Soft Molasses Cookies Recipe

Prep Time 15 minutes
Total Time 23 minutes
Servings 24 cookies

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These soft Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

If you love simply spiced cookies, you’ll love these Chai Cookies Recipe and The Best Snickerdoodle Recipe too!

close up image of molasses cookies on a white background.

These soft and chewy Molasses Cookies will always remind me of my Grandma — she always had an impressive cookie stash in her freezer for when we would stop by! Around Christmas, I always have to make a batch.

I love the crisp coating that the sugar gives them as they bake!

Molasses isn’t something I use a lot of throughout the year, but around Christmas time I always need a carton to whip up my favorite holiday treats!

It has kind of a distinct flavor, and honestly not one that I usually find enticing. But these cookies are one of my favorites this time of year so I can’t resist (one I also love in this Slow Cooker Gingerbread Pudding Cake!). They are the perfect combination of warmth and spice and sweetness.

They would be perfect on a Dessert Charcuterie Board too!

stack of five molasses cookies held in hand.

If you want to take things up a notch and go beyond plain old Molasses Cookies, try these White Chocolate Gingersnap Oreos or these White Chocolate Truffle Stuffed Gingersnaps.

Some of our other favorite holiday cookies are these Christmas Sugar Cookies, Soft Frosted Sugar Cookies and Grandma’s Sour Cream Sugar Cookies.

Ingredients Needed:

ingredients needed to make molasses cookies.
  • Butter: I use unsalted butter in most of my baking recipes but you can also use salted butter and they will turn out fine, since there is not any salt added.
  • Brown Sugar: brown sugar has a rich, dark flavor that works perfectly with the molasses.
  • Egg: holds everything together. I haven’t tried these cookies with an egg substitute.
  • Molasses: gives us that classic rich flavor
  • Flour: I use all purpose flour but whole wheat flour works great as well.
  • Ginger and Cinnamon: warm spices that complement the rich molasses perfectly.
  • Baking Soda: makes these cookies rise just enough so that they are thick and chewy.
  • Sugar: for rolling! This gives the cookies a bit of extra sweetness and a crisp crunch on the outside.
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How to make Ginger Molasses Cookies:

See the detailed recipe down in the recipe card!

  1. Cream the butter and sugar and then add the remaining wet ingredients
  2. Add the dry ingredients and mix just until combined. For thick cookies I like to refrigerate until the dough is firm, or at least workable.
  3. Roll into balls and coat in granulated sugar.
  4. Bake, but don’t overbake! The key to nice soft cookies is to take them out of the oven when they are just a bit glossy in the centre.

What’s the difference between these Molasses Cookies and Gingersnap Cookies?

These are softer and chewier than a traditional gingersnap cookie, but with many of the same flavors. They are still sweet and have mild spice, and that rich, sweet molasses flavor.

I am not a fan of crunchy cookies, so I prefer these soft Molasses Cookies over crispy gingersnaps any day!

How do you store Molasses Cookies?

These cookies keep beautifully, but it should be noted that the strong flavors in this cookie will transfer to other foods, so they should always be kept sealed in a separate container — don’t place them in the same bag or container as other cookies to store.

On the counter:

These Molasses Cookies can be store in an air tight container at room temperature for up to 1 week. They will be best the first 3 or 4 days, so I recommend moving them to the freezer if you’re not planning to eat them all in that time.

To freeze Molasses Cookies:

These cookies freeze perfectly. Simply place in a large freezer bag or freezer-safe container (you can place wax paper or parchment paper between the layers if you like but it’s not necessary), and freeze up to 3 months.

This is perfect for holiday gift-giving as you can make them quite a ways in advance!

one bite taken out of a molasses cookie.

What to do with your leftover Molasses?

Molasses is used in lots of great traditional fall and Christmas recipes. Here are some of my favorite ways to use up leftover Molasses:

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Molasses Cookies

4.97 from 53 votes
These Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.
Prep Time 15 minutes
Cook Time 8 minutes
Refrigeration time 3 hours
Total Time 23 minutes
Cuisine American
Course Dessert
Servings 24 cookies
Calories 149cal


  • 3/4 cup unsalted butter room temperature
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup fancy molasses
  • 2 1/4 cups all purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar for rolling


  • In a large bowl with an electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes.
  • Add egg and molasses and beat on medium speed until combined.
  • Add flour, ginger, baking soda and cinnamon and mix on low speed or by hand just until combined. Refrigerate until dough is firm.
  • Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
  • Roll dough into 1-1.5″ balls and coat them in granulated sugar. Place on prepared baking sheets and bake for 7-9 minutes, just until centers are set.
  • Let cool for 5-10 minutes before removing to a wire rack to cool completely.

Nutrition Information

Calories: 149cal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 80mg | Sugar: 13g | Vitamin A: 185IU | Calcium: 20mg | Iron: 0.8mg
Keywords chewy molasses cookies, ginger cookies, ginger snaps, gingersnaps, soft gingersnaps, soft molasses cookies

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Gwenyth says

    I made two batches of this recipe today, one with plant based margerine, one with butter. Both turned out great. I chilled the dough from several hours so it would be really firm. I had to bake the plant based batch a bit longer to get them to set. I also added a bit more cinnamon and a touch of cloves to the original recipe to get a bit more spice kick. Was happy with the chewy spicy ginger cookie that was the end result.

      • Janet Bailey says

        The first batch did not have near enough spice or molasses. The second batch I doubled the spices and added 50% more molasses. Much better

      • The Recipe Rebel says

        Sorry to hear you had trouble with the recipe Janet. The amounts have worked well for myself (and others). Thanks for the feedback!

  2. Madisen says

    My first batch the cookies didn’t spread at all, my second batch I used a bit bigger scoop and didn’t chill the dough and they are like pancake flat. Any tips on a happy medium between the two?! They taste so good!!

    • The Recipe Rebel says

      Hi Madisen, the method has worked well for me but maybe try chilling the dough a little. Also when creaming the butter and sugar it has to be just right or it will change the way to cookie comes out.

  3. Leia says

    Your grandmother and mine must have been related. She ALWAYS had these cookies baked and ready to enjoy. Can’t wait to make the recipe.

  4. Shirley says

    I press these lightly with my fingertips right after removing from oven, then leave on sheet for a few minutes to firm up. The pressing makes them even more chewy!

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