There’s an undeniable charm and comforting warmth that comes with a batch of freshly baked soft old fashioned molasses cookies. This cherished recipe isn’t just about baking; it’s about recreating a classic, infusing your home with the inviting aroma of cinnamon and molasses, and indulging in a cookie that perfectly balances sweetness with a delightful, chewy texture. These homemade molasses cookies are not only incredibly easy to prepare from scratch but are also versatile enough for any occasion – from festive Christmas gatherings to a simple, cozy treat on an ordinary afternoon.

Why You’ll Fall in Love with This Molasses Cookie Recipe

These aren’t just ordinary cookies; they are an experience in nostalgic comfort. What sets these soft molasses cookies apart is their exceptional texture: a perfectly chewy interior contrasted by a lightly crisp, sugar-coated exterior. Each bite reveals a symphony of flavors, where the deep, caramel-like notes of molasses blend harmoniously with aromatic cinnamon and other warm spices. This balance makes them profoundly satisfying, without being overly sweet.

Beyond their irresistible taste, their simplicity is a huge draw. Even if you’re new to baking, this recipe for old fashioned molasses cookies is straightforward and forgiving. They require common pantry staples and minimal fuss, yet yield results that taste like they came straight from a gourmet bakery. Whether you’re making them for holiday gift baskets, a bake sale, or simply to enjoy with a glass of cold milk, these cookies consistently deliver joy and deliciousness.

The Secret to Perfectly Soft Molasses Cookies: Ingredients Matter

The magic of these incredible cookies lies in a thoughtful combination of simple, quality ingredients. Each component plays a crucial role in developing their characteristic flavor, color, and, most importantly, their signature soft and chewy texture.

• Butter: Use unsalted butter, softened to room temperature. This allows it to cream beautifully with the sugar, incorporating air that contributes to the cookies’ light texture.
• Granulated Sugar: Essential for sweetness and structure. An extra touch is used for rolling, creating a delightful sparkly crunch on the exterior.
• Egg: A single large egg at room temperature acts as a binder, adding moisture and richness, and helping to emulsify the dough for a smooth consistency.
• Molasses: This is the heart of the cookie! For the best soft, old-fashioned molasses cookies, opt for light or dark unsulphured molasses. Avoid blackstrap molasses, as its robust and slightly bitter flavor can be overpowering in this recipe. Molasses contributes to the cookies’ signature deep color, complex flavor, and incredible moisture, which keeps them soft and chewy.
• Milk: A couple of tablespoons of milk add just enough liquid to achieve the ideal dough consistency, ensuring the cookies spread just right.
• Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding a warm, aromatic note that complements the spices.
• All-Purpose Flour: The primary structural ingredient. Proper measurement (spooned and leveled, not scooped) is key to avoiding dry or dense cookies.
• Baking Soda: This leavening agent reacts with the acidic molasses to create carbon dioxide, causing the cookies to rise and spread, resulting in those iconic crackled tops.
• Ground Cinnamon: The dominant spice, providing that classic warm, inviting flavor. For a more complex profile, consider adding small amounts of ground ginger, cloves, or nutmeg.
• Salt: A pinch of salt is crucial for balancing the sweetness and enhancing the overall flavor of the cookies, preventing them from tasting flat.
• Additional Granulated Sugar: Used for rolling the cookie dough balls, this adds sparkle and a slightly crispy texture to the exterior of the baked cookies.

Classic Soft Molasses Cookies

Learn how to bake the most delicious, soft, and chewy old fashioned molasses cookies from scratch.

4.84 from 6 votes

Print Recipe

Prep Time:
20 minutes minutes

Cook Time:
14 minutes minutes

Total Time:
34 minutes minutes

Servings:
30

Calories:
145kcal

Author:
Tammilee Tips

Ingredients

• ¾ cup Butter, softened
• 1 cup White Granulated Sugar
• 1 Large Egg
• ¼ cup Molasses (light or dark unsulphured)
• 2 Tablespoons Milk
• 1 teaspoon Vanilla Extract
• 2 ½ cups All-Purpose Flour
• 1 ½ teaspoons Baking Soda
• 1 teaspoon Ground Cinnamon
• ¾ teaspoon Salt
• White Sugar for coating the cookie dough

