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Soft and chewy homemade Molasses Cookies are the perfect holiday sugar cookie where each bite packs the perfect amount of sweet and spice. This timeless old fashioned ginger molasses cookie recipe will have you feeling like a kid. They are the perfect addition to your Christmas cookie collection!
Why this recipe is so great:
- Soft and chewy: It’s not often that you find a cookie recipe that uses butter where the cookies are super soft and chewy. These are not only super soft and chewy right out of the oven, but they remain that way!
- Easy to make: Yes, you’ll get the best results if you take the time to chill the dough, but they really are easy to make. You get to keep your hands clean by using a cookie scoop instead of hand rolling the dough balls too.
- Perfect for Christmas: There’s just something about the flavors of gingerbread and molasses during the holidays. These simple sugar cookies have that wonderful holiday spice flavor but are equally sweet.
Exact quantities are listed in the recipe card below, but here is a summary.
- Dry ingredients: flour, baking soda, cinnamon, cloves, ginger, salt
- Wet ingredients: unsalted butter, sugar (this is a dry ingredient but gets creamed with the butter), molasses, egg, vanilla
I also use Wilton’s Sugar Sprinkles to top each cookie and give it a sweet crunch.
How to make soft molasses cookies:
Detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Combine dry ingredients: Just whisk them together in a bowl.
- Combine wet ingredients: I like to use my stand mixer for this recipe. Start by creaming the butter and sugar together. Then, mix in the molasses, egg, and vanilla.
- Combine wet and dry: The batter will be thick but it comes together easily.
- Portion and chill: Use a cookie scoop to portion off walnut sized portions of the dough and dip the tops in the sugar sprinkles. Chill the dough prior to baking.
- Bake: These soft molasses cookies take less than ten minutes to bake, so have a couple baking sheets ready so you can swap them out easily and keep the process moving.
Recipe tips for perfect results:
- Mixing tips: Be sure your butter is nice and soft. You can’t over mix the creamed butter and sugar, so get them nice and fluffy. Be sure to scrape the bowl several times during the mixing process to ensure everything is mixed well.
- Make ahead directions: The molasses cookie dough can be prepared ahead of time. Simply wrap all of the dough in plastic wrap and chill or freeze until ready to use.
- Do not over bake the cookies: Your instincts might say that they need more time in the oven, but if you want super soft cookies, you must take them out after 8-10 minutes. They will continue to set on the hot baking sheet.
- Storage: To keep the cookies soft and chewy, store in an air tight container. For longer storage, cookies can be kept in a freezer as long as they are in a sealed container.
Other favorite Christmas cookie recipes:
- The Best Homemade Sugar Cookie Recipe
- Shortbread Cookie Bites
- M&M Cookies
- Peppermint Kiss Cookies
- Chocolate Hazelnut Nutella Stuffed Cookies
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter softened
- 1 cup sugar
- 1/4 cup molasses
- 1 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Sparkly decorator's sugar to roll the cookies in (optional, but recommended)
- Combine dry ingredients: In a medium-sized bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
- Mix wet ingredients: In the bowl of a stand mixer with the paddle attached, beat butter on medium to high speed until smooth and fluffy, about 1-2 minutes. Add sugar and beat until light in color and very fluffy, 4-5 minutes, scraping sides halfway through. Add molasses, eggs, and vanilla. Beat on low speed until well combined, scraping the bowl one more time.
- Combine dry and wet ingredients: With the mixer running at low speed, add the dry ingredients one spoonful at a time until fully incorporated.
- Chill dough: Using a tablespoon-sized cookie scoop, portion off walnut-sized balls of dough and dip the tops in the sparkly decorator's sugar. Set on a parchment-lined sheet with the sugar facing up. Refrigerate prepared cookie dough for at least one hour prior to baking.
- Bake cookies: Preheat oven to 375°F. Prepare two separate baking sheets by lining them with a Silpat or parchment paper. Set prepared cookie dough balls on baking sheets about 3 inches apart (they will spread while cooking). Bake in preheated oven for 8-10 minutes. They will be very soft. Remove from oven and allow to remain on baking sheet another 5 minutes. Then transfer to a cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.