Old-fashioned Super Soft Molasses Cookies are a timeless homemade treat bursting with molasses, ginger, and cinnamon. These cookies are soft and chewy inside with a sparkling, crackled sugar top. They make a perfect fall and holiday cookie for gift-giving, cookie swaps, or a cozy afternoon with tea.
Reasons You Will Love These Super Soft Molasses Cookies
- Seriously soft and chewy texture
- Perfect for holidays and cookie swaps
- Balanced spices of molasses, ginger, and cinnamon
- Light coating of granulated sugar for a sweet, crunchy top
- They stay soft for days when stored properly
This recipe is straightforward and delivers reliably delicious results — a must-make for the season.
Where Does Molasses Come From?
Molasses is the dark syrup left after sugar crystals are removed from boiled-down sugar cane or sugar beets. It comes in several varieties: light (mild and sweet), full/dark (thicker with more pronounced flavor), and blackstrap (very thick and bitter, usually used in savory applications). For these cookies, full-flavor or dark molasses gives the best depth and sweetness.
How to Make Soft and Chewy Molasses Sugar Cookies
Overview of the method for reliably soft, chewy molasses cookies:
- Whisk the dry ingredients. Combine all-purpose flour, ground cloves, ground ginger, ground cinnamon, baking soda, and salt.
- Beat the wet ingredients. Cream vegetable oil and granulated sugar, then add full-flavor molasses and an egg until blended.
- Combine. Mix the dry ingredients into the wet on low speed until just combined. The dough will be thin to medium in consistency.
- Chill. Cover and refrigerate the dough at least 2 hours, or until it’s easy to shape.
- Form and roll. Shape 1-inch dough balls and roll each in granulated sugar to create a crackled, sparkling top.
- Bake and cool. Bake at 375ºF for 8–10 minutes. Let cookies rest 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. They will look puffy straight from the oven and flatten as they cool.
What is a Good Substitute for Ground Cloves?
If you don’t have ground cloves, ground nutmeg makes a good substitute. Use it in equal measure to keep the warm, aromatic spice profile.
Can I Freeze Molasses Cookie Dough?
Yes. After chilling the dough, portion it into 1-inch balls but don’t roll them in sugar. Freeze the dough balls on a lined sheet until firm, then transfer to a sealed freezer bag. They keep up to 3 months. When baking from frozen, add 1–2 minutes to the baking time.
Quick Tips for Baking Molasses Cookies
- Measure sticky molasses easily. Lightly spray the inside of a measuring cup with baking spray so the molasses pours out cleanly.
- Don’t skip chilling. Chill at least 2 hours to make the dough manageable and prevent excessive spreading.
- Use a scoop for consistency. A 1-tablespoon cookie scoop helps make uniform cookies; a spoon will work if needed.
- Reshape if needed. If cookies spread more than desired, you can gently reshape them after baking while still warm.
Looking for More Holiday Cookie Recipes?
Homemade Butter Cookies
The Best Cut Out Sugar Cookies
Chocolate Thumbprint Cookies
Chocolate Dipped Graham Cracker Cookies
Super Soft Molasses Cookies
Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar (plus extra for rolling)
- 1/4 cup Full-Flavor Molasses
- 1 Large Egg (room temperature)
Instructions
- Whisk together the flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the vegetable oil and granulated sugar on medium-high until well blended. Add molasses and the egg; mix to combine.
- With the mixer on low, gradually add the dry ingredients until just combined.
- Cover the bowl and refrigerate the dough for a minimum of 2 hours, or until it’s easy to shape.
- Preheat the oven to 375ºF and position the oven rack to the second-from-center level. Line baking sheets with parchment or silicone mats.
- Form 1-inch dough balls using a spoon or 1-tablespoon cookie scoop. Roll each ball in granulated sugar and place about 2 inches apart on the prepared sheets.
- Bake for 8–10 minutes. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Cookies will flatten as they cool.
- Store cooled cookies in an airtight container at room temperature for up to one week; they will remain soft.
Video
Notes
- Pure cane organic sugar can be used instead of granulated sugar for the dough and coating.
- If cookies spread too flat, reshape them with a round cutter while still warm.
- Light or dark molasses can substitute for full-flavor molasses; avoid blackstrap for this recipe because it lacks sweetness.
- Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
Nutritional information is an estimate and may vary based on ingredients used.
