Homemade soft molasses cookies with crackly tops are super chewy and perfectly spiced. They stay seriously soft for days—if they last that long—and are always a holiday favorite.
Molasses cookies have always been my top choice because they bring me right back to my childhood. I grew up helping my mom bake them. After rolling the dough in the sugar and watching them bake through the little oven window, my sweet reward was biting into a warm cookie fresh from the oven. In addition to the nostalgia, the soft texture paired with cozy molasses puts them above any other cookie.
Sorry, chocolate chip cookies, you don’t even compare.
Molasses Cookie Comparison
Since they’re a favorite, I have plenty of gingersnap/molasses cookie recipes on my website and in my cookbooks. Most stem from the same-ish recipe with the exception of the crisp variety. Let’s review what makes each one individually and undeniably delicious:
- Soft White Chocolate Chip Molasses Cookies: Studded with white chocolate chips, these cookies are lusciously soft and mega chewy. You’ll love the combination of cozy spices and white chocolate.
- Ginger Pistachio Cookies: I add salty pistachios to my mom’s classic recipe. These ginger molasses cookies are soft, salty, sweet, and spiced. Find this recipe in Sally’s Cookie Addiction cookbook.
- Crisp Molasses Cookies: Another favorite! These are extra crisp. If you’re looking for a crunchy molasses cookie, this one’s for you—they actually snap when you break them!
- Chocolate Ginger Cookies: These are an elevated twist to our classic molasses cookies. You’ll appreciate the added cocoa flavor and how they are beautifully finished with dark chocolate and crystallized ginger.
- Gingerbread Blossoms: Think of this recipe as a new take on these holiday-favorite spiced soft molasses cookies, with the chocolatey appeal of peanut butter blossoms. They capture so many of the things we love this time of year—warm spice; cozy molasses; a soft, chewy texture; and a melty chocolate kiss in the center.
If I had to choose, I would always reach for my mom’s recipe that lives in Sally’s Baking Addiction cookbook. Nothing compares to mom’s.
What Makes These Molasses Cookies Different?
Another molasses cookie recipe? Yes! These cookies are different from my other varieties and here’s why: they’re soft, crackly, and chewier than all the rest. I used my gingerbread blossoms recipe as a starting point. My goal was to produce a flatter, chewier cookie with the same amount of softness. To accomplish this, I used the same ingredients but slightly altered the ratios:
- Flour: I reduced the flour considerably to yield a flatter cookie.
- Baking Soda: To avoid a super flat and overly greasy cookie, I increased the baking soda. Need that lift!
- Spices: Same amount. This careful blend of ginger, cinnamon, nutmeg, and cloves is exactly what every molasses cookie needs!
- Butter, Brown Sugar, Egg, + Vanilla: Same amounts. Brown sugar is what helps produce the softest molasses cookie ever. (In fact, it’s the first thing I changed when making my crisp molasses cookies.)
- Molasses: Make sure you’re using unsulphured or dark molasses, but do not use blackstrap because it is too intense for these cookies.
Mission accomplished. These cookies are mega chewy, mega soft, and mega crackly!
Which Molasses Do I Use?
There are varying intensities of molasses on store shelves from lighter molasses to blackstrap molasses. Go for an unsulphured or dark molasses, also sold as “robust” molasses. Blackstrap molasses can be quite intense—I don’t bake with it too often.
I’m not working with any of these companies, but I prefer Grandma’s, Brer Rabbit, or Wholesome brands. Wholesome’s organic molasses is super dark, so it will make your cookies a little darker. Look how dark it makes my spiced gingerbread loaf. As opposed to the same recipe as a cake (gingerbread cake) made with Grandma’s brand. What a difference in color!
How to Make Soft Molasses Cookies
- Whisk the dry ingredients together.
- Combine the wet ingredients together.
- Mix the wet and dry ingredients together.
- Chill cookie dough. Refrigerate for at least 1 hour.
- Roll cookie dough into balls. Use about 1 Tablespoon of dough per cookie.
- Generously roll each cookie dough ball in granulated sugar. For sparkle, of course!
- Bake. The cookies will puff up as they bake then gently sink back down. This is what creates those familiar crinkles and crackles we love. If your cookies aren’t cracking, gently bang the cookie sheet on the counter 2–3x which will help those warm cookies spread and crack on top. See recipe direction #5.
This is a wonderful make-ahead recipe because the cookies stay seriously soft for days (if they last that long!).
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Seriously Soft Molasses Cookies
- Prep Time: 1 hour, 45 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 30-32 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!
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
- 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.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
I made these as directed and they turned out wonderful! It took me a few batches to get the right thickness, but I think my first ones were too cold. Did. It matter, still tasted amazing. Will be making again and again! Everyone loved them.
Amazing
These cookies are so delicious. I have tried other molasses cookies trying to find the perfect one. THIS IS IT!!!
I followed the recipe exactly and they were fantastic! Soft, a bit chewy, and the perfect combination of spices makes this cookie a winner. Just what I was hoping for. Your recipes are always top notch!!
These are really good but turned out flat and crispy for me. Any tricks I can try next time so they’ll be soft like the ones pictured above?
Hi Catherine, If you cookies over-spread I suggest you taking a look at this post with Tips to Prevent Cookies from Spreading to help your troubleshoot!
The has got to be the best recipe! It’s low in sugar too!
Just 1/4 tsp of black pepper to bring out the spice and these are awesome!!! Thank you!!!
Mine didn’t spread. Maybe because they were too cold but gosh darn it the tasted perfect. I will try this again with less time in the fridge and possibly adding ginger candies.
I absolutely love this recipe. Thank you!
Where have these cookies been all my life??! Tried so many recipes and this is finally the one. I took a chance and doubled it…so glad I did! Absolutely perfect. Thank you!
