Soft and chewy molasses cookies are a classic holiday treat with warm ginger, cinnamon, cloves, and rich molasses flavor. These cookies bake up thick, tender, lightly crackled on top, and sparkling with sugar. They are perfect for Christmas cookie trays, cookie swaps, gifting, or enjoying warm from the oven with a glass of milk.
Table of Contents
- My go-to molasses ginger cookies
- What is the difference between molasses cookies and gingersnaps?
- Ginger molasses cookies ingredients
- How to make chewy molasses cookies
- How to store soft molasses cookies
- Ginger molasses cookie recipe FAQ
- Never enough cookies
- Chewy Molasses Ginger Cookies Recipe
Some cookies feel like they were made for December, and these soft molasses cookies are at the top of that list. They have everything you want in a holiday cookie: a deep molasses flavor, plenty of cozy spice, a chewy center, and a sugared outside that gives each bite a delicate little crunch. They are simple enough for an everyday baking project but special enough for a Christmas cookie platter.
The best part is the texture. These are not crisp ginger snaps. They are thick, puffy, soft molasses ginger cookies with that beautiful crackled top that makes them look bakery-worthy without any complicated decorating. The dough does need time to chill, but the hands-on work is quick and easy. Once the dough is cold, you roll it into balls, coat each one in granulated sugar, and bake until the tops just begin to crack.
If your holiday season is busy, this is exactly the kind of recipe you want to keep close. The dough can be made ahead, the cookies freeze well, and the flavor is bold enough to stand out next to chocolate cookies, sugar cookies, and all the usual seasonal favorites.
My go-to molasses ginger cookies
This chewy molasses cookie recipe is the kind of dependable cookie you make once and then keep returning to every year. The dough is flavored with molasses, cinnamon, ginger, and cloves, giving the cookies a warm, old-fashioned taste without making them overly sharp or bitter. Brown sugar adds moisture and depth, while the sugar coating creates sparkle and a lightly crisp edge.
These cookies are sometimes called molasses crinkles because of the cracks that form across the top as they bake. Unlike chocolate crinkle cookies, which are usually rolled in powdered sugar, these molasses cookies are rolled in granulated sugar. That simple step makes the surface shiny, sweet, and pleasantly crisp while the inside stays tender and chewy.
Featured Comment
“These cookies were easy to make and absolutely delicious.”
What is the difference between molasses cookies and gingersnaps?
Molasses cookies and gingersnaps share many of the same ingredients, including molasses, ginger, cinnamon, cloves, flour, sugar, and baking soda. The difference is mostly in the texture. Gingersnaps are usually baked longer, which makes them flatter, darker, and crisp enough to snap when broken. Molasses cookies are baked for a shorter time so they remain soft, puffy, and chewy in the center.
Fat also plays a role. Butter can encourage cookies to spread and crisp at the edges, while shortening helps them hold their shape and bake up taller. This recipe uses butter-flavored shortening for a soft, thick cookie with a classic molasses flavor. If you prefer butter, you can use it, but the finished cookies may be slightly flatter and a bit crisper after cooling.
Ginger molasses cookies ingredients
This recipe uses simple pantry ingredients. For the best soft and chewy molasses cookies, measure the flour carefully, use fresh baking soda, and chill the dough before baking.
- butter-flavored Crisco
- brown sugar
- egg
- molasses
- all-purpose flour
- kosher salt
- baking soda
- powdered cinnamon
- powdered ginger
- powdered cloves
- granulated sugar
How to make chewy molasses cookies
To make soft molasses cookies, start by beating the butter-flavored shortening and brown sugar until smooth. This gives the dough a good base and helps the sugar blend evenly. Add the egg and molasses, then mix until everything is fully combined. The dough should look rich, dark, and glossy before the dry ingredients go in.
Next, add the flour, salt, baking soda, cinnamon, ginger, and cloves. Mix only until the flour disappears. Overmixing can make cookies tough, so stop as soon as the dough comes together. Cover the bowl and chill the dough for 2 to 3 hours. This step is important because cold dough spreads less and helps the cookies bake up thick and puffy.
When you are ready to bake, preheat the oven to 350 degrees F and line your baking sheets. Roll the chilled dough into walnut-sized balls, then coat each ball generously in granulated sugar. Place them a couple of inches apart so they have room to puff and spread slightly.
The key to soft molasses cookies is not overbaking them. Bake for 8 to 9 minutes, just until the tops begin to crack. They may look slightly underdone in the center, but they will continue to set as they cool on the pan. If you bake them too long, they will lose that soft, chewy center and become more like gingersnaps.
