Soft Molasses Cookies Recipe - The Recipe Rebel (2024)

written by Ashley Fehr

4.97 from 53 votes

Prep Time 15 minutes mins

Total Time 23 minutes mins

Servings 24 cookies

Jump to Recipe

Last updated on January 26, 2024

These soft Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

If you love simply spiced cookies, you’ll love these Chai Cookies Recipe and The Best Snickerdoodle Recipe too!

Soft Molasses Cookies Recipe - The Recipe Rebel (2)

Table of Contents

  • Ingredients Needed:
  • How to make Ginger Molasses Cookies:
  • What’s the difference between these Molasses Cookies and Gingersnap Cookies?
  • How do you store Molasses Cookies?
  • What to do with your leftover Molasses?
  • Looking for more Christmas Cookie recipes? Here are some of my favorites!
  • Molasses Cookies Recipe

These soft and chewy Molasses Cookies will always remind me of my Grandma — she always had an impressive cookie stash in her freezer for when we would stop by! Around Christmas, I always have to make a batch.

I love the crisp coating that the sugar gives them as they bake!

Molasses isn’t something I use a lot of throughout the year, but around Christmas time I always need a carton to whip up my favorite holiday treats!

It has kind of a distinct flavor, and honestly not one that I usually find enticing. But these cookies are one of my favorites this time of year so I can’t resist (one I also love in this Slow Cooker Gingerbread Pudding Cake!). They are the perfect combination of warmth and spice and sweetness.

They would be perfect on a Dessert Charcuterie Board too!

If you want to take things up a notch and go beyond plain old Molasses Cookies, try these White Chocolate Gingersnap Oreos or these White Chocolate Truffle Stuffed Gingersnaps.

Some of our other favorite holiday cookies are these Christmas Sugar Cookies, Soft Frosted Sugar Cookies and Grandma’s Sour Cream Sugar Cookies.

Ingredients Needed:

Soft Molasses Cookies Recipe - The Recipe Rebel (4)
  • Butter: I use unsalted butter in most of my baking recipes but you can also use salted butter and they will turn out fine, since there is not any salt added.
  • Brown Sugar: brown sugar has a rich, dark flavor that works perfectly with the molasses.
  • Egg: holds everything together. I haven’t tried these cookies with an egg substitute.
  • Molasses: gives us that classic rich flavor
  • Flour: I use all purpose flour but whole wheat flour works great as well.
  • Ginger and Cinnamon: warm spices that complement the rich molasses perfectly.
  • Baking Soda: makes these cookies rise just enough so that they are thick and chewy.
  • Sugar: for rolling! This gives the cookies a bit of extra sweetness and a crisp crunch on the outside.

How to make Ginger Molasses Cookies:

See the detailed recipe down in the recipe card!

  1. Cream the butter and sugar and then add the remaining wet ingredients
  2. Add the dry ingredients and mix just until combined. For thick cookies I like to refrigerate until the dough is firm, or at least workable.
  3. Roll into balls and coat in granulated sugar.
  4. Bake, but don’t overbake! The key to nice soft cookies is to take them out of the oven when they are just a bit glossy in the centre.
Soft Molasses Cookies Recipe - The Recipe Rebel (5)
Soft Molasses Cookies Recipe - The Recipe Rebel (6)
Soft Molasses Cookies Recipe - The Recipe Rebel (7)
Soft Molasses Cookies Recipe - The Recipe Rebel (8)

What’s the difference between these Molasses Cookies and Gingersnap Cookies?

These are softer and chewier than a traditional gingersnap cookie, but with many of the same flavors. They are still sweet and have mild spice, and that rich, sweet molasses flavor.

I am not a fan of crunchy cookies, so I prefer these soft Molasses Cookies over crispy gingersnaps any day!

How do you store Molasses Cookies?

These cookies keep beautifully, but it should be noted that the strong flavors in this cookie will transfer to other foods, so they should always be kept sealed in a separate container — don’t place them in the same bag or container as other cookies to store.

On the counter:

These Molasses Cookies can be store in an air tight container at room temperature for up to 1 week. They will be best the first 3 or 4 days, so I recommend moving them to the freezer if you’re not planning to eat them all in that time.

To freeze Molasses Cookies:

These cookies freeze perfectly. Simply place in a large freezer bag or freezer-safe container (you can place wax paper or parchment paper between the layers if you like but it’s not necessary), and freeze up to 3 months.

