Molasses Cookies

I like making these molasses cookies when I want something soft and simple. I usually bake them in cooler months or when I want an easy treat at home. They come out chewy in the middle, lightly crisp on the edges, and warm with molasses flavor.

Step by Step Method

Heat the oven

I start by setting the oven to 350°F so it has time to fully heat. While the oven warms up, I line a baking sheet with parchment paper. This keeps the cookies from sticking and helps them bake evenly.

Mix the dry ingredients

In a medium bowl, I stir together the flour, baking soda, salt, and ground ginger. I make sure everything is mixed well so there are no pockets of baking soda or spice. The mixture should look even and light, with no visible clumps.

Cream the butter and sugar

In a separate bowl, I mix the softened butter and brown sugar together. I keep mixing until it looks smooth and fluffy. The color should be slightly lighter, and the texture should feel creamy, not grainy.

Add the egg and molasses

I mix in the egg first and stir until it fully blends into the butter mixture. Then I add the molasses. The dough turns a deep brown color and looks thick and glossy at this stage.

Combine wet and dry ingredients

I add the dry ingredients into the wet mixture a little at a time. I stir gently and stop as soon as the flour disappears. The dough should feel soft and slightly sticky. I avoid mixing too much so the cookies stay tender.

Roll the dough in sugar

I scoop the dough into small balls, about the size of a walnut. I roll each one in granulated sugar until the outside is fully coated. This sugar layer helps create the crackly tops while baking.

Bake the cookies

I place the dough balls on the baking sheet with space between them so they can spread. I bake them for 8 to 11 minutes. When they are ready, the tops look cracked, the edges are set, and the centers still look soft.

Cool the cookies

I let the cookies sit on the baking sheet for about 5 minutes after they come out of the oven. This helps them finish setting without drying out. Then I move them to a cooling rack. They firm up slightly as they cool but stay soft inside.

Why You Will Love This Recipe

This recipe makes cookies that stay soft without being underbaked. The molasses adds deep flavor and moisture, while the sugar coating gives the tops a light crunch. The steps are simple, and the dough comes together quickly, which makes it easy to bake a batch anytime.

Luna Hossain

Molasses Cookies

This is a simple recipe for soft, chewy molasses cookies with crisp edges and a warm, rich flavor. The process involves preheating the oven, mixing dry ingredients, creaming butter and sugar, adding egg and molasses, then combining everything into a soft dough. The dough is rolled into sugar-coated balls and baked until the tops crack while the centers stay tender. Letting the cookies cool briefly helps them set without losing their softness. The recipe is quick, easy, and produces flavorful cookies that remain moist and soft.

Calories: ~160 | Carbs: ~22 g | Fat: ~7 g | Protein: ~2 g

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 18

Course: Cookies

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 3/4 cup unsalted butter softened
• 1 cup brown sugar
• 1 large egg
• 1/3 cup molasses
• 1/3 cup granulated sugar for rolling

Equipment

• Mixing bowls
• Measuring cups and spoons
• Hand mixer or sturdy spoon
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

1. Heat the oven.
2. Set the oven to 350°F. Line a baking sheet with parchment. The oven should be fully hot before baking.
3. Mix the dry ingredients.
4. Stir the flour, baking soda, salt, and ginger in a bowl. The mix should look even, with no clumps.
5. Cream the butter and sugar.
6. In another bowl, mix the butter and brown sugar until smooth and fluffy. It should look lighter and spread easily.
7. Add egg and molasses.
8. Mix in the egg first. Then add the molasses. The dough will turn dark and glossy.
9. Combine wet and dry.
10. Add the dry mix to the wet mix. Stir just until the dough comes together. It should feel soft and slightly sticky.
11. Roll in sugar.
12. Scoop dough into balls about the size of a walnut. Roll each one in granulated sugar until coated.
13. Bake.
14. Place dough balls on the baking sheet with space between them. Bake for 8–11 minutes. The tops should crack, and the centers should look set but soft.
15. Cool.
16. Let the cookies rest on the pan for 5 minutes. Then move them to a rack. They will firm up as they cool.

Notes

• Do not overmix the dough or the cookies can turn tough.
• Do not overbake. They should look soft in the middle when you pull them out.
• If the dough feels very warm or sticky, chill it for 20 minutes before baking.
• Macros are approximate estimates.
• Cookies can be stored at room temperature for 3–4 days.

Why This Recipe Works

Molasses gives the cookies their deep color and soft texture. Brown sugar adds moisture, which keeps the centers chewy. Rolling the dough in sugar helps create the crackly tops as the cookies spread in the oven.

Serving Suggestions

I usually stack these on a plate and serve them plain. They go well with milk, tea, or coffee. I also like them slightly warm.

Fun Fact

Molasses is what is left after sugar is made from sugar cane. It adds color and moisture to baked goods.

Conclusion

These molasses cookies stay soft for days if kept in a closed container. I often make them ahead and bake a second batch later. They are easy to change by adjusting the spice level.

Luna Hossain