Soft Molasses Spice Cookies are a true holiday classic, but they’re so good that you’ll want to bake them year-round. These cookies are chewy, tender, and warmly spiced with cinnamon, ginger, nutmeg, and cloves—perfectly balanced with the deep, rich sweetness of molasses.

The sugar coating adds a delicate crunch to the outside while keeping the inside soft and melt-in-your-mouth delicious. Every bite feels like comfort, evoking memories of cozy winter evenings, festive gatherings, and the irresistible aroma of fresh-baked cookies wafting through the house.

Why We Love This Recipe

We love this recipe because it’s the perfect blend of texture and flavor—crispy on the edges, chewy in the center, and bursting with warm spices. Unlike many cookies that harden over time, these stay soft for days, making them a favorite for gifting, cookie exchanges, or storing in a cookie jar at home. They’re also wonderfully nostalgic, reminding us of classic homemade baking and festive traditions.

Why It’s a Must-Try Dish

This recipe is a must-try because it transforms simple pantry ingredients into something magical. Molasses gives the cookies a depth of flavor you won’t find in standard sugar cookies, while the spices bring them to life.

They’re perfect for holiday celebrations, afternoon tea, or simply when you’re craving a cozy treat. Plus, they’re beginner-friendly, forgiving, and always a crowd-pleaser.

Recipe Information:

• Course: Dessert / Snack
• Cuisine: American
• Preparation Time: 15 minutes
• Cooking Time: 10–12 minutes per batch
• Total Time: 25–30 minutes
• Servings: About 24 cookies
• Calories: ~120 calories per cookie (approx.)

Ingredients

• 2 ¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• 2 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• ¼ cup unsulfured molasses
• 2 tsp vanilla extract
• ¼ cup granulated sugar (for rolling)

Quick Directions:

1. Whisk together dry ingredients (flour, spices, baking soda, salt).
2. Cream butter and brown sugar until light and fluffy, then mix in egg, molasses, and vanilla.
3. Gradually add dry mixture until dough forms.
4. Chill dough for 30 minutes (optional but helps with shape).
5. Roll into balls, coat in sugar, and place on baking sheet.
6. Bake at 350°F (175°C) for 10–12 minutes until set but soft.
7. Cool on wire rack.

Step-by-Step Preparation Method:

1. Preheat Oven – Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients – In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
3. Cream Butter & Sugar – In a large mixing bowl, beat butter and brown sugar until fluffy.
4. Add Wet Ingredients – Beat in the egg, molasses, and vanilla until combined.
5. Combine – Slowly add dry ingredients to wet mixture until dough forms.
6. Chill Dough (optional) – Refrigerate dough for 30 minutes for easier handling.
7. Shape & Roll – Scoop tablespoon-sized dough balls, roll in granulated sugar, and place 2 inches apart on baking sheets.
8. Bake – Bake for 10–12 minutes until edges are set and tops are crackled. Do not overbake.
9. Cool – Let cookies cool on sheet for 5 minutes, then transfer to a wire rack.

How to Serve

• Serve warm with a glass of cold milk, hot cocoa, or tea.
• Stack them in a festive tin for holiday gifting.
• Pair with vanilla ice cream for a decadent dessert.

Tips for Success:

• Don’t overbake—cookies should be soft when you remove them; they firm up as they cool.
• Chilling the dough helps cookies keep their shape.
• Use unsulfured molasses for the best flavor (not blackstrap, which is bitter).

Variations:

• Extra Spicy: Add a pinch of black pepper or cardamom.
• Citrus Twist: Mix in 1 tsp orange zest.
• Chocolate Lovers: Fold in mini chocolate chips.
• Gluten-Free: Substitute a gluten-free flour blend.

Freezing & Storage

• Storage: Keep in an airtight container at room temperature for up to 5 days.
• Freezing Dough: Freeze dough balls for up to 3 months; bake directly from frozen (add 1–2 minutes).
• Freezing Cookies: Baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving.

Special Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire cooling rack

FAQ:

Q: Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours before baking.

Q: Why are my cookies hard instead of soft?
They may have been overbaked. Remove them when the edges are set but the centers are still soft.

Q: Can I use dark molasses?
Yes, but avoid blackstrap molasses, which is too bitter for cookies.

Q: Can I double the recipe?
Absolutely! This recipe doubles well for big batches.

Conclusion

Soft Molasses Spice Cookies are the kind of treat that instantly warms your heart and home. With their chewy texture, sweet-spicy flavor, and nostalgic aroma, they’re perfect for holidays, cozy gatherings, or simply indulging in a little comfort baking. Whether you’re gifting them, sharing with family, or enjoying with a cup of tea, these cookies are sure to become a cherished favorite.