Get ready to bake the most incredible soft molasses cookies you’ve ever tasted. This recipe delivers perfectly spiced, crackly-topped cookies with an unbelievably chewy and moist center. Forget dry, hard cookies; these are the ultimate old-fashioned treat, guaranteed to fill your home with the warm, comforting aroma of ginger, cinnamon, and rich molasses. They are the perfect holiday staple and a cozy delight any time of year.
We’ve tested every variable to ensure this recipe is truly foolproof. If you’re looking for a go-to recipe for soft molasses cookies that stay soft for days, you’ve found it.
Why This Is the Best Soft Molasses Cookies Recipe
This isn’t just another cookie recipe; it’s a promise of perfection. What sets these soft molasses cookies apart is their texture and flavor, which we’ve carefully engineered through specific ingredients and techniques.
Unbeatably Soft & Chewy: By using molasses and brown sugar, we ensure these cookies have a high moisture content, keeping them soft and chewy long after they’ve cooled.
Rich, Deep Flavor: A carefully balanced blend of warm spices—ginger, cinnamon, and cloves—complements the robust, sweet flavor of dark molasses without being overpowering.
Simple, No-Fuss Instructions: The steps are straightforward and easy to follow, making this a fantastic recipe for bakers of all skill levels.
Stays Soft for Days: We share our top tips for storing these cookies so you can enjoy that fresh-baked softness for an entire week.
Key Ingredients for Perfect Molasses Cookies
The magic of these cookies lies in a few key ingredients. Using the right type and quality will make all the difference in achieving that signature soft texture and deep, spiced flavor.
The Star of the Show: Molasses
Not all molasses is created equal. For this recipe, we strongly recommend using unsulphured dark molasses. It provides a rich, well-rounded flavor that isn’t as intense or bitter as blackstrap molasses. Light molasses can be used, but you’ll miss some of the deep color and robust flavor that makes these cookies special.
Warm Spice Blend
The trio of ground ginger, cinnamon, and cloves is classic for a reason. It creates a warm, aromatic flavor profile that is the hallmark of a traditional molasses spice cookie. Make sure your spices are fresh for the best flavor.
Butter, Sugar, and Eggs
We use unsalted butter for flavor control, combined with both brown and granulated sugar. The brown sugar adds moisture and contributes to the chewiness, while the granulated sugar helps the cookies spread and develop their signature crackly tops. A large egg binds everything together and adds richness.
Nothing beats a warm molasses cookie straight from the oven.
Step-by-Step Instructions
Follow these simple steps to create the most amazing soft molasses cookies right in your own kitchen.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set this aside.
Cream Butter and Sugars: In a large bowl using a stand mixer or a hand mixer, beat the softened unsalted butter with the packed brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Then, mix in the dark molasses until it’s fully incorporated, scraping down the sides of the bowl as needed.
Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—be careful not to overmix the dough.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This is a critical step that prevents the cookies from spreading too much and deepens the flavor.
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the remaining granulated sugar for rolling into a small, shallow bowl.
Roll and Bake: Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball between your hands until smooth, then roll it generously in the granulated sugar to coat. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake to Perfection: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will look puffy and crackled. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro-Tips for The Softest, Chewiest Cookies
Want to guarantee your soft molasses cookies are the best on the block? Follow these expert tips.
Do Not Overmix: Once you add the flour mixture, mix only until you no longer see white streaks. Overmixing develops gluten, which can lead to tough, dense cookies instead of soft ones.
Don’t Skip the Chill: Chilling the dough solidifies the fat (butter). When the cookies bake, the cold fat melts more slowly, which means less spread and a thicker, chewier cookie. This step is non-negotiable for the best texture!
Underbake Slightly: The secret to a soft cookie is to pull it from the oven when the center still looks a tiny bit underdone. The residual heat from the pan will finish the job, leaving you with a perfectly soft and chewy middle.
Look at that perfectly crackly top! These cookies are just as delicious as they look.
Storing Your Molasses Cookies
These cookies have a wonderful shelf life and stay soft for days if stored properly. For a longer-term option, the dough and baked cookies freeze beautifully.
Room Temperature Storage
Store the completely cooled cookies in an airtight container at room temperature. They will stay soft and delicious for up to 7 days. For extra softness, you can add a slice of bread to the container; the cookies will absorb moisture from the bread.
Freezing Cookie Dough
Roll the dough into balls (do not roll in sugar yet) and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a zip-top freezer bag. They can be stored for up to 3 months. When ready to bake, let them sit at room temperature for 30 minutes, roll in sugar, and bake as directed, adding 1-2 minutes to the bake time.
Freezing Baked Cookies
Once cooled completely, stack the cookies in an airtight, freezer-safe container with parchment paper between the layers to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Molasses and brown sugar are the key. Both are hygroscopic, meaning they attract and hold onto moisture. This high moisture content is what gives the cookies their signature soft, chewy texture that lasts for days.
We don’t recommend it. Blackstrap molasses has a much stronger, more bitter flavor profile that can be overpowering in cookies. For the best taste, stick with unsulphured dark or light molasses.
The most common reason for flat cookies is not chilling the dough. Chilling solidifies the butter, which helps the cookies bake up thicker before they spread. Another reason could be using butter that is too soft or melted.
Yes, we highly recommend it! Chilling the dough for at least one hour is a critical step. It prevents the cookies from spreading too much, resulting in a thicker, chewier cookie. It also allows the flavors to deepen.
Store them in an airtight container at room temperature for up to one week. For an extra trick to keep them moist, place a slice of bread in the container with the cookies.
We are so excited for you to try this recipe for soft molasses cookies! If you make them, please leave a comment below to let us know how they turned out. Don’t forget to share a photo of your beautiful cookies on Pinterest and tag us!
The only recipe you need for perfectly soft and chewy molasses cookies every time!
Soft Molasses Cookies Recipe
FL Recipes
Soft Molasses Cookies (The Ultimate Chewy Recipe)
The only recipe you'll ever need for foolproof, ultra-soft, and chewy molasses cookies that stay soft for days. Packed with warm spices like ginger and cinnamon, these cookies have a classic crackly top and an incredibly moist center.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and 1/2 cup of granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until just combined. Mix in the molasses until fully incorporated.
On low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Cover the dough and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place extra granulated sugar in a small bowl.
Shape the dough into 1.5-tablespoon balls. Roll each ball in the granulated sugar to coat completely.
Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the centers are soft. Let them cool on the baking sheet for 5 minutes before moving to a wire rack.
Nutrition
Calories: 125kcalProtein: 1.5gFat: 5gFiber: 0.5g
Notes
Do Not Overbake: The key to soft cookies is pulling them from the oven while the centers are still slightly soft. Molasses Choice: For the best flavor, use unsulphured dark molasses. Do not use blackstrap molasses as it can be bitter. Storage: Keep cookies in an airtight container with a slice of bread to maintain ultimate softness.
Keyword chewy molasses cookies,soft molasses cookies,spice cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
