Super Soft Molasses Cookies Recipe

Introduction

These Super Soft Molasses Cookies offer a perfect balance of warm spices and rich molasses flavor wrapped in a tender, chewy texture. They’re ideal for cozy afternoons or holiday gatherings where comforting treats are a must.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar (light or dark)
• 1 large egg
• ¼ cup molasses (dark or robust for deep flavor)
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup granulated sugar (for rolling)

Instructions

1. Step 1: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and molasses, mixing well after each addition.
2. Step 2: In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft.
3. Step 3: Cover the dough and chill it in the refrigerator for at least 30 minutes to help the cookies hold their shape and enhance flavor.
4. Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
5. Step 5: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
6. Step 6: Bake for 8–10 minutes, until the edges are set and tops crackle. The centers will still be soft but will firm up while cooling.
7. Step 7: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a deeper spice flavor, add ¼ teaspoon ground cloves or nutmeg to the dry ingredients.
• Chilling the dough longer, up to overnight, will improve flavor and texture even more.
• To make the cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Rolling the dough balls generously in sugar creates a lovely crackled top and a slight crunch.

Storage

Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—freeze baked cookies in a single layer on a baking sheet, then transfer to a resealable bag. To reheat, warm briefly in the oven at 300°F (150°C) for 5 minutes to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light molasses instead of dark molasses?

Yes, light molasses works fine and will produce a milder flavor, while dark molasses offers a richer, more robust taste.

Why do I need to chill the dough?

Chilling helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking. It also enhances the flavor as the ingredients meld together.

Super Soft Molasses Cookies Recipe

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★★★★★

4.5 from 110 reviews

These Super Soft Molasses Cookies are delightfully chewy with a rich flavor from molasses and warm spices like cinnamon and ginger. Perfect for holiday baking or any time you crave a soft, sweet cookie that melts in your mouth.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar (light or dark)
• 1 large egg
• ¼ cup molasses (dark or robust for deep flavor)

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon salt

Coating

• ½ cup granulated sugar (for rolling)

Instructions

1. Prepare the Dough: In a large bowl, cream together the softened butter and packed brown sugar until the mixture becomes light and fluffy. Add the egg and molasses one at a time, mixing thoroughly after each addition to create a smooth batter.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which helps keep the cookies soft.
3. Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape during baking and improves the overall flavor.
4. Preheat and Shape: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of the chilled dough, roll each into a ball, then roll the balls in granulated sugar until coated. Place the sugar-coated dough balls on the baking sheets, spacing them about 2 inches apart to allow room for spreading.
5. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and the tops have a characteristic crackled look. The centers should still appear slightly soft as they will firm up after cooling.
6. Cool and Enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies firm up properly and prevents breaking.

Notes

• For deeper molasses flavor, use dark or robust molasses rather than light molasses.
• Do not overmix the dough after adding dry ingredients; this keeps the texture soft.
• Chilling the dough is crucial for preventing too much spread and for enhancing flavor.
• Rolling the dough balls in granulated sugar creates a sweet, slightly crunchy exterior that contrasts with the soft interior.
• You can store cookies in an airtight container for up to one week for optimal freshness.

Keywords: molasses cookies, soft cookies, chewy cookies, holiday cookies, ginger cookies, cinnamon cookies