These are truly the best molasses cookies I’ve ever had! These classic Molasses Cookies are perfectly soft, a little chewy and spiced with ginger, cinnamon, and molasses. Roll them in a little raw sugar before baking for a nice crunch! Enjoy with a cold glass of milk, and make a double batch because these are crazy good!
Welcome to Day 5 of Cookie Week! If you haven’t noticed by now, I reallyyyy love a soft cookie. These are soft, a little chewy, a little melt-in-your-mouth, and just all-around perfect!
Molasses cookies are the lazy-bakers friend because they’re beautiful as-is! They don’t need any decoration after coming out of the oven to look their holiday best. Just roll them in a little cane or raw sugar for some sparkle and texture before baking.
How to Make the Best Ever Soft Molasses Cookies:
These cookies are a breeze to make! First, we’re creaming together softened butter, and sugar.
Next up, mix in the remaining wet ingredients – molasses, eggs, and vanilla.
Add the dry ingredients in last, and chill the dough in the fridge for 1 hour while you kick back and relax! (Or, you could get started on another batch of cookies! Like these Funfetti Christmas Cookies!)
Roll the dough into balls or use a cookie scoop (HIGHLY recommend this tool – it makes this part much quicker and easier), and roll in some raw sugar. Bake then enjoy the cookies immediately!
See? Easy peasy! And the best part is that these can be enjoyed IMMEDIATELY once they’re done baking! No waiting to decorate them (although I have been known to steal bites of cookies while I’m decorating them), no waiting for them to cool completely (yes I also may have burned my tongue on these but it was WORTH IT).
These Soft Molasses cookies are the perfect addition to your holiday cookie platters – they’re such a classic, which means everyone will love them! They’re great for cookie-lovers who are a little less adventurous too – there’s no nuts, dried fruit, or anything a picky eater might not enjoy!
Happy Baking, friends!
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The Best Soft Molasses Cookies
- 3 and 1/4 cup all-purpose flour
- 1/2 cup white whole wheat flour can sub AP
- 2 tsp baking soda
- 1 and 1/2 tsp ginger
- 1 and 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 sticks butter, softened I prefer salted
- 3/4 cup dark brown sugar See Note
- 1 cup granulated or cane sugar
- 2 eggs
- 1/2 cup molasses NOT blackstrap
- 3 TBSP vegetable oil
- raw sugar, for rolling
- Make the Dough: Whisk together the dry ingredients (flours, baking soda, spices, salt) in a medium mixing bowl and set aside. In a large mixing bowl, cream the softened butter with electric mixer until creamy. Add the sugars and mix until well combined and creamy - about 1 minute. Add the eggs and vanilla and mix until just combined. Scrape the sides of the bowl throughout as needed. Add the molasses and vegetable oil and mix until just incorporated. Add the dry ingredients in two additions and mix until just incorporated.
- Chill the Dough: Cover the bowl with a clean kitchen towel or plastic wrap and chill in the fridge for 1 hour.
- Prep: Preheat oven to 350 degrees F. Line your baking sheets with parchment paper. Pour the raw sugar into a small bowl for rolling. Remove dough from the fridge. Scoop the dough into balls about 2 tablespoons large and roll them into a ball, then roll them through the raw sugar. Place them about 3 inches apart on the baking sheet. Bake for 9 minutes. Let cool on the baking sheet for 5 minutes, then transfer to cooling racks to finish cooling.
- Serve + Store: Enjoy immediately! Store leftovers in an airtight container at room temp for up to 1 week.
- Make Ahead Tips: Dough can be prepared, rolled, but NOT rolled in sugar, and frozen in a freezer safe airtight container or ziploc bag for up to 2 months. When ready to bake, let dough balls sit at room temp for half an hour, pre-heat the oven, and roll them in the raw sugar. Bake at the same time and temp listed above.
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