Print (no images)
Soft Molasses Cookies |

Soft Molasses Cookies

These soft molasses cookies are everything Christmas cookies should be: warm spices, soft middles, and a crispy exterior.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • Pinch cardamom
  • 1 large egg
  • 1/2 cup unsalted butter (1 stick), melted
  • 1/3 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup molasses
  • Coarse or regular sugar, for rolling cookies (I use turbinado sugar)


  1. Preheat your oven to 375 degrees F.  In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and cardamom.  Set aside.

  2. In a large bowl, beat together egg, melted butter, sugar, brown sugar, and molasses with a hand mixer or stand mixer, on medium to medium-high speed, until fluffy and well combined -- about 2 minutes.

  3. While mixer is running on its lowest speed, slowly add flour mixture a bit at a time to the molasses mixture.  Don't dump the whole thing in at once or you'll have flour everywhere.  Stop when the mixture is just combined - don't overbeat.

  4. Put some coarse or granulated sugar in a bowl or on a plate (I used turbinado sugar).  Use a tablespoon scoop to scoop out dough, then roll into a ball between your hands.  Roll the ball in the sugar until it is coated, then place on a cookie sheet lined with parchment paper.  Repeat with remaining dough, keeping balls about 2 inches apart on the cookie sheet.

  5. Bake for 8-10 minutes, until cookies are puffed and spread, and cracks have developed on the tops.  Cool on cookie sheet for 5 minutes, then remove to a rack to cool completely.

Recipe Notes

Adapted from the recipe on the back of the Grandma's Molasses container.


Cookies will keep and stay soft, well wrapped at room temperature, for up to 5 days!