These Molasses Cookies have a soft and chewy center with a slightly crisp exterior. Perfectly spiced and incredibly easy to make too!
Last week I kicked off the holiday baking with these soft and chewy white chocolate cranberry cookies. And today I’m sharing another one of my favorite cookie recipes with you, these soft molasses cookies.
These cookies are made with molasses (obviously) and warm spices. Some molasses cookies can be a little overpowering with the amount of spices, but these cookies have the perfect balance. Another great thing about these cookies is that they stay incredibly soft for days.
I actually made a batch of these cookies to bring to Thanksgiving and everyone went crazy for them. I guarantee your family will love them too!
How To Make These Ginger Molasses Cookies
You’ll start by mixing up your wet ingredients:
- Butter: I used unsalted butter in these cookies to control the amount of salt in the recipe. If you have salted butter then either skip the salt or add a tiny pinch.
- Brown Sugar: I prefer to use a mix of brown sugar and granulated sugar in most of my cookies, but for these cookies, I only use brown sugar in the dough. It pairs perfectly with the molasses too!
- Egg + Vanilla: You’ll also mix in one large egg and a teaspoon of vanilla extract.
- Molasses: You’ll be using 1/4 cup of molasses in these cookies. I’ve always used Grandma’s Original Molasses, so that’s what I used in these cookies too. You can use any leftover molasses in my gingerbread pancakes or add a tablespoon to oatmeal raisin cookies for more flavor.
Then you’ll mix up the dry ingredients:
- Dry Ingredients: For the dry ingredients, you’ll be using some all-purpose flour, baking soda, salt, and spices.
- Spices: For the spices in these cookies, I used a mix of ground ginger, ground cinnamon, and ground cloves. You can taste the spices, but they’re not too overpowering like you sometimes find with molasses cookies.
Once you’ve mixed the two separately, you’ll combine them. Easy peasy, right?
Once you’ve mixed up the cookie dough, you’ll also need to chill it for 1 hour. I found that the cookies spread like crazy without chilling the dough. Once the dough is chilled, use a 1 tablespoon cookie scoop or measuring tablespoon to scoop out the cookie dough. I prefer to roll the cookie dough into balls and then roll them in granulated sugar. This step is optional, but it adds a little crunch and sparkle to the cookies that I really love!
How To Make Molasses Cookies Ahead of Time
If you’re wanting to prepare these cookies ahead of time, you can let the dough chill in the refrigerator for up to two days. Then, just bake the cookies when you are ready. You can also bake the cookies the same day that you prepare the dough and store them in an airtight container for up to five days.
To freeze the cookie dough: Line a couple 0f large baking sheets with parchment paper, scoop the cookie dough onto the parchment-lined baking sheets, roll them into balls, and freeze for a couple hours. Once the balls of cookie dough are frozen, you can store them in a freezer bag/container. You can either thaw the cookie dough overnight in the refrigerator or bake from frozen for an additional 1-2 minutes.
Baking Tips for Molasses Cookies
- When measuring your flour for these cookies, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- You’ll know the cookies are finished baking once the edges are set and they start to crack on top. I measure out 1 tablespoon of cookie dough per cookie, they usually take about 9-10 minutes in my oven.
- For soft molasses cookies, I only bake mine for about 9-10 minutes. If you’re wanting a crispier cookie, then you can bake them a few minutes longer.
Soft Molasses Cookies
- 2 and 1/4 cups (285 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (170 grams) unsalted butter softened to room temperature
- 1 cup (200 grams) light brown sugar lightly packed
- 1 large egg room temperature
- 1/4 cup (60 ml) molasses (I used Grandma's brand)
- 1 teaspoon pure vanilla extract
- 1/4 cup (50 grams) granulated sugar optional
- In a medium-sized mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, mix together the butter and brown sugar for 1-2 minutes or until well combined. Add the egg, molasses, and vanilla extract and mix until fully combined.
- Slowly mix in the dry ingredients, stopping to scrape down the sides of the bowl as needed.
- Cover tightly and transfer to the refrigerator to chill for at least one hour.
- Once the dough is almost chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the dough from the refrigerator and using a tablespoon cookie scoop or measuring spoon, scoop out tablespoon-sized balls of cookie dough onto the prepared baking sheets. Roll into balls and roll in the granulated sugar, then place back on the baking sheets.
- Bake in separate batches at 350°F (177°C) for 8-11 minutes or until the edges of the cookies are set and the tops begin to crack. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to cool completely.
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