When it comes to comforting, chewy, and rich cookies, soft molasses cookies top the list. Their deep, robust flavor, balanced by sweet and warm spices, makes them an irresistible treat for any time of year. Whether you’re baking for the holidays or satisfying a sweet tooth on a quiet evening, these cookies are sure to please.
In this guide, we’ll walk you through every step of baking the perfect soft molasses cookies. You’ll also learn tips, tricks, and nutritional benefits that make this recipe even better. Ready to bake the best molasses cookies you’ve ever tasted? Let’s get started!
Why You’ll Love Soft Molasses Cookies
Soft molasses cookies have a unique, warm flavor profile that stands out from other cookie recipes. Here’s why you’ll want to bake these again and again:
- Rich flavor: Thanks to molasses, these cookies offer a deep, slightly sweet and earthy flavor.
- Perfectly chewy: The texture is soft with just the right amount of chew, making each bite satisfying.
- Warm spices: The addition of cinnamon, ginger, and cloves creates a cozy, comforting taste perfect for fall and winter.
- Easy to make: With a simple list of pantry staples, these cookies come together in no time.
Whether you’re a seasoned baker or a beginner, this recipe is foolproof and sure to deliver delicious results every time.
Ingredients for the Best Soft Molasses Cookies
To bake the best soft molasses cookies, you’ll need the following ingredients:
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg (room temperature)
- ¼ cup molasses
- ¼ cup dark brown sugar (packed)
For Rolling:
- ¼ cup granulated sugar
These ingredients might look simple, but combined, they create an explosion of flavors that’ll keep you coming back for more. Each component plays a crucial role, so make sure to use fresh spices and quality molasses for the best results.
Step-by-Step Directions for Soft Molasses Cookies
Here’s how to make your own batch of delicious, soft molasses cookies:
1. Prep the Oven
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures that the cookies bake evenly and don’t stick to the pan.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. By whisking the dry ingredients together first, you ensure that the spices are evenly distributed, giving the cookies a consistent flavor throughout.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for about 2-3 minutes until light and fluffy. This creaming step is crucial to achieving that soft, airy texture. Next, add the egg, mixing well until fully incorporated. Finally, pour in the molasses and dark brown sugar, blending until smooth.
4. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to over-mix, as this can make the cookies dense instead of light and soft.
5. Roll and Coat the Dough
Scoop out about 1 ½ tablespoons of dough for each cookie, rolling them into balls. Then, roll the dough balls in the granulated sugar, making sure each one is well-coated. This sugar coating adds a delightful touch of sweetness and a slight crunch.
6. Bake
Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the tops are cracked and the edges are set. The centers should remain soft, ensuring a chewy texture once they cool.
7. Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
Notes and Tips for Perfect Soft Molasses Cookies
To make sure your cookies turn out just right every time, keep these helpful tips in mind:
- Don’t over-bake: These cookies should have soft centers. Pull them out of the oven as soon as the edges set and the tops crack for a perfect, chewy texture.
- Room temperature ingredients: Using room-temperature butter and eggs ensures that the ingredients blend together smoothly, creating a better texture in the finished cookies.
- Molasses matters: Use regular unsulfured molasses for the best flavor. Blackstrap molasses can be too bitter and overpowering for this recipe.
- Sugar for rolling: Rolling the dough balls in sugar before baking gives the cookies an irresistible sweetness and light crunch on the outside.
- Freezing dough: If you’d like to make the dough ahead of time, you can freeze it. Just roll the dough into balls and freeze on a baking sheet before transferring to a freezer-safe bag. When you’re ready to bake, just roll them in sugar and bake directly from frozen.
