Spiced Soft Molasses Cookies

It’s almost December, which means it’s prime baking season!!

Cookies are one of my favorite desserts to make, because you can easily make the dough up ahead of time, and they freeze really well.

These molasses cookies are tender and chewy, with a sweet deep molasses flavor and warm holiday spices! The recipe comes from my Grandma, and it’s one of my family’s favorites (even the kiddos!).

These cookies are similar in flavor to a gingersnap cookie, although a bit sweeter, and super tender instead of crisp.

Perfect with a glass of milk (or eggnog!), holiday dessert trays, cookie exchanges, or a fun family treat; I hope you give these cookies a try this holiday season!

How to make chewy molasses cookies?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Beat wet ingredients. In this recipe, that’s the brown sugar, shortening, molasses, and egg. I find a hand mixer works best for this.
2. Stir in dry ingredients. The flour, baking soda, and spices can be stirred in with a rubber spatula or wooden spoon, but you can also use a mixer and mix until JUST combined.
3. Roll into balls. I like to use a cookie scoop to measure the amount of dough needed, then roll with my hands.
4. Roll in sugar. Using granulated sugar to coat the dough balls helps them achieve those crackly tops.
5. Bake. You want to bake the cookies on parchment paper for easy cleanup, until the edges are set and the tops look dry and cracked.
6. Cool.

Variations of this recipe

• Other molasses – while I’ve only tested this recipe with light unsulphured molasses, I think it would work well with dark unsulphured molasses as well.
• Chocolate – for a fun presentation and flavor, try drizzling the cookies in melted white or milk chocolate. You could also dip half the cookie in the chocolate as well, and add some fun holiday sprinkles.
• Butter – I haven’t tested this recipe with an equal amount of unsalted butter, but a few readers have tried it and said it works really well. Just make sure to soften the butter at room temperature a bit, so it’s not rock hard (otherwise it won’t mix very well).
• Sandwich – one of my favorite things to do with these cookies is to make an ice cream sandwich with them! Sandwich two cookies with a scoop of vanilla, cinnamon, or coffee flavored ice cream.
• Chilled – generally, I don’t need to chill these cookies, but if you find that your dough is a bit too soft to scoop and roll into balls, then cover the dough and chill for 30-60 minutes, until the dough is easier to work with. There are so many variables that can effect the softness of the dough, so it’s best to use your judgement with regards to if the dough is able to be scooped and rolled.

Making cookies ahead of time

These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time!

That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake.

Freezing

The dough can also be frozen into individual balls.

Bake from frozen, as directed, adding an additional 1-3 minutes to the cook time.

Baked cookies can also be frozen. Just thaw before eating.

Storage

Leftover cookies will keep at room temperature (in an airtight container) for about a week.

This recipe was originally posted on the site in November 2014, and has been updated with additional information and new photos in November 2023.