Old Fashioned Soft Molasses Cookies – These molasses cookies are an old-fashioned holiday favorite!  Super soft and packed with the amazing, rich flavors of molasses, ginger, and cinnamon. Just like Grandma used to make!

Soft Molasses Cookies

This recipe was originally posted on November 8, 2017!  The recipe stays the same and most people have had great success with it.  The reason I am revamping and republishing this is that I have written a more thorough post to answer readers questions!

What do Molasses Cookies Taste Like?

Molasses cookies have a very distinct spice flavor.  This comes from the use of ground cinnamon and ginger, as well as the rich flavor of dark molasses. They taste somewhat like a gingersnap cookie, however, they are more subtle and soft instead of crisp.

How to Make Molasses Cookies:

  • Start by preheating your oven to 325 degrees.  You will want to line a large baking sheet with parchment paper for best results.  If you don’t have parchment paper, you can use non-stick cooking spray.
  • You can use a large bowl with a hand-held mixer, or a stand mixer fitted with the paddle attachment for this recipe.
  • Start by beating together your butter, brown sugar, egg, vanilla, and molasses until well combined.  This will take about 2-3 minutes.
  • Next, you can add your flour, baking soda, salt, and spices right into the mixer and mix just for about 1 minute until the dough comes together.
  • Shape your dough into balls that are about 1 1/2 inches.  You can do this with your hands, a Tablespoon measure, or a cookie scoop.  Whatever is easier for you!
  • Roll the dough balls in granulated sugar and then place on the baking sheet 2 inches apart.
  • These cookies will bake for 13-15 minutes.  As soon as they come out of the oven you will want to scoop them up with a spatula and allow them to cool on a wire rack.

Molasses Cookies

There aren’t a ton of tips for making these cookies because they are so very simple, but let’s talk about a few things I do to make them their very best!

Tips and Tricks for Making Molasses Cookies:

  • Make sure you are using DARK MOLASSES for this recipe.  Light molasses won’t be flavorful enough, while blackstrap molasses is too bitter.
  • Use butter instead of shortening.  The old version of this recipe uses shortening.  I’m personally not a fan and much prefer the taste of butter, and I also think the cookies come out even softer this way.
  • I omit ground cloves because the flavor always seems to overpower the cookies and it’s just my preference.  If you love that clove flavor, feel free to add a pinch right in!
  • Don’t let these overbake.  These always take exactly 13 minutes in my oven.  Since oven times vary I suggest checking them at 13 minutes in and then baking for another minute or two if necessary.  They should look slightly wet when you take them out of the oven.

Molasses Cookies

These molasses cookies come out perfect!  Slightly crisp around the edges with a super soft, melt in your mouth, center!  You’re going to love them!

Enjoy!

~Nichole

If you’re looking for other great cookie recipes definitely try my Soft Batch Sprinkle Cookies and my Cranberry Orange Oatmeal Cookies!

Don’t forget to follow along with me on my Facebook Page!  We are always sharing yummy food!

4.93 from 201 votes

Old Fashioned Soft Molasses Cookies

Old Fashioned Soft Molasses Cookies - These molasses cookies are an old fashioned holiday favorite!  Super soft and packed with the amazing, rich flavors of molasses, ginger, and cinnamon. Just like Grandma used to make!
Prep 10 minutes
Cook 13 minutes
Total 23 minutes
Servings 24 Cookies

Ingredients 

Instructions 

  • Preheat oven to 325 degrees. Prepare a large baking sheet with parchment paper or non stick cooking spray, set aside.
  • In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment beat together the brown sugar, butter, molasses, egg, and vanilla until well combined.
  • Mix in the flour, baking soda, cinnamon, ginger, and salt.
  • Shape the dough by rounded tablespoon fulls into 1 1/2 inch balls. Dip the cookies into the granulated sugar and place 2 inches apart on the prepared baking sheet.
  • Bake in preheated oven for 13-15 minutes just until set. Remove cookies to a wire rack to cool immediately.

Nutrition

Calories: 172kcal, Carbohydrates: 23g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 213mg, Potassium: 82mg, Sugar: 13g, Vitamin A: 245IU, Calcium: 22mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

Related Recipes

Rate & Review!

Your email address will not be published. Required fields are marked *

Recipe Rating




177 Comments

  1. 5 stars
    These are the very best molasses cookies. They are gone in no time. My “boys” can’t stop eating them. Thank you very much.

  2. 5 stars
    These cookies were so delicious. Soft and chewy. They were all gone in about 4 days. Shared them with lots of friends and family who all also raved about them! Thank you Nicole

  3. Haven’t made these yet but will try soon. I’ve made other soft chewy molasses cookies which were great but flat. I’ve tried a lower temperature as well as extended chilling of the batter. Still flat. Any suggestions?
    Thanks

  4. 5 stars
    These are my favorite holiday cookies! I get compliments on them every year. I usually bake them only 11-12 minutes for extra soft, chewy cookies.

  5. 5 stars
    Excellent! I have made these two years in a row for Christmas, and they turn out great. I use whole wheat flour in place of all purpose flour (Wheat Montana. Prairie Gold hard white spring wheat). I would say that mine are not quite as fluffy as the picture, but they are just what I want, soft, moist, spicy, and delicious. This year I did not have enough brown sugar so I used 1/2 cup organic brown sugar and 1/2 cup organic came sugar. Still delicious.