Super Soft Molasses Cookies Recipe

I adore these old fashioned soft molasses sugar cookies because they bring a nostalgic twist to my snack time. The perfect blend of molasses, ginger, and cinnamon creates warm, inviting flavors, while the tender interior meets lightly crackly, sugared edges. They remind me that comfort baking is seriously a mood.

I’ve been making these Super Soft Molasses Cookies for a few years now and they never disappoint. I mix 2 1/2 cups of all purpose flour with 2 teaspoons of baking soda and 1/2 teaspoon of salt.

Then I blend in 2 teaspoons of ground ginger and 1 teaspoon ground cinnamon with 3/4 cup softened unsalted butter. Adding 1 cup granulated sugar (plus extra for rolling), one large egg at room temp, and 1/4 cup molasses gives the dough an incredible flavor and makes them really soft inside with a crackly, sugar-dusted exterior.

Not only do these cookies have that bold taste of ginger and cinnamon, but they also offer some of the nutritional benefits from molasses, like iron and calcium. I’ve heard people call em a lot of things like soft baked molasses cookies or gooey molasses treats, but for me they always turn out the best for a fall or holiday cookie swap.

Why I Like this Recipe

I really love how these cookies come out super soft and chewy on the inside with a crackly, sugared top on the outside. It just gives you this amazing mix of textures that makes every bite fun.

I also really like the bold flavors of molasses, ginger, and cinnamon. The spices mix together in a way that feels both nostalgic and exciting every time I bake them.

Another thing is that the recipe is straightforward and easy to follow, even if I’m not a master baker. The tips like chilling the dough and rolling them in sugar really help me feel confident when I’m baking them.

Lastly, these cookies remind me of family gatherings and old school holiday traditions. They bring back memories and always manage to make my day a little brighter when I dig into a warm cookie straight from the oven.

Ingredients

• All purpose flour: provides carbohydrates and structure but lacks fiber and essential vitamins.
• Unsalted butter: adds rich, creamy texture and flavor though it’s high in fat.
• Granulated sugar: delivers sweet taste and energy even if its low in nutrition.
• Molasses: offers natural sweetness with trace minerals while its texture keeps cookies moist.
• Egg: brings protein and natural binding power necessary for perfect cookie structure.
• Baking soda: leavening agent that reacts with other ingredients to yield a soft texture.
• Spices (ginger and cinnamon): add warmth and a subtle spice flavor enhancing overall taste.
• Salt: balances sweetness, intensifies flavors, and ensures perfect cookie taste every time.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar plus extra for rolling
• 1 large egg at room temp
• 1/4 cup molasses

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 1/2 cups of all purpose flour, 2 teaspoons of baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, and 1 teaspoon ground cinnamon.

3. In a separate large bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar until its light and fluffy.

4. Add 1 large room temp egg and 1/4 cup molasses to the butter-sugar mix and beat until well combined.

5. Gradually fold the dry ingredients into the wet mix until just combined, be careful not to overmix the dough.

6. Cover the dough and let it chill in the fridge for about 30 minutes – this helps the dough hold its shape while baking.

7. Scoop out tablespoon-sized pieces of dough and roll them into balls, then roll each ball in extra granulated sugar.

8. Place the sugared cookie balls onto your prepared baking sheet, spacing them about 2 inches apart.

9. Bake for 8 to 10 minutes until the cookies are soft and chewy inside with a lightly crackly top.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your super soft molasses cookies!

Equipment Needed

1. Preheated oven (to 375°F) and a baking sheet lined with parchment paper
2. A set of measuring cups and spoons for all the ingredients
3. Two bowls – one for combining the dry ingredients and another large one for the wet mix
4. A whisk for the dry ingredients and a hand mixer (or stand mixer) for beating the butter and sugar
5. A spatula for gently folding the dry mix into the wet mix
6. A refrigerator to chill the dough for about 30 minutes
7. A cookie scoop or tablespoon measure for forming the dough balls
8. A wire rack for cooling the cookies after baking

FAQ

• Q: Can I use a different type of flour?
  A: This recipe calls for all purpose flour but if you swap in whole wheat, just know that your cookies might come out a bit denser.
• Q: How do I keep the cookies soft?
  A: Try not to overbake em and pull them out a little early, cause they will keep soft as they cool down.
• Q: Why do we roll the dough in extra granulated sugar?
  A: Rolling them in sugar gives a nice crunch on the outside, while keeping the inside super soft.
• Q: Can I substitute molasses with something else?
  A: You could use honey or maple syrup, but it will change the flavor a bit, so best to stick with molasses if you can.
• Q: How long do these cookies keep fresh?
  A: They are best eaten fresh out of the oven, but you can store them in an airtight container for a few days. Just expect a slight change in texture.

Super Soft Molasses Cookies Recipe Substitutions and Variations

• All purpose flour – try using whole wheat pastry flour as a 1:1 substitute, but note it might make the cookies a bit denser
• Baking soda – if you’re short on this, you can use baking powder instead (use about three times the amount, just be aware the cookies might spread a bit differently)
• Unsalted butter – you could swap it out with margarine or even salted butter (just reduce any extra salt the recipe calls for)
• Granulated sugar – you might experiment with light brown sugar, which will add a little extra molasses-like flavor and moisture to the cookies
• Molasses – if you dont have molasses, you can substitute using a mix of honey and a bit of dark treacle to mimic that rich flavor

Pro Tips

1. Let your dough chill properly for at least 30 minutes. It really helps the cookies keep their shape and prevents them from spreading too much in the oven.
2. When folding in the dry ingredients, mix just until combined. Overmixing can make the cookies tough, so take it slow and gentle.
3. Make sure your butter and egg are at room temp before you start. This makes it easier to mix everything evenly and gets a better texture in the final cookie.
4. Keep an eye on your cookies while baking. Every oven heats a little different so check them a minute or two before the suggested time to make sure they don’t overbake.