These Soft Molasses Cookies are perfect for this time of year. Because they are soft, chewy and full of delicious spices, similar to gingerbread. The taste also reminds me a bit of gingerbread.
Molasses is the key ingredient in these cookies. But what exactly is molasses? It’s actually a waste product from sugar production – a dark syrup that tastes sweet like caramel and a bit earthy.
Combining molasses with brown sugar and spices like ginger, cinnamon and nutmeg is what gives these cookies their really delightful flavor and chewy texture.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats or parchment paper
- Ice cream scoop
- Medium bowl
- Plastic wrap
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Wire rack
Make Ahead: You can make the dough up to 3 days ahead. Wrap the dough in plastic and place in the fridge until ready to use. Let it come to room temperature and then proceed with the recipe.
Chill the Dough: Place the dough in the fridge for at least 1 hour before baking to prevent them from spreading too much in the oven, which will result in thinner cookies.
Baking Sheet and Baking Mat: If you only have 1 baking sheet, no problem. It will just take longer to bake the cookies because you shouldn’t place the dough balls on a warm baking sheet. Let the sheet cool between batches or the cookies will spread too much. You can use parchment paper in case you do not have a baking mat.
Ingredients for Soft Molasses Cookies
Step by Step Guide – How to Make Soft Molasses Cookies
Line 2 large baking sheets with silicone baking mats. Combine flour, baking soda, ginger, cinnamon, nutmeg and salt with a whisk.
In the bowl of a stand mixer beat butter and both sugars on high speed until creamy, for about 2 minutes. Add the molasses and continue beating on medium until well combined, for about 1 minute.
Add the egg and vanilla extract and beat on medium for about 2 minutes, until fully combined. Slowly mix the dry ingredients into the wet ingredients on low until combined. Cover the dough tightly with plastic and chill for at least 1 hour.
Preheat the oven to 177°C/350°F. Remove the dough from fridge. Use an ice cream scoop to shape the dough into balls of about 40g each. Roll the balls in sugar.
Place them 5cm/2-inch apart on the baking sheet and bake for 11-13 minutes or until the edges are set. Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storing and Freezing Instructions
Storage: You can store baked cookies at room temperature in a cookie jar or airtight container for up to 2 weeks.
Freezing Instructions: Baked cookies can be frozen in an airtight container or zipper bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. Unbaked cookie dough balls (without sugar coating) can be frozen for up to 3 months. Let dough balls sit at room temperature for 30 minutes, preheat oven, roll in sugar and bake as instructed.
My Summary for Soft Molasses Cookies
Taste: The cookies taste buttery, sweet and the mix of ginger, cinnamon and nutmeg is perfect, just what a molasses cookie needs.
Texture: These soft molasses cookies are, as the name already suggests, really soft and also tender and chewy.
Time: It takes about 30 minutes to prepare the dough. Then the cookie dough needs to be chilled in the fridge for at least 1 hour. The baking time is about 11-13 minutes.
More CHRISTMASSY Recipes
- Chocolate Truffles
- Coconut Macaroons
- Cranberry Orange White Chocolate Fudge
- Gingerbread Cookies
- Vanilla Crescents
For the Cookies
- 280g all-purpose flour (550)
- 9g (1 1/2 tsp) baking soda
- 2g (1 tsp) ground ginger
- 2,5g (1 1/4 tsp) ground cinnamon
- 0,5g (1/4 tsp) nutmeg
- 1,5g (1/4 tsp) salt
- 170g butter, at room temperature
- 100g light brown sugar
- 50g granulated sugar
- 60ml dark molasses
- 1 (60g) large egg, at room temperature
- 10ml vanilla extract
- 60g granulated sugar
- Line 2 large baking sheets with silicone baking mats. Set aside.
- Combine flour, baking soda, ginger, cinnamon, nutmeg and salt in a medium bowl with a whisk. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on high speed until creamy, for about 2 minutes.
- Add the molasses and continue beating on medium until well combined, for about 1 minute.
- Add the egg and vanilla extract and beat on medium for about 2 minutes, until fully combined. Scrape down the sides and bottom of the bowl if needed.
- Slowly mix the dry ingredients into the wet ingredients on low speed until combined. The dough will be slightly sticky.
- Cover the dough tightly with plastic and chill for at least 1 hour and up to 3 days.
- Preheat the oven to 177°C/350°F.
- Remove the dough from fridge. If the dough has been in the fridge longer than 2 hours, let it sit at room temperature for at least 30 minutes.
- Use an ice cream scoop to shape the dough into balls of about 40g each.
- Place the sugar in a small bowl, roll the balls in it and place them 5cm/2-inch apart on the prepared baking sheet.
- Bake on the middle rack for 11-13 minutes or until the edges are set.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.