Nothing says holiday baking quite like a batch of soft and chewy molasses spice cookies! These cookies are packed with warm spices, rich molasses, and a perfectly chewy texture that melts in your mouth. Their crackly, sugar-coated tops make them a standout addition to any festive cookie platter. With a hint of cinnamon, ginger, and cloves, they’re the perfect balance of sweetness and spice. Plus, they store well and make an excellent make-ahead treat for the busy holiday season!
Why You’ll Love These Cookies
- Incredible texture – Soft, chewy, and slightly crisp on the edges
- Perfectly spiced – Loaded with ginger, cinnamon, cloves, and nutmeg
- Rich molasses flavor – Deep, warm, and comforting taste
- Festive and beautiful – Crackly tops with a sugar coating
- Versatile – Enjoy them plain, glazed, or drizzled with white chocolate
- Make-ahead friendly – Prep the dough in advance for stress-free baking
Key Ingredients & Their Role
- Flour – Provides the structure for the cookies.
- Baking Soda – Helps the cookies rise and spread perfectly.
- Cornstarch – Keeps the cookies soft and tender.
- Salt – Enhances the flavor of the molasses and spices.
- Spices – A mix of ginger, cinnamon, cloves, and nutmeg create the classic spiced flavor.
- Butter – Adds richness and moisture; use unsalted, softened butter.
- Sugars – A mix of granulated sugar and light brown sugar gives the cookies depth and caramel notes. You can swap light brown sugar for dark brown sugar for a more intense molasses flavor.
- Molasses – The star ingredient! Use dark molasses for the best flavor and chewy texture. Avoid blackstrap molasses as it’s too bitter.
- Egg – Binds the ingredients and adds structure.
- Vanilla Extract – Enhances the overall flavor.
- Granulated Sugar (for rolling) – Gives the cookies their signature crackled, sugary coating.
How to Make Soft Molasses Cookies
1. Make the Dough
In a medium bowl, whisk together the flour, baking soda, cornstarch, salt, and spices. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar with an electric mixer until creamy (about 2 minutes). Add the molasses, egg, and vanilla extract, beating until smooth and fully incorporated. Gradually mix in the dry ingredients until just combined.
2. Chill the Dough
Cover the dough and refrigerate for at least 2 hours (or up to overnight). Chilling allows the flavors to develop and ensures thick, chewy cookies.
3. Shape & Coat the Cookies
Scoop about 1 1/2-inch balls of dough using a medium cookie scoop. Roll each dough ball in granulated sugar to coat. Place them 2 inches apart on a lined baking sheet. For extra crackles, refrigerate the shaped dough for 20-30 minutes before baking.
4. Bake to Perfection
Preheat oven to 350°F (177°C). Bake the cookies for 12-13 minutes, rotating the pans halfway through. The cookies should be puffed and have visible cracks on top. Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack.
Delicious Glaze & Topping Options
Vanilla Glaze
Whisk together:
- 1 cup confectioners’ sugar
- 1–2 tablespoons milk (or fresh lemon/orange juice for a citrus twist)
- 1/2 teaspoon vanilla extract
Drizzle or dip the cooled cookies and let set before serving.
White Chocolate Drizzle
Melt 4 ounces of high-quality white chocolate and drizzle over the cooled cookies. For a more decadent treat, dip half of each cookie into the melted chocolate.
Make-Ahead & Storage Tips
- Make Ahead: Prepare the cookie dough, roll it into balls, and freeze on a baking sheet for 1 hour. Transfer to a freezer-safe container for up to 2 months. Before baking, roll in sugar and bake straight from frozen, adding 1-2 minutes to the bake time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Expert Tips for the Best Molasses Cookies
✔ Don’t skip chilling the dough – It prevents spreading and enhances flavor. ✔ Use fresh spices – Old spices lose potency, so check their freshness. ✔ Roll in sugar generously – This gives the cookies their crackly, sugary tops. ✔ Don’t overbake – The cookies may look soft when you take them out, but they firm up as they cool, keeping that perfect chewy texture. ✔ Experiment with flavors – Try adding a pinch of allspice or swapping vanilla for maple extract for a twist!
Frequently Asked Questions
Why are my cookies flat?
If your cookies are too flat, the dough may have been too warm. Be sure to chill the dough properly and keep it cold before baking.
Can I use blackstrap molasses?
Blackstrap molasses is too bitter for this recipe. Stick with regular dark molasses for the best flavor and texture.
Can I make these cookies ahead for the holidays?
Yes! You can freeze the dough or the baked cookies and defrost when needed. These are a perfect make-ahead Christmas cookie!
These soft and chewy molasses spice cookies are everything you want in a holiday cookie—warm, cozy, and packed with festive flavor. Whether you enjoy them plain, glazed, or dipped in white chocolate, they’re sure to become a favorite in your holiday baking traditions! 🎄🍪✨