By: Author Zona House
Posted on - Last updated:
Categories Cookies, Dessert, Dessert for Two
Seriously Soft Molasses Cookies combine ginger, molasses, cinnamon, and sugar to form the perfect soft batch cookie with a chewy texture. They smell and taste amazing, like soft Ginger Snaps, and are easy and quick, ready in just 20 minutes.
- Why I love this recipe
- Simple Ingredients
- Equipment used for this recipe
- How to make Soft Molasses Cookies
- Pro Tips
- Recipe FAQs
- You may also enjoy
Why I love this recipe
This small batch recipe makes about 8 large chewy cookies. This soft cookie is a family favorite for holiday cookies at Christmas time, and great for a bake sale or any special occasion any time of year.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
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Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
Simple Ingredients
(amounts are listed in the recipe card at the bottom of the post)
all-purpose flour
ground ginger
baking soda
ground cinnamon
ground cloves
salt
butter
granulated sugar
egg yolk
water
regular molasses (dark or light, not blackstrap)
Equipment used for this recipe
stand mixer or electric mixer
How to make Soft Molasses Cookies
Step 1 – Heat oven to 350 degrees F.
Step 2 – In a medium bowl, mix together the flour, ginger, baking soda, cinnamon, cloves, and salt and set aside.
Step 3 – In the bowl of a stand mixer with the paddle attachment, or a large bowl and hand mixer, cream together the butter and 1/3 cup sugar on low speed until light and fluffy.
Step 4 –Beat in the egg yolk, and then mix in the water and molasses.
Step 5 –Gradually add the flour mixture to the molasses mixture. If the dough is too sticky to form balls, add extra flour by the tablespoonful.
Step 6 –Spritz a cookie scoop or melon baller with non-stick spray then scoop out a walnut size ball of dough. Drop it into the remaining 4 teaspoons of sugar and roll it around to coat. Re-spritz the scoop as needed, about every other cookie.
Step 7 –Line a cookie sheet with parchment paper. Place the cookies 2 inches apart on the prepared baking sheet. Don’t flatten them.
Step 8 –Bake for 10-12 minutes in the preheated oven.
Step 9 –Allow the baked cookies to cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.
Pro Tips
- This recipe makes approximately 8 – 12 cookies. Store them in an airtight container at room temperature.
Recipe FAQs
What kind of molasses do you use for cookies?
You can use dark molasses or light molasses. Do not use Blackstrap molasses as it is more bitter and denser.
You may also enjoy
Sugar Cookies
Peanut Butter Cookies
No Bake Cookies
Oatmeal Raisin Cookies
Bakery Style Chocolate Chip Cookies
Mint Chocolate No-bake Cookies
Yield: 8 - 12 Cookies
Seriously Soft Molasses Cookies
Seriously Soft Molasses Cookies combine ginger, molasses, cinnamon, and sugar to form the perfect soft batch cookie with a chewy texture. They smell and taste amazing, like soft Ginger Snaps, and are easy and quick, ready in just 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 4 Tablespoons butter (room temperature)
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon water
- 2 Tablespoons regular molasses (dark or light, see notes)
- 4 teaspoons white sugar (for rolling in)
Instructions
- Heat oven to 350 degrees F.
- In a medium bowl, mix together the flour, ginger, baking soda, cinnamon, cloves, and salt and set aside.
- In the bowl of a stand mixer with the paddle attachment, or a large bowl and hand mixer, cream together the butter and 1/3 cup sugar on low speed until light and fluffy.
- Beat in the egg yolk, and then mix in the water and molasses.
- Gradually add the flour mixture to the molasses mixture. If the dough is too sticky to form balls, add extra flour by the tablespoonful.
- Spritz a cookie scoop or melon baller with non-stick spray then scoop out a walnut size ball of dough. Drop it into the remaining 4 teaspoons of sugar and roll it around to coat. Re-spritz the scoop as needed, about every other cookie.
- Line a sheet pan with parchment paper. Place the cookies 2 inches apart on the prepared baking sheet. Don’t flatten them.
- Bake for 10-12 minutes in the preheated oven.
- Allow the baked cookies to cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.
Notes
- This recipe makes approximately 8 – 12 cookies. Store them in an airtight container at room temperature.
- You can use dark molasses or light molasses. Do not use Blackstrap molasses as it is more bitter and denser.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom
KitchenAid KSM150PSBL 5 Qt. Artisan Series Stand Mixer -
Ice Cream Scoop,Stainless Steel With Trigger Cookie Spoons,Melon Scoop Spoon Set of 3 (Small,Medium,Large)
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 45 Square Foot Roll)
Wilton Industries Perfect Results Mega Cooling Rack
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 157Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 159mgCarbohydrates: 24gFiber: 0gSugar: 14gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
