Soft Molasses Cookies are the quintessential holiday cookie! This molasses cookie recipe makes soft, molasses cookies with the perfect hint of sweetness!
So I’m going to say it…I don’t like gingerbread. It’s December 8th, I’m in full holiday mode and I just CAN’T with gingerbread. Like, I love the look of those cute little gingerbread men…but they’re always so hard and blah. Anyhow, today on DAY 9 of my 12 Days of Christmas Cookies, I’m getting festive, but ditching the hard crumbly gingerbread…with these Soft Molasses Cookies!!
So, we all have that jar of molasses in the back of our pantry that’s been there for who even knows how long…let’s break that bad boy out today and give him a new lease on life.
Soft Molasses Cookies are a classic Christmas cookie recipe!
The beauty of these molasses cookies is that they aren’t crazy bold in flavor…just the perfect amount of molasses, cinnamon, and ginger to make them cozy! AND we roll them in granulated sugar so they have that little sugary crunch on the outside, with the inside being soft and tender.
What is Molasses?
- During the sugar making process, manufacturers boil cane sugar and/or sugar beets. The crystallized sugar crystals are removed, and the remaining liquid is molasses.
- There are many types of molasses, but today we are using dark molasses which is more full-bodied and less sweet. It is the most common molasses used in baked goods.
- Molasses doesn’t require refrigeration, and has a suggested shelf life of 6 months, even though I know mine has been in the back of my pantry for a lot longer than that!
- Brown sugar may also be used in place of molasses, if you’re in a pinch. You can substitute 1 cup of molasses with 1.5 cups of brown sugar, if needed.
This molasses cookie recipe comes together very quickly and they taste like a a lazy Sunday afternoon under a blanket with a fire. That’s a flavor, right?
Like I said, I typically don’t love molasses cookies, but these are definitely the exception!
This is the best soft molasses cookie recipe ever!Print
These are the best molasses cookies ever!
- 3/4 cup butter, room temperature
- 1 1/4 cup granulated sugar, divided
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 1/4 cups flour
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and 1 cup of the sugar together on medium speed for 2 minutes, place the additional sugar in a small bowl for later.
- Add in the egg, molasses, vanilla, baking soda, salt, cinnamon, and ginger and mix for an additional minute, until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Using a medium cookie scoop (2 tablespoon) portion out the dough and roll into balls. Roll the dough ball into the reserved sugar and place on the prepared baking sheet 2- inches apart.
- Bake for 9-10 minutes, until the edges are set.
- Transfer cookies to a wire rack to cool completely.
store airtight for up to 3 days for best freshness.
These cookies will freeze nicely, airtight for up to a month. You can also freeze the dough prior to baking.
Keywords: molasses, molasses cookies, recipe, cookie recipe, christmas cookies
Looking for more Christmas Cookie Recipes?
Missed any of the 12 Days of Christmas Cookies? Here’s a look back!
Day 1: 3 Ingredient Shortbread
Day 4: Perfect Spritz Cookies
Day 5: Lemon Thumbprint Cookies
Day 7: Coconut Snowman Cookies
Day 8: Red Velvet Snowball Cookies