Considered the poor man's candy, molasses transforms into delicious homemade cookies in this easy recipe. Grandma's old fashion soft molasses cookies do not need any chilling time. They are soft, chewy, and packed with the flavors of warm spices. Perfect to add to your holiday baking this Christmas.
Table of Content
These cookies bring childhood holiday memories for me. Mom made tons of treats using gingerbread spice and molasses during the holidays. I think these are called grandma's recipe because they do not need any chilling time. After all, grandma does not want us waiting for the dough to chill before baking, does she?
Why make these cookies
- These classic molasses cookies have a wonderful taste. They are soft with a chewy texture, and a wonderful flavor of molasses and warm spices.
- I use an electric mixer (stand mixer) but you can use a large bowl and whisk as well.
- And most of the ingredients are simple pantry staples or easy to find such as molasses.
- Also, they can be made in just about 30 minutes from start to finish. Because we do not need any chilling time in between cookie dough and baking
- This is kids' approved favorite cookie so make sure to double the batch or save some in freeze bags. The unbaked cookie dough balls will keep frozen for up to a month and the baked cookies will keep frozen for up to a month.
- In addition, they make perfect Christmas gifts to give family and friends during the holiday season. Once baked and cooled completely, transfer them to a holiday gift jar or container and tie a pretty bow.
Ingredients and substitutes
- All-purpose flour - The amount of flour in the recipe will determine how dense the cookies will be. So make sure to measure the ingredients correctly.
- Sugar - The combination of white and brown is what gives us that soft on the inside and crisp on the outside cookie. If you want more soft, use more of the dark brown and less of the white sugar.
- Egg - I use just one egg yolk to prevent these cookies from spreading too much.
- Spices - Today, I am using ginger, cinnamon, nutmeg, and allspice. And yet, you can also use a pumpkin spice mix or gingerbread spice mix. They both go well with molasses.
Step by step instructions
- Preheat the oven to 350°F / 177C / Gas Mark 4
- Dry ingredients - In a bowl, combine flour, baking powder, salt, spices, and ground ginger - set aside.
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and both white and brown sugars until light and fluffy.
- Next, add egg yolk, molasses, and vanilla extract. Followed by the flour mixture at low speed. Combine well but do not overmix.
Pro tip - We do not want the activate the gluten in the dough so do not over mix.
- Using a cookie scoop or two dessert spoons, scoop the batter into small dough balls. Place them on a baking sheet lined with silicone or parchment paper making sure to leave space between the cookies for them to spread.
Pro tip - The cookie dough can be refrigerated for a week or frozen for up to a month.
- Bake for 10 to 12 minutes until the edges are slightly dark.
Pro tip - It is difficult to rely on the color of the edges because these cookies are darker. So, the best is to put a timer for 10 minutes, then check to see if you need a minute more. - Cool on a cookie sheet for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Tips for success
- Always have all the ingredients at room temperature so the butter and sugars can cream until light and fluffy.
- These cookies can be baked directly without chilling. But, if the dough is too soft, rest the dough before rolling the cookies. Resting helps the butter firm up again, which makes it easier to work and prevents spreading.
- And preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Also, it is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked, leave the cookies on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
More holiday cookies
- Classic chocolate chip cookies or Everyday chocolate chip cookies
- Christmas Spritz Cookies or Christmas Star Cookies
- Gingerbread Snowflake Cookies or Gingerbread Sugar Cookies
- Classic Gingerbread cake or Gingerbread Cupcakes
- Spiced Gingerbread Loaf Cake
- The Best Molasses Cookies and Ginger molasses cookies
- Shortbread with Molasses
- See all holiday cookies or all cookie recipes
Frequently asked questions
How long will these soft old fashion molasses cookies keep?
These cookies will keep in an airtight container for up to a week. You can also freeze the dough for up to a month or freeze the cookies for up to three months.
How do you fix cookies that spread too much? How to prevent cookies from spreading?
These will spread a bit but should not spread too much.
There are a few reasons why cookies spread. Too much butter or too much sugar in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much. That is why you must follow the recipe correctly.
Place cookies on a cold, not hot baking pan. And make sure the oven is at the right temperature. A cold oven will spread the cooking too much as well.
Do I need to chill the cookie dough before baking?
It is always a good practice to refrigerate cookies while the oven is preheating. Having said that, these can be baked right away without any chilling necessary. And if you want to chill and roll these in sugar, please use my recipe for the best molasses cookies.
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Printable Recipe
Old-Fashion Molasses Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177C / Gas Mark 4
Difficulty: Easy
Calories: 129kcal
Adjust Servings Here: 16 cookies
Description
Considered the poor man's candy, molasses transforms into delicious homemade cookies in this easy recipe. Grandma's old fashion soft molasses cookies do not need any chilling time. They are soft, chewy, and packed with the flavors of warm spices. Perfect to add to your holiday baking this Christmas.
Video
Ingredients
- ¾ cup (170 g) Unsalted Butter (room temperature)
- ½ cup (100 g) White sugar
- ½ cup (110 g) Light brown sugar
- ⅓ cup (80 ml) Molasses
- 1 Egg
- 2 ¾ cups (340 g) All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground allspice
- ⅛ teaspoon Ground cloves
Coating
- 1 cup (200 g) White sugar (white sugar)
Instructions
- Preheat the oven to 350°F / 177C / Gas Mark 4
- Dry ingredients - In a bowl, combine flour, baking powder, salt, spices, and ground ginger - set aside.
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and both white and brown sugars until light and fluffy.
- Add egg yolk, molasses, and vanilla extract. Followed by the flour mixture at low speed. Combine well but do not overmix. Pro tip - We do not want the activate the gluten in the dough so do not over mix.
- Using a cookie scoop or two dessert spoons, scoop the batter into small dough balls. Coat them in the white granulated sugar. Pro tip - The cookie dough can be refrigerated for a week or frozen for up to a month.
- Place them on a baking sheet lined with silicone or parchment paper making sure to leave space between the cookies for them to spread.
- Bake for 10 to 12 minutes until the edges are slightly dark. Pro tip - It is difficult to rely on the color of the edges because these cookies are darker. So, the best is to put a timer for 10 minutes, then check to see if you need a minute more.
- Cool on a cookie sheet for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Recipe Notes
- Always have all the ingredients at room temperature so the butter and sugars can cream until light and fluffy.
- These cookies can be baked directly without chilling but, if the dough is too soft, rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Bake Ahead and Freezing Instructions
- Dough - You can freeze the dough for a month wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
- Unbaked cookies - And, you can also freeze the baked cookies dough balls in freezer bags. They will stay for up to a month.
- Baked cookies - Alternatively, freeze the baked cookies between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
Nutrition Information
Calories: 129- kcalCarbohydrates: 17- gProtein: 1- gFat: 6- gSaturated Fat: 3- gCholesterol: 22- mgSodium: 56- mgPotassium: 97- mgFiber: 0- gSugar: 9- gVitamin A: 185- IUCalcium: 25- mgIron: 0.7- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Matt
Soft cookies are the only kind I like. Excited to try these for the holiday season!
Veena Azmanov
Thank you, Matt. I think you will enjoy these.
Andrea Metlika
These look perfect. I haven't had a Molasses cookie in a very long time.. Definitely going to use this recipe.
Veena Azmanov
You must make these soon Andrea.
Lucy Parissi
Less than 30 minutes to make and bake is impressive and they sound amazing.
Veena Azmanov
Thank you, Lucy
Emma
I've never cooked with molasses before - these sound delicious!!!
Veena Azmanov
Oh, you will love it. The flavor is so wonderful.