Soft Molasses Cookies Recipe

45 Comments | Jill Winger | Last Updated: June 13, 2023

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Soft, chewy, and spicy.

These soft molasses cookies are like taking a bite of Christmas.

Elaborate Christmas cookies really aren’t my thing (although I will spend a little extra time to make homemade peppermint patties on occasion…), so I lean heavily on these simple molasses cookies when I need to bring sweets to an event or party. Sucanat, an unrefined cane sugar, pairs beautifully with the rich blackstrap molasses in this recipe, making them a wholesome, yet satisfying option.

You can also easily plop these old-fashioned soft molasses cookies in a quart-sized mason jar and tie with a red ribbon if you need a thoughtful, homemade Christmas gift on the fly.

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1 cup sucanat or rapadura (where to buy)
1/2 cup butter, softened
1/2 cup coconut oil, melted (where to buy)
1/2 cup blackstrap molasses (where to buy)
1 egg
3 cups flour (I used unbleached all-purpose. Whole wheat or spelt might work as well.)
1 1/2 t. baking soda
1 t. ground cinnamon (where to buy)
1 t. ground ginger
1/2 t. sea salt (this is the salt I like)
Coarse sugar– optional

1. Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth. Stir in remaining ingredients.

2. Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet or baking stone. For extra crunch, dip the top of each dough ball in coarse sugar.

3. Bake 8-10 minutes in a 375 degree preheated oven.

Kitchen Notes

Blackstrap molasses is a less-refined form of molasses. I prefer to use it in my baking, but you could also you regular molasses if you like.
Don’t overbake or they will lose their softness! I leave mine slightly undercooked.
If you can’t find sucanat or rapadura, you could also use regular brown sugar.

Soft Molasses Cookies

Ingredients

1 cup sucanat
1/2 cup butter, softened
1/2 cup coconut oil, melted
1/2 cup molasses (I used blackstrap molasses- a less refined version)
1 egg
3 cups flour (I used unbleached all-purpose. Whole wheat or spelt might work as well.)
1 1/2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t. sea salt (I use this one)
Coarse sugar– optional

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Instructions

Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth
Stir in remaining ingredients
Place rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet
Optional: Dip the top of each dough ball in coarse sugar
Bake 8-10 minutes at 375 degree preheated oven. (Don’t overbake or they will lose their softness!)

Other Homemade Christmas Goodies

Homemade Eggnog Recipe
Homemade Peppermint Patties
Homemade Hot Chocolate with Whipped Cream Cutouts
21+ Homemade Christmas Gift Ideas

