Soft Chewy Spiced Molasses Cookies
Today I’m sharing my mom’s treasured recipe for the most incredible soft and chewy molasses cookies. These classics boast a deep, rich molasses flavor balanced with gentle cinnamon warmth. They’re not overly sweet, perfectly spiced, and stay ultra-soft for days—making them an absolute must for your holiday cookie trays!
My family has been baking these for generations, and they disappear fast (even straight from the freezer—we’ve been known to “test” a few while assembling Christmas platters!). If you love old-fashioned cookies with simple, comforting flavor, these are for you.
Why You’ll Love These Molasses Cookies
- Incredibly soft and chewy texture that lasts for days
- Bold molasses taste with just the right hint of cinnamon (no overpowering spices)
- Easy to make ahead—the dough needs an overnight chill anyway!
- No frosting required, though you can add it if you’d like
Butter vs. Shortening
My mom always uses shortening for the most consistent soft texture and minimal spreading. If you go that route, I recommend palm shortening—it’s a healthier, more natural option without trans fats.
That said, I personally prefer butter for its richer flavor and slightly better nutritional profile (real butter over processed shortening). The cookies may spread a touch more, but the long chill keeps them thick and chewy. Either works beautifully—choose what you love!
Success Tips
- Make-ahead: Dough freezes beautifully for up to 3 months. Thaw overnight in the fridge before baking.
- Chill overnight: Develops flavor and prevents spreading.
- Don’t overbake: Pull them out when edges are just set for maximum chewiness.
- Roll in sugar: Gives beautiful crinkles and a subtle sweet crunch.
- Storage: Keep in an airtight container up to 1 week (or freeze baked cookies up to 3 months—they’re amazing frozen!).
Final Thoughts
Did you make these soft and chewy spiced molasses cookies, or are you more of a crisp and crunchy cookie person? If you gave these cookies a try, please share your thoughts in the comments or by rating the recipe.
Happy Baking!
Old-Fashioned Soft & Chewy Molasses Cookies
Print Recipe
equipment (affiliate links
- kitchen scale recommended
- cookie cutters optional
Ingredients
- ¾ c. (170 g) salted butter softened (or palm shortening)
- 1 c. (200 g) brown sugar packed
- 1 large egg
- ¼ c. (85 g) unsulphured molasses blackstrap for best flavor
- 2¼ c. (270 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 2 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.¾ c. (170 g) salted butter1 c. (200 g) brown sugar
- Add Egg and Molasses: Beat in the egg and molasses until fully combined.1 large egg¼ c. (85 g) unsulphured molasses
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.2¼ c. (270 g) unbleached all-purpose flour (RECOMMEND WEIGHING)2 tsp baking soda¼ tsp salt1 tsp ground cinnamon
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft.
- Chill: Cover and refrigerate the dough overnight (or at least 8 hours). This helps the flavors develop and makes the dough easier to handle.
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape Cookies: Roll the chilled dough into 1-1½ inch balls (or roll out to ¼-inch thick and cut into circles/shapes for a more uniform look).
- Optional: Roll each ball in granulated sugar for classic crinkles and a touch of sweetness.
- Bake: Place cookies 2 inches apart on prepared sheets. Bake for 7-9 minutes—do not overbake! They're done when the edges have a very slight brown tinge, but centers are still soft.
- Cool: Let cool on the pan for a few minutes before transferring to a wire rack.
Notes
- Soft & Chewy Texture: The long chill and not over baking are key. Butter gives a richer taste than shortening, though cookies may spread a tiny bit more—chilling prevents excessive spreading.
- Flavor Note: This is a classic molasses-forward cookie with subtle cinnamon spice.
- Storage: Keep in an airtight container for up to 1 week. They stay beautifully soft!
- Make Ahead: Dough freezes well for up to 3 months.
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