These sublimely-spiced, chewy and soft molasses cookies are perfect for your Christmas cookies list.  Scroll to the end for printable recipe and video. 

soft molasses cookies

Oh. My. Word. These chewy and soft molasses cookies are divine. They are the perfectly-spiced with nutmeg, cloves, cinnamon, and ginger and melt-in-your-mouth delicious. 

These cookies are easy to make and you can freeze them ahead of time. So if you’re looking for a cookie to fill out your Christmas cookies tray, this is it. 

more gingerbread and molasses desserts

I’ve been on such a ginger and molasses kick lately, probably because of the aroma in my house as they are baking. 

Try these other seasonal favorites:

• gingerbread edible cookie dough in cute little jars 
• NO-SPREAD cut-out gingerbread cookies 
• easy gingerbread “house” Bundt cake 
• gingerbread swirl cookies 

can  you freeze molasses cookies?

Yes! Keep these cookies at room temperature and serve up to four days. Or, place the cookies in a sealed container and freeze for up to 3 months. I layer the cookies in between pieces of parchment paper in a rectangle Tupperware container. 

video how-tos 

how to make soft molasses cookies

(printable recipe below)

you will need:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 3/4 cup butter, slightly softened 
• 1/2 cup sugar
• 1/2 cup packed brown sugar (light or dark)
• 1/4 cup molasses
• 1 egg
• granulated sugar, white sprinkles, and/or Christmas sprinkles

what to do:

Place the flour, baking soda, salt, and spices in a bowl and mix with a whisk. Set aside.

In the bowl of a standing mixer fitted with the flat beater or in a large bowl with an electric hand mixer, place the butter, sugar, and brown sugar. Cream together very well. Add the molasses and blend. Blend the egg in well, scraping down the sides of the bowl as needed. 

Gradually blend in the flour mixture. Cover the dough and chill for 1 to 2 hours. 

Preheat oven to 350 degrees F and line baking trays with parchment paper or silpat. 

Roll the dough into 1-inch balls. TIP: This small ice cream scooper works beautifully. Pour the sugar, white sprinkles, and/or Christmas sprinkles in separate little bowls. Roll the dough balls in sprinkles and place on the baking tray two-inches apart. 

Bake for 8 to 11 minutes or until the edges of the cookies are firm and the top begins to crack. Bake one tray at a time on the middle rack, keeping the remaining cookies and dough in the refrigerator. 

Serve within 4 days or freeze up to 3 months. 

Makes 42 to 44 cookies. 

printable molasses cookies recipe 

Yield: 42 to 44 cookies

soft molasses cookies

Print

Delicious soft molasses cookies with sprinkles are perfect for your Christmas cookies tray.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 3/4 cup butter, slightly softened 
• 1/2 cup sugar
• 1/2 cup packed brown sugar (light or dark)
• 1/4 cup molasses
• 1 egg
• granulated sugar, white sprinkles, and/or Christmas sprinkles

Instructions

Place the flour, baking soda, salt, and spices in a bowl and mix with a whisk. Set aside.

In the bowl of a standing mixer fitted with the flat beater or in a large bowl with an electric hand mixer, place the butter, sugar, and brown sugar. Cream together very well. Add the molasses and blend. Blend the egg in well, scraping down the sides of the bowl as needed. 

Gradually blend in the flour mixture. Cover the dough and chill for 1 to 2 hours. 

Preheat oven to 350 degrees F and line baking trays with parchment paper or silpat. 

Roll the dough into 1-inch balls. TIP: This small ice cream scooper works beautifully. Pour the sugar, white sprinkles, and/or Christmas sprinkles in separate little bowls. Roll the dough balls in sprinkles and place on the baking tray two-inches apart. 

Bake for 8 to 11 minutes or until the edges of the cookies are firm and the top begins to crack. Bake one tray at a time on the middle rack, keeping the remaining cookies and dough in the refrigerator.

Notes

Keep these cookies at room temperature and serve up to four days. Or, place the cookies in a sealed container and freeze for up to 3 months. I layer the cookies in between pieces of parchment paper in a rectangle Tupperware container. 

 

Nutrition Information:

Yield:

21

Serving Size:

2 cookies
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 229mgCarbohydrates: 23gFiber: 0gSugar: 12gProtein: 2g

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