If there were ever a cookie that instantly made the whole house feel warm and festive, it’s these Soft & Chewy Molasses Cookies. The moment they hit the oven, the cozy smell of cinnamon, ginger, and cloves fills the kitchen, and suddenly it feels like the holidays. These cookies have that perfect chewy center, slightly crisp edges, and the classic sugary crackle we all know and love.
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I’ve been making these for years because they are so quick, so simple, and such a crowd-pleaser. Whenever friends or family stop by around the holidays, I can whip these up in minutes using my mixer and have warm cookies on the table in no time. And let me tell you — everyone always grabs a second one. These are the kind of cookies that disappear almost as fast as you can bake them.
Whether you’re filling up your Christmas cookie trays, making gifts for neighbors, or just craving something cozy with a hot cup of coffee, these molasses cookies belong in your yearly rotation. They’re soft, chewy, beautifully spiced, and absolutely RIDICULICIOUS.
Table of contents
Why You’ll Love These Molasses Cookies
- They mix up quickly using simple pantry ingredients.
- Warm spices make them perfect for holiday baking.
- They stay soft for days — ideal for gifting.
- Rolling them in sugar gives that sparkly, crackly bakery look.
- The dough chills well, so you can prep ahead.
Soft & Chewy Molasses Cookies Recipe
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp ginger
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup softened butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup molasses
- 1 egg
- 2 tsp vanilla
- 1/4 cup white sugar for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In another bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Mix in the molasses, egg, and vanilla until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour or until firm.
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough into 1-inch balls, then roll each ball in white sugar.
- Place on a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are set and the tops are crackled.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storing Soft and Chewy Molasses Cookies
Cookies stay soft for 4–5 days in an airtight container.
Freeze baked cookies for up to 3 months.
Freeze dough balls for easy holiday baking — roll in sugar just before baking.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! This dough chills beautifully. You can refrigerate it for up to 48 hours before baking. If it’s too firm when you go to scoop, let it sit at room temperature for 10–15 minutes.
Can I freeze molasses cookie dough?
Absolutely. Roll the dough into balls first, then freeze on a sheet pan. Once frozen, transfer to a freezer bag. Roll in sugar just before baking. Bake straight from frozen — just add 1–2 minutes.
Why do my molasses cookies spread too much?
Overspreading can happen if the butter is too soft or the dough isn’t chilled long enough. Make sure your butter is softened to room temperature (not melted) and don’t skip the chill time.
Can I use dark molasses instead of regular?
Yes! Dark molasses gives a deeper, richer flavor. Avoid blackstrap molasses because it’s more bitter and not ideal for cookies.
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Soft and Chewy Molasses Cookies
Ingredients
- 2 1/2 cups all – purpose flour
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter softened to room temperature
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1/2 cup molasses
- 1 whole egg
- 2 tsp vanilla
- 1/4 cup white sugar for rolling
Instructions
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy.
- Mix in molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour or until firm.
- Preheat your oven to 350°F (175°C). Roll the chilled dough into 1" balls and roll them into white sugar. Place them on a parchment lined baking sheet. Bake for 10-12 minutes or until the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage Notes
- Cookies stay soft for 4–5 days in an airtight container.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls for easy holiday baking — roll in sugar just before baking.