Here’s a classic Old-Fashioned Soft Molasses Cookies recipe — rich, chewy, and full of warm spice, just like grandma used to make.
🍪 Old-Fashioned Soft Molasses Cookies
Yield: About 2½–3 dozen cookies
Prep time: 15 minutes
Chill time: 1 hour (optional but recommended)
Bake time: 8–10 minutes
Ingredients
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¾ cup (1½ sticks) unsalted butter, softened
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1 cup packed brown sugar (light or dark)
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1 large egg
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¼ cup unsulphured molasses (like Grandma’s or Brer Rabbit)
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2¼ cups all-purpose flour
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2 tsp baking soda
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1 tsp ground cinnamon
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1 tsp ground ginger
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½ tsp ground cloves
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¼ tsp salt
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Granulated sugar for rolling (about ¼ cup)
Instructions
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Cream butter and sugar:
In a large mixing bowl, beat the butter and brown sugar together until light and fluffy (about 2–3 minutes). -
Add wet ingredients:
Beat in the egg, then mix in the molasses until smooth. -
Combine dry ingredients:
In another bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. -
Mix together:
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
The dough will be soft — chill for 1 hour if you want thicker cookies. -
Shape and roll:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll dough into 1-inch balls and coat in granulated sugar. Place 2 inches apart on prepared sheets. -
Bake:
Bake 8–10 minutes, until edges are set but centers are still soft.
(Do not overbake — they’ll firm up as they cool.) -
Cool:
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Tips for the Best Molasses Cookies
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For extra chewiness, use dark brown sugar and dark molasses.
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For a crisper texture, skip chilling the dough and bake an extra minute.
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Add a pinch of black pepper for old-time spice intensity.
Would you like me to adapt this recipe for a soft and puffy version (like bakery-style), or keep it thin and chewy?