For extra sparkle, sprinkle a little more granulated sugar over the warm cookies as soon as they come out of the oven. Let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. They are wonderful once cooled, but at least one warm cookie straight from the pan is highly recommended.
How to store soft molasses cookies
Store soft molasses cookies in a covered container at room temperature for up to one week. Keeping them tightly covered helps preserve their chewy texture. You can also refrigerate them for up to two weeks, though room temperature storage is usually best for maintaining the soft bite.
These cookies freeze very well. To freeze baked cookies, cool them completely, then place them in a freezer-safe bag or container with as much air removed as possible. Freeze for up to 3 months. Thaw the cookies in the refrigerator overnight or leave them on the counter for a couple of hours.
You can also freeze the dough. Roll the dough into balls, coat each one in sugar, and freeze them on a baking sheet until firm. Transfer the frozen dough balls to a freezer bag. Bake from frozen, adding an extra minute or two if needed. This is a great way to have fresh molasses cookies ready whenever you want them.
Ginger molasses cookie recipe FAQ
The crackled top usually comes from a hot oven, fresh baking soda, and a sugared surface. Make sure the oven is fully preheated before baking. If your baking soda is old, replace it, because it helps the cookies rise and then settle into those classic cracks. Also be sure to roll every dough ball in granulated sugar before baking.
Flat cookies are often caused by warm dough, expired baking soda, or hot baking sheets. Chill the dough for 2 to 3 hours, use fresh baking soda, and bake on cool prepared pans. If the cookies spread more than you like, gently nudge the edges inward with a spoon while they are still hot.
Light molasses works well and gives the cookies a sweet, classic flavor. Dark molasses can also be used if you want a stronger molasses taste. Avoid blackstrap molasses for this recipe because it is much more bitter and can overpower the cookies.
Brown sugar is a major reason these cookies stay chewy. It adds moisture and a deeper flavor than granulated sugar alone. Chilling the dough and baking just until the tops crack also help create a soft, chewy center.
Never enough cookies
- Oatmeal chocolate chip cookies are a cozy choice when you want something hearty and chewy.
- Soft peanut butter cookies are a classic for anyone who loves rich peanut flavor.
- Cinnamon roll cookies are ideal for cinnamon lovers and holiday dessert trays.
- Chocolate chunk gingerbread cookies pair warm spices with pockets of chocolate.
- Nutella-stuffed gingerbread cookies add a sweet filling to a spiced cookie base.
Chewy Molasses Ginger Cookies
Ingredients
- 3/4 cup butter-flavored Crisco, room temperature
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 & 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 2 teaspoons baking soda
- 1 & 1/2 teaspoons powdered cinnamon
- 1 & 1/2 teaspoons powdered ginger
- 1/2 teaspoon powdered cloves
- 1/2 cup granulated sugar, for rolling
Instructions
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In a large bowl or stand mixer, combine the butter-flavored Crisco and brown sugar. Beat until smooth, about 1 to 2 minutes. Scrape the sides and bottom of the bowl.
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Add the egg and molasses. Beat until fully incorporated, scraping the bowl as needed.
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Add the flour to the bowl, but do not mix yet. Spoon and level the flour instead of packing it into the measuring cup.
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Add the salt, baking soda, cinnamon, ginger, and cloves on top of the flour. Lightly stir the dry ingredients together before mixing them into the wet ingredients.
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Mix just until the dough comes together and no streaks of flour remain. Do not overmix, or the cookies may become tough.
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Cover the bowl and chill the dough for 2 to 3 hours, until completely cold. Do not skip this step.
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Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
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Place the granulated sugar in a small bowl.
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Shape the chilled dough into walnut-sized balls, about 1 and 1/2 inches across. Roll each ball in sugar until fully coated, then place on the prepared baking sheets about 2 inches apart.
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Bake for 8 to 9 minutes, just until the tops begin to crack. Remove the cookies as soon as cracks appear for the softest texture.
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If desired, sprinkle the warm cookies with a little extra granulated sugar for sparkle.
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Let the cookies cool on the pan for about 5 minutes, then transfer them to a cooling rack.
Notes
Storage
Store cookies in a covered container at room temperature for up to one week or in the refrigerator for up to two weeks. For longer storage, freeze baked cookies for up to 3 months.
To freeze dough, roll it into balls, coat in sugar, freeze on a baking sheet until firm, and transfer to a freezer-safe bag. Bake from frozen, adding 1 to 2 extra minutes if needed.
Nutrition
Calories: 131 kcal |
Carbohydrates: 20g |
Protein: 1g |
Fat: 5g |
Sugar: 13g