Soft Molasses Cookies

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Some cookies whisper comfort.

Molasses cookies hug you.

The first time I baked these soft molasses cookies, the kitchen smelled like winter — cinnamon floating in the air, cloves warming the corners of the house, that deep caramel scent of molasses wrapping around everything.

I wasn’t even hungry. I just stood there breathing it in.

They came out puffed, crackled on top, golden around the edges and unbelievably soft in the middle.

One bite and… oh wow.

Sweet. Warm. Spicy. Chewy.

The kind of cookie that makes you close your eyes without realizing it.

Now they’re my go-to when someone needs cheering up, when the weather turns chilly, or when I simply want something cozy and homemade.

Recipe Resume — Why You’ll Love These

Soft centers
Crinkly sugar tops
Warm spices
Deep molasses flavor
No chilling needed
Ready fast
Stay chewy for days
Perfect with coffee

Why This Soft Molasses Cookies Recipe Is The Only One You’ll Ever Need

My sister used to swear she hated molasses cookies.

Then she tried these.

She ate four standing over the counter.

They’re not dry. Not crunchy. Not overpowering.

They’re pillowy-soft with just enough spice to feel comforting instead of sharp.

The molasses makes them rich and chewy, while the sugar coating gives that bakery-style crackle we all love.

Cuisine: Classic American Baking

What You Really Need to Make This Amazing Soft Molasses Cookies Recipe (Simplified)

• All-purpose flour
• Baking soda
• Cinnamon, ginger, cloves
• Salt
• Butter
• Brown sugar
• Egg
• Molasses
• Vanilla extract
• Granulated sugar (for rolling)

How to Master the Perfect Soft Molasses Cookies (My Secret Method)

Start by whisking flour, baking soda, salt, and all those cozy spices together — it already smells good.

In another bowl, cream butter and brown sugar until fluffy and light. Add the egg, molasses, and vanilla and watch it turn glossy and rich.

Slowly fold in the dry ingredients. The dough will be soft, slightly sticky, and beautiful.

Scoop spoonfuls, roll into balls, and coat generously in sugar.

Place them on the baking sheet with room to spread.

Bake just until the tops crack and the edges look set but the centers still look soft.

Pull them out early — they finish baking on the pan and stay perfectly chewy.

Chef’s Notes and Tips For A Flawless Soft Molasses Cookies Recipe

Underbaking is the secret. If they look fully done in the oven, they’ll be too firm later. Slightly soft centers equal chewy perfection.

Dark molasses gives deeper flavor, but regular works beautifully too.

Get Creative! Easy Substitutions and Fun Variations

Add chopped crystallized ginger
Dip half in melted chocolate
Mix in white chocolate chips
Sprinkle cinnamon sugar on top
Add orange zest for brightness

Lighten It Up! Simple Swaps for a Healthier Soft Molasses Cookies Recipe

Use half whole wheat flour
Reduce sugar slightly
Swap butter for light baking butter
Use coconut sugar for rolling

Still soft. Still cozy.

And There You Have It

Old-fashioned soft molasses cookies that feel like a warm blanket in dessert form.

Bake them once and they’ll become a forever favorite.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. What makes soft molasses cookies chewy instead of crunchy?

The secret behind chewy old fashioned molasses cookie recipes is moisture and timing. Molasses adds natural moisture and keeps cookies soft for days, while brown sugar creates tenderness compared to white sugar alone.

Pulling the cookies from the oven while the centers still look slightly underbaked allows them to finish setting naturally. This locks in that bakery-style soft texture instead of drying out.

2. Can I make soft molasses cookies from scratch ahead of time?

Yes — the dough can be refrigerated for up to 48 hours. This actually deepens the spice flavor and makes the cookies even richer.

When ready to bake, let the dough sit at room temperature for 10 minutes so it’s easy to roll and sugar-coat.

3. Why did my molasses cookies turn flat?

Flat cookies usually mean butter was too warm or dough was overmixed.

Soft butter is perfect — melted butter causes spreading. Gently mix just until combined for fluffy chewy results.

4. Should I use light or dark molasses?

Dark molasses gives deeper flavor and richer color, while light molasses creates a milder sweetness.

Both work — it’s all about how bold you like your spice flavor.

5. How do I keep homemade molasses cookies soft for days?

Store them in an airtight container with a slice of bread or apple. The moisture keeps cookies soft naturally.

They’ll stay chewy for up to five days.

6. Can I freeze soft molasses cookies?

Absolutely. Freeze baked cookies or raw dough balls for up to three months.

Bake frozen dough straight from the freezer with an extra minute or two added.

7. Are molasses cookies supposed to be spicy?

They should be warmly spiced, not overpowering.

Cinnamon, ginger, and cloves should feel cozy and balanced — not sharp.

8. Can I make gluten-free soft molasses cookies?

Yes! Use a 1:1 gluten-free baking flour blend.

The molasses keeps them moist so they still bake soft and chewy.