Instructions

1. Cream Butter & Sugar: In a large mixing bowl, using either a stand mixer with the paddle attachment or an electric hand mixer, cream together the softened butter and 1 cup of granulated sugar until the mixture is light, fluffy, and pale in color (about 2-3 minutes). This step is essential for incorporating air, which yields tender, soft cookies.
2. Add Wet Ingredients: Beat in the egg, molasses, milk, and vanilla extract. Continue mixing until all the wet ingredients are thoroughly combined and the mixture is smooth. Remember to scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking ensures that the leavening agents and spices are evenly distributed throughout the dry mixture.
4. Combine Wet & Dry: Gradually add the dry flour mixture to the wet molasses mixture, mixing on low speed until just combined. Mix only until no streaks of flour remain; overmixing will develop the gluten and can result in tough cookies.
5. Prepare for Baking: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper for easy release and cleanup. Using a cookie scoop (about 1 ¼ inch in diameter), scoop out portions of dough. Roll each portion into a smooth ball, then generously roll it in granulated sugar to coat all sides. Place the sugar-coated dough balls onto the prepared baking sheets, leaving approximately 2 inches between each cookie to allow for spreading.
6. Bake to Perfection: Bake for 10-14 minutes, or until the tops of the cookies have lightly cracked and the edges appear slightly firm, but the centers still look soft and slightly puffy. For truly soft and chewy molasses cookies, it’s best to slightly underbake them.
7. Cool & Enjoy: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 2-3 minutes before carefully transferring them to wire racks to cool completely. This helps them set without breaking and ensures they retain their soft texture.

Kitchen Tools You’ll Need

• Baking Sheets
• Parchment Paper
• Stand Mixer or Electric Hand Mixer
• Large Mixing Bowls
• Medium Cookie Scoop (1 ¼ inch)
• Rubber Spatula
• Wire Cooling Racks
• Measuring Cups and Spoons

Nutrition Information

Nutrition Facts

Molasses Cookies

Amount Per Serving

Calories 145
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 22mg7%

Sodium 207mg9%

Potassium 72mg2%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 11g12%

Protein 2g4%

Vitamin A 190IU4%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Expert Baking Tips for the Softest, Chewiest Molasses Cookies

Even the simplest recipes benefit from a few expert insights. Here are invaluable baking tips to ensure your soft old fashioned molasses cookies turn out perfectly soft, chewy, and flavorful every single time:

1. Always Use Room Temperature Ingredients: This is a golden rule in baking, especially for cookies. Softened butter creams more efficiently with sugar, creating a light, airy base for your dough. A room temperature egg incorporates more smoothly into the mixture, leading to a homogenous batter and a better final texture. Plan ahead and take your butter and egg out of the refrigerator about 30-60 minutes before you start.
2. Measure Flour Accurately: The amount of flour can dramatically alter the texture of your cookies. Too much flour will result in dry, dense, and tough cookies, while too little can make them spread excessively. Always spoon your flour into the measuring cup and level it off with the back of a knife or straight edge. Do not scoop directly from the bag, as this compacts the flour and leads to over-measurement.
3. Avoid Overmixing the Dough: Once you add the dry ingredients to the wet, mix only until they are just combined and no streaks of flour remain. Overmixing develops gluten in the flour, which leads to tough, chewy cookies rather than the desired soft, tender ones. Mix on low speed and stop as soon as the ingredients are incorporated.
4. Scrape Down the Bowl Consistently: During the mixing process, ingredients often cling to the sides and bottom of your mixing bowl. Use a rubber spatula to frequently scrape down these areas. This ensures all components are fully integrated into the dough, preventing uneven baking or pockets of unmixed ingredients like baking soda or salt.
5. Use a Cookie Scoop for Uniformity: For consistently sized cookies that bake evenly, a cookie scoop is your best friend. This ensures each cookie bakes at the same rate, preventing some from being overdone while others are underbaked. Plus, it makes the process quicker and cleaner!
6. Generously Roll in Sugar: Don’t skimp on rolling your cookie dough balls in granulated sugar before baking. This not only adds a beautiful sparkle and a slight crunch to the exterior but also helps create the signature crackled tops that are so characteristic of these old-fashioned treats.
7. Preheat Your Oven Thoroughly: An accurately preheated oven is crucial for successful baking. Always allow your oven to reach the specified temperature (350°F or 175°C) and then wait an additional 10-15 minutes before placing your cookies inside. This ensures the oven is evenly heated, promoting proper spreading and baking from the start.
8. Underbake Slightly for Maximum Softness: This is perhaps the most important tip for achieving truly soft and chewy molasses cookies. Remove the cookies from the oven when the edges are set and lightly golden, but the centers still look a bit soft, puffy, or even slightly underdone. They will continue to cook and set on the hot baking sheet as they cool, reaching that perfect tender, chewy texture without becoming hard or crisp.
9. Parchment Paper is a Baking Essential: Line your baking sheets with parchment paper. It prevents the cookies from sticking, promotes even browning on the bottom, and makes cleanup incredibly easy. A reusable silicone baking mat also works wonders.

