Soft & Chewy Molasses Cookies

If you are looking for a seemingly simple cookie recipe that packs a lot of flavor (plus a soft and chewy texture), then you need to bake these molasses cookies ASAP.

They are so good! I shared this batch with multiple friends who didn’t think they really cared for molasses cookies, but quickly changed their tune when they tried these. Lol.

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These have a rich, almost smoky flavor of molasses paired alongside a good amount of ginger, cinnamon, and cloves. But they are not overwhelming. They taste like a more flavorful and interesting snickerdoodle.

The texture of these molasses cookies is basically the opposite of a hard, crunchy gingersnap. These are soft (almost pillowy) and once cool enough to eat, they are quite chewy. I love the texture of these just as much as the flavor.

A key ingredient, although optional if you can’t find it, is the turbinado sugar (sometimes called sugar in the raw) that I add to the top for just a little crunch.

What does molasses do in cookies?

The main role of molasses in cookies is adding a lot of flavor! It also adds some sweetness (although sugar is also a part of this recipe). Molasses also adds the rich brown color, as it’s one of the wet ingredients in the batter.

What is the difference between molasses cookies and gingerbread cookies?

These molasses cookies are very soft and chewy (more like a chocolate chip cookie) while gingerbread tends to be more hearty in texture (great for building gingerbread houses) like shortbread.

But, the flavors are very similar, so if you enjoy the flavors of gingerbread you will likely enjoy these.

If you’ve never tried molasses cookies before, give this recipe a go and let me know what you think in the comments. Happy baking! xo. Emma

P.S. Be sure to check out our most popular cookie recipes for more cookie content!

Soft & Chewy Molasses Cookies

a simple, easy to follow recipe for flavorful molasses cookies

Course Dessert
Cuisine American
Keyword cookies, molasses
Prep Time 6 minutes
Cook Time 9 minutes
Total Time 15 minutes
Servings 18 cookies
Author Emma Chapman


  • ½ cup butter softened
  • cup granulated white sugar
  • cup brown sugar
  • 2 tablespoons maple syrup
  • cup molasses
  • ½ teaspoon vanilla extract
  • 1 egg
  • 2 ¼ cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ cup turbinado sugar optional


  1. In a large mixing bowl, cream together the softened butter and sugars.

  2. Stir in the maple syrup, molasses, and vanilla extract until combined.

  3. Stir in the egg.

  4. In another mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.

  5. Stir the dry ingredients in with the wet until a soft dough forms.

  6. Cover and chill in the freezer for 30 minutes or the refrigerator for a couple hours (or overnight).

  7. Form dough balls from the batter and roll the tops in the turbinado sugar.

  8. Place on a baking sheet covered with parchment paper or a baking mat.

  9. Bake at 350°F for 8-10 minutes. For my oven, 9 minutes is just right. The edges should be browning but the centers will still be very soft.

  10. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack.

Recipe Notes

The turbinado sugar tops are optional but make a nice addition both in the final look of these cookies as well as adding a slight crunch. 

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