Soft Molasses Cookies
Crunchy on the outside and light and fluffy on the inside these Soft Molasses Cookies have just the right combination of sweet and spicy. A great alternative to a gingerbread cookie.
Sweet and spicy with an emphasis on the spicy, these Soft Molasses Cookies will make you feel all warm inside and the spirit of the season will envelop you as you eat them. That’s a lot of pressure to put on a cookie but we think this recipe delivers.
How to make the cookie dough
Cream the butter and the sugar in a mixer until it is light and fluffy. Add in the molasses and egg and beat until combined. In a separate bowl, whisk together the flour, baking soda, and spices. Add flour to the wet ingredients and mix just until combined.
Baking Instructions
Roll the Soft Molasses Cookie dough into a ball and place on a prepared baking sheet. (We line the cookie sheet with parchment paper.) Bake the cookies in an oven preheated to 375 for approximately 9-10 minutes. When they are done baking, the tops will be cracked, the inside of the cookie still soft.
Expert Tips and FAQs
What type of Molasses should I use?
We use Grandma’s Original Molasses. We think Dark or Blackstrap Molasses is too intense for this type of cookie but if you want super spicy … go ahead and use the darker variety.
Can I store/freeze these cookies?
Like all cookies, if you don’t freeze or refrigerate them they will stay fresh for about 3-4 days. They should last up to two weeks in the refrigerator and 3 months in the freezer if you store them in an airtight container. We usually add a piece of parchment paper between the layers of the cookies in the container.
Other Cookies You will love
Did you Make This Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
And don’t forget to follow us on Pinterest, Facebook, and Instagram!
Soft Molasses Cookies
Crunchy on the outside and light and fluffy on the inside these Soft Molasses Cookies have just the right combination of sweet and spicy. A great alternative to a gingerbread cookie.
Ingredients
- 1/2 cup Butter Sweet Cream Salted butter, softened to room temperature.
- 1/2 cup Sugar
- 3/4 cup Molasses
- 1 large Egg
- 1 1/2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 2 teaspoons Baking Soda
- 2 1/2 cups All-Purpose Flour
Instructions
- Cream the butter and the sugar in a mixer until it is light and fluffy.
- Add in molasses and egg and beat until. combined.
- In a separate bowl, whisk together the flour, baking soda and spices.
- Add flour to the wet ingredients and mix just until combined.
- Roll dough into a ball and place on a prepared baking sheet.
- Bake cookies in an oven preheated to 375 for approximately 9-10 minutes. (The tops will be cracked, the inside of the cookie still soft.)
Notes
What type of Molasses should I use?
We use Grandma’s Original Molasses. We think Dark or Blackstrap Molasses is too intense for this type of cookie but if you want super spicy … go ahead and use the darker variety.
Can I store/freeze these cookies? Like all cookies, if you don’t freeze or refrigerate them they will stay fresh for about 3-4 days. They should last up to two weeks in the refrigerator and 3 months in the freezer if you store them in an airtight container. We usually add a piece of parchment paper between the layers of the cookies in the container.Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
