There’s something about Soft Molasses Cookies that makes the holidays complete. They’re the kind of treat that doesn’t need fancy decorations or complicated steps – just simple ingredients, a cozy kitchen, and a little patience while they bake.
With their rich flavor, gentle spice, and chewy texture, these cookies are the ones you’ll want to keep in a tin on the counter, ready for sharing with friends or enjoying alongside a hot cup of tea.
WHY YOU’LL LOVE THESE COOKIES FOR THE HOLIDAYS
Infused with warm spices such as cinnamon, ginger, and cloves, soft molasses cookies deliver cozy comfort. Best of all, these cookies come together with simple pantry ingredients you likely already have on hand, making them easy to whip up anytime.
Whether you’re baking for a festive gathering or just craving something sweet, their nostalgic charm makes them perfect for holidays, adding a touch of homemade warmth to your celebrations.
INGREDIENTS
Makes about 24 cookies.
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup unsulfured molasses
- ½ teaspoon vanilla extract
- ¼ cup granulated white sugar (for rolling)
STEP-BY-STEP INSTRUCTIONS
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and cloves.
- Cream butter & sugar: In a large bowl, beat melted butter and brown sugar until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Beat in egg, molasses, and vanilla until smooth.
- Combine: Gradually add the flour mixture to the wet mixture, mixing just until combined.
- Shape cookies: Scoop tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar.
- Bake time: Place on parchment-lined sheet pan about 2 inches apart. Bake 8–10 minutes, until edges are set and golden brown but centers look slightly soft.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.
TIPS & VARIATIONS FOR SOFT MOLASSES COOKIES
Make these cookies your own with these easy tips and creative variations that keep them fresh and flavorful! Don’t be afraid to experiment and make each batch uniquely yours.
Store for Freshness: Keep cookies in an airtight container at room temperature for up to 5 days. To maintain their chewy texture, place a slice of bread in the container to prevent them from drying out.
Freezing Dough or Baked Cookies: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. You can also freeze baked cookies—wrap them tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.
Flavor Variations: Boost the spice with extra ginger or add a citrusy twist by mixing in orange zest. For a richer flavor, try folding in dark chocolate chips or sprinkling coarse sugar on top before baking.
Gluten-Free or Vegan Swaps: Use a 1:1 gluten-free flour blend to replace all-purpose flour. For vegan cookies, substitute flaxseed meal mixed with water for eggs and swap in your favorite plant-based butter.
SERVING SUGGESTIONS
Pair with Tea, Coffee, or Milk: These chewy molasses cookies are the perfect companion to a steaming mug of chai, a bold cup of coffee, or a simple glass of cold milk. Their spiced sweetness balances beautifully with warm beverages, making them ideal for cozy afternoons or after dinner treats.
Add to Holiday Cookie Platters: Elevate your festive dessert spread by including molasses cookies alongside classics like sugar cookies, shortbread, and peppermint bark. Their deep flavor and rustic look add variety and charm to any holiday platter, ensuring they stand out as a seasonal favorite.
Gift Ideas (Cookie Tins, Jars): Package these cookies in decorative tins, mason jars, or festive boxes for a thoughtful homemade gift. Tie with a ribbon and add a handwritten tag for a personal touch—perfect for neighbors, teachers, or anyone who appreciates a heartfelt holiday surprise.
FREQUENTLY ASKED QUESTIONS
Q: What’s the difference between molasses and gingerbread cookies? A: Molasses cookies are soft, chewy, and rich with a deep molasses flavor, while gingerbread is typically firmer, spiced more heavily with ginger, and often used for cut‑out shapes or houses. Molasses cookies focus on a tender bite and cozy flavor, whereas gingerbread leans into structure and bold spice.
Q: Why did my cookies turn out dry or cakey? A: Overbaking or using too much flour can cause dryness. For best results, measure flour carefully and remove cookies when edges are set but centers look soft.
Q: Do I need to chill the dough before baking? A: Chilling isn’t required, but it helps prevent spreading and intensifies the spice flavor.
Q: Can I make these cookies ahead of time? A: Absolutely. Store baked cookies in an airtight container or freeze dough balls to bake fresh later.
Q: What type of molasses should I avoid? A: Blackstrap molasses is too bitter for cookies. Stick with unsulphured light or dark molasses for the best flavor.
Q: Can I add mix‑ins like nuts or chocolate chips? A: Yes! Pecans, walnuts, or dark chocolate chips add extra texture and flavor variety.
With their rich flavor and chewy texture, Soft Molasses Cookies are the holiday treat everyone loves coming home to.
Bake a batch this season, share them with friends and family, and let the comforting aroma fill your kitchen with holiday cheer.
Don’t just read about them-roll up your sleeves, preheat the oven, and make these cookies part of your own tradition!
If you’re looking for more Christmas cookie recipes to try, check out these recipes next:
CHOCOLATE CRINKLE COOKIES RECIPE
Blessings,
Soft Molasses Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup butter melted
- 1 cup brown sugar packed
- 1 large egg
- ¼ cup unsulfured molasses
- ½ teaspoon vanilla extract
- ¼ cup granulated white sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and cloves.
- Cream butter & sugar: In a large bowl, beat melted butter and brown sugar until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Beat in egg, molasses, and vanilla until smooth.
- Combine: Gradually add the flour mixture to the wet mixture, mixing just until combined.
- Shape cookies: Scoop tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar.
- Bake time: Place on parchment-lined sheet pan about 2 inches apart. Bake 8–10 minutes, until edges are set and golden brown but centers look slightly soft.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.
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