molasses cookies

<em>These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!</em>

Seriously Soft Molasses Cookies

baking soda

ginger

cinnamon

cloves

nutmeg

salt

(100 grams) packed light or dark brown sugar

(50 grams) granulated sugar

(60 milliliters) unsulphured or dark molasses

egg,

vanilla extract

(67 grams) granulated or coarse sugar, for rolling

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set. If the tops aren&#8217;t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh covered at room temperature for 1 week.

I stored some dough in the freezer and saved it for the later months and it was still good!

Just made these - wow!  Heavenly.  I used my Cookie Preset on my Wolf Convection Steam oven (which was 340 for 12 minutes) and they came out perfectly!  Also rolled dough balls in turbinado sugar.  Can’t wait to try freezing some of the cookie dough for next time.

Made these cookies exactly according to the directions, they were sooooo good.  Only disappointment was they didn't spread at all (only refrigerated for 30 minutes...cause I needed cookies sooner than later) they were just these little brown mounds of sweet and spicy goodness.  Even removed from oven and banged as suggested, nothing.  Didn't affect their taste, we made two and half dozen and they were gone in three days.  Anyways, on second batch even tried to gently press a few with a fork right out of the oven and they were so thick and chewy it would have taken a lot more pressure to flatten them than I was willing to give, so we at them as is (rounded) and they were delicious anyways.  Sharing this recipe with my son, who's granny always supplied him with store brand molasses and/or iced oatmeal cookies, he's gonna be so happy with these.

Love this recipe. I freeze them for our afternoon coffee. Our golden retriever stares at the freezer door until I take them out and give her a little treat. Lately I've been adding some black pepper for an extra kick.  All of your recipes are great and family approved. Will have to mail some to the grandkids during this terrible time to make their day sweeter. Thank yiu

Flavor was great but I was surprised that it was a bit more "cakey" then I thought it would be. Next time I make this recipe I will back of on the Baking Soda from 1-1/4 teaspoon to 1 teaspoon or maybe even a bit less. Also I made it with Pumpkin Spice and Ground Clove which was fine but next time I think I will have Ground ginger on hand so I can kick up that flavor a bit more than what the Pumpkin spice offered.

https://www.youtube.com/watch?v=Gu0N55kcs6s

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

Ingredients
2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 and 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1/4 cup (60ml) unsulphured or dark molasses
1 large egg, at room temperature
2 teaspoons pure vanilla extract

Rolling
1/3 cup (67g) granulated or coarse sugar, for rolling

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Seriously Soft Molasses Cookies | Sally's Baking Addiction

We love to make these chewy molasses cookies for the holidays! They have crisp edges, soft middles, and a rich, spiced flavor from ginger, cinnamon, and cardamom.

Chewy Molasses Cookies

(not melted) coconut oil

brown sugar

sugar

unsulphured blackstrap molasses

vanilla

all-purpose flour

cardamom

fine sea salt

water

cane sugar (for rolling)

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In the bowl of a stand mixer, or using an electric mixer, cream the coconut oil, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.

In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.

Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. Roll in the sugar, press down slightly, and bake for 10 minutes. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

My perfectly spiced and chewy Vegan Molasses Cookies are a quick and easy treat for the holidays. Made with dark molasses and your favourite festive, winter spices, it’ll be hard to stop at just one!

Vegan Molasses Cookies

baking soda (, (bicarbonate of soda in the UK))

vegan butter

dark brown sugar

/ 60 mls unsulphured or dark molasses

Preheat oven to 350 °F (175°C) with 2 shelves placed near the middle of the oven. Then line 2 large baking trays with parchment paper or silicone baking mats.

To a medium bowl add the flour, ground flax, ginger, baking soda, cinnamon, salt, nutmeg and cloves. Mix them together.

To a large mixing bowl or stand mixer add the vegan butter and both sugars. Beat them together until fluffy.

Add the molasses and vanilla and mix again until combined.

Gradually add the flour mixture to the butter mixture, mixing between each addition until it&#039;s combined well and a slightly sticky, rich, dark, cookie dough is formed.

