Cookies | December 17, 2019

Super Soft Molasses Cookies

Gingerbread is a classic holiday flavor.  Those warm spices, rich molasses, and deep brown sugar scream Christmastime!  These soft molasses cookies are the epitome of wintertime – and we’ve amped them up a bit by dipping them in white chocolate.  This recipe produces a soft, chewy cookie that will leave you coming back for seconds.

Soft molasses cookies in a pie tin, garnished with cinnamon sticks.

What Is A Soft Molasses Cookie?

A molasses cookie, or sometimes called a gingersnap, is a cookie flavored with molasses and spices. Molasses has a delicious brown-sugar flavor without being too sweet. Molasses attracts moisture (like honey), so baked goods made with molasses stay moist and chewy a lot longer than those made with sugar

Soft molasses cookies, stacked, next to a glass of milk.

What Do I Need To Make Soft Molasses Cookies?

For this recipe you’ll need:

  • butter
  • dark brown sugar
  • molasses
  • eggs
  • flour
  • baking soda
  • salt
  • cinnamon
  • clove
  • ginger (dry or fresh)
  • nutmeg

Pro Tip: When it comes to ginger, you can use the dried and ground that is found in the spice aisle.  Or you can use fresh ginger for a bigger flavor. I cheat and use fresh ginger from a tube. It can usually be found in the produce section near the fresh herbs.

Ingredients for molasses cookies,

Tell Me How To Make Them!

The Cookies

  1. In a large mixing bowl, add softened butter.
  2. Add in brown sugar.  Using a hand or stand mixer, cream the sugar and butter together.
  3. Pour in molasses.
  4. Add eggs.  Mix until well combined.
    How to make soft molasses cookies.
  5. In a medium bowl add flour.
  6. Add baking soda and salt.
  7. Toss in your spices.  Whisk to combined.
  8. Add dry mixture to your wet mixture in your large mixing bowl. Mix until combined.
    How to make soft molasses cookies.
  9. Roll into 1 inch balls.
  10. Toll balls in granulated sugar.
  11. Place on a greased baking sheet and bake at 350 degrees for 8 minutes.
  12. Transfer to a wire rack, and cool completely.
    How to make molasses cookies.

Pro Tip: To make your cookies flatter and more “crinkly” gently press them with the bottom of a glass immediately after they come out of the oven.  This spreads the cookie out a bit.

The Frosting

  1. You’ll need white chocolate chips, shortening, and almond extract.
  2. In a microwave safe bowl, combine all ingredients.  Microwave in 30 second increments, stirring in between each increment, until melted.
  3. Dip cooke cookies halfway into mixture.  Cool on parchment paper.
  4. You can sprinkle with cinnamon, candied ginger, or colored sugar.
    How to make white chocolate frosting.

What Kind Of Molasses Should I Use?

Molasses is a by-product of the sugar manufacturing process.  Molasses is an excellent source of iron, calcium, and vitamin B and serves as a great energy food.  There are several kinds of molasses:

  • Fancy Molasses – also known as Gold Star, when used in baking, the results are a light colored, sweet product, also good as a topping on bread, biscuits, and crackers.
  • Lite Molasses – contains 40% less sugar than our Fancy Molasses.  Recipes made with Light Molasses have a subtle flavor and are lighter in color.  Cookies are slightly softer while breads are more crusty.  Light molasses comes from the first boiling of the sugar.
  • Cooking Molasses – is a blend of Fancy and Blackstrap Molasses.  The use of Cooking Molasses results in a darker, less sweet baked product.
  • Unsulphured Molasses – has the best flavor, is made from sun-ripened cane which has grown 12-15 months.
  • Blackstrap Molasses – is the final by-product of the sugar making process, it is dark and has a slightly bitter, robust flavor.  The thick dark brown liquid obtained from the refining of sugar cane is commonly referred to as “Blackstrap Molasses.”  Some of it’s more common uses is in the production of industrial alcohol and feeding livestock.

For this recipe I used unsulphured molasses.  I like the flavor it gives the cookies and it is readily available in the baking aisle.

Soft molasses cookies on a cooling rack.