Storage and Freezing Tips for Freshness

To keep your soft molasses cookies delightful for days, proper storage is key:

• Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-5 days. To maintain maximum softness, you can place a slice of bread in the container with the cookies; the cookies will absorb moisture from the bread.
• Freezing Baked Cookies: Molasses cookies freeze beautifully! After they have cooled entirely, arrange them in a single layer on a baking sheet and freeze until solid (about 1 hour). Then, transfer the frozen cookies to a freezer-safe bag or airtight container, separated by parchment paper, to prevent them from sticking together. They can be stored for up to 3 months. Thaw at room temperature before serving.
• Freezing Cookie Dough: You can also prepare the dough balls, roll them in sugar, and freeze them uncooked. Place them on a baking sheet to freeze, then transfer to a freezer bag. When ready to bake, place frozen dough balls on a prepared baking sheet and bake as directed, adding 1-2 minutes to the baking time. This is a fantastic way to have fresh, warm cookies on demand!

Delicious Variations to Personalize Your Molasses Cookies

While this classic soft molasses cookie recipe is perfect as is, it also serves as an excellent canvas for creative variations. Feel free to experiment and make them your own:

• Enhanced Spice Blend: For an even richer, more complex spiced flavor, add ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and a pinch of freshly grated nutmeg along with the cinnamon. A touch of allspice can also be a wonderful addition.
• Citrus Zest Infusion: Incorporate the zest of one orange or lemon into the wet ingredients. The bright citrus notes beautifully complement the deep, warm spices of the molasses, adding a refreshing twist.
• Chocolate Lover’s Twist: Fold in 1 cup of your favorite chocolate chips (dark, milk, or white chocolate) during the final stage of mixing the dough. The melting chocolate adds a delightful richness and an extra layer of indulgence.
• Glazed Perfection: Once the cookies have cooled completely, drizzle them with a simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) for an extra touch of sweetness and an elegant finish.
• Molasses Sandwich Cookies: Take two cooled molasses cookies and fill them with a creamy frosting like a classic cream cheese frosting, a spiced buttercream, or even a lemon-flavored buttercream for a truly decadent treat.

Frequently Asked Questions About Baking Molasses Cookies

Have questions about these old fashioned delights? Here are answers to some common queries:

What kind of molasses is best for soft molasses cookies?

For the classic soft and chewy molasses cookies, we highly recommend using light or dark unsulphured molasses. These varieties have a sweeter, milder flavor that is perfect for baking. Blackstrap molasses, while nutrient-rich, has a much stronger, more bitter flavor profile that can be overwhelming in cookies, so it’s generally best to avoid it for this recipe.

Why did my molasses cookies turn out hard instead of soft?

Hard molasses cookies are typically the result of one of two common baking mistakes: overbaking or using too much flour. To prevent this, ensure you measure your flour accurately by spooning it into the measuring cup and leveling it off. Also, pay close attention to the baking time. Remove the cookies from the oven when their edges are set but the centers still appear slightly soft. They will continue to firm up as they cool, achieving that ideal chewy texture.

Is it necessary to chill molasses cookie dough?

While this particular recipe doesn’t strictly require chilling the dough, doing so for 30 minutes to an hour can offer benefits, especially if your kitchen is warm or your dough seems a bit too sticky. Chilling helps to solidify the butter, which can prevent the cookies from spreading too much in the oven, resulting in slightly thicker cookies. If you have the time, a brief chill won’t hurt!

Can I prepare molasses cookies ahead of time?

Absolutely! This recipe is excellent for meal prep. The unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 3 days. You can also form the dough into balls, roll them in sugar, and then freeze them on a baking sheet. Once solid, transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake from frozen, adding an extra 1-2 minutes to the baking time.

Are molasses cookies considered a Christmas cookie?

With their delightful blend of warm, comforting spices, molasses cookies are indeed incredibly popular during the holiday season, particularly around Christmas and Thanksgiving. Their rich flavor evokes a sense of festive cheer and nostalgia. However, their deliciousness is not limited to winter months; they make a wonderful, cozy treat to enjoy any time of the year!

More Irresistible Cookie Recipes to Explore

If you’ve enjoyed baking and tasting these soft old fashioned molasses cookies, we invite you to explore more of our delightful cookie creations. There’s always a perfect cookie for every craving and occasion!

• Indulgent Chocolate Peanut Butter No-Bake Cookies
• Nostalgic Peanut Butter and Jelly Cookies
• Wholesome Apple Oatmeal Raisin Cookies
• Seasonal Pumpkin Oatmeal Cookies
• Bright & Zesty Lemon Butter Cookies

Be sure to check out our full collection of easy cookie recipes for even more inspiration!