These soft molasses cookies are warm, spiced, and irresistibly chewy, with a deep caramel-like flavor from the molasses and a light cinnamon-sugar coating on top. They’re a cozy, old-fashioned treat that fills the kitchen with the smell of cinnamon and ginger while they bake — perfect for a chilly afternoon or a holiday cookie plate.
Made in one bowl with simple pantry staples, they’re an easy baking project that never goes out of style.
Why you’ll love this recipe
- Warm, spiced flavor — cinnamon, ginger, and molasses in every bite
- Soft and chewy — never dry or crumbly
- One bowl, simple ingredients — no mixer required
- Great for the holidays — a cozy addition to any cookie plate
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the molasses and egg. Mix in the molasses and egg until fully combined.
- Add the dry ingredients. Stir in the flour, ginger, cinnamon, cloves, baking soda, and salt until a soft dough forms.
- Shape and coat. Roll the dough into 1-inch balls, then roll each ball in a small bowl of granulated sugar until lightly coated.
- Bake. Place the coated dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until the tops have cracked slightly and the edges are set but the centers still look soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for success
- Don’t overbake. Pull them out while the centers still look a little soft; they firm up as they cool, keeping them chewy.
- Use dark or robust molasses, not blackstrap, for the best balance of sweetness and spice — blackstrap can taste overly bitter.
- Room temperature butter and egg blend more smoothly into the dough than cold ingredients.
- Coat generously in sugar for a slightly crackled, sparkly top.
Frequently asked questions
Can I use light molasses instead of dark? Yes — light molasses will give a milder flavor, while dark molasses gives a richer, more robust taste. Avoid blackstrap molasses, which can taste too bitter for this recipe.
Why did my cookies turn out flat? This usually means the butter was too soft or warm. Make sure it’s softened but not melted, and avoid baking on a warm baking sheet from a previous batch.
Can I freeze the dough? Yes — roll into balls, coat in sugar, then freeze on a tray until solid before transferring to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
How long do these cookies stay fresh? Stored in an airtight container at room temperature, they stay soft for about 5 days.