Amazing! I have been looking for this recipe all of my life! Every recipe I try of yours is my new favorite. Thank you!!
These are good but need more sugar in my opinion. I’ve used recipes that call for a full cup of sugar, and this only calls for 1/4 cup! I’m sure some of it depends on your taste but if it were me I’d do at least 3/4 cup.
Hi Megan! This recipe calls for 1/4 cup granulated sugar and 1/2 cup brown sugar. Could you have missed the brown sugar? They should be perfectly sweet. Thank you so much for giving these a try.
Do you think I could sub for some all purpose whole wheat flour?
Hi Lisa, we haven’t tested this recipe with whole wheat flour, but you can certainly give it a try. Expect a much denser cookie.
I just made these – 5 minutes ago. The flavor is great but…mine got super flat. I followed the recipe exactly and have no idea what happened. Chilled for an hour and a half so that wasn’t the problem.
Hi Lyric, these cookies are on the flatter side (than, say, our Soft Gingersnap Molasses Cookies) but I would recommend checking out these 10 Guaranteed Tips to Prevent Cookies from Spreading. I hope they help!
These cookies are delicious! I added a lemon icing drizzle – just powdered sugar and some lemon juice – on top and it absolutely brought them to another level. Would highly recommend others try it out – though they are lovely without it as well!
Another Sally recipe win! These were a huge hit! Soft and chewy with great spice flavor. I say weighing your ingredients is the way to go!
Followed the recipe to a tee. Used dark brown sugar too. After baking 3 trays of these cookies, I decided to eat one. The cookies baked up nice and looked pretty when they cooled. After I took a bite of the cooled cookie, I tossed it in the garbage. This recipe does not have the molasses taste I remember from my granny’s kitchen. Also, I could taste the baking soda in the cookie. Unfortunately, I did not continue baking the remaining batter in the bowl. Sorry for the review, but this cookie is not for me.
Thank you for your honest review. Have not tried the recipe, was looking for one to try. When looking at the ingredients I was questioning only 1/4 cup molasses. Didn’t think it was going to give me enough of the molasses flavor, I like a heavy molasses flavor, so I looked at reviews, I probably won’t try this recipe even though the picture looks delicious.
Reviews are meant to be honest. Thank you for yours. I tasted the baking soda, as well…not sure what happened. All of my ingredients were fine. May try again and see what happens. What’s great for some just may not be great for others.
These are really amazing cookies. For my most recent bake, I added a brown butter icing and it was an excellent addition to cookie
This turned out exactly like your recipe and pictures! The taste AMAZING. I weighed out all of the ingredients. Thank you! A Keeper and the house smells great.
Absolutely delicious! My husband LOVED them. Tha nks for the yummy recipe. It’s a keeper!
I just tried it with half black strap/half maple syrup. Absolutely delicious!
Another winner! Like a soft chewy gingersnap. Really great recipe. I made mine a little small but I like how cute and two-bite sized they are. I’m excited to add these to my cookie plates to hand out to neighbors this year.
I usually never leave comments on recipes but holy cow! These were bomb
Hands down the best cookies ever. I followed the directions to the letter and they came out perfectly even at 5600 feet above sea level . Thank you for a perfect recipe.
Delicious, but this cookie was a big fail! Followed recipe exactly. Chilled for 2 hours. Was worries they would be too cold but by the time i rolled them and dipped in sugar, into the oven they went! Flat as a pancake!!! No crinkles. Great flavor. Not sure what went wrong. I used a scale for flour! Baked 12 min but they were raw I had to put them back in!
Not what l expected – I am an experienced baker, but l must say when l read this recipe l was a bit sceptical on the chewiness. My cookies turned out soft and cakey, NOT chewy like l had wished for, l have to double check to make sure l hadn’t made your other recipe by mistake. Perhaps this has something to do with climate. Though these cookies were not chewy, they did smell nice and taste good fresh, just don’t double or triple the batch at a time cause they won’t stay soft forever.
Hi 🙂 In your molasses cookie comparison section, you state your moms recipe is in your cookbook. So there is a difference in this recipe to your moms?
Hi Gretchen, Both recipes use the same basic ingredients – but the amounts/ratios are a little different. This recipe is the chewiest of the two!
Hi, Sally! Your molasses cookies (this version, as well as the other soft version) have been part of my holiday cookie routine for years. Thank you for your delicious recipes I have recently been experimenting with rye flour in some of my cookies and cakes. Generally, I have had luck using rye flour to replace 1/4 to 1/3 of the AP flour. Do you have any experience, advice, etc. for this particular substitution? Happy Holidays! Erin
Hi Erin, We have never tested this (or any cookie!) recipe using rye flour. Let us know if you try it!
Absolutely perfect cookies !!I read the reviews and only put in 1 tsp of baking soda . ❤️
This is one of the best recipes for molasses cookies I have ever made! I am not a molasses cookie fan….but these fit the bill. I did take them out of the oven a few minutes early, so that they were soft in the middle. They had a perfect chewy consistency. As mentioned by someone else, I did take a spatula and gently push down on them as they cooled. The cookie cracks widened a bit; the cookie was flat, crisp on the outside and soft on the inside.
These are delicious!! The only problem I have is, no matter what I do (including dropping the cookie sheet), they won’t crack! They’re so yummy but just don’t have the ‘molasses cookie’ look.
Mine didn’t end up cracking, but were still delicious nonetheless. The house now smells amazing .
Great recipe!
These cookies are amazing! They are perfectly spiced and sweet. I made my cookies on the larger side and made 26 cookies. The sides of the cookies were slightly crunchy while the middle of the cookie was very soft. These cookies are going to be on my regular rotation from now on.