Can You Freeze Molasses Cookies?

Yes!  Soft molasses cookies freeze well for up to 3 months. You can thaw them and bring to room temperature before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months.

Soft molasses cookies stacked next to a glass of milk.

I Love Holiday Baking!  What Other Cookie Recipes Do You Have?

For a complete list, visit our cookie page.

soft molasses cookies laid out on a table, randomly placed.

Let’s Be Besties!

If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!  And don’t forget to pin this recipe to save for later.

5 from 1 vote
Soft molasses cookies in a pie tin, garnished with cinnamon sticks.
Super Soft Molasses Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Gingerbread is a classic holiday flavor.  Those warm spices, rich molasses, and deep brown sugar scream Christmastime!  These soft molasses cookies are the epitome of wintertime - and we've amped them up a bit by dipping them in white chocolate.  This recipe produces a soft, chewy cookie that will leave you coming back for seconds.

Course: Dessert
Cuisine: American
Keyword: Christmas Cookies, gingerbread cookie, molasses cookie
Servings: 24 cookies
Calories: 253 kcal
Author: Kadee
Ingredients
Cookies
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup unsulphered molasses
  • 2 1/4 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger or 1 tbsp fresh
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • granulated sugar to roll dough in
frosting
  • 16 oz white chocolate chips
  • 1/8 cup shortening
  • 1/2 tsp almond extract optional
  • cinnamon, colored sugar, or candied ginger to sprinkle on white chocolate coating
Instructions
Cookies
  1. In a large mixing bowl, add softened butter.
  2. Add in brown sugar. Using a hand or stand mixer, cream the sugar and butter together.
  3. Pour in molasses.
  4. Add eggs. Mix until well combined.
  5. In a medium bowl add flour.
  6. Add baking soda and salt.
  7. Toss in your spices. Whisk to combined.
  8. Add dry mixture to your wet mixture in your large mixing bowl. Mix until combined.
  9. Roll into 1 inch balls.
  10. Toll balls in granulated sugar.
  11. Place on a greased baking sheet and bake at 350 degrees for 8 minutes.
  12. Transfer to a wire rack, and cool completely
Frosting
  1. In a microwave safe bowl, combine all ingredients.

  2.  Microwave in 30 second increments, stirring in between each increment, until melted.

  3. Dip cooke cookies halfway into mixture.  Cool on parchment paper. You can sprinkle with cinnamon, candied ginger, or colored sugar.

Recipe Notes

Pro Tip #1: When it comes to ginger, you can use the dried and ground that is found in the spice aisle.  Or you can use fresh ginger for a bigger flavor. I cheat and use fresh ginger from a tube. It can usually be found in the produce section near the fresh herbs.

Pro Tip #2: To make your cookies flatter and more "crinkly" gently press them with the bottom of a glass immediately after they come out of the oven.  This spreads the cookie out a bit.

Nutrition Facts
Super Soft Molasses Cookies
Amount Per Serving (1 cookie)
Calories 253 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 26mg9%
Sodium 190mg8%
Potassium 134mg4%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 23g26%
Protein 3g6%
Vitamin A 193IU4%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

5 thoughts on “Super Soft Molasses Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Approximately how many cookies does this make of each? I need three dozen of each type of cookie … do I double the recipe? triple it? etc?

    thanks!

    1. Honestly I’m not quite sure how many this recipe makes, I apologize for not writing it down! If I remember correctly, my guess is that it makes about 1 to 1 1/2 dozen of each, so I think you’d be safe doubling it. I used a medium-sized cookie cutter, so you could always buy a small cookie cutter and make them small to ensure you had enough. Same with the gingersnaps, make them a little small if you end up having not enough dough. Each cookie is decadent enough with the white chocolate-dipping and the decorating that smaller will be plenty. I planned on making these again this year, so as soon as I get to that, I’ll try to post how many I got. Good luck! That’s a lot of cookies :)

  2. 5 stars
    Hi, I like YOUR article. I have a childhood memory of someone making a cookie sheet sized gingerbread man Decorated with all kinds of candies. I have never found a recipe or instructions to make it. Can you help?