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Reader Interactions

45 Comments

SnoWhite says
December 7, 2010 at 7:11 am
I like the sound and look of these!
reply to comment
- Ann M. Jones says
  December 6, 2017 at 1:19 pm
  These sound wonderful but was wondering if I could sub coconut sugar for the other two mentioned?
  reply to comment
- Sue says
  December 19, 2018 at 6:57 pm
  Jill, I’ve been making these for many years. They are my Gram’s recipe and look just like yours! They are a family favorite.
  reply to comment
Miz Helen says
December 7, 2010 at 8:04 am
Those cookies look wonderful. Thank you for sharing and you have a great week.
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Country Gal says
December 7, 2010 at 10:23 am
I love a soft cookie! The pumpkin ice cream sandwich cookies look yummy!
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Lisa says
December 7, 2010 at 11:25 am
Wow! And cookie sandwiches too. I bet the pumpkin and molasses go really well together!
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Ktietje85 says
December 7, 2010 at 12:01 pm
Sounds delicious! I love soft molasses cookies.
See Also
Jackfruit Carnitas Enchiladas — Fried Dandelions — Plant Based Recipes « Fried Dandelions — Plant Based Recipes Easy Gluten Free Cream of Mushroom Soup Recipe Top 16 Recipes of 2016 Proof That Sweet Potato Recipes Are A Thanksgiving Necessity
I can't find your email address, but I was wanting to contact you about possibly doing a review/giveaway of my book, Real Food Basics. Please contact me if you're interested. Thanks! http://www.modernalternativemama.com
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wacki04 says
December 7, 2010 at 6:21 pm
Looks good!
I'd love for you to stop by What's Cooking Wednesday tonight (and each week) to share one of your recipes!
Hope to see you there!
Cristi
http://thekingscourt4.blogspot.com/
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PurpleDancingDahlias says
December 7, 2010 at 11:23 pm
Yum! I have modified this recipe too but those ice cream sandwiches look divine.
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Christy says
December 14, 2010 at 7:06 am
I know I am super late to tell you thanks for linking this delicious cookie recipe to the Hearth and Soul Hop – but I just wanted to let you know that I have these bookmarked for my girls' "cookie party!" Thanks!
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Sue says
January 23, 2011 at 2:36 pm
This looks great! Molasses is high in magnesium to boot!
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Sarah says
June 18, 2011 at 7:59 pm
I saw your recipe and had to try it out today, along with buttermilk soaked bisquits (making them for tomorrow). The cookies are to DIE for! I love them. I did add some crystalized ginger to it though, which gives this lovely little extra to it. I will use this recipe more!
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- Jill says
  June 19, 2011 at 2:33 pm
  Oh yay! SO glad you liked the cookies- you’ll have to let me know how the buttermilk biscuits turn out! 🙂
  reply to comment
LOO says
February 21, 2012 at 12:59 pm
My grandmother had several recipes for molasses cookies in her old cookbook, they must have been very popular in the old days. Her recipe for gingerbread had molasses in it, but no ginger. I think I was in my 50’s before I realized most people put ginger in there, haha. I found some old Welsh recipes done that way, too, and her grandmother had Welsh ancestry. Funny, eh.
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Lydia C says
October 29, 2012 at 10:35 am
I was just wondering if it would work to substitute sprouted flour in these. They look amazing!
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- Jill says
  October 30, 2012 at 12:52 pm
  I would think that sprouted flour would work just fine. Enjoy! 🙂
  reply to comment
- Melisa says
  January 8, 2013 at 2:46 pm
  Lydia – I made mine with sprouted flour (wheat/spelt). I also let them soak for 24 hours before baking and used a little sourdough starter in the dough to boot. I used a little extra flour to absorb the starter and also because the dough seemed awfully soft. Other adjustments were using coconut sugar instead of sucanat and adding chopped candied ginger that I had saved from making water kefir. They are fabulous! I’m not sure I’m gonna have any left to share with my family tonight after dinner. That’s what they get for leaving me all by myself when I’m making cookies like these. 😀
  reply to comment
Crystal says
December 8, 2012 at 2:46 pm
I just took out the first batch of these and YUM! I’m taking them to a church function tonight and am so happy they turned out! I used 2 cups of organic whole white wheat flour and 1 cup of organic unbleached ap flour and they turned out great! I baked them for exactly 8 minutes and they were perfect, crisp on the outside and still soft and chewy on the inside! I did roll half of them in regular sugar and half not (for those like me who want to avoid it at all costs!). I’ll definitely be making these again and again!
reply to comment
- Jill says
  December 8, 2012 at 9:58 pm
  Yay! Love comments like this– they are one of my favorite cookie recipes. 🙂
  reply to comment
  See Also
  The Best Keto Pumpkin Recipes
Angela says
January 17, 2013 at 12:29 am
Made them today. Was trying to mult-itask, baking 3 different things at once and fielding my 4 young kids and I forgot to put the egg in – still turned out great. Yum!!!!!
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- Jill says
  January 17, 2013 at 8:10 am
  Hehe– good to know Angela– I know how that goes with kids in the kitchen!
  reply to comment
Annie says
April 5, 2013 at 9:51 am
These cookies are SO good! I also rolled half in regular sugar (I don’t have flaky sugar), and I do think they looked better. This cookie recipe is what made me subscribe to your blog. I’ve never been able to make soft molasses cookies without some parts being undercooked, or just making them crunchy. I’m scared to make another batch. These were gone in about two days between my husband and I. Yikes!
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- Jill Winger says
  April 5, 2013 at 1:06 pm
  Yay– so glad you enjoyed them! I know– I have a really hard time not eating the whole batch myself!
  reply to comment
Tammy Kainz says
May 23, 2013 at 3:47 pm
Absolutely delicious!!!!! Thank you for the new recipe. My whole family LOVES them.
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- Jill Winger says
  May 23, 2013 at 9:17 pm
  Yay! So happy to hear this!
  reply to comment
paul russell says
August 14, 2013 at 7:26 pm
May I substitute sugar for sucanat and corn oil for coconut oil?
Thank you for your thoughts.
I made the French bread today and it was a big success!
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- Jill Winger says
  August 14, 2013 at 9:50 pm
  Hey Paul– If you are going to substitute, I’d use brown sugar in place of the sucanant. As far as the coconut oil sub– I’d stick with a solid oil- I’m afraid a straight liquid oil will cause a mess. So glad you enjoyed the French Bread!!
  reply to comment
  - paul russell says
    August 14, 2013 at 9:58 pm
    Thanks for letting me know! Sure, I can use brown sugar. May I use xtra butter instead of coconut oil?
    reply to comment
    - Jill Winger says
      August 15, 2013 at 8:04 am
      Yup- the butter should be just fine!
      reply to comment
Diane says
December 7, 2016 at 11:23 am
When I was young my dad would buy dark molasses cookies . Now I can not find them anywhere. Does anyone have a recipe for the dark molasses cookies ? Thank you!
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Shelley says
December 7, 2016 at 12:38 pm
Yum! I make a similar recipe and at Christmas time dip the tops in green and red colored sugar. One of our favorites.
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Bernadette Shiaka says
December 9, 2016 at 7:16 am
Thank you for the lovely recipe. Will try it soon……
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Ro says
December 14, 2016 at 12:48 pm
I just finally got around to making these cookies….. OMG, I just got the first batch out if the oven. Needless to say I am going to have to triple the recipe because I inhaled six in a matter of minutes….. excellent cookies. Thank you so much for sharing your recipe. Merry Christmas.
reply to comment
- Jill Winger says
  December 20, 2016 at 2:27 pm
  Yeah– it’s hard to stop at just one… or five… huh? Glad you like them!
  reply to comment
Beka says
December 20, 2018 at 8:26 am
Wow, those look soooo good!
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Dee says
December 26, 2018 at 1:02 pm
Sounds great BUT how many does it make ?
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- Ilana says
  December 8, 2021 at 3:19 pm
  I made 36!
  reply to comment
Cheryl says
December 8, 2020 at 11:30 am
Please, can some one tell me how many cookies does this recipe make? Thank you.
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- Ilana says
  December 8, 2021 at 3:19 pm
  I was able to make 36 total. Also in case anyone else is wondering this too, I used a gluten free flour and coconut sugar. 9 min was perfect! Gluten free can tend to be drier but they were still soft. So yummy!
  reply to comment
Betty C says
January 15, 2021 at 12:17 am
Jill, thank you for creating and sharing your Soft Molasses Cookie recipe. I just baked them and they are delicious!
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Mary says
December 3, 2021 at 7:38 am
do these freeze well?
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Owl says
December 15, 2021 at 3:47 pm
This recipe is wonderful! No one has tasted them and not loved them!
reply to comment