This is perfect for holiday gift-giving as you can make them quite a ways in advance!

Soft Molasses Cookies Recipe - The Recipe Rebel (9)

What to do with your leftover Molasses?

Molasses is used in lots of great traditional fall and Christmas recipes. Here are some of my favorite ways to use up leftover Molasses:

  • Slow Cooker Gingerbread Pudding Cake
  • White Chocolate Gingerbread Poke Cake

Looking for more Christmas Cookie recipes? Here are some of my favorites!

  • No-Bake Christmas Tree Cookies
  • Fudgy Mint Chocolate No-Bake Cookies
  • Grandma’s Sour Cream Sugar Cookies

Soft Molasses Cookies Recipe - The Recipe Rebel (10)

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Molasses Cookies

written by Ashley Fehr

These Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

Soft Molasses Cookies Recipe - The Recipe Rebel (12)




Prep Time 15 minutes mins

Cook Time 8 minutes mins

Refrigeration time 3 hours hrs

Total Time 23 minutes mins

Cuisine American

Course Dessert

Servings 24 cookies

Calories 149cal


  • 3/4 cup unsalted butter room temperature
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup fancy molasses
  • 2 1/4 cups all purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar for rolling

US CustomaryMetric


  • In a large bowl with an electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes.

  • Add egg and molasses and beat on medium speed until combined.

  • Add flour, ginger, baking soda and cinnamon and mix on low speed or by hand just until combined. Refrigerate until dough is firm.

  • Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.

  • Roll dough into 1-1.5″ balls and coat them in granulated sugar. Place on prepared baking sheets and bake for 7-9 minutes, just until centers are set.

  • Let cool for 5-10 minutes before removing to a wire rack to cool completely.

Nutrition Information

Calories: 149cal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 80mg | Sugar: 13g | Vitamin A: 185IU | Calcium: 20mg | Iron: 0.8mg

Keywords chewy molasses cookies, ginger cookies, ginger snaps, gingersnaps, soft gingersnaps, soft molasses cookies

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Soft Molasses Cookies Recipe - The Recipe Rebel (2024)


What is the secret to soft cookies? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Why didn t my molasses cookies crack? ›

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

What kind of molasses is best for cookies? ›

Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

Why are my molasses cookies bitter? ›

Avoid blackstrap molasses–it's too strong for this recipe and will make the cookies bitter.

How do you make cookies soft instead of hard? ›

There are a few things you can try to get soft, chewy chocolate chip cookies:
  1. Use a higher ratio of brown sugar to white sugar. ...
  2. Use more egg yolks and less egg whites. ...
  3. Add a bit of cornstarch to the dough. ...
  4. Make sure you're using the right type of flour. ...
  5. Don't over-bake the cookies.
Oct 26, 2022

How do you soften molasses cookies? ›

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

How do you know when molasses cookies are done? ›

Easy to Notice Signs:
  1. Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
  2. Set Centres – Gently touch the centre of a cookie. ...
  3. Light Cracking – Look for light cracks on the surface of the cookies.
Oct 18, 2023

Why did my molasses cookies come out flat? ›


If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

What type of molasses is Grandma's molasses? ›

Grandma's Molasses is made of the highest grade sugarcane molasses that is unsulfured and contains no preservatives, artificial flavors or artificial colors. It's the secret ingredient for baking and cooking. Grandma's Molasses is a nutritious alternative to refined sugar that is also Kosher and gluten free.

Is Grandma's Unsulphured molasses the same as blackstrap? ›

Unsulphured molasses can be light, dark or blackstrap, as long as it hasn't been treated with sulphur dioxide. Most commercially produced molasses is unsulphured.

Why not use blackstrap molasses in cookies? ›

Using Molasses in Baking

It's dark, dense, and comparatively dry, thanks to the lower moisture content of blackstrap. It's also bitter and salty, so there's nothing to temper the heat of the ginger, making it all but inedible.

Why do soft cookies taste weird? ›

Have you ever baked cookies that were too hard, too soft or didn't taste the way they should? The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.

What makes cookies fluffy and not flat? ›

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

What is the difference between ginger snaps and molasses cookies? ›

What is the difference between molasses cookies and gingersnaps? They are the exact same base dough with molasses and ginger, but molasses cookies are soft and chewy and gingersnaps are historically crispy and crunchy, hence the “snap”.

Why do my cookies get hard after they cool? ›

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

What factors which allows cookies to be crispy soft and chewy? ›

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

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