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!
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.
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.
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!
Old Fashioned Soft Molasses Cookies
Ingredients
- 1 Cup Packed Brown Sugar
- 1 Cup Butter, Softened
- 1/4 Cup Dark Molasses
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Salt
- 1/4 Cup Granulated Sugar, For Rolling
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing haven’t had since grandma passed away not exactly the same but will do
These are fantastic!!!
These are great cookies!! My 18yr old son adores molasses cookies and finding a recipe he likes is hard. I made these as directed. Only thing, I had to refrigerate the dough as it was too sticky to roll in sugar. Once good and solid, I baked them started at 9 minutes, needed 10 minutes!! I will say, woke him out of a dead sleep this morning due to the wonderful smell of molasses wafting through my house!!! THANK YOU!!!
In my experience with molasse cookies chilling the dough is a must. 1 hour is even enough. And definitely add some ground cloves. Great cookies otherwise.
We love these cookies and now make them every Christmas since they are quick and fun for the kids to help roll/dip (we use a mixture of white, red, and green sanding sugar.) Melt-in-your-mouth buttery gingerbread flavor!
I love these cookies, they’re some of my favorite. They’re not too sweet but sweet enough. I usually eat them all ?. I do have a huge issue with spreading though, I am going to try to chill them this time and see it that helps.
I like them but I prefer a slightly
Cookie. Just ate one out of the oven. Perhaps after they sit the flavors will meld. I’m on the hunt for the perfect molasses cookie and these didn’t quite Hit my mark. But if you
Like a not too sweet cookie this may be just what you’re looking for.
Were delicious! However only used 11/2 cups of butter, much too rich for my taste
Very good, but a 1/4 tsp of clove is the way to go. And I’ve always like the crispness of the crisco recipe, but I do believe the butter is the way to go.
Agreed! It made it perfectly spiced.
Did you replace the ginger with the clove?
Can these be frozen? Baked or before?
Anybody use a flour substitute?? If so please tell me what you did.
Thanks
I just use basic all purpose gluten free flower or almond flower. I also use smart balance instead if butter, swerve sugar replacement, and egg replace. They are absolutely amazing!