This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: After years of testing and countless batches, these soft molasses cookies have become the most requested cookie in my family—readers even call them “the only molasses cookies worth making.” They’re one of my all-time favorite holiday treats, and I’ve probably baked them fifty times. To make life easier during busy seasons like Thanksgiving and Christmas, you can prep the dough up to six weeks in advance, scoop and freeze, then thaw and bake for fresh cookies with zero fuss.
- Perfectly Soft & Chewy: A tried-and-true texture with tender centers, crisp edges, and a classic crackly top.
- Warm, Cozy Spice: A balanced mix of cinnamon, ginger, and nutmeg that tastes like the holidays.
- Family-Favorite Treat: My most requested cookie—everyone insists they’re the best.
- Effortless Make-Ahead: Freeze the dough weeks ahead so fresh cookies are always ready.
- Ideal for Gifting: Beautiful, reliable, and loved by all ages.
IMPORTANT NOTE: This recipe was improved and updated on 11/26/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Bold Bakers Loved This!
“I made these as part of my Christmas cookie assortment and gave them as gifts. They received rave reviews. I will definitely be making them again.” — Sharon A.
“Amazing!! Great recipe, easy to follow and tastes delicious! Just make sure you do chill it for 2 hours to make it easy to shape and cook so they have a good texture. Will be making again!” — Millie
“I am beyond impressed with this recipe! I followed the recipe to a “T”! Thank you!” — Courtney S.
Table of Contents
- What is a Soft Molasse Cookie?
- Tools You Need
- Key Ingredients
- How to Make Soft Molasses Cookies
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Holiday Cookies Recipes
What is a Soft Molasses Cookie?
A soft molasses cookie is a warmly spiced, tender, and chewy cookie made with molasses, cinnamon, ginger, and nutmeg. They offer a rich, nostalgic flavor and a melt-in-your-mouth texture that feels like the holidays in every bite.
- Soft, Chewy Texture: Unlike crisp gingersnaps, these old-fashioned chewy molasses cookies stay soft in the center, develop a beautiful crinkly top, and have a nostalgic holiday flavor.
- Deep Molasses & Spice: Warm cinnamon, ginger, and nutmeg create a cozy, irresistible taste.
- A True Standalone Treat: While gingersnaps are often used for crusts or crumbs, soft molasses cookies shine completely on their own.
- Perfect for Gifting: Their sugar-coated exterior and natural crackles make them a beautiful, crowd-pleasing holiday gift.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Plastic wrap or an airtight container
- Cookie sheets
- Parchment paper
- Tablespoon or cookie scoop
- Wire cooling rack
Key Ingredients
Egg
- Binds the dough together, adds structure, and helps create a soft, chewy texture
- Substitutes: ¼ cup (15ml) unsweetened applesauce, ¼ cup (15ml) mashed banana, or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 min).
Granulated Sugar
- Sweetens the cookies, helps create a tender texture, encourages spreading, and promotes slight caramelization for color.
- Substitutes: Coconut sugar, brown sugar, or cane sugar (may slightly affect color and chewiness).
Vegetable Oil
- Keeps cookies moist and tender, contributes to a soft chew, and helps the dough hold together without stiffness.
- Substitutes: Avocado oil, coconut oil, light olive oil, or melted unsalted butter.
Molasses
- Adds deep, rich flavor, natural sweetness, dark color, and contributes to chewiness and softness
- Substitutes: You can try my recipe How to Make A Molasses Substitute to make it at home.
All-Purpose Flour
- Provides structure and bulk, allowing cookies to hold shape while remaining soft in the center
- Substitutes: Whole wheat flour (slightly denser), gluten-free flour blend, or Almond Easy Mix will work.
Baking Soda
- Acts as a leavening agent, helps cookies rise slightly, and reacts with molasses to create tenderness and a soft texture.
Cinnamon, Ginger, Nutmeg
- Provide aromatic, warm spice and depth of flavor, balancing the sweetness and enhancing the classic molasses cookie taste.
- Substitutes: Pumpkin pie spice (all-in-one), or adjust each spice to taste
Salt
- Enhances and balances flavors, brings out the sweetness, and deepens the spice profile.
Cinnamon Sugar
- Creates a sweet, slightly crunchy coating, encourages a crackly top, and adds visual appeal
- Substitutes: Fine granulated sugar alone, or mix in a pinch of ground ginger or allspice for extra flavor.
