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Super Soft Molasses Cookies

Enjoy the warm, spiced goodness of Super Soft Molasses Cookies, perfect for holiday celebrations and cozy gatherings. With their chewy texture and rich flavor, these cookies are sure to become a cherished favorite!
Prep Time 1 hour 45 minutes
Cook Time 12 minutes
Total Time 1 hour 57 minutes
Course Dessert
Cuisine American
Servings 30 Cookies

Ingredients
  

  • 2 and 1/4 cups 281g all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup 12 Tbsp; 170g unsalted butter, softened to room temperature
  • 1/2 cup 100g packed light or dark brown sugar
  • 1/4 cup 50g granulated sugar
  • 1/3 cup 80ml unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract

Rolling

  • 1/3 cup 67g granulated or coarse sugar, for rolling

Instructions
 

  • Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2–3 days.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11–12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2–3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Cookies will stay fresh covered at room temperature for 1 week.

Notes

  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, preheat the oven, then roll in granulated sugar. Bake as directed. Read my tips and tricks on how to freeze cookie dough.
  2. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keyword Super Soft Molasses Cookies