Name: Super Soft Molasses Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1/2 tsp Ground Cloves; 1/2 tsp Ground Ginger; 2 tsp Baking Soda; 1 tsp Ground Cinnamon; 1/2 tsp Salt; 3/4 cup Vegetable Oil; 1 cup Granulated Sugar (plus extra for rolling cookie dough balls in); 1/4 cup Full Flavor Molasses (e.g., Brer Rabbit brand); 1 Large Egg (room temperature)

I absolutely adore these Super Soft Molasses Cookies Recipe because they bring a warm, comforting flavor and a melt-in-your-mouth texture every time I bake them. This recipe has become my go-to whenever I crave that perfect balance of spicy sweetness with a chewy, tender bite. It’s amazing how a few simple ingredients can come together to create such an irresistible cookie that’s perfect for sharing or savoring solo with a cozy cup of tea.

Why You'll Love This Super Soft Molasses Cookies Recipe

What excites me most about this Super Soft Molasses Cookies Recipe is the depth of flavor it packs with every bite. The combination of molasses, cinnamon, ginger, and cloves creates a warm, spicy sweetness that instantly reminds me of cozy holiday moments and family gatherings. You get that nostalgic molasses richness without the heaviness, plus that lovely tender chewiness that makes these cookies truly stand out.

On top of that, the recipe is surprisingly easy and straightforward. I appreciate how the dough rests in the fridge for a couple hours, allowing the flavors to deepen and the cookies to bake up perfectly soft and chewy. The hands-on time is minimal, so it’s great when I want to whip up a batch without too much fuss. Plus, rolling the dough balls in sugar just before baking adds the perfect little crunch on the outside while keeping the insides super soft.

These cookies are perfect for nearly any occasion. I love bringing them to a holiday party because they’re a crowd-pleaser every time. They also work wonderfully as an after-school treat, a cozy afternoon snack, or even as a small dessert after a comforting dinner. Honestly, I find any excuse to bake these because they’re just that delightful!

Ingredients You'll Need

The image shows a close-up of a round brown cookie with a rough, cracked surface texture. One cookie is centered with a bite taken out of its upper right side, revealing a dense and slightly crumbly interior. Surrounding it on a white marbled surface are parts of other similar cookies, all with the same color and texture, scattered to create a casual arrangement. The light highlights the rough sugar-coated top and the soft inside. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is that it relies on simple pantry staples that come together to create amazingly flavorful and soft molasses cookies. Each ingredient not only contributes to the taste but also affects the texture and color, making these cookies a true standout.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-Purpose Flour: This is the foundation for structure, making the cookies tender but able to hold their shape.
Ground Cloves: Adds a warm, slightly sweet spiciness that deepens the flavor.
Ground Ginger: Brings a slight zing and bright warmth to the cookies.
Baking Soda: Helps the cookies rise and stay soft and airy.
Ground Cinnamon: Enhances the cozy spice flavor that pairs beautifully with molasses.
Salt: Balances the sweetness and heightens all the other flavors.
Vegetable Oil: Keeps cookies moist and soft without any heaviness.
Granulated Sugar: Sweetens and provides a delicate crunch when rolled onto the dough balls.
Molasses: The star ingredient for that signature deep, rich, and slightly bittersweet taste.
Large Egg: Binds all the ingredients together and lends softness and structure.

Directions

Step 1: In a medium bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt until fully combined. Set this dry mixture aside while you prepare the wet ingredients.

Step 2: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until the mixture is well blended and slightly fluffy, about 2-3 minutes.

Step 3: Add the full-flavor molasses and the room-temperature egg to the oily sugar mixture. Continue beating on medium speed until everything is smoothly combined and glossy.

Step 4: Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing just until everything is incorporated with no visible streaks of flour. Be careful not to overmix to keep the cookies tender.

Step 5: Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours. This resting time firms up the dough, making it easy to shape and allowing the flavors to meld beautifully.

Step 6: Once chilled, preheat your oven to 375ºF and position the oven rack in the second level from the top, just above center. Line two baking sheets with parchment paper or silicone baking mats for easy cookie release.

Step 7: Use a spoon or a 1-tablespoon cookie scoop to form 1-inch dough balls. Roll each ball generously in granulated sugar, then place them on the prepared baking sheets with about 2 inches of space in between to allow for spreading.

Step 8: Bake the cookies for 8 to 10 minutes at 375ºF. You’ll notice they puff up but stay soft. Remove from the oven and let them cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 36 delicious molasses cookies, perfect for sharing or storing. You’ll spend about 15 minutes prepping and mixing the dough, but remember to include the 2-hour chilling time for the best results. The baking takes roughly 8 to 10 minutes per batch, making the total time around 2 hours and 30 minutes. Cooling time is included in this estimate since the cookies need a few minutes to set off the baking tray before you move them to a rack.