Nutritional Information & Health Benefits of Soft Molasses Cookies
While these soft molasses cookies are undoubtedly a treat, they also offer some surprising nutritional benefits. The molasses in these cookies provides a good source of essential minerals like iron, calcium, and magnesium. Here’s the nutritional breakdown per serving (1 cookie):
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 21g
- Protein: 1g
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 150mg
- Fiber: 0g
- Sugar: 12g
- Vitamin A: 100 IU
- Calcium: 20mg
- Iron: 0.8mg
Why Molasses Is Good for You
Molasses, a by-product of the sugar refining process, has been used for centuries not only as a sweetener but also for its health benefits. Here’s why incorporating molasses into your diet is a good idea:
- Rich in antioxidants: Molasses contains more antioxidants than many other sweeteners, helping fight free radicals and reduce inflammation.
- Source of iron: A tablespoon of molasses provides around 20% of your daily iron needs, making these cookies a surprisingly good choice for those looking to boost their iron intake.
- Bone health: The calcium and magnesium found in molasses contribute to healthy bones and teeth.
FAQs
Yes! You can make the dough ahead of time and freeze it for up to 3 months. When you’re ready to bake, roll the dough balls in sugar and bake from frozen, adding an extra minute or two to the baking time.
It’s not recommended. Blackstrap molasses has a much stronger, bitter taste that can overpower the cookies. Regular unsulfured molasses is the best choice for this recipe.
Store them in an airtight container at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months. Just thaw at room temperature before enjoying.
While margarine or shortening can be used, the flavor and texture won’t be the same. Butter adds richness and helps achieve the soft, chewy texture these cookies are known for.
Absolutely! Adding chocolate chips, chopped nuts, or even dried fruit can give the cookies a unique twist. Just fold in about ½ cup of your desired mix-ins when combining the wet and dry ingredients.
Soft molasses cookies are the perfect treat to enjoy with a hot cup of tea or coffee, and they’re sure to become a favorite in your baking rotation. Their blend of spices, chewy texture, and rich molasses flavor make them an irresistible choice for any occasion. Happy baking!
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Soft Molasses Cookies
These Soft Molasses Cookies are chewy, flavorful, and spiced with cinnamon, ginger, and cloves. Perfectly sweetened with molasses, they’re an easy and classic treat that’s great for any occasion.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg (room temperature)
- ¼ cup molasses
- ¼ cup dark brown sugar (packed)
For Rolling:
- ¼ cup granulated sugar
Instructions
- Prep Your Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick to the pan.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Set this aside for later. It’s essential to mix the dry ingredients well to distribute the spices evenly throughout the cookies.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer for about 2-3 minutes, until the mixture becomes light and fluffy. This step creates the foundation for soft and tender cookies. Add the egg and mix well, then incorporate the molasses and dark brown sugar. Beat until everything is fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients. Mix just until combined. Be careful not to over-mix the dough, as this can make the cookies tough rather than soft and chewy.
- Shape and Roll the Dough: Scoop out about 1 ½ tablespoons of dough and roll it into a ball. Then, roll each dough ball in the granulated sugar, ensuring they’re evenly coated. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
- Bake to Perfection: Bake the cookies for 10-12 minutes, or until the tops are cracked and the edges are set. The centers should still be soft and chewy. This gives the cookies their classic molasses cookie texture. Let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Avoid over-baking: If you want a soft, chewy texture, take the cookies out when the edges are set but the centers are still soft. They will firm up as they cool.
- Use room temperature ingredients: Let your butter and egg come to room temperature before starting. This ensures smooth mixing and a consistent texture.
- Add a bit of crunch: If you like a little contrast, you can sprinkle some coarse sugar on top of the cookies before baking for a delightful crunch.
- Storing the dough: If you’re not baking all the dough at once, you can refrigerate it for up to 2 days. Just be sure to bring it to room temperature before baking.
- Freezing the dough: You can also freeze the dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet before transferring them to a freezer bag. When you’re ready to bake, roll the frozen dough balls in sugar and bake directly from frozen, adding an extra minute or two to the bake time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Soft molasses cookies recipe, Chewy molasses cookies, Easy molasses cookies