Soft & Chewy Molasses Cookies That Taste Like a Hug (With a Mic Drop Finish)

Forget the store-bought stuff. These Soft & Chewy Molasses Cookies are what happens when old-school flavor meets modern cookie science—and yes, you can taste the difference. They’re plush in the middle, lightly crisp at the edges, and loaded with warm spice that makes your kitchen smell like a holiday candle… except edible.

No chill time acrobatics, no hard-to-find ingredients, just a reliable cookie that earns seconds (and thirds). If you can wield a whisk and not overbake, you’re about to become the cookie plug for your entire friend group.

What Makes This Special

These aren’t crunchy gingersnaps cosplaying as soft cookies. They’re built for chew.

The molasses pulls moisture into the dough, while brown sugar and just the right amount of butter lock in tenderness and caramel notes. A balanced trio of ginger, cinnamon, and cloves brings heat, depth, and that “oh wow” finish. We also use a smart baking soda-to-acid ratio to create lift without puffing them into cake territory.

The result? Thick, bendy cookies that stay soft for days and don’t crumble like sad sandcastles. One bowl. Big flavor.

Maximum nostalgia.

What You’ll Need (Ingredients)

• 2 1/4 cups (270g) all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (150g) packed dark brown sugar
• 1/4 cup (50g) granulated sugar (plus extra for rolling)
• 1 large egg, room temperature
• 1/3 cup (110g) unsulphured molasses (not blackstrap)
• 1 teaspoon pure vanilla extract
• Optional: 1–2 tablespoons turbinado sugar for extra-crispy sparkly edges

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. This is your nonstick insurance policy.
2. Mix dry ingredients: In a medium bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt.

   Spices need even distribution or you get “hot pockets” of flavor. Not cute.

3. Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until fluffy and slightly lighter, about 2 minutes. This traps air for lift.
4. Add egg, molasses, and vanilla: Beat in the egg until smooth.

   Add molasses and vanilla; mix until glossy and fully combined. Don’t panic if it looks slightly separated—it comes together with flour.

5. Combine: Add dry ingredients to the wet in two additions. Mix on low just until no flour streaks remain.

   Overmixing = tough cookies (and not in a good way).

6. Shape: Scoop dough into 1 1/2-tablespoon balls (a #40 scoop works great). Roll in granulated sugar (or a mix of granulated and turbinado for sparkle).
7. Space it out: Place on sheets 2 inches apart. They need elbow room to spread.
8. Bake: Bake 9–11 minutes, until the edges are set and the centers are puffed but still soft.

   The top may crack—this is your victory badge.

9. Set and cool: Let cookies rest on the hot sheet for 5 minutes, then move to a rack to cool. They firm up as they cool, staying perfectly chewy.
10. Optional flex: For thicker cookies, chill the shaped dough balls for 20 minutes before baking. For thinner, chewier cookies, bake immediately.

Keeping It Fresh

• Storage: Keep in an airtight container at room temperature for up to 5 days.

  Toss in a slice of bread to maintain moisture. Yes, really.

• Freeze dough: Scoop and freeze dough balls on a sheet, then bag for up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
• Freeze baked cookies: Cool completely, wrap well, and freeze up to 2 months.

  Thaw at room temp; refresh in a 300°F oven for 3–4 minutes if you like them warm.

Benefits of This Recipe

• Consistently chewy texture: The sugar and molasses ratio keeps softness locked in without going cakey.
• Big flavor, minimal effort: A one-bowl method with pantry spices delivers bakery-level results.
• Make-ahead friendly: Dough freezes like a champ, so you can bake on-demand. Midnight cookie? Say less.
• Customizable spice profile: Dial up ginger for heat, or lean into cinnamon for cozy vibes.
• Works for crowds: Doubles easily, bakes fast, and packs well for gifting.

Avoid These Mistakes

• Using blackstrap molasses: It’s too bitter and will overpower everything.

  Stick with unsulphured molasses.

• Overbaking: Pull them when edges set and centers look slightly underdone. Cookies keep cooking on the sheet—trust the process.
• Skipping the sugar roll: That coating adds sparkle, texture, and a slight crunch that contrasts the chew.
• Cold butter: If it’s not softened, it won’t cream properly, and you’ll lose lift and tenderness.
• Heavy-handed mixing: Once the flour is in, mix just to combine. Gluten is great for bread, not for cookies.

Alternatives

• Gingery kick: Add 1–2 tablespoons minced crystallized ginger to the dough.
• Orange twist: Stir in 1 teaspoon orange zest for a citrus lift that pairs ridiculously well with molasses.
• Chocolate-dipped: Dip cooled cookies halfway in melted dark chocolate and sprinkle with flaky salt.

  Fancy? Yes. Hard?

  Nope.

• Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Texture stays close—just avoid overbaking.
• Dairy-free: Swap butter for a quality plant-based stick (not spread). Chill dough 20 minutes for cleaner edges.
• Less sweet: Cut granulated sugar in the dough to 2 tablespoons; keep the brown sugar the same for moisture.

FAQ

Can I chill the dough overnight?

Yes.

Chill up to 24 hours for deeper flavor and slightly thicker cookies. Let sit 10–15 minutes at room temp before scooping if it’s too firm.

Why did my cookies come out cakey?

Too much flour or overmixing. Weigh your flour (270g) or spoon and level it, and stop mixing once the flour disappears.

Also, don’t bake too long.

What if I only have light brown sugar?

Use it. The flavor will be a bit lighter, but molasses still brings depth. If you want more richness, add an extra teaspoon of molasses.

Can I make them bigger?

Absolutely.

Use 3-tablespoon scoops and bake 11–13 minutes. Keep spacing wide. Bigger cookies = slightly thicker, gooier centers.

Win-win.

Are these spicy-hot?

They’re warmly spiced, not fiery. If you want more heat, add a pinch of black pepper or increase ginger to 2 1/2 teaspoons. FYI, it’s addictive.

How do I keep them soft for days?

Cool completely, store airtight, and add a slice of bread or a marshmallow to the container.

The cookies steal moisture and stay plush. Thievery at its finest.

Is there a way to make them crinklier on top?

Yes. Roll twice in sugar—once right after scooping and again just before baking.

The extra sugar slows set and encourages dramatic cracks.

Final Thoughts

If you want a cookie that hits that sweet spot between cozy and craveable, these Soft & Chewy Molasses Cookies deliver every single time. The texture is dialed, the spices sing, and the method is weeknight-simple. Bake a batch now, stash some dough for later, and prepare for the “Omg recipe please?” texts.

IMO, this is the cookie that turns casual bakers into legends.