.
Ingredients Needed
The ingredients shown in the image below are used to make these soft and chewy ginger molasses cookies. Items noted in the bulleted list are key ingredients that need more explanation.
- Ground Spices. Using ground cinnamon, ground cloves, and ground ginger helps round out the flavors in these molasses cookies. I love using ground Vietnamese cinnamon from King Arthur, but honestly any brand will work fine.
- Full Flavor Molasses. My molasses brand of choice is Brer Rabbit. If you don’t have full-flavor molasses, you can use light or dark flavor, but I don’t recommend blackstrap, as it has no sweetness.
- Vegetable Oil. You can also use coconut oil. I recommend using Carrington Farms coconut cooking oil (unflavored). While I didn’t test the recipe with this substitute, you can also use melted, cooled butter (1:1 ratio) in place of vegetable oil.
- Granulated Sugar. Used in the molasses cookie recipe and also for rolling the cookie.
For quantities and instructions, please see the recipe card below.
Pin this now to find it later
Pin ItHow to Make the Recipe
Below is a brief overview of how to make these incredibly soft molasses cookies. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.
Step 1. Whisk the all-purpose flour, ground cloves, ground ginger, ground cinnamon, and salt.
Step 2. Whisk the vegetable oil and sugar together. Add in the molasses and egg, mixing until well blended.
Step 3. Combine the dry ingredients with the wet ingredients. The cookie dough will be very soft and mushy.
Step 4. Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours.
Step 5. Form the cookie dough into balls using a 1-tablespoon cookie scoop.
Step 6. Roll the molasses cookie dough balls in a small bowl of sugar. Place 2 inches apart on a parchment paper-lined baking sheet.
Step 7. Bake for 8-10 minutes at 375ºF. Your cookies should have a nice, sparkling crinkle top with golden-brown edges.
Step 8. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to finish cooling completely.
Storage and Freezing Instructions
Molasses cookies will keep in an airtight container for up to 1 week.
To freeze molasses cookie dough, chill the dough, then roll the cookie dough into 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 solid. 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, roll in sugar, and add 1-2 minutes to your baking time.
Helpful Tips
- Measuring sticky molasses. Measuring sticky ingredients can be tricky, so I suggest lightly spraying the inside of a measuring cup with baking spray. This will help the molasses slide out more easily when you’re pouring it into the mixer.
- Don’t skip chilling the dough. I recommend chilling the dough for at least 2 hours, or until you can easily form it 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!
Recipe FAQs
If you don’t typically keep ground cloves on hand, you can use ground nutmeg.
Yes! Follow the recipe instructions up to the point where you chill the molasses cookie dough. Roll the cookie dough into 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.
If you tried this Super Soft Molasses Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
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 the full-flavor molasses and egg.3/4 cup Vegetable Oil, 1 cup Granulated Sugar, 1/4 cup Full Flavor Molasses, 1 Large Egg
- Switch the mixer to low speed, and gradually add the whisked dry ingredients until just combined.
- Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for at least 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 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.
- You can store molasses cookies in an airtight container for up to a week at room temperature.
Video
Notes
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!