Roll into balls of about 3 tablespoons in size. Roll each ball in a small bowl of granulated white or cane sugar so it sticks all around the outside, then place them on the trays with at least 3 inches of space around each one. Leave them as they are in balls. Don&#039;t squash them down.

Place near the centre shelf of the oven and bake for 13 to 15 minutes, depnding on how well done you like your cookies. I cook mine for 14 minutes. Once done they will have flattened but will look quite puffy with some cracks on top. They will also be extremely soft if you poke them.

Remove from the oven and leave them on the baking tray to cool. Don&#039;t try to move them as they will be too fragile. They firm up as they cool and will also deflate a bit and crack more.

These perfectly soft and chewy Molasses Cookies are an absolute must-make for your holiday baking!

Molasses Cookies

unsalted butter (melted)

white sugar, plus extra for rolling

dark molasses

all purpose flour

In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.

Combine the flour, cloves, ginger cinnamon and baking soda and sift together.

Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F.

Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.

Bake for 10-12 minutes.

Remove from the oven and transfer the cookies onto a cooling rack to cool.

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

These cookies are seriously soft, and they baked up exactly as pictured. I took them to a group dinner, and there are none left! These would be great for a holiday cookie trade.

These gluten free molasses cookies are the perfect Christmas treat: packed full of flavour thanks to the addition of dark brown sugar, molasses and an abundance of spices, perfectly chewy, and super easy to make. Rolling them in granulated sugar before baking gives them a wonderful sparkle, making them extra festive. And you couldn’t possibly guess they’re gluten free!

Chewy Gluten Free Molasses Cookies

g (¾ stick + 1 tbsp) unsalted butter, melted and cooled

g (½ cup + 2 tbsp) dark brown soft sugar

g (3 tbsp) caster/superfine sugar

80 g (¼ cup) molasses

UK medium/US large egg, room temperature

UK medium/US large egg yolk, room temperature

240 g (2 cups) plain gluten free flour blend

tsp baking powder

½ tsp baking soda

¼ tsp ground cloves

granulated sugar ((for rolling the cookie dough balls before baking))

In a large bowl, whisk the melted butter and both sugars together until pale and fluffy.

Add the molasses, egg and egg yolk, and whisk until combined.

Sift together the dry ingredients (gluten free flour, xanthan gum, baking powder, baking soda, salt and spices), and add them to the butter-sugar mixture. Using a wooden spoon, mix it all together until you get a smooth, very soft and sticky dough. (The dough might even resemble batter, in that it flows off your spoon, rather than clumping together – that&#039;s okay.)

Refrigerate the dough for at least 1 hour.

While the dough is chilling, adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a baking sheet with greaseproof/baking paper.Tip: You will bake cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Roll about 25g (1 ½ tablespoon) worth of the chilled cookie dough into a ball, roll it in granulated sugar so that it&#039;s fully covered, and place onto the lined baking sheet. Repeat with the rest of the cookie dough, this recipe makes 24 cookies in total.Make sure to leave about 1 ½ inch (4 cm) space around each cookie dough ball on the baking sheet, as the cookie will spread during baking. I typically bake no more than 6 cookies per baking sheet at a time.

Bake at 350ºF (180ºC) for 10-15 minutes, depending on whether you want the cookies to be chewy (shorter baking time) or crispy (longer baking time).Tip: Immediately out of the oven, tap the baking sheet on the counter to flatten the cookies slightly and give them the characteristic cracks/ripples. At this point, you can &quot;correct&quot; the shape of any irregular cookies using a round cookie cutter slightly larger than the cookies – just use it to gently nudge the cookie edges to get the desired round shape.

Once baked, allow the cookies to cool completely on the baking sheet, as they are very soft right out of the oven.

Storage: The chewy gluten free molasses cookies keep well in a closed container for about 1-2 weeks. Note that they will get softer and chewier the longer they&#039;re kept.

These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside.

