Gooey Soft Molasses Cookies

Irresistibly soft and chewy, these Gooey Soft Molasses Cookies bring together warm spices and rich molasses flavor for a taste that’s perfect for cozy days and holiday treats. Made easily by hand, they offer a comforting classic American dessert experience that fills your kitchen with inviting aromas and a delightful crackly top that hides a luscious, tender center.

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These cookies balance the robust notes of molasses with a gentle blend of spices that sparkle just enough to make each bite memorable. The optional chilling step helps intensify the gooey softness, making these treats a standout on any dessert plate.

Ingredients

• Dry Ingredients
  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
• Wet Ingredients
  • 3/4 cup (170 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed dark brown sugar
  • 1/4 cup (60 ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
• Coating
  • 1/3 cup (65 g) granulated sugar

Instructions

1.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2.

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

3.

In a large bowl, whisk the melted butter and brown sugar until smooth. Add the molasses, egg, and vanilla; whisk until well combined.

4.

Add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined and no streaks of flour remain. Do not overmix.

5.

For extra gooey cookies, chill the dough for 30 minutes (optional but recommended).

6.

Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball in granulated sugar to coat.

7.

Place dough balls about 2 inches apart on prepared baking sheets.

8.

Bake for 9–11 minutes, until cookies are puffed, crackly, and set at the edges but still soft in the center (do not overbake).

9.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For an even softer and chewier cookie, slightly underbake and allow them to cool on the baking sheet. If time allows, chilling the dough not only improves texture but also makes handling easier. Rolling the dough balls generously in sugar creates a beautiful crackled top and adds an extra touch of sweetness.

Varianten und Anpassungen

Add a pinch of black pepper to the dough for a subtle, spicy warmth that complements the classic spices. For those with dietary restrictions, these cookies are vegetarian but contain wheat, egg, and dairy. Always double-check ingredients for potential allergens or cross-contamination.

Serviervorschläge

Enjoy these molasses cookies warm or at room temperature with a glass of cold milk or a cup of spiced tea. They make a festive addition to holiday cookie platters and pair wonderfully with creamy desserts or fresh fruit for a comforting treat.

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With these tips and a few simple steps, you can create a batch of perfectly soft molasses cookies every time. Whether for sharing with loved ones or indulging on your own, these treats offer a beautifully spiced and tender bite that never fails to satisfy.

Recipe FAQ

→ What spices enhance the flavor of these cookies?

Ground ginger, cinnamon, cloves, and nutmeg add warm, aromatic notes that balance the molasses' richness.

→ How can I achieve a soft and gooey texture?

Chilling the dough before baking and slightly underbaking the cookies helps keep the centers soft and chewy.

→ Why roll the dough balls in granulated sugar?

This coating creates a sweet, crackly exterior that contrasts with the cookie's soft interior.

→ Can these treats be made ahead and stored?

Yes, they freeze well for up to two months and can be thawed for later enjoyment without losing softness.

→ What kitchen tools are recommended for preparation?

Use mixing bowls, a whisk, spatula or wooden spoon, baking sheets lined with parchment, and optionally a cookie scoop for uniform shapes.