Super Soft Molasses Cookies

Introduction

There’s something warm and comforting about biting into a soft molasses cookie—a perfect balance of rich molasses, warm spices, and a hint of sweetness. These cookies are thick, chewy, and irresistibly soft, with a deep flavor that makes them a holiday staple or a year-round favorite.

Molasses cookies have been cherished for generations, bringing a sense of nostalgia with every bite. Whether paired with a glass of milk, a cup of coffee, or enjoyed on their own, these Super Soft Molasses Cookies are bound to become a go-to treat in your kitchen.

Ingredients (in Grams)

Wet Ingredients:

170g unsalted butter (softened)
200g brown sugar (light or dark, for extra depth of flavor)
120g molasses (use dark molasses for a bolder taste)
1 large egg (room temperature)
1 teaspoon vanilla extract

Dry Ingredients:

280g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon nutmeg

For Rolling:

50g granulated sugar (for coating before baking)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes.
Add in the molasses, egg, and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms.

Step 2: Chill the Dough

Cover the dough with plastic wrap and refrigerate for 1-2 hours. This step helps the flavors develop and ensures the cookies stay thick and soft when baked.

Step 3: Shape and Roll

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Roll the chilled dough into small balls (about 1 tablespoon each).
Roll each dough ball in granulated sugar for a crackly, sweet exterior.
Place the cookie dough balls 2 inches apart on the prepared baking sheet.

Step 4: Bake to Perfection

Bake for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm, or store in an airtight container for up to one week!

Nutrition Information (Per Cookie – Based on 24 Cookies)

Calories: 120 kcal
Protein: 1.5g
Carbohydrates: 18g
Fat: 5g
Fiber: 0.5g
Sugar: 11g

(Nutritional values may vary based on ingredient brands and serving sizes.)

Tips and Tricks

1. Chill the Dough for Perfect Texture

Refrigerating the dough for at least 1 hour prevents spreading and keeps the cookies thick and chewy.

2. Use Dark Molasses for Bold Flavor

Light molasses works fine, but dark molasses gives a richer, deeper flavor. Avoid blackstrap molasses, as it can be too bitter.

3. Don’t Overbake

The cookies should still look slightly soft in the center when you take them out of the oven. They will continue to set as they cool.

4. Customize with Mix-Ins

For extra flavor, try adding chopped nuts, white chocolate chips, or even a sprinkle of coarse sea salt on top before baking.

5. Freeze for Later

You can freeze the dough balls before baking! Just roll them in sugar, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.

Why You’ll Love This Recipe

✔ Super Soft & Chewy – The perfect melt-in-your-mouth texture.
✔ Rich, Spiced Flavor – A perfect balance of molasses, cinnamon, ginger, and cloves.
✔ Easy to Make – Simple ingredients, quick prep, and no fancy equipment needed.
✔ Perfect for Holidays & Beyond – A holiday classic, but great all year round!