Few cookies can compete with the nostalgic charm of Super Soft Molasses Cookies. With their rich, warm spices and soft, chewy centers, these cookies are a taste of home in every bite. They’re the kind of treat that instantly fills your kitchen with the cozy scent of cinnamon, ginger, and cloves. Perfect for holiday gatherings, after-school snacks, or an afternoon cup of tea, these cookies are as timeless as they are irresistible.
Molasses cookies have been a staple in American kitchens for generations. The deep, slightly smoky sweetness of molasses pairs beautifully with aromatic spices, creating a flavor profile that feels both comforting and festive. This recipe delivers a soft, pillow-like texture thanks to the perfect balance of oil, sugar, and flour—plus a key chilling step that ensures they bake into tender, flavorful perfection.
Whether you’re baking for a cookie exchange, prepping for a holiday dessert platter, or just treating yourself, these Super Soft Molasses Cookies will quickly earn a place in your favorite recipes collection.
Why You’ll Love These Super Soft Molasses Cookies
- Perfectly soft texture: Puffy and tender with just the right chew.
- Deep, rich flavor: Molasses and spices create a warm, comforting taste.
- Easy to make: Simple ingredients and straightforward steps.
- Holiday favorite: Ideal for Christmas cookie tins and winter baking.
- Long-lasting freshness: Stay soft for days when stored properly.
Ingredients
Serves 36 cookies.
- 2 cups (250 g) all-purpose flour
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (180 ml) vegetable oil
- 1 cup (200 g) granulated sugar, plus extra for rolling
- ¼ cup (60 ml) full-flavor molasses (e.g., Brer Rabbit brand)
- 1 large egg, room temperature
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, ground cloves, ground ginger, baking soda, cinnamon, and salt. This step ensures that the spices are evenly distributed throughout the dough.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the vegetable oil and sugar together on medium-high speed until well blended. Add the molasses and egg, mixing until fully incorporated.
Step 3: Combine Wet and Dry Mixtures
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined—overmixing can make the cookies tough instead of tender.
Step 4: Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours. Chilling helps firm up the dough, making it easier to roll into balls and preventing the cookies from spreading too much while baking.
Step 5: Preheat the Oven
When ready to bake, adjust your oven rack to the second level (just above the center) and preheat to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 6: Shape and Coat Cookies
Scoop about 1 tablespoon of dough per cookie (a small cookie scoop works great for uniform sizes). Roll each portion into a 1-inch ball, then roll in granulated sugar to coat completely. Place on the prepared baking sheets, spacing about 2 inches apart.
Step 7: Bake to Perfection
Bake the cookies for 8–10 minutes, or until the edges are set but the centers remain soft. They should puff up slightly in the oven.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. The cookies will deflate slightly as they cool, resulting in that soft, chewy texture you love.
Recipe Tips
- Don’t skip chilling: This prevents excessive spreading and helps maintain softness.
- Use full-flavor molasses: Light molasses will work, but the deep flavor of full-flavor molasses gives the best taste.
- For extra spice: Increase the ginger to 1 teaspoon for a bolder kick.
- Uniform size: Use a cookie scoop for evenly baked cookies.
- Holiday variation: Add a pinch of nutmeg for extra warmth.
Variations
- Molasses Crinkle Cookies: Press lightly with the back of a spoon before baking for a flatter, crinkled top.
- Frosted Molasses Cookies: Spread with a cream cheese glaze for added sweetness.
- Spicy Chocolate Molasses Cookies: Mix in mini chocolate chips for a decadent twist.
- Gluten-Free Option: Substitute with a 1:1 gluten-free all-purpose flour blend.
Serving Suggestions
These cookies are delicious on their own, but they also pair beautifully with:
- Hot tea, coffee, or cocoa
- A holiday cookie platter with sugar cookies and gingerbread
- Vanilla ice cream for a simple dessert sandwich
Storage and Freezing
- Store: Keep in an airtight container at room temperature for up to 1 week.
- Freeze dough: Roll dough balls, freeze on a baking sheet, and transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to bake time.
- Freeze baked cookies: Cool completely, then freeze in airtight containers for up to 2 months.
Why They’re Perfect for the Holidays
Molasses cookies have a timeless holiday flavor thanks to their warming spices and rich sweetness. They’re perfect for gift-giving, cookie swaps, or enjoying by the fireplace. Plus, their long shelf life means you can make them ahead of time for stress-free holiday planning.
Final Thoughts
These Super Soft Molasses Cookies are everything you want in a classic cookie—flavorful, chewy, and full of nostalgia. The blend of molasses and spices creates a perfect balance of sweetness and warmth, making them ideal for holiday baking or any time you’re craving a cozy treat.
Make a batch for your family, and watch them disappear faster than you can say “more cookies, please.”
The Goods
Super Soft Molasses Cookies
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Recipes
- 2 cups 250 g all-purpose flour
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup 180 ml vegetable oil
- 1 cup 200 g granulated sugar, plus extra for rolling
- ¼ cup 60 ml full-flavor molasses (e.g., Brer Rabbit brand)
- 1 large egg room temperature
Instructions
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, ground cloves, ground ginger, baking soda, cinnamon, and salt. This step ensures that the spices are evenly distributed throughout the dough.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the vegetable oil and sugar together on medium-high speed until well blended. Add the molasses and egg, mixing until fully incorporated.
Step 3: Combine Wet and Dry Mixtures
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined—overmixing can make the cookies tough instead of tender.
Step 4: Chill the Dough
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours. Chilling helps firm up the dough, making it easier to roll into balls and preventing the cookies from spreading too much while baking.
Step 5: Preheat the Oven
- When ready to bake, adjust your oven rack to the second level (just above the center) and preheat to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 6: Shape and Coat Cookies
- Scoop about 1 tablespoon of dough per cookie (a small cookie scoop works great for uniform sizes). Roll each portion into a 1-inch ball, then roll in granulated sugar to coat completely. Place on the prepared baking sheets, spacing about 2 inches apart.
Step 7: Bake to Perfection
- Bake the cookies for 8–10 minutes, or until the edges are set but the centers remain soft. They should puff up slightly in the oven.
Step 8: Cool and Enjoy
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. The cookies will deflate slightly as they cool, resulting in that soft, chewy texture you love.
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