These soft molasses cookies are the most tender and chewy ginger-spiced cookies you’ll find. They are a holiday must-make!!
Super soft molasses cookies are delicious and unpretentious. Amish Sugar Cookies, Soft Peanut Butter Cookies, Cream Cheese Cookies, and Butter Cookies are additional simple and straightforward cookies that are just as tasty!
Ginger Molasses Cookies
It’s always fun to whip up a batch of cookies. They are quick, easy, and perfect for an after school snack or sharing at parties or with neighbors.
These chewy spiced molasses cookies are a great way to add variety to your cookie spread – especially during the holidays. They offer a different and unique flavor that I, for one, am here for.
You had better believe that when we bust out those boxes of pre-made gingerbread for making houses I’ve been known to nibble a little. But let’s be honest, those taste nothing like a homemade batch of cookies!
Making Molasses Cookies
WET INGREDIENTS. Melt the butter and pour into a medium mixing bowl. Add the brown sugar, and egg. Mix together until smooth, then stir in the molasses.
DRY INGREDIENTS. In a separate bowl, combine the flour, baking soda cinnamon, cloves and ginger.
CHILL. Pour the flour blend into the molasses mixture and stir together. Cover the bowl and chill in the fridge for 1 hour.
PREP. Preheat the oven to 375°F. Use a cookie scoop to create 1 inch dough balls. Roll them in your hands to smooth them out then, coat them by rolling them in the white sugar.
BAKE. Place the cookie balls on a UNgreased cookie sheet making sure they are about 2 inches apart. Bake for 8-10 minutes and tops are cracked. Cool on a wire rack.
Note: Chill the dough in the fridge between batches.
I like the crinkly tops and the simple sugar coating of these cookies. They are a nice addition to Christmas goodie plates and balance out the notably heavy chocolate presence around the holidays. As much as I love these cookies as they are you can have a little fun and change them up a bit. Here are a few ideas:
- Add 1 cup white chocolate chips mixed into the dough
- Make them mini don’t forget to reduce the bake time
- Use a thin piping tip to add a vanilla frosting design to the tops
- Dip half of the cookie into vanilla candy bark or melted white chocolate
Notes About Molasses:
- Did you know an open jar of molasses can be stored for up to 5 years and still stay good? Just be sure that the lid is tightly sealed after each use and that no other ingredients get into the jar that may contaminate it.
- The consistency of each brand of molasses can vary. It will affect the shape of the finished cookie. If the dough seems too soft, simply chill it in the fridge before scooping and baking. This will keep them from spreading too much. If it is too firm then, slightly press the dough balls down to flatten them a bit before baking.
- The three most common types of molasses include light, dark and blackstrap.
- LIGHT is usually the first choice in baking, but dark can also be used.
- DARK has a more distinct color and flavor and is a good choice if you’re looking for a stronger molasses presence.
- BLACKSTRAP is more bitter and has a very strong flavor. This type is used in savory dishes, not in baking.
STORE molasses cookies in an airtight container at room temperature up to 4 days. Place a piece of white bread, or a slice of an apple in the container to help keep them soft. The cookies can be frozen for up to 3 months.
Freezing the dough: Roll the dough into balls, but do not roll in sugar. Instead line them each up on a baking sheet. Place the sheet in the freezer and freeze until solid. Transfer the dough balls into a Ziploc, label and freeze for up to 3 months. When you’re ready to bake, allow the dough balls to thaw and roll in sugar. Bake according to recipe directions.
For more Holiday Desserts, check out:
Molasses Cookies Recipe
- Melt the butter and pour into a medium mixing bowl. Add the brown sugar, and egg. Mix together until smooth, then stir in the molasses.
- In a separate bowl, combine the flour, baking soda cinnamon, cloves and ginger.
- Pour the flour blend into the molasses mixture and stir together. Cover the bowl and chill in the fridge for 1 hour.
- Preheat the oven to 375°F. Use a cookie scoop to create 1 inch dough balls. Roll them in your hands to smooth them out then, coat them by rolling them in the white sugar.
- Place the cookie balls on a UNgreased cookie sheet making sure they are about 2 inches apart.
- Bake for 8-10 minutes and tops are cracked. Cool on a wire rack. Note: Chill the dough in the fridge between batches.