How to Make Soft Molasses Cookies
To Make the Molasses Cookie Dough
- Whisk Wet Ingredients: In a large bowl, whisk together the egg, sugar, oil, and molasses until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix Dough: Add the dry ingredients into the wet ingredients and mix until a dough forms. Chill the dough in the fridge for 2 hours (or up to 3 days, or freeze up to 8 weeks).
- Portion Dough: Using a 1-tablespoon measure, scoop the chilled dough and roll into balls between your palms.
- Coat in Cinnamon Sugar: Stir together sugar and cinnamon in a small bowl, then roll each dough ball in the mixture until fully coated. Place dough balls 2 inches apart on prepared baking sheets.
To Bake the Best Molasses Cookies
- Preheat Oven: Preheat the oven to 350°F (180°C) with fan assist; line 2 baking sheets with parchment or silicone mats. (If your oven doesn’t have a fan, bake one tray at a time at 375°F / 190°C.)
- Bake Cookies: Bake for 8–10 minutes until golden with a crackly top. Take care not to overbake for the best chewy texture.
- Cool Cookies: Remove from the oven and let cool slightly before transferring to a wire rack.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Chill for Perfect Shape: Chilling the dough for at least 2 hours (or up to 3 days, or frozen up to 8 weeks) helps the cookies hold their shape and keeps them chewy in the center.
- Use Room Temperature Eggs: This ensures even mixing and a smooth, cohesive dough.
- Don’t Overmix: Once the dry ingredients are added, mix just until combined to avoid tough cookies.
- Scoop Evenly: Use a 1-tablespoon cookie scoop to create uniform cookies that bake evenly.
- Roll in Cinnamon Sugar: Coating in sugar not only adds sweetness and crunch but also creates the classic crackly tops.
- Watch Your Bake Time: Cookies bake fast—remove them when the edges are set but the centers are soft for perfect chewiness.
- Freeze for Convenience: Portion dough and freeze for up to 8 weeks; thaw in the fridge overnight or at room temperature for 1 hour before baking.
- Customize Spice Levels: Adjust ginger, cinnamon, or nutmeg to your preference for a more subtle or intense holiday flavor.
- Use High-Quality Molasses: Robust, dark molasses will give the cookies depth and that signature chewy texture.
- Preheat Properly for Best Results: Preheat your oven to 350°F (180°C) with fan assist and line two baking sheets with parchment or silicone mats. If your oven doesn’t have a fan, bake one tray at a time at 375°F (190°C) for even baking and perfect crinkles.
Make Ahead and Storage Instructions
- Make-Ahead Dough: Prepare the dough up to 8 weeks in advance. Scoop into balls, place on a baking sheet, and freeze. Once frozen, transfer to an airtight container or freezer bag.
- Thawing Dough: Defrost in the fridge overnight or at room temperature for 1 hour before baking. This ensures freshly baked cookies with minimal effort.
- Storing of cookies: Store cooled baked cookies in an airtight container at room temperature for up to 4 days.
- Freezing Baked Cookies: For the best flavor and texture, I do NOT recommend this.
- Gifting Tip: For beautifully presented gifts, stack cookies in a tin with parchment layers or wrap in cellophane with a ribbon—they stay soft and fresh.
FAQs
Why are my cookies spreading too much?
Cookies can flatten if the dough is too warm, overmixed, or has too little flour. Chill the dough longer and measure ingredients carefully for perfect, chewy cookies.
How do I keep cookies soft and chewy?
Bake until the edges are just set. Store in an airtight container at room temperature, or add a slice of bread to maintain moisture.
Can I make smaller or larger cookies?
Yes! Adjust the scoop size. Smaller cookies bake a bit faster, larger cookies may need an extra 1–2 minutes in the oven.
How to customize the flavor?
Customize the flavor by increasing or decreasing cinnamon, ginger, or nutmeg to your taste. You can also experiment with other warm spices like ground cloves, allspice, cardamom, or vanilla—start with a small amount and adjust gradually for the perfect balance.
How do I prepare them for gifting?
Check out my guide How To Ship Cookies (For The Holidays And Beyond!)!
More Holiday Cookie Recipes
- Danish Butter Cookies Recipe
- Classic Austrian Linzer Cookies
- Chocolate Crinkle Cookies
- Soft Sugar Cookie Recipe (With Icing!)
