🎉 Introduction
These Super Soft Molasses Cookies are the ultimate holiday classic — thick, tender, chewy, and infused with warm spices and rich molasses flavor. They bake up with beautifully crackled tops, soft centers, and that deep, cozy taste that instantly reminds you of Christmas baking, snowy mornings, and warm mugs of cocoa.
If you love gingerbread, chai, or warm winter spices, these cookies will become your new seasonal favorite. They stay perfectly soft for days, pack incredible flavor, and fill your kitchen with the most irresistible holiday aroma.
Perfect for cookie exchanges, Christmas dessert tables, gifting, or enjoying with family by the fireplace — these cookies deliver pure holiday comfort in every bite.
🧰 Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Cooling rack
🛒 Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- ¼ cup molasses
- 2 teaspoons vanilla extract
- ½ cup granulated sugar (for rolling)
👩🍳 Directions
Step 1: Mix Dry Ingredients
In a bowl, whisk together:
- flour
- baking soda
- salt
- cinnamon
- ginger
- cloves
- nutmeg
Set aside.
Step 2: Cream Butter & Sugar
Beat softened butter and brown sugar for 2–3 minutes until creamy and fluffy.
Add the egg, molasses, and vanilla.
Mix until smooth.
Step 3: Add Dry Mixture
Gradually mix dry ingredients into the wet.
Dough will be soft and sticky — that’s perfect.
Chill 30–45 minutes for thick, soft cookies.
Step 4: Roll & Bake
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment.
Roll chilled dough into tablespoon-sized balls.
Roll each ball in granulated sugar.
Place 2 inches apart.
Bake 9–11 minutes, until:
- edges are set
- tops are crackly
- centers look soft (they firm up as they cool)
Cool on the tray for 10 minutes before moving.
🍽️ Servings & Timing
- Yield: 20–24 cookies
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Bake Time: 10 minutes
- Total Time: ~50 minutes
🧊 Storage & Reheating
Room Temperature: 5–6 days (even longer if stored with a slice of bread)
Freezer (baked): 2 months
Freezer (dough): 2 months
To re-soften cookies: microwave 5 seconds.
🥄 Variations
- Molasses Crinkle Cookies – Roll twice in sugar for dramatic cracks.
- Gingerbread Molasses Cookies – Add extra ginger and cloves.
- Iced Molasses Cookies – Drizzle with vanilla or maple glaze.
- Chewy Maple Molasses – Add 1 tablespoon maple syrup.
- Chocolate Molasses Cookies – Add ¼ cup cocoa to the dough.
- Pumpkin Spice Molasses – Add ½ teaspoon pumpkin spice.
- Molasses Sandwich Cookies – Fill with cream cheese frosting.
- Lemon Molasses – Add a touch of lemon zest to the dough.
- Spicy Version – Add a pinch of cayenne for warming heat.
- Gluten-Free – Use a 1:1 GF flour blend.
❓ 10 FAQs
- Why are my cookies dry?
Overbaking — remove when centers are still soft. - Why chill the dough?
Prevents spreading and keeps cookies thick and chewy. - Can I use blackstrap molasses?
Yes, but cookies will be darker and more intense. - Can I substitute butter with oil?
Butter gives the best texture; oil makes cookies too flat. - Can I make them bigger?
Yes — bake 1–2 minutes longer. - Why didn’t my cookies crack?
Chill dough slightly less OR bake at a slightly higher temperature. - Can I freeze dough balls?
Yes — bake directly from frozen (add 1–2 minutes). - Can I use white sugar instead of brown?
Brown sugar gives the signature soft and chewy texture. - Can I reduce spices?
Yes — adjust to taste. - How do I keep them super soft?
Store with a small marshmallow or slice of bread.
🏁 Conclusion
These Super Soft Molasses Cookies are everything a holiday cookie should be — warm, spiced, comforting, chewy, and irresistibly tender. With their crackled sugar tops, deep molasses flavor, and perfect soft bite, they’re guaranteed to become a Christmas tradition in your home.
Whether you’re baking for gifts, parties, or cozy evenings at home, these cookies bring holiday magic with every bite.
Super Soft Molasses Cookies – Warm Spiced, Chewy & Melt-in-Your-Mouth Perfect
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Ingredients
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Equipment
Method
- In a bowl, whisk together:
- flour
- baking soda
- salt
- cinnamon
- ginger
- cloves
- nutmeg
- Set aside.
- Beat softened butter and brown sugar for 2–3 minutes until creamy and fluffy.
- Add the egg, molasses, and vanilla.
- Mix until smooth.
- Gradually mix dry ingredients into the wet.
- Dough will be soft and sticky — that’s perfect.
- Chill 30–45 minutes for thick, soft cookies.
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment.
- Roll chilled dough into tablespoon-sized balls.
- Roll each ball in granulated sugar.
- Place 2 inches apart.
- Bake 9–11 minutes, until:
- edges are set
- tops are crackly
- centers look soft (they firm up as they cool)
- Cool on the tray for 10 minutes before moving.
Notes
🧊 Storage & Reheating
Room Temperature: 5–6 days (even longer if stored with a slice of bread)Freezer (baked): 2 months
Freezer (dough): 2 months To re-soften cookies: microwave 5 seconds.
🥄 Variations
Molasses Crinkle Cookies – Roll twice in sugar for dramatic cracks. Gingerbread Molasses Cookies – Add extra ginger and cloves. Iced Molasses Cookies – Drizzle with vanilla or maple glaze. Chewy Maple Molasses – Add 1 tablespoon maple syrup. Chocolate Molasses Cookies – Add ¼ cup cocoa to the dough. Pumpkin Spice Molasses – Add ½ teaspoon pumpkin spice. Molasses Sandwich Cookies – Fill with cream cheese frosting. Lemon Molasses – Add a touch of lemon zest to the dough. Spicy Version – Add a pinch of cayenne for warming heat. Gluten-Free – Use a 1:1 GF flour blend.❓ 10 FAQs
Why are my cookies dry?Overbaking — remove when centers are still soft. Why chill the dough?
Prevents spreading and keeps cookies thick and chewy. Can I use blackstrap molasses?
Yes, but cookies will be darker and more intense. Can I substitute butter with oil?
Butter gives the best texture; oil makes cookies too flat. Can I make them bigger?
Yes — bake 1–2 minutes longer. Why didn’t my cookies crack?
Chill dough slightly less OR bake at a slightly higher temperature. Can I freeze dough balls?
Yes — bake directly from frozen (add 1–2 minutes). Can I use white sugar instead of brown?
Brown sugar gives the signature soft and chewy texture. Can I reduce spices?
Yes — adjust to taste. How do I keep them super soft?
Store with a small marshmallow or slice of bread.