Trackbacks

[…] Soft Molasses Cookies – I love molasses cookies, but I can’t even think of the last time I had some. I’m adding this one to my list as well, as it’s time to revisit a classic! […]
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[…] Soft Molasses CookiesI don’t know about everyone else but Molasses cookies scream “Christmas!” to me. […]
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Soft Molasses Cookies Recipe | The Prairie Homestead (2024)

FAQs

What is the secret to soft cookies? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Learn More ›

Why didn t my molasses cookies crack? ›

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

Why are my molasses cookies puffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Show Me More ›

Which molasses is best for cookies? ›

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

What keeps cookies soft and chewy? ›

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.

Explore More ›

Is it OK to use melted butter instead of softened? ›

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Explore More ›

How do you soften molasses cookies? ›

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

Read The Full Story ›

How do you know when molasses cookies are done? ›

Easy to Notice Signs:

Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
Set Centres – Gently touch the centre of a cookie. ...
Light Cracking – Look for light cracks on the surface of the cookies.

Oct 18, 2023

Why did my molasses cookies come out flat? ›

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Discover More ›

Is light or dark brown sugar better for molasses cookies? ›

It gives this recipe just that much more deep flavor and chewy texture. You can use light or dark brown sugar, both work well in this recipe. Dark brown sugar has more molasses in it, giving it a darker color. We use white granulated sugar for the exterior to give the cookie a sparkle and a crackly top.

Learn More Now ›

What is the best molasses for baking? ›

Light molasses is the liquid that remains after the first white sugar is extracted from cane juice. The flavor is lighter and has more fruity notes to it, in the same way the first pressing of olives makes a lighter, fruitier olive oil. Light (sometimes called "fancy") molasses is ideal for baked goods and candies.

Get More Info Here ›

How do you keep molasses cookies from spreading? ›

Chill the cookie dough.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

Read The Full Story ›

Which is better Sulphured or Unsulphured molasses? ›

Usulphured vs.

Sulphured molasses is molasses that has been treated with sulphur dioxide as a preservative. However, since the sulphuring process can leave the molasses with a strong pronounced chemical flavor and is less sweet, most commercial molasses is unsulphured.

View Details ›

Can I skip molasses in cookies? ›

"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

See Details ›

Why are my molasses cookies bitter? ›

Use an unsulphered molasses, like Grandma's brand (pictured above) or Brer Rabbit “Full Flavor”. Avoid blackstrap molasses–it's too strong for this recipe and will make the cookies bitter.

See Details ›

Why do my cookies get hard after they cool? ›

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.

Discover More Details ›

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

View Details ›

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Know More ›

What makes a hard cookie soft? ›

Bread Buddy: Place a slice of bread in the cookie jar or with the cookies. The moisture from the bread will transfer to the cookies, making them softer. Apple Accomplice: Similar to the bread trick, you can use a slice of apple. It works wonders in reviving the chewiness.