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The Best Molasses Cookies Recipe: Perfectly Spiced, Soft, and Chewy Every Time

Discover the secret to soft, chewy, and perfectly spiced molasses cookies that define holiday baking. This classic recipe delivers warm, comforting flavor with crispy edges and tender centers—perfect for any occasion.
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Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

The Base:
  • 3/4 cup unsalted butter softened
  • 1 cup white sugar plus 1/4 cup for rolling
  • 1/4 cup dark molasses blackstrap optional for deeper flavor
  • 1 large egg room temperature
  •  
The Dry Mixture:
  • 2 to 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg or ground cloves for variation

Method
 

  1. Preheat & Prep: Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Cream Butter & Sugar: Beat butter and 1 cup sugar together for 2-3 minutes until light and fluffy.
  3. Add Wet Ingredients: Mix in molasses and egg until smooth and uniform.
  4. Combine Dry Ingredients: In another bowl, whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Form Dough: Gradually add dry ingredients to wet, mixing gently until no dry streaks remain. Do not overmix.
  6. Chill: Cover dough and refrigerate for 20–60 minutes to firm.
  7. Shape & Coat: Roll dough into 1-inch balls and coat in sugar. Arrange 2 inches apart on baking sheet.
  8. Bake: Bake 8–12 minutes until edges set but centers remain soft.
  9. Cool: Rest cookies on the sheet for 1–2 minutes, then transfer to wire rack.

Notes

Use room-temperature ingredients for best texture. Chill dough for at least 20 minutes to achieve the signature crinkled tops. For a richer flavor, replace half the white sugar with brown sugar.