I never put together a Christmas cookie platter without these soft molasses cookies, and there’s one simple reason they disappear first. These chewy gingersnaps are tender, rich, and just spicy enough to make everyone ask for the recipe.

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I’m obsessed with these seriously soft molasses cookies because they give me everything I want from a gingersnap, minus the tooth-cracking crunch. I get deep, dark molasses flavor, a hit of ground ginger, and that chewy middle that makes me go back for “just one more” until the plate looks suspiciously empty.

But the edges still have a little bite, which is exactly why I love them so much. Not cakey.

Not dry. Just tender, bendy, spicy cookies that absolutely belong on my Christmas cookie platter, and honestly, I’d be annoyed if they weren’t there every single year, obviously, forever.

Ingredients

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All-purpose flour gives these cookies their soft, sturdy bite without making them cakey.
Ground ginger brings that warm little kick you expect from molasses cookies.
Cinnamon makes everything feel cozy, like a cookie jar at grandma’s house.
Cloves are strong, but they add that deep, old-school spice flavor.
Baking soda helps them puff, spread, and stay tender in the middle.
Salt keeps the sweetness from getting too loud.
Tiny thing, big job.
Softened butter makes the cookies rich, tender, and a little melt-in-your-mouth.
Granulated sugar sweetens the dough, plus gives the outside that sparkly crunch.
The egg holds everything together and helps keep the texture soft.
Molasses is basically the whole mood: dark, sticky, bold, and cozy.
Vanilla rounds out the spices so the cookies don’t taste too sharp.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (170 g) unsalted butter, softened

1 cup (200 g) granulated sugar, plus about 1/4 cup for rolling

1 large egg

1/4 cup (60 ml) molasses

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy.

4. Beat in 1 large egg until combined, then add 1/4 cup (60 ml) molasses and 1 teaspoon vanilla extract and mix until smooth.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined, making a soft dough.

6. Cover the dough and chill in the refrigerator for 30 minutes to 1 hour to make rolling easier and to keep cookies tender.

7. Place about 1/4 cup granulated sugar in a small bowl for rolling. Scoop dough into walnut to golf ball sized portions, roll each into a smooth ball, and roll in the sugar to coat.

8. Arrange the dough balls on prepared baking sheets about 2 inches apart and gently flatten each ball slightly with the palm of your hand.

9. Bake for 8 to 10 minutes, until edges are set but centers remain soft; cookies will continue to set as they cool.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Whisk and measuring spoons
4. Electric hand mixer or sturdy wooden spoon
5. Measuring cups (dry and liquid)
6. Cookie scoop or two spoons for portioning
7. Small bowl for rolling sugar
8. Rubber spatula for scraping and folding
9. Wire cooling rack

FAQ

Q: How long and at what temperature do I bake these cookies? A: Bake at 350°F (175°C) for 8 to 10 minutes until the edges are set and the centers still look slightly underbaked; they will firm up as they cool.

Q: How do I keep the cookies soft and chewy? A: Do not overbake, cool on the sheet for 5 minutes before transferring to a rack, and store in an airtight container with a slice of bread or a folded paper towel to retain moisture.

Q: Can I freeze the dough or baked cookies? A: Yes. Portion and freeze dough balls on a sheet, then transfer to a freezer bag for up to 3 months; bake from frozen adding 1 to 2 minutes. Baked cookies freeze well up to 3 months; thaw at room temperature.

Q: Can I substitute ingredients like butter or molasses? A: For butter, use the same amount of a stick-style vegan butter for a dairy free option, though texture may vary. Use robust unsulfured molasses for best flavor; light molasses will be milder.

Q: How do I prevent the cookies from spreading too much? A: Chill the dough for 30 minutes before rolling and baking, and make sure your butter is properly softened but not melted when creaming with sugar.

Q: Are these easy to make gluten free? A: Yes with a 1:1 gluten free all purpose flour blend that includes xanthan gum. The texture will be slightly different but still tender and flavorful.

Seriously Soft Molasses Cookies Recipe Substitutions and Variations

All purpose flour: substitute with 1 to 1 ratio pastry flour for a softer crumb; or use whole wheat pastry flour 1:1 but expect a slightly nuttier flavor and denser texture.
Unsalted butter (3/4 cup): substitute with 3/4 cup solid coconut oil for a dairy free option; or 3/4 cup vegan stick margarine, both measured solid and creamed like butter.
Molasses (1/4 cup): substitute with 1/4 cup dark corn syrup for similar sweetness and chew; or use 1/4 cup pure maple syrup but reduce another liquid in the recipe by about 1 tablespoon to keep dough consistency.
Large egg: substitute with 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled 5 minutes); or use 1/4 cup unsweetened applesauce for a slightly softer, cake like cookie.

Pro Tips

1. Chill the dough at least 30 minutes, but up to overnight. Colder dough cushions the spices so the flavor feels deeper and the cookies spread less, giving you a chewier center with crisp edges.

2. Use room temperature egg and butter for easier creaming. If butter is too soft the dough will be greasy and spread too much; if it is too cold it will not cream properly and the texture will be dense.

3. Lightly press the dough balls just once before baking; avoid flattening them too much. A gentle, single press helps achieve the classic crackled top without turning the cookies flat and cakey.

4. Rotate the baking sheet halfway through the bake and let cookies finish setting on the hot pan for 4 to 6 minutes. That short resting time off direct heat improves chewiness and prevents overbaking.

Seriously Soft Molasses Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

121

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Whisk and measuring spoons
4. Electric hand mixer or sturdy wooden spoon
5. Measuring cups (dry and liquid)
6. Cookie scoop or two spoons for portioning
7. Small bowl for rolling sugar
8. Rubber spatula for scraping and folding
9. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar, plus about 1/4 cup for rolling
1 large egg
1/4 cup (60 ml) molasses
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy.
Beat in 1 large egg until combined, then add 1/4 cup (60 ml) molasses and 1 teaspoon vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined, making a soft dough.
Cover the dough and chill in the refrigerator for 30 minutes to 1 hour to make rolling easier and to keep cookies tender.
Place about 1/4 cup granulated sugar in a small bowl for rolling. Scoop dough into walnut to golf ball sized portions, roll each into a smooth ball, and roll in the sugar to coat.
Arrange the dough balls on prepared baking sheets about 2 inches apart and gently flatten each ball slightly with the palm of your hand.
Bake for 8 to 10 minutes, until edges are set but centers remain soft; cookies will continue to set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.