Chocolate Molasses Cookies

all-purpose flour (0.23)

1.25 tsp ground ginger (0.12)

tsp ground nutmeg (0.02)

Tbsp unsweetened cocoa powder (0.04)

tsp baking powder (0.02)

Tbsp butter, room temperature (0.80)

Tbsp fresh grated ginger (0.30)

brown sugar (0.24)

molasses (1.18)

semi-sweet chocolate (3.49)

Add the flour, ground ginger, cloves, nutmeg, coocoa powder, and baking powder to a bowl and stir until well combined.

To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. use a mixer to beat these ingredients together until light and creamy.

Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.

Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.

When you&#39;re ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.

Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.

Bake the cookies for about 12 minutes in the 325ºF oven, or until they&#39;re slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.

Theses cookies are a classic! Always a hit at the holidays and make a wonderful gift.

butter

Cream together the butter, brown sugar and egg. Stir in molasses. Add flour and baking soda, cinnamon and ginger. Cover the dough and chill one hour in refrigerator.

Make the dough into walnut sized balls and roll in granulated sugar. Preheat oven to 350 degrees, spray cookie sheet. Place cookies 2 inches apart and press down with fork dipped in sugar. Bake for 8 to 10 minutes. Makes about 40 cookies.

Soft, chewy molasses cookies jiust like Grandma makes!

Soft Molasses Cookies

butter (OR vegetable shortening)

molasses

TBL milk

tsp baking soda

Put butter and sugar in a mixing bowl and beat well.

Add egg, milk, molasses, and vanilla, and mix well.

Add flour, baking soda, salt, and cinnamon and stir. If the dough is too stiff for a mixer, use a sturdy spoon to stir.

Chill one hour or more.

Roll dough into small balls and roll in sugar. Place on baking tray and bake at 350 for 10-12 minutes. Cool on tray for 5 minutes, remove to wire rack and cool completely.

These soft, chewy cookies are perfectly spiced and are the perfect cookie to bake up all fall and winter long! The molasses and chai spice blend give these cookies a gingerbread-like flavor that everyone in your home is sure to love.

Chewy Chai Spiced Molasses Cookies

white sugar

black pepper

butter (two sticks, softened)

dark brown sugar (packed)

egg (room temperature)

dark molasses*

baking soda**

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.

Prepare the chai sugar by adding white and brown sugars, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper to a medium bowl. Whisk together until combined. Set aside.

In a separate large mixing bowl, add flour, baking soda, ginger, cinnamon, cloves, and cardamom. Whisk everything together until fully combined. Set flour mixture aside.

To the bowl of a stand mixer fitted with the paddle attachment, add butter, white sugar, and brown sugar. Beat on medium-high (a speed of 6-8 on a stand mixer) until butter and sugars are light and fluffy, scraping the bottom and sides of the bowl down a few times to ensure everything gets mixed evenly. This should take anywhere from 5-8 minutes.

Once the butter mixture is fluffy, turn off the mixer and add egg, molasses, and vanilla to the bowl with the butter and sugar. Beat on low, gradually increasing speed to medium, and mix until all of the ingredients are fully combined.

Add the flour mixture, about a cup at a time, to the bowl with the butter mixture and mix on medium after each addition to combine. Be sure and scrape the bowl to ensure everything gets combined. After adding the last of the flour, mix just until no more dry flour is visible and turn off the mixer.

Transfer the bowl of dough to the freezer to chill for 15 minutes or, for a thicker cookie, transfer the dough to the refrigerator and chill the dough for about an hour.

Scoop out balls of dough into your palm using a cookie scoop, and use both hands to form them into round balls. Roll each dough ball into the chai sugar, coating all sides, then transfer cookies to the prepared baking sheet, spacing them an inch or more apart.

Bake cookies for 7-10 minutes, until the edges are just set but the middles are still gooey. Allow the cookies to cool on the baking for about 10 minutes before transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool.

Sprinkle the cookies with a little more of the chai sugar while they cool if you like. Enjoy!

Just like Grandma used to make! These Soft Molasses cookies are spicy and chewy.

Old Fashioned Soft Molasses Cookies

shortening

tsp salt

Crisp molasses cookies have perfect crispy edges and are packed with spice flavor!

