Soft Molasses Cookies
Soft Molasses Cookies are super soft cookies full of spice. Dip them in white chocolate for some extra sparkle. These are a great Christmas cookie plate recipe.
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SOFT MOLASSES COOKIES
There are a billion recipes for molasses cookies out there. Everyone claims they have the perfect one. Soft, chewy, and full of spice. Wouldn’t you know that I actually have the perfect molasses cookie recipe?
So good that it’s been here on the blog since 2009. I kind of forgot about it which is sad but I am in full stress mode over here.
My right eye hasn’t stopped twitching in a week. My friends tell me it’s stressed induced. You know what? My husband visited sick kids in at the Children’s hospital today and that just stopped me in my tracks. What are we all so stressed about that’s actually more important than that?
Am I right?
DO I HAVE TO DIP THEM IN WHITE CHOCOLATE?
Nope. In fact, I’m not a huge fan of white chocolate so I like them plain but my husband likes them dipped.
I DON’T LIKE MOLASSES, WILL I LIKE THESE?
Yes. Does anyone like molasses? Like straight up molasses? That’s a solid no. It does have a distinct flavor and gives it an almost brown sugar element.
What does molasses do in cookies? It makes them extra moist, chewy, and they stay soft forever.
WHAT KIND OF WHITE CHOCOLATE CHIPS WORK BEST?
I figured this out the hard way. I’ve tried all the brands and have found that Ghirardelli melts the best.
White chocolate has the tendency to seize if overheated which means you have to heat it in very small intervals if you are using the microwave. You can add a little shortening to thin it out to your desired consistency. You can also use a double boiler however with Ghirardelli chips it’s not necessary.
Almond bark also works well and melts easily but it depends on your taste preference. I like Candiquik brand of almond bark best. It can be found in the baking aisle at Walmart and Target.
HIGH ALTITUDE BAKING
King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.”
Since I’m at 5,000 ft I added 2 tablespoons of flour.
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Eggnog Gingerbread Trifle
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
Soft Molasses Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour, (spooned into measuring cups)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling
- 12 ounces almond bark or white chocolate chips, (optional)
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper. See notes for high altitude baking.
- In a large bowl, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the dry ingredients into the wet ingredients. Roll 1.5 inch balls of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll you can.
- Place on baking sheets and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling.
- For dipping (see notes for full instructions): If desired, melt almond bark according to directions or melt white chocolate chips in a double broiler (you might need to add some shortening to thin out). Dip sides of cookies and sprinkle with sprinkles.
- Store cookies in an airtight container.
Notes
HIGH ALTITUDE BAKING
King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.” Since I’m at 5,000 ft I added 2 tablespoons of flour.
These always turn out for me, but this year they just baked super thin and flat. I always follow the recipe exactly! The only difference I can think of its warmer than usual here for December?? Or my oven is too hot? My Peanut Butter Blossoms also flattened out a bit. Any ideas? I wanted to give them as gifts but just can’t now. 🙁
I’m so sorry. Usually that means your butter is too soft or you didn’t measure enough flour
I sooo wish these had turned out! I wanted to add them to cookie tins I am handing out. I know better than to try a new recipe as a gift. They smelled delightful and the flavor was so good, but I too had the issue of them spreading flat. I chilled the dough for over an hour hoping that would help, but it didn’t. The first batch had to be tossed and the second batch I saved by smooshing the edges towards the center with a drinking glass to fatten them up. That made them work, even if they weren’t attractive. My elderly father and husband ate them and loved the flavor, and my house smells heavenly now, so that is a good thing!
I’m sorry Heather. Are you at a high altitude? They should not be flat. sounds like they need more flour?
Why did my cookies turn out flat? 🙁
Never mind…just saw your answer to that same question below. Tasted good though!
I make these molasses cookies every year since I first saw your blog ( about 4 years now). So tasty and use white chocolate only for festive Christmas time.
Thank you! That means a lot
Omg!! These cookies are sooo good. I didn’t get them dipped but I will defiantly the do it next time! Mine spread and we’re flat however any idea why??
Cookies that spread usually mean not enough flour was added or the dough was too warm.
Made these for Christmas and they were a hit! Also super easy to make and they look so pretty. Thanks for the recipe 🙂
You’re welcome!
Is it dark or light brown sugar ?
I always use light
We make these every year and they’re a huge hit! So soft and flavorful!
Thank you!
I made these last night for the first time. Soft and delicious and super easy – they will become a holiday cookie staple for us. Thank you!
I don’t know why my rating didn’t go through the first time. Five stars. 🙂
Thank you! I love them too!
My first batch of these cookies tasted wonderful but turned out very flat. Also only one tray got the nice crinkled look on top– the other tray looked more like the texture of a sugar cookie on top.
Because they tasted so good, I tried again, adding an extra 1/4 cup of flour (2.5 cups total instead of 2.25 cups). I also only baked one tray at a time (the first time I had tried to bake 2 trays at once on different racks).
Second batch turned out absolutely perfect! THey are so good, soft, and look like Christmas! I only dipped about half the cookies in white chocolate– I prefer the way they look when dipped, but prefer the taste without the chocolate.
Hmm not sure what happened to the first batch.
These are the best Christmas cookies we’ve ever had — gingerbread flavor with such a better texture. I was wondering how long the softness would last but making them ahead two days early was just fine. Thanks for another great recipe!
Yes, I agree. Still soft after two days.
Could I use pumpkin pie spice for a substitute? If so how much would you recommend? Thank you!
Pumpkin pie spice has nutmeg in it but other than that it’s pretty close. I would probably do 1.5 to 2 teaspoons.
These cookies are amazing! So soft and delicious. I received so many compliments when I brought them into work.
Yay!!!!
Absolutely delicious cookies! I made them for my parents a few days ago, they were very happy.
Thank you for the great recipe and Merry Christmass, Christy!
Thank you so much Liliana.
Love these! They turned out perfectly my first go! They’ll be going into our yearly neighbor cookie plate 😄
Awesome to hear that!
We made these for neighbor Christmas gifts this week and they were wonderful. My only hold up, mine turned out really thin (but still soft). I’m wondering if I did something wrong. Or I am at a high altitude is there something I should change/add for that?
I had the same problem!!!
Mine turned out good. Maybe not enough flour? But if you were in a high altitude maybe. Never had to deal with that
You could definitely add a bit more flour for altitude.
Question: Can I freeze these until Christmas? Thanks… (They look lovely)!
These are ADORABLE!! I love the festive sprinkles against the white chocolate. I’ve also noticed that Ghiradelli chips (in any flavor) melt the best out of most of the chips on the market. I’m not a huge fan of white chocolate, either; I’m all for the pure molasses spice cookie taste. I don’t understand why those aren’t the first cookies devoured in the tins I give to people, lol. But I think the strong molasses taste, as you said, can be a bit off-putting to people. Dipping them in white chocolate seems like a great way to make molasses cookies less scary. 😀 Thanks for sharing!
How far ahead can you make these/how long will they stay fresh?
They stay soft up to 3 days (or longer) in an airtight container. You can freeze them.
Thanks! I have my ingredients and I’ll be trying these today!
I just saw your “freeze” response after I commented. I was hoping they would freeze.
Yes, they freeze beautifully!
Calls for only one egg but your instructions say “add the eggs”. Would you please confirm – one egg or two. Thanks
Sorry. One egg!
These sound delicious as much as they are pretty! Thank you for the recipe – i’m hungry now! They look perfect for a cookie exchange too, and can’t wait to try the recipe out.
I hope you do. I love them!