These Molasses Cookies have a soft and chewy center with a slightly crisp exterior. Perfectly spiced and incredibly easy to make too!
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5 from 5 votes

Soft Molasses Cookies

These Molasses Cookies have a soft and chewy center with a slightly crisp exterior. Perfectly spiced and incredibly easy to make too!
Course Dessert
Cuisine American
Keyword ginger molasses cookies, soft molasses cookies
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4 dozen cookies
Author Danielle

Ingredients

  • 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

Instructions

  • 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.

Notes

Store cookies in an airtight container at room temperature for up to five days. 
Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.