These old-fashioned Super Soft Molasses Cookies are a beloved homemade treat bursting with rich flavors of molasses, ginger, and cinnamon in every bite. They’re perfectly soft and chewy on the inside, with a lightly crisp, crackled sugar-coated top. Ideal for fall and holiday gatherings, these cookies are a must-have for any cookie swap or festive dessert table.
Why You’ll Love These Molasses Cookies
- Soft and chewy texture that stays tender for days
- Warm, bold flavors from molasses, ginger, cinnamon, and cloves
- Lightly rolled in sugar for a sweet, crunchy finish
- Easy to make and perfect for holiday baking
- Keeps well in an airtight container for up to a week
What is Molasses?
Molasses is a natural sweetener derived from sugar cane or sugar beets after the sugar crystals are extracted. It comes in several varieties:
- Light/Mild Molasses: The sweetest and lightest flavor
- Full/Dark Molasses: Richer and thicker, perfect for baking
- Blackstrap Molasses: The thickest and most bitter, usually used in savory dishes
This recipe uses full-flavored molasses for that classic robust taste.
How to Make Soft and Chewy Molasses Cookies
- Mix Dry Ingredients: Whisk together all-purpose flour, ground cloves, ginger, cinnamon, baking soda, and salt. Set aside.
- Combine Wet Ingredients: Beat vegetable oil and granulated sugar until blended. Add molasses and egg, mixing well.
- Incorporate Dry Ingredients: Gradually add the dry mix on low speed until just combined—don’t overmix.
- Chill the Dough: Cover and refrigerate for at least 2 hours until firm enough to shape.
- Shape and Sugar Coat: Form 1-inch dough balls, then roll each in granulated sugar. Place spaced on parchment-lined baking sheets.
- Bake: Bake at 375ºF for 8–10 minutes. Cookies will puff up then flatten as they cool. Let cool on sheets for 5 minutes before transferring to a wire rack.
Tips and Substitutions
- Measuring Molasses: Spray your measuring cup lightly with cooking spray for easy pouring.
- Substitute Ground Cloves: Nutmeg works well if you don’t have cloves.
- Freeze Dough: Chill and shape dough balls, then freeze on a baking sheet before storing in freezer bags. Bake frozen dough with an additional 1-2 minutes.
- Shape Cookies: If cookies flatten too much, gently reshape with a cookie cutter while warm.
Storage
Store baked cookies in an airtight container at room temperature for up to a week. They maintain their soft, chewy texture beautifully.
Final Thoughts
These Super Soft Molasses Cookies are a timeless treat that combines comforting spices with that classic molasses flavor. Whether you’re baking for holidays, cookie swaps, or just because, this recipe is sure to become a favorite!