Grandma’s Irresistibly Soft Molasses Cookies Recipe
If you’re searching for a cookie that captures pure nostalgia in every bite, look no further than Grandma’s Irresistibly Soft Molasses Cookies. These are everything a homemade treat should be: deeply spiced, perfectly chewy, and rolled in sparkling sugar for that irresistible finish. Each cookie carries the warmth of ginger, cinnamon, and cloves, the richness of molasses, and the special softness that only comes from a recipe passed down through generations. Whether you’re baking for the holidays or just craving something comforting, this recipe is sure to win hearts with every batch.
Ingredients You’ll Need
The magic of Grandma’s Irresistibly Soft Molasses Cookies comes from a handful of pantry staples, each playing a special part in creating their signature flavor and texture. Pay attention to the quality of your spices and butter, and you’ll taste the difference in every bite.
- All-purpose flour: Provides the perfect structure while keeping the cookies tender and soft.
- Ground ginger: Adds a zesty, warming kick that defines the cookie’s flavor.
- Ground cinnamon: Brings in cozy, aromatic sweetness that balances the molasses.
- Ground cloves: Lends a deep, earthy spice note for that classic molasses cookie taste.
- Ground nutmeg: Offers a subtle nutty warmth that rounds out the spice mix.
- Baking soda: Gives the cookies their lift and signature chewy texture.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Unsalted butter, softened: Makes the dough rich and helps create that melt-in-your-mouth softness.
- Packed brown sugar: Adds moisture and a hint of caramel flavor.
- Large egg: Binds everything together and contributes to the cookies’ tenderness.
- Unsulphured molasses: The star ingredient, giving depth, color, and that unmistakable molasses flavor.
- Vanilla extract: Rounds out the spices and adds a subtle sweet aroma.
- Granulated sugar (for rolling): Coats the cookies for a delightful sparkle and bit of crunch.
How to Make Grandma’s Irresistibly Soft Molasses Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures your cookies won’t stick and will bake evenly, with those lovely soft centers.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Mixing these dry ingredients first guarantees your spices are evenly distributed, so every bite of Grandma’s Irresistibly Soft Molasses Cookies has the perfect balance of warmth and flavor.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter with the brown sugar until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. This step is key for that signature soft and chewy texture, so don’t rush it!
Step 4: Add the Wet Ingredients
Beat in the egg, unsulphured molasses, and vanilla extract until everything is well combined. The molasses gives the dough its deep color and rich, old-fashioned taste, while the vanilla adds a gentle sweetness in the background.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until the last streaks of flour disappear. Overmixing can make the cookies tough, so go gently here for the softest result.
Step 6: Chill the Dough
Pop the dough in the fridge for about 30 minutes. This quick chill firms up the dough, making it much easier to roll and helping the cookies hold their beautiful shape as they bake.
Step 7: Shape and Roll
Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Then, roll each ball in granulated sugar to create that signature crackly, sparkly exterior that makes Grandma’s Irresistibly Soft Molasses Cookies so special.
Step 8: Bake to Perfection
Arrange the sugared dough balls on your prepared baking sheets, leaving about 2 inches between each. Bake for 8 to 10 minutes, just until the edges are set but the centers still look soft and slightly underbaked. This is the secret to their chewy magic!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This lets them finish setting up while staying perfectly soft in the center. Enjoy them warm for the ultimate treat or let them cool completely to store for later.
How to Serve Grandma’s Irresistibly Soft Molasses Cookies
Garnishes
For a little extra flair, try dusting these cookies with a sprinkle of powdered sugar just before serving. You can also drizzle a simple vanilla glaze over the top for a bakery-style finish. If you’re feeling festive, add a touch of grated orange zest or a few candied ginger pieces for both beauty and zing.
Side Dishes
These cookies are perfect with a steaming mug of chai or hot cocoa, as the spices pair beautifully with warm drinks. For a dessert platter, serve alongside vanilla ice cream or a scoop of homemade whipped cream for a simple, elegant treat that’s always a crowd-pleaser.
