Super Soft Molasses Cookies are a timeless classic that bring warmth, comfort, and old-fashioned flavor to every bite. With their crackled sugar-coated tops, tender centers, and rich blend of molasses and spices, these cookies are everything a homemade dessert should be. They are soft, chewy, and filled with cozy flavors that make them irresistible from the first bite.
This easy recipe is perfect for bakers of all skill levels. Super Soft Molasses Cookies come together with simple ingredients you likely already have in your pantry, making them ideal for quick baking sessions, holiday cookie trays, or anytime you crave a comforting treat. The molasses adds deep flavor and moisture, while ginger, cinnamon, and cloves create that signature spiced aroma that fills the kitchen as they bake.
If you are looking for an easy dessert recipe that delivers consistent results and crowd-pleasing flavor, Super Soft Molasses Cookies are a must-bake.
Why You’ll Love This Recipe
Super Soft Molasses Cookies are incredibly beginner-friendly and require no special equipment. The dough is simple to mix and easy to handle after a short chill. These cookies bake quickly and stay soft for days, making them perfect for make-ahead baking. The recipe is budget-friendly and uses affordable pantry staples. They are a proven crowd-pleaser that works for holidays, cookie exchanges, and everyday snacking.
The soft texture, warm spices, and classic flavor make this a no-fail recipe you’ll return to again and again.
About the Ingredients
Unsalted butter provides richness and helps create a tender, soft cookie texture. Using softened butter ensures proper creaming with the sugars.
Brown sugar adds moisture and depth of flavor, contributing to the chewy texture that defines Super Soft Molasses Cookies. Granulated sugar balances sweetness and helps create a light structure.
Unsulfured molasses is the star ingredient. It adds a deep, slightly sweet flavor and keeps the cookies soft long after baking. Avoid blackstrap molasses, which is too bitter for this recipe.
The egg binds the dough and contributes to the cookies’ soft, cake-like interior.
All-purpose flour provides structure while keeping the cookies tender when measured correctly.
Ground ginger, cinnamon, and cloves create the signature warm spice blend. These spices work together to deliver classic molasses cookie flavor.
Baking soda helps the cookies rise and contributes to their crackled appearance.
Salt enhances all the flavors and balances the sweetness.
Granulated sugar for rolling gives the cookies their crisp, sparkly exterior and classic look.
Tips & Tricks
Chilling the dough is essential for easy rolling and preventing excessive spreading. Measure flour correctly using the spoon-and-level method to avoid dense cookies. Do not overmix the dough once the flour is added, as this can make the cookies tough. Remove the cookies from the oven while the centers still look soft, as they will continue to set as they cool.
These simple baking tips ensure soft, chewy molasses cookies every time.
Pro Tips
For extra softness, slightly underbake the cookies and let them finish setting on the baking sheet. Use fresh spices for the best flavor, as older spices lose potency. If your kitchen is warm, chill the dough longer for better structure. For evenly sized cookies, use a cookie scoop. Store cookies with a slice of bread to maintain moisture.
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the molasses and egg until fully combined and smooth.
In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
Cover the dough and chill in the refrigerator for 30 minutes to make rolling easier.
Scoop tablespoon-sized portions of dough and roll them into balls.
Roll each dough ball in granulated sugar until fully coated.
Place the dough balls on the prepared baking sheet, spacing them about two inches apart.
Bake for 10 to 12 minutes, until the edges are set and the centers remain soft.
Allow the cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Variations
For a citrus twist, add orange zest to the dough. Make a gluten-free version by using a one-to-one gluten-free flour blend. Add white chocolate chips for a sweeter variation. For extra spice, increase the ginger slightly. Roll the dough in coarse sugar for added crunch and sparkle.
These easy dessert twists make Super Soft Molasses Cookies customizable for any occasion.
How to Store Super Soft Molasses Cookies
Store Super Soft Molasses Cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate them for up to one week. These cookies are freezer-friendly and can be frozen for up to three months. Thaw at room temperature before serving to maintain their soft texture.
This recipe works well for make-ahead desserts and holiday baking.
Frequently Asked Questions
Can I make Super Soft Molasses Cookies ahead of time?
Yes, the dough can be made ahead and refrigerated for up to two days before baking.
Why did my cookies turn out hard?
Overbaking or too much flour can cause hard cookies. Remove them while centers are still soft.
Can I freeze the dough?
Yes, roll the dough into balls and freeze for up to three months.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect texture and softness.
What kind of molasses should I use?
Use unsulfured molasses for best flavor and texture.
Super Soft Molasses Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the molasses and egg until fully combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Cover the dough and chill in the refrigerator for 30 minutes to make rolling easier.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat each in granulated sugar.
- Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
