Why You’ll Love This Soft Molasses Cookies

• That Perfect, Pillowy Texture. We’re aiming for a cookie that’s soft and chewy all the way through, not cakey or crisp. The secret is in the balance of ingredients and a careful bake time.
• A Deep, Complex Spice Profile. This isn’t a one-note ginger cookie. The combination of ginger, cinnamon, and cloves creates a warm, aromatic flavor that’s truly greater than the sum of its parts.
• Incredibly Simple to Make. You don’t need any special equipment or fancy techniques. It’s a straightforward dough that comes together in one bowl, making it a perfect project for a lazy afternoon.
• They Fill Your Home with the Best Aroma. Honestly, the scent of these cookies baking is a seasonal experience in itself. It’s the smell of comfort, holidays, and pure happiness.

Ingredients & Tools

• 230 g (1 cup) unsalted butter, softened
• 150 g (¾ cup) granulated sugar, plus extra for rolling
• 100 g (½ cup) dark brown sugar, packed
• 1 large egg, at room temperature
• 80 ml (¼ cup) unsulphured molasses (not blackstrap!)
• 280 g (2 ⅓ cups) all-purpose flour
• 1 tsp baking soda
• ½ tsp fine sea salt
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves

Tools: A stand mixer or electric hand mixer, mixing bowls, a baking sheet, parchment paper, and a cooling rack.

A quick note on the molasses—using unsulphured is key here. Blackstrap molasses is too bitter and intense for this recipe and will overpower all the other lovely flavors. You want that deep, rich sweetness that unsulphured provides.

Nutrition (per serving)

• Calories: 180 kcal
• Protein: 2 g
• Fat: 7 g
• Carbohydrates: 28 g
• Fiber: 0.5 g

Serves: 24 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Don’t Skip the Chill Time. This dough absolutely needs at least an hour in the fridge. It prevents the cookies from spreading too much and allows the flavors to meld, resulting in a much tastier, thicker cookie.
• Why Room Temperature Ingredients Matter. Using a room temperature egg and properly softened butter is crucial for a smooth, emulsified dough that bakes up evenly. Cold ingredients can cause the fat to seize up and create a greasy, uneven texture.
• The Molasses Makes the Cookie. I’ll say it again: use unsulphured molasses. It has a milder, sweeter flavor compared to the robust, almost medicinal taste of blackstrap. It’s the backbone of the cookie’s flavor, so choose wisely.
• Measuring Flour Correctly. The easiest way to throw off a cookie recipe is with too much flour. For accuracy, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Or, even better, use a kitchen scale.

How to Make Soft Molasses Cookies

Serving Suggestions

Complementary Dishes

• A sharp cheddar cheese plate — The salty, sharp tang of a good aged cheddar is a classic and wonderful contrast to the sweet, spicy cookies.
• A warm bowl of apple cinnamon oatmeal — Crumble a cookie over the top for a decadent, spiced breakfast or enjoy one on the side for a cozy morning treat.
• A simple green salad with a citrus vinaigrette — The bright, acidic notes of the salad provide a refreshing palate cleanser between bites of the rich, spiced cookie.

Drinks

• A glass of icy cold milk — It’s a timeless pairing for a reason. The cold, creamy milk is the perfect counterpart to the warm spices and soft texture.
• Hot chai tea latte — The spices in the chai echo the ginger and cinnamon in the cookie, creating a beautifully harmonious and warming experience.
• Strong black coffee — The bitterness of the coffee cuts through the sweetness of the cookie, making each bite taste fresh and new.

Something Sweet

• A scoop of vanilla bean ice cream — Sandwich a scoop between two cookies for an incredible ice cream sandwich. The cold, creamy vanilla is a dream with the molasses.
• A dollop of lightly sweetened whipped cream — For a simpler treat, just top a cookie with a cloud of cream. It adds a lovely, airy texture.
• Warm spiced poached pears — The soft, wine-poached pears share a similar spice profile and make the whole dessert feel elegant and special.

Top Mistakes to Avoid

• Over-baking the cookies. This is the number one way to end up with crisp, hard cookies instead of soft ones. They continue to cook on the hot baking sheet after you take them out of the oven, so err on the side of underdone.
• Using cold butter and eggs. I’ve messed this up before too, and it results in a dough that doesn’t cream properly. It can lead to greasy, flat cookies. Plan ahead and let your ingredients sit out for 30-60 minutes.
• Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which gives you a tough, bread-like cookie instead of a tender, delicate one.
• Neglecting to chill the dough. Skipping the chill time means your cookies will spread excessively in the oven, becoming thin and crispy. The chill time is what gives them that lovely, puffy thickness.

Expert Tips

• Tip: For an extra sparkly, crunchy exterior, use coarse sugar for rolling instead of granulated. The larger crystals don’t melt completely and provide a delightful texture contrast.
• Tip: If you love a stronger ginger flavor, add ¼ to ½ teaspoon of freshly ground black pepper to the dry ingredients. It sounds wild, but it intensifies the ginger’s heat in the most amazing way.
• Tip: To ensure evenly sized cookies every time, use a #40 cookie scoop or a tablespoon measure. This not only makes them look professional but also ensures they all bake at the same rate.
• Tip: For a super soft cookie days later, store them in an airtight container with a single slice of white bread. The cookies will draw moisture from the bread, staying soft, and the bread will go hard. It’s a magic trick!

FAQs

Can I make the dough ahead of time?
Absolutely! This dough is a great make-ahead option. You can keep it covered in the refrigerator for up to 2 days before baking. The flavor actually deepens and improves with a longer chill. You can also scoop the dough balls, roll them in sugar, and freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

Why did my cookies come out flat?
Flat cookies are usually due to butter that was too warm or dough that wasn’t chilled long enough. If your kitchen is particularly warm, your butter might have become greasy during creaming. Make sure your dough is firm to the touch before baking. Also, double-check that your baking soda is fresh, as old leavening agents lose their potency.

Can I use a different type of molasses?
I really don’t recommend it for this recipe. Unsulphured molasses (sometimes labeled “light” or “original”) has the perfect balance of sweetness and depth. Blackstrap molasses is much more bitter and robust, and it will dominate the other flavors and can make the cookies taste a bit medicinal. Stick with unsulphured for the best result.

How do I store these cookies to keep them soft?
The key is an airtight container. Once completely cooled, layer them in a container with parchment paper between layers if you’re stacking them. They will stay soft and delicious for up to 5 days at room temperature. You can also freeze the baked cookies for up to 3 months in a freezer-safe bag or container.

My cookies are cakey, not chewy. What happened?
A cakey texture often points to too much flour. The most common cause is scooping the flour directly from the bag with the measuring cup, which packs it in. Always spoon and level your flour for accuracy. Overmixing after adding the flour can also contribute to a more cake-like structure by developing more gluten.