Old Fashioned Soft Molasses Cookies
Ingredients
Directions / Instructions
Why You'll Love These Old Fashioned Soft Molasses Cookies
Old Fashioned Soft Molasses Cookies are a beloved classic for good reason. They have crisp sugar-coated edges, incredibly soft and chewy centers, and a deep, rich flavor from dark molasses combined with warm spices like ginger, cinnamon, and cloves.
These cookies stay soft for days, making them perfect for holiday cookie exchanges, edible gifts, lunchboxes, or simply enjoying with a warm cup of coffee or tea. Their nostalgic flavor and bakery-style texture make them a favorite year after year.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup unsulphured molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup granulated sugar, for rolling
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar until light and fluffy. Mix in the molasses, egg, and vanilla extract until smooth.
3. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
4. Make the Dough
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes to make it easier to handle.
5. Shape the Cookies
Scoop about 1½ tablespoons of dough and roll into balls. Coat each ball in granulated sugar and place them about 2 inches apart on the prepared baking sheets.
6. Bake
Bake for 8 to 10 minutes, or until the edges are set but the centers still appear slightly soft. Do not overbake.
7. Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
Chilling the dough helps prevent excessive spreading. For extra-soft cookies, remove them from the oven while the centers still look slightly underbaked—they'll continue cooking as they cool. Use unsulphured molasses rather than blackstrap molasses for the best flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 7 days. Place a slice of bread in the container to help keep them soft. Freeze baked cookies or unbaked dough balls for up to 3 months.
Serving Suggestions
Enjoy these cookies with coffee, hot chocolate, chai tea, spiced cider, or a cold glass of milk. They also make wonderful additions to holiday cookie trays and edible gift boxes.
Recipe Variations
Dip half of each cookie in melted white or dark chocolate, add finely chopped crystallized ginger for extra spice, mix in white chocolate chips, or drizzle with a simple vanilla glaze after cooling. For a festive holiday version, sprinkle coarse decorating sugar on top before baking.
Frequently Asked Questions
You Might Also Like
Reviews & Questions (11)
No ratings yet. Be the first to leave a review!
Leave a Rating & Review
You must be logged in to post a review or comment.
Log In