Creative Ways to Present
Stack Grandma’s Irresistibly Soft Molasses Cookies in a glass jar tied with a ribbon for a charming homemade gift. Or, sandwich two cookies together with a layer of cream cheese frosting for an indulgent twist. They also make a stunning addition to any holiday cookie tray—just watch them disappear!
Make Ahead and Storage
Storing Leftovers
Place any leftover cookies in an airtight container at room temperature, and they’ll stay soft and delicious for up to five days. If you want to keep them ultra-fresh, add a slice of bread to the container to help maintain their moisture (don’t worry, the bread will get stale, not your cookies!).
Freezing
The dough for Grandma’s Irresistibly Soft Molasses Cookies freezes beautifully. Simply shape the dough into balls, roll them in sugar, and freeze on a baking sheet until firm. Transfer to a zip-top bag and bake straight from frozen, adding 1 to 2 minutes to the baking time. You can also freeze baked cookies and thaw as needed for an anytime treat.
Reheating
If you love a warm, gooey cookie, pop one in the microwave for about 8 to 10 seconds. This revives that fresh-from-the-oven softness, making each bite just as delightful as the first day you baked them.
FAQs
Can I use blackstrap molasses instead of unsulphured molasses?
Blackstrap molasses is much more intense and bitter than unsulphured molasses, so it can overpower the delicate spice balance of Grandma’s Irresistibly Soft Molasses Cookies. For best flavor, stick to unsulphured molasses as called for in the recipe.
Why do my cookies sometimes turn out cakey instead of chewy?
Overmixing the dough or adding too much flour can result in cakey cookies. Be sure to measure your flour carefully (using the spoon-and-level method) and mix just until combined for perfectly chewy results.
Can I make these cookies gluten-free?
Yes! Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Keep in mind that the texture might change slightly, but the cookies will still be soft, spiced, and delicious.
Is it necessary to chill the dough?
Chilling helps firm up the dough, making it easier to handle and ensuring the cookies spread evenly during baking. While you can bake the cookies without chilling, they may turn out thinner and spread more, so that short chill time is highly recommended for the classic look and feel of Grandma’s Irresistibly Soft Molasses Cookies.
How do I know when the cookies are done?
The edges should be set, but the centers will look soft and slightly underbaked—this is the secret to their incredible chewiness. They’ll continue to set up as they cool, so resist the urge to overbake!
Final Thoughts
There’s something truly magical about baking a batch of Grandma’s Irresistibly Soft Molasses Cookies and sharing them with friends and family. Every bite brings back cherished memories and creates new ones. Give this recipe a try, and it just might become your own family’s most requested treat!
Print
Grandma’s Irresistibly Soft Molasses Cookies Recipe
- Total Time: 25 minutes plus 30 minutes chilling
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Grandma’s Irresistibly Soft Molasses Cookies are classic American treats known for their soft, chewy texture and rich spice flavors. Infused with ginger, cinnamon, cloves, and a touch of molasses, these cookies offer a warm and comforting taste perfect for holiday baking or any time you crave a nostalgic sweet. Easy to prepare and delightfully festive, these cookies remain soft with a slightly underbaked center and are rolled in sugar for a pleasant crunch.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup granulated sugar
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This blends all the spices and leavening agents evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Wet Ingredients: Beat in the large egg, unsulphured molasses, and vanilla extract until fully combined, creating a flavorful, moist dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until everything is incorporated to avoid overworking the dough.
- Chill the Dough: Cover and chill the dough for 30 minutes; this firms it up for easier handling and helps cookies keep their shape during baking.
- Shape and Coat: Scoop tablespoon-sized portions of dough and roll each into smooth balls. Then roll each ball in granulated sugar to form a sparkling coating.
- Arrange on Baking Sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, until edges are set but centers remain soft and slightly underbaked to keep the cookies moist and chewy.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or to serve warm.
- Store: Store cooled cookies in an airtight container at room temperature for up to 5 days, maintaining their softness and freshness.
Notes
- For extra chewy cookies, avoid overbaking and remove them when the centers look slightly underbaked.
- You can freeze dough balls and bake them straight from frozen; just add 1 to 2 minutes to the baking time to accommodate the frozen dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
