Molasses Cookies – Soft, Chewy & Old-Fashioned Classic
Few cookies bring as much warmth and nostalgia as classic molasses cookies. With their deep brown sugar flavor, cozy spices, and soft chewy centers, these cookies have been a beloved treat for generations especially during fall and winter holidays. Inspired by traditional farmhouse baking, molasses cookies balance sweetness with spice, making them perfect alongside a cup of tea, coffee, or warm milk.
This tried-and-true recipe delivers bakery-style molasses cookies that stay soft for days and fill your kitchen with irresistible aroma.
Ingredients (Makes 24 Cookies)
Dry Ingredients
- 2 ¼ cups all-purpose flour (270 g)
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened (170 g)
- 1 cup brown sugar, packed
- ¼ cup unsulfured molasses
- 1 large egg
- 1 tsp vanilla extract
For Rolling
- ¼ cup granulated sugar
Step by Step Cooking Guide
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl and set aside.
- Cream butter and brown sugar in a large bowl until light and fluffy.
- Add egg, molasses, and vanilla, mixing until smooth and well combined.
- Gradually mix in dry ingredients until a soft dough forms.
- Chill dough for 30 minutes for best texture and shape.
- Roll dough into 1½-inch balls, coat lightly in granulated sugar.
- Bake for 9–11 minutes, until edges are set but centers remain soft.
- Cool on pan for 5 minutes, then transfer to wire rack.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Serving Size: 1 cookie (24 cookies total)
Tips & Variations
- Extra chewy: Slightly underbake and allow cookies to finish setting on the tray.
- Crispy edges: Bake 1–2 minutes longer.
- Spice boost: Add extra ginger or a pinch of black pepper for warmth.
- Holiday twist: Mix in white chocolate chips or crystallized ginger.
- Storage tip: Store with a slice of bread to keep cookies soft.
Nutrition Info (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 2 g |
| Carbohydrates | 24 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 14 g |
Healthy Alternatives
- Low-Fat: Replace half the butter with unsweetened applesauce.
- Sugar-Free: Use monk fruit sweetener and sugar-free molasses substitute.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Keto-Friendly: Use almond flour, erythritol, and sugar-free molasses flavoring.
Serving Suggestions
Serve molasses cookies warm with milk, chai, or coffee for a comforting treat. They’re perfect for cookie swaps, holiday platters, or cozy evenings at home. With rich spices and soft centers, these cookies are a timeless classic that never goes out of style.
Once you try them, molasses cookies will quickly become a go-to recipe in your baking collection.
FAQ’s
Q1: Why did my molasses cookies turn hard?
Overbaking is the most common cause. Remove cookies while centers are still soft.
Q2: Can I freeze molasses cookie dough?
Yes, freeze dough balls for up to 3 months and bake straight from frozen.
Q3: What type of molasses should I use?
Use unsulfured molasses. Avoid blackstrap unless you prefer a strong bitter taste.
Q4: How do I keep molasses cookies soft?
Store in an airtight container with a slice of bread or apple.
Q5: Can I make these cookies vegan?
Yes—use vegan butter and a flax egg (1 tbsp flax + 3 tbsp water).