- Cranberry Pistachio Shortbread Cookies
IMPORTANT NOTE: This recipe was improved and updated on 11/26/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Soft & Chewy Molasses Cookies Recipe
Ingredients
Molasses Cookie Dough
- 1 large egg , at room temperature
- 1 cup (8 oz/225 g) granulated sugar
- ⅔ cup (5 fl oz/150 ml) vegetable oil (or any flavorless oil)
- ⅓ cup (4 oz/115 g) molasses*
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- 1½ teaspoons ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cinnamon Sugar
- ⅓ cup (2½ oz/71 g) granulated sugar
- 1 tablespoon cinnamon
Instructions
To Make the Molasses Cookie Dough
- In a large bowl, whisk together the egg, sugar, oil and molasses.
- In a separate bowl, whisk together the flour, baking soda, spices and salt.
- Add the dry ingredients into the wet and mix to form a dough. Chill the dough in the fridge for 2 hours. (At this point the dough can be refrigerated for up to 3 days or frozen for up to 8 weeks).
- Using a 1 tablespoon measure, scoop the chilled dough and roll between the palms of your hands to form a ball.
- Stir together the sugar and cinnamon and roll each ball in this mixture until fully coated. Place the dough balls 2 inches apart on your prepared baking sheets.
To Bake the Molasses Cookies
- Preheat the oven to 350°F (180°C) Fan assist and line 2 baking sheets. (If your oven doesn't have a fan bake one tray at a time at 375℉ (190℃).
- Bake the cookies for 8 -10 minutes. They will be golden with a crackly top. Take care not to over bake as they won't be chewy if you do.
- Remove from the oven and cool slightly before transferring to a wire rack.
- Enjoy with a cup of tea! Store any leftovers in an airtight container at room temperature for up to 4 days.
Recipe Notes
- Chill for Perfect Shape: Chilling the dough for at least 2 hours (or up to 3 days, or frozen up to 8 weeks) helps the cookies hold their shape and keeps them chewy in the center.
- Use Room Temperature Eggs: This ensures even mixing and a smooth, cohesive dough.
- Don’t Overmix: Once the dry ingredients are added, mix just until combined to avoid tough cookies.
- Scoop Evenly: Use a 1-tablespoon cookie scoop to create uniform cookies that bake evenly.
- Roll in Cinnamon Sugar: Coating in sugar not only adds sweetness and crunch but also creates the classic crackly tops.
- Watch Your Bake Time: Cookies bake fast—remove them when the edges are set but the centers are soft for perfect chewiness.
- Freeze for Convenience: Portion dough and freeze for up to 8 weeks; thaw in the fridge overnight or at room temperature for 1 hour before baking.
- Customize Spice Levels: Adjust ginger, cinnamon, or nutmeg to your preference for a more subtle or intense holiday flavor.
- Use High-Quality Molasses: Robust, dark molasses will give the cookies depth and that signature chewy texture.
- Substitute molasses with my Molasses Substitute or you can use half/half combination of dark corn syrup and honey, or all honey, just know this will mute the flavors a bit.
I made these as part of my Christmas cookie assortment and gave them as gifts. They received rave reviews. I will definitely be making them again.
Hi Gemma. The recipe just says “sugar” for both the dough and rolling. In the comments, you say brown sugar. Is it brown sugar in the dough and white sugar for rolling?
I just made these cookies and they were awesome. I think that they have replaced my old family recipe for gingersnaps! (Don’t tell my ancestors!)
I have an observation about one of the comments that you made regarding the recipe though. You indicate that the recipe doesn’t have any leavening agent, how about the baking soda and egg?
Make no mistake – these are NOT soft and chewy. But they’re very good crunchy cookies! Love them!
They are great! I was having visit over and not alot of ingredients at home to make something. This cookies are perfect…easy to make and fast. I only chilled the dough for about 30-40min but it worked….i didnt have molassis so i used “piloncillo” the mexican cone suger and omited the white suger from recipe. Also the cookies are soft. They are a little hard on the out side and soft in the middle ..very good. Only 12 min. In the oven… i couldnt take many pictures of them because we finished them all. And i didnt dust them with… Read more »
Add chopped candied ginger chunks to you batter it gives you a nice surprise bite.
Amazing!! Great recipe, easy to follow and tastes delicious! Just make sure you do chill it for 2 hours to make it easy to shape and cook so they have a good texture. Will be making again!
I’ve made these a few times before and making them right now. Double checking your recipe, vanilla not added. It won’t jive with the warm spices?
Hi Gemma, what would happen if I used butter instead of oil in this recipe?
I made these for the first time this Christmas. I used grapeseed oil, and otherwise followed the recipe exactly. Everyone raved about them, and they looked store bought! I made a double batch and used a lot of them as small gifts for teachers and hostess gifts. Thank you for the recipe!