Crisp Molasses Cookies

(250 grams) all-purpose flour (spoon & leveled)

(200 grams) granulated sugar

(60 milliliters) unsulphured

egg, room temperature

Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.

Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

I’ve made these cookies many times and they are amazing. However we’re expecting guests who are allergic to gluten. Can I use gluten free flour here ? I’m curious about soft chocolate chip cookies too. I often prepare them. Thanks.

Arizona Guy,
Sally thanks so much for this treat. I have made numerous molasses cookies and have been disappointed numerous times, but not this time. These are the best "Crisp Molasses Cookies" ever. Your recipe is a keeper. Thanks again.

Oh goodness, these are just AWESOME.  I just made a batch and they are definitely a keeper.  Thanks Sally!

I made these tonight. I added 1/4 t black pepper and the flavor was spot on.  All said, the edges were crisp but the center was chewy even after a 15 minute bake.

Made these today - they are seriously the yum-nummiest thing I've eaten this year  they melt in your mouth. My first attempt failed, but I tried again, this time using 25 g less sugar and 25 g more flour and they turned out perfect. Thanks 

I have made this recipe several times. My husband and mother in law love them! I like to make them in the middle of summer just to make the house smell like Christmas in July! I made them today, they always turn out great! Thank you Sally. I love all your recipes, they never fail to impress!

The cookies are so yummy and crispy. Thanks for the good recipe

Wo9nderful. Crisp on the edges and just a little softness in the center. Will make again.

I've made several different molasses crinkle recipes, each claiming to make a crunchy cookie - yours is the only one that actually did. They were all good, but this one is the most like the cookies my husband grew up with. Thank you for a foolproof and tasty recipe.

I can't brag enough about your website to all my friends.  For years I couldn't make cookies right, until I found you. Thanks for being a good cook and sharing your recipes.

Mine didn't rise at all, just spread out into one giant cookie.  Double checked the amount of butter used, seems ok.  Maybe old baking soda?  They're ginger snaps!

(80 milliliters) unsulphured or dark molasses

I am a little surprised at the number of folks who report issues with this recipe. I find it to be one of the most fuss free and reliable cookie recipes in my very small repertoire and I am prone to baking error! They always come out soft, chewy, and flavorful. I use a 1.5 tbsp scoop and loosely roll the cookies before covering in the granulated sugar (I don't like rock/turbinado sugar). I get the crinkles every time but I dont roll the balls to perfectly smooth spheres. I follow the ingredients and method exactly and don't 'pan bang' these cookies at all but I have done that for other recipes with good effect.

Easy to follow this recipe and cookies turned out ok.  I will try another recipe though because this did not have enough spice or molasses flavor for my taste.

Had 3/4 cup of peanut butter sitting in the cupboard, and decided to bake these. 
Best ever!  This recipe is a keeper! 
Next, your molasses cookies.

Fantastic recipe! The cookies turned out really well. Subbed GF flour and Just Egg, as we manage food allergies. You would never know! Definitely a keeper!

First time using this recipe. Was looking for a simple molasses cookie.
This was over the top! My wife is my food critique and she loves them!
She’s thinking this could be our new Christmas cookie! 

Same, got pancakes. So disappointing. Followed the recipe exactly.

Old fashioned super soft molasses cookies are a homemade classic treat packed with bold flavors of molasses, ginger, and cinnamon in each bite. They&#039;re seriously soft and chewy on the inside with a crackly top outside that&#039;s been rolled in sugar. They&#039;re a fall and holiday favorite recipe that&#039;s the perfect addition to any cookie swap!

Super Soft Molasses Cookies

All-Purpose Flour

tsp Ground Cloves

tsp Ground Ginger

tsp Baking Soda

tsp Ground Cinnamon

Salt

Vegetable Oil

Full Flavor Molasses (I used the Brer Rabbit brand)

Large Egg (room temperature)

Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.

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.

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&#039;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.

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Top Tags

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Chewy Molasses Cookies

Vegan Molasses Cookies

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Chocolate Molasses Cookies

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Soft Molasses Cookies

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The most viewed molasses cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine