Soft and Chewy Molasses Cookies

A close-up of a plate filled with golden brown, soft molasses cookies with cracked tops.

There’s a reason molasses cookies have stood the test of time – they’re simple, comforting, and always a crowd-pleaser. In New England, these cookies are more than just a treat. They’re a reminder of winters spent by the fire, family gatherings in the kitchen, and the unmistakable aroma of spices that makes the house feel like home.

This recipe is as classic as it gets. Soft, chewy, and just the right amount of sweet, these cookies are perfect for the holiday season – or any time you’re craving something nostalgic.

Molasses has been a pantry staple in New England for centuries, thanks to its bold flavor and versatility. It’s what gives these cookies their deep, rich taste, balanced by warm spices like cinnamon, ginger, and cloves. The result is a cookie that’s as comforting as a cozy sweater and as familiar as a well-worn recipe card passed down through generations.

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
Cream butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the molasses, egg, and vanilla, and mix until smooth.
Combine. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Roll and coat. Scoop the dough into balls (about 1 1/2 tablespoons each). Roll each ball in granulated sugar until fully coated.
Bake. Place the dough balls on the prepared baking sheets, leaving space for them to spread. Bake for 8–10 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Cookies

Don’t over bake: Pull the cookies out when the centers look slightly underdone. They’ll finish setting as they cool.
Freeze the dough: Roll into balls and freeze unbaked. When you’re ready, bake straight from frozen, adding an extra minute or two.
Add a twist: Sprinkle coarse sugar for a little sparkle or mix in chopped crystallized ginger for extra flavor.

Molasses cookies are one of those recipes that never go out of style. They’re simple enough for a quiet afternoon at home but feel special enough to share with friends and family during the holidays. From our kitchen to yours, we hope these cookies bring a little extra warmth to your season!