Super Soft Molasses Cookies : A Cozy, Chewy Favorite for the Holidays and Beyond

Super soft molasses cookies are the kind of nostalgic, deeply flavorful treat that feels like a warm hug in every bite. Packed with rich spices, dark molasses, and a buttery base, these cookies offer everything you love about a classic holiday bake—but better. Their chewy centers, crinkled tops, and gently crisp edges make them a go-to for cookie trays, gift boxes, or simply a cozy night in.

Whether you’re looking for gooey molasses cookies for the winter season or simply craving a cookie that pairs well with tea, this recipe is your new favorite. It also serves as a base for delicious variations like molasses snickerdoodle cookies, peanut butter molasses cookies, or even chocolate-dipped versions. These cookies aren’t just for Christmas—they’re perfect all year round.

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Why Super Soft Molasses Cookies Deserve a Spot in Your Recipe Box

Molasses cookies are a timeless classic. Their dark, sweet, and slightly spicy flavor profile comes from a combination of brown sugar, molasses, cinnamon, ginger, and cloves. These bold flavors are softened by a buttery, tender dough that bakes up into cookies with beautifully cracked tops and a moist, chewy center.

Unlike crisp ginger snaps or overly cakey molasses versions, these are moist molasses cookies that strike the perfect texture balance. Whether you’re adding them to your Christmas cookie lineup or baking a batch for rainy day comfort, they hit the spot every time.

And if you’re building a dessert tray, these pair perfectly with treats like pumpkin truffles, cheesecake-stuffed cookies, or apple crisp with oatmeal from Lyndy’s Kitchen. They’re versatile, crowd-pleasing, and deeply satisfying.

Ingredients for the Best Ginger Molasses Cookies

Here’s what you’ll need to make these super soft molasses cookies:

1 cup (226g) unsalted butter, softened
1 cup (200g) packed brown sugar
1 large egg
¼ cup (60ml) unsulfured molasses (avoid blackstrap)
2¼ cups (270g) all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
Granulated sugar, for rolling

Optional add-ins include a teaspoon of vanilla extract, orange zest for brightness, or even a pinch of nutmeg for extra spice depth. If you love experimenting, you’ll find this base recipe incredibly adaptable.

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Tools You’ll Need

Making molasses cookies is simple and doesn’t require fancy tools. Here’s what you’ll need:

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Cookie scoop or tablespoon
Baking sheets
Parchment paper or silicone mats
Wire cooling racks

These are the same essentials you’d use for other cookies like pumpkin cheesecake cookies or chocolate chip pumpkin pancakes, making this recipe a no-fuss addition to your regular baking lineup.

How to Make Super Soft Molasses Cookies

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.

In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This should take about 2–3 minutes. Add in the egg and molasses, mixing until smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain. Be careful not to overmix—this can make the cookies tough.

Use a cookie scoop or tablespoon to portion the dough into balls. Roll each dough ball in granulated sugar to coat.

Place the cookies 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes. The edges should be set while the centers remain soft and slightly puffed.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The result is a batch of chewy, gooey molasses cookies with a tender crumb and just the right amount of spice.

Tips for the Best Chewy Molasses Cookies

Do not overbake. These cookies should look slightly underdone when you pull them from the oven. They’ll continue to set as they cool, ensuring the gooey center you’re after.

Chill the dough for 30 minutes before baking if your kitchen is warm or your dough is sticky. Chilled dough helps prevent excessive spreading.

Use dark brown sugar for an extra-deep flavor, but light brown sugar also works beautifully.

Roll dough balls generously in sugar for that signature crinkled appearance and subtle crunch on the outside.

Want to mix things up? Drizzle with white chocolate or roll them in cinnamon sugar for a molasses snickerdoodle twist.

Popular Variations to Try

These cookies are versatile and make a great base for several flavorful spins. Here are a few of our favorite variations:

Molasses Snickerdoodle Cookies: Roll your dough balls in a mix of sugar and cinnamon before baking. The sweet-spice coating creates a delightful twist on both classics.

Peanut Butter Molasses Cookies: Stir ½ cup of creamy peanut butter into the dough after adding the molasses. The result is a nutty, spiced cookie with extra richness.

Chocolate-Dipped Molasses Cookies: Once baked and cooled, dip half of each cookie into melted dark chocolate and let it set. Perfect for holiday trays or gift boxes.

Vegan Molasses Cookies: Replace the butter with plant-based butter and the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). The cookies are just as soft, chewy, and full of flavor.

If you love recipe flexibility, these are just as customizable as our popular vegan quinoa patties or pumpkin cheesecake truffles.

How to Store and Freeze

Store cooled molasses cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and flavorful.

To freeze baked cookies, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.

To freeze dough, roll it into balls, place on a tray, and freeze until firm. Transfer to a bag and bake straight from frozen, adding an extra 1 to 2 minutes to the bake time.

Why Aren’t My Molasses Cookies Chewy?

There are a few common issues that can cause molasses cookies to come out too cakey or dry.

Overbaking: This is the biggest culprit. Always pull cookies from the oven when they still look a little soft in the middle.

Too much flour: Spoon and level your flour rather than scooping directly from the bag. Too much flour leads to dry, crumbly cookies.

Skipping the sugar roll: Rolling the dough in sugar helps lock in moisture and creates the chewy crust.

Not enough fat: Make sure to use real butter and not a reduced-fat substitute.

Serving Suggestions and Holiday Pairings

These cookies are perfect on their own, but they shine even brighter when paired with your favorite drinks or desserts.

Enjoy with spiced cider, hot chocolate, or pumpkin spice cold brew. For a full dessert spread, serve alongside mini pumpkin pie cups, cranberry orange biscotti, or apple crisp with oatmeal.

Want to add a savory contrast? Pair with salty snacks like cheese-stuffed mini peppers or even breakfast favorites like crack breakfast casserole. The sweet-spicy flavor of molasses cookies adds balance to any tray.

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FAQs About Molasses Cookies

Can I use blackstrap molasses?
No, blackstrap molasses is too bitter for baking. Stick with unsulfured molasses for the best flavor.

Can I freeze these cookies?
Absolutely. Freeze either the dough or the baked cookies for easy prep ahead of time.

Can I add raisins or chocolate chips?
Yes. Raisins, dried cranberries, or chocolate chips make excellent add-ins.

What’s the difference between molasses cookies and gingerbread?
Molasses cookies are softer and chewier, while gingerbread cookies tend to be firmer and more structured, especially for cookie cutters.

Are these good for Christmas cookie trays?
Yes! These cookies are one of the best chewy molasses cookies for Christmas baking. They pair well with everything from snickerdoodles to fudge to chocolate chip pumpkin pancakes.

Final Thoughts: The Best Molasses Cookies for Any Occasion

If you’re looking for the best molasses cookie recipe that’s soft, chewy, gooey, and full of warm holiday spices, this is the one. These cookies are incredibly easy to make, flexible for creative twists, and guaranteed to be a hit with everyone who tries them.

They also store and freeze well, making them a fantastic option for holiday planning. Whether you serve them at a Christmas party, gift them to friends, or simply enjoy them with tea on a chilly afternoon, they’re always the right choice.

For more irresistible cookie recipes and seasonal inspiration, check out Lyndy’s Kitchen favorites like pumpkin cheesecake cookies, spooky ghost pumpkin cookies, and apple crisp with oatmeal. Don’t forget to subscribe to the blog and share this recipe with fellow cookie lovers!

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