How to Serve This Super Soft Molasses Cookies Recipe

The image shows a stack of soft brown ginger cookies arranged in a small pile on a white plate, with one cookie broken in half on top showing its moist, textured inside. The cookies have a cracked surface with a light sprinkling of sugar crystals that sparkle, and their edges are gently rounded. The plate sits on a white marbled surface with two more cookies blurred in the background. The overall look is warm and cozy with a focus on the texture and sugar details. photo taken with an iphone --ar 4:5 --v 7

I love serving these Super Soft Molasses Cookies slightly warm or at room temperature to enjoy their perfect chewy texture and full flavor. They shine on their own, but if I want to dress them up a bit, I like pairing them with a dollop of vanilla bean ice cream or a smear of rich cream cheese frosting for an extra special treat. For a simpler touch, sprinkling a tiny bit of flaky sea salt on top right after baking adds a surprising but delightful contrast.

When it comes to beverages, these cookies are fantastic alongside a hot cup of spiced chai or strong black tea, which complements the warm spices beautifully. For festive occasions, I enjoy pairing them with mulled wine or a creamy hot chocolate. If you prefer non-alcoholic drinks, a cold glass of milk never fails to be a comforting classic sidekick.

Presentation-wise, I sometimes arrange these cookies on a festive platter dusted lightly with powdered sugar or surrounded by fresh cranberries and pine sprigs for holidays. For casual settings, stacking them nicely on a simple plate or placing them in a pretty jar by the coffee station makes for an inviting display. They’re perfect for family dinners, holiday gatherings, or to brighten a weekday afternoon snack session.

Variations

One of my favorite things about this Super Soft Molasses Cookies Recipe is how easy it is to tweak. If you want to switch up the flavor, I sometimes add a handful of chopped walnuts or pecans right into the dough to give a nice crunchy texture. For an even spicier kick, a pinch of cayenne pepper or cardamom works wonders to warm things up.

If you need a gluten-free option, I recommend trying a 1:1 gluten-free flour blend that includes xanthan gum to keep the cookies soft and chewy. For a vegan twist, swapping the egg for a flax egg and using coconut oil instead of vegetable oil works beautifully without sacrificing texture or flavor. I’ve done this several times with great results!

For a slightly different cooking method, I've experimented with flattening the dough balls a little before baking for thinner, crispier edges while keeping the centers soft. You could also play with adding a drizzle of melted dark chocolate after baking for a decadent finish that everyone loves.

Storage and Reheating

Storing Leftovers

Once cooled completely, I store leftover molasses cookies in an airtight container at room temperature. I like using glass or BPA-free plastic containers with tight-sealing lids to keep the cookies fresh and soft. Stored this way, the cookies keep beautifully for up to a week. If they start feeling a bit less soft over time, a quick refresh in the microwave will revive them nicely.

Freezing

These cookies freeze wonderfully! I typically freeze the baked cookies in a single layer on a parchment-lined tray first, then once frozen solid, transfer them into a freezer-friendly airtight container or zip-top bag. This method prevents them from sticking together and keeps their texture intact. You can freeze them for up to 3 months — perfect for prepping ahead for holiday celebrations or to satisfy sudden cookie cravings.

Reheating

To reheat, I usually pop a couple of cookies in the microwave for about 10-15 seconds to soften them up, but be careful not to overheat or they may dry out. Alternatively, warming them in a preheated oven at 300ºF for 5 minutes works well if you want to refresh a larger batch. Avoid reheating in a toaster oven or at too high a temperature as that might make the cookies hard instead of soft. Enjoy them warm or at room temperature for the best experience!

FAQs

Can I use a different type of molasses for this recipe?

Yes! While I typically use full flavor molasses like the Brer Rabbit brand for its robust taste, you can use light molasses for a milder flavor or blackstrap molasses for a more intense, slightly bitter note. Just keep in mind that blackstrap is more potent and can change the overall sweetness and flavor balance.

Why do I need to chill the dough before baking?

Chilling the dough for at least 2 hours firms it up so it’s easier to shape into neat balls. It also allows the spices and molasses to meld and develop deeper flavor. Plus, chilling helps prevent the cookies from spreading too much in the oven, resulting in nicely proportioned, soft, and chewy cookies.

Can I substitute butter for vegetable oil?

You can substitute melted butter for vegetable oil, but I find that vegetable oil keeps these cookies softer and moister. Butter will add richness and flavor, but may produce a slightly denser texture and crisper edges. If you do swap, use the same quantity and chill the dough well to manage spreading.

How can I tell when the cookies are done baking?

Look for cookies that have puffed up and have slightly cracked surfaces when you take them out of the oven. They might seem a little soft in the center, but they will firm up as they cool. Baking too long leads to harder cookies, so it’s best to pull them out when the edges are set but the centers still look a bit tender.

Is there a way to make these cookies vegan?

Absolutely! To make this recipe vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a plant-based oil like coconut or vegetable oil. Make sure your molasses is vegan-friendly (most are), and these adjustments will produce deliciously soft, flavorful vegan molasses cookies.

Conclusion

I can’t recommend this Super Soft Molasses Cookies Recipe enough if you’re after a cookie that’s bursting with cozy spice and a tender, chewy texture. It’s become a favorite for good reason—simple ingredients, straightforward steps, and that unbeatable flavor make it a real winner. I hope you enjoy baking and sharing these cookies as much as I do!