This recipe for soft and chewy molasses cookies is the best you’ll find! Molasses adds such a delicious and unique flavor and the spices hiding inside make them comforting and irresistible. These are great for a holiday dessert tray or as a sweet finger food at any party!
The weather is screaming winter this week, so what better time to start a cookie frenzy?! Browsing through my extensive collection of cookie recipes on this blog, I noticed I didn’t have any of the molasses variety. Terrible! This is one of my favorite cookies ever because they’re distinctly delish, they are super soft and chewy and just totally perfect all around.
These are the perfect Christmas baking treat and when you bake them your house will smell amazing!
HOW TO MAKE SOFT MOLASSES COOKIES
Preheat oven to 350 degrees F. Line large baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the butter, granulated and brown sugars, egg and vanilla and beat on medium speed until creamy and free of lumps. Add the molasses and mix until just combined.
In a medium bowl, combine 2 1/4 cups flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg. Mix well. Gradually add the dry ingredients to the butter mixture and beat on medium speed until just combined.
Pour the 1/2 cup white sugar or turbinado sugar into a small bowl. Scoop out tablespoon-size portions of batter and begin rolling the dough into balls using your hands. Begin rolling in sugar and place 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until edges are golden brown.
- You can use either light molasses or dark molasses for this recipe. The light variety is sweeter and has a less bold flavor. The dark variety is more robust with a stronger flavor. Stay away from blackstrap molasses for this recipe. It is more bitter and works best in savory dishes.
- Consider making a simple icing to drizzle over the tops of these cookies. Mix together 2 cups powdered sugar with 4-5 tablespoons milk until smooth.
- Dark or brown sugar (or a combination of the two!) can be used here.
WHAT TO USE IN PLACE OF MOLASSES
If you don’t have molasses on hand or if you don’t love the taste, replace it with one of the following: 1/4 cup honey, 1/4 cup maple syrup, 1/4 cup brown sugar, 1/4 cup granulated sugar (add 2 tablespoons water) or 1/4 cup dark corn syrup.
WHY ARE MY COOKIES FLAT
If your cookies are coming out of the oven looking flat, you either haven’t used the appropriate leavening agents (baking powder or baking soda) or you have used too little flour. If the cookies are flat and greasy, you may have used too much butter. Follow baking recipes very closely to avoid making flat cookies!
HOW TO KEEP COOKIES SOFT
For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.
CAN YOU FREEZE COOKIE DOUGH
Cookie dough is PERFECT for freezing! It’s one of the things I love most about it. Place prepared cookie dough into a resealable freezer bag and press as much air out as possible. Freeze for up to six months. When you are ready to make the cookies, allow the dough to thaw completely in the fridge overnight then bake as directed.
HOW TO CLEAN COOKIE SHEETS
If you have extra grimy cookie sheets, sprinkle a thin layer of baking soda over the surface and cover with hydrogen peroxide. Let it sit for 1 hour and scrub the surface using a dish scrubber. Wash with dish soap!
BEST COOKIES FOR HOLIDAY BAKING
Add these delicious cookies to your holiday baking list, too!
- These delicious Chewy Gingersnaps are the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing! Enjoy making these, as they are the perfect holiday baking cookie recipe!
- These are the BEST Sugar Cookies. They are super easy to make (using only seven ingredients) and they are perfect for decorating. You will never need another sugar cookie recipe again!
- Italian Christmas Cookies are a favorite on every holiday dessert tray! They are buttery, flavorful little bites covered in an irresistible glaze. They only require a few ingredients and an entire batch is made in less than an hour!
- Tender, perfect Peanut Butter Kiss Cookies (aka Peanut Butter Blossoms) are a classic holiday or any-time dessert. Super easy to make, these are the softest, chewiest cookies you’ll make! The Hershey’s Kiss pressed into the center MAKES the cookie!
- Peanut Butter Buckeye Balls are a delicious no-bake dessert that require only a few ingredients. This winning combination of peanut butter and chocolate is irresistible. This classic treat is great for holiday cookie trays or to bring to parties any time of the year!
- 3/4 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 cup granulated sugar or turbinado sugar, for rolling
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated and brown sugars, egg and vanilla and beat on medium speed until creamy and free of lumps. Add the molasses and mix until just combined.
- In a separate bowl, combine the flour, cinnamon, baking soda, ginger, salt, cloves and nutmeg. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
- Pour the 1/2 cup granulated or turbinado sugar into a small bowl. Scoop out tablespoon-size portions of batter and roll (using your hands) into balls. Roll the balls in the sugar and place 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until edges are golden brown.
Consider making a simple icing to drizzle over the tops of these cookies. Mix together 2 cups powdered sugar with 4-5 tablespoons milk until smooth.
Dark or brown sugar (or a combination of the two!) can be used here.