When the holiday season rolls around, it’s hard to resist the classic gingerbread cookie. Its spicy warmth and festive shapes have made it a seasonal favorite for generations. But if you’re looking for a twist on tradition—something just as cozy but a little softer, a little richer—then soft molasses cookies are the answer. These cookies take everything we love about gingerbread and elevate it, offering a tender, melt-in-your-mouth texture and a depth of flavor that will leave your taste buds dancing.
Why Soft Molasses Cookies?
Molasses cookies share a similar flavor profile to gingerbread, but they’re softer, chewier, and packed with more sweetness. The combination of dark molasses, spices, and butter creates a cookie that’s not only indulgent but also comforting. They’re perfect for holiday gifting, serving at parties, or simply enjoying with a cup of tea by the fire. And the best part? They’re so easy to make!
Let’s dive into why these cookies might just be the perfect holiday treat.
The Ingredients
While many of the ingredients are the same as those in a classic gingerbread cookie, there are a few key differences that make these molasses cookies stand out:
Molasses: The star of the show. Choose unsulfured molasses (like the popular Grandma’s brand) for the best flavor and color. It adds a rich sweetness and a bit of smokiness that gives the cookies their signature taste.
Butter: While some gingerbread recipes use shortening, using butter in molasses cookies makes for a richer, more flavorful base that helps create the soft texture.
Brown Sugar: Using brown sugar (either light or dark) gives these cookies even more sweetness and depth, enhancing the molasses flavor.
Spices: Cinnamon, ginger, and cloves are typical in both gingerbread and molasses cookies, but feel free to adjust the amounts to suit your taste. A little extra cinnamon or ginger can really ramp up the warmth and spice.
Eggs: Eggs provide structure and moisture, keeping the cookies soft and chewy.
Instant Vanilla Pudding Powder: This may seem a very strange ingredient indeed BUT trust me, you will not want to skip it. The pudding powder makes and KEEPS these cookies extra moist and soft, even after storing in the cookie jar. The rich depth of flavor from the vanilla pudding mix means you won’t find extra vanilla extract in this particular recipe but you will get all the warm, comforting flavor and MORE.
The Secret to Softness
What makes these molasses cookies especially soft is the balance of ingredients and baking time. By using a combination of butter and brown sugar and slightly underbaking the cookies, you achieve a texture that’s pillowy and tender. Don’t overbake them! The cookies will continue to firm up slightly as they cool, so err on the side of underdone for that perfect melt-in-your-mouth softness.
Soft Molasses Cookie Recipe
Ingredients:
4 1/4 cups all-purpose flour
4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoon ground cloves
2 cups unsalted butter, softened
2 1/2 cup packed brown sugar (light or dark)
3/4 cup molasses
3 large eggs
1 (3.4oz) box of instant vanilla pudding mix
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves . Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanillapudding mix: Beat in the molasses, egg, and pudding mix, mixing until fully combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can affect the texture of the cookies.
Chill the dough: For best results, chill the dough for at least 30 minutes. This helps the cookies maintain their shape while baking.
Shape the cookies: Once the dough is chilled, roll it into 1-inch balls. If you like a little extra sweetness and sparkle, roll each dough ball in granulated sugar before placing it on the baking sheet.
Bake: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. The center of the cookie will appear puffed but will settle as they cool and look like the classic “crinkle cookie”. The cookies will continue to cook on the baking sheet as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Soft Molasses Cookies
Don’t Overbake: As mentioned, soft molasses cookies are at their best when slightly underbaked. They should look set but still soft in the center. They’ll firm up as they cool.
Chill the Dough: Chilling the dough prevents the cookies from spreading too much and helps them hold their shape. It also makes the dough easier to handle.
Use Fresh Spices: Ground spices lose their potency over time, so be sure your cinnamon, ginger, and cloves are fresh for the most flavorful cookies.
Don’t Omit the Instant Vanilla Pudding Mix: Again this ingredient is a MUST for this particular recipe. I have tried using plain vanilla extract and while the cookies are still delicious the rich, velvety soft texture just isn’t quite the same. Give this ingredient a try! I also use instant vanilla pudding mix in my Chewy White Chocolate Cranberry Oatmeal Cookie recipe. They are equally as yummy and PERFECT for a festive Christmas Cookie Plate.
These soft molasses cookies are a perfect twist on gingerbread. With their rich, spiced flavor and tender texture, they’re sure to be a hit this holiday season. Whether you’re making them for a holiday party, gifting them to friends, or just enjoying them at home, they bring all the warmth and sweetness of the season in every bite.
Give them a try and let them become a new favorite holiday tradition in your kitchen!
When the holiday season rolls around, it’s hard to resist the classic gingerbread cookie. Its spicy warmth and festive shapes have made it a seasonal favorite for generations. But if you’re looking for a twist on tradition—something just as cozy but a little softer, a little richer—then soft molasses cookies are the answer. These cookies take everything we love about gingerbread and elevate it, offering a tender, melt-in-your-mouth texture and a depth of flavor that will leave your taste buds dancing.
Ingredients
4 1/4 cups all-purpose flour
4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoon ground cloves
2 cups unsalted butter, softened
2 1/2 cup packed brown sugar (light or dark)
3/4 cup molasses
3 large eggs
1 (3.4oz) box of instant vanilla pudding mix
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves . Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla pudding mix: Beat in the molasses, egg, and pudding mix, mixing until fully combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can affect the texture of the cookies.
Chill the dough: For best results, chill the dough for at least 30 minutes. This helps the cookies maintain their shape while baking.
Shape the cookies: Once the dough is chilled, roll it into 1-inch balls. If you like a little extra sweetness and sparkle, roll each dough ball in granulated sugar before placing it on the baking sheet
Bake: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. The center of the cookie will appear puffed but will settle as they cool and look like the classic "crinkle cookie". The cookies will continue to cook on the baking sheet as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure not to over-bake. Start with an 8 minute cook time for 1 Tablespoon (0.5oz) size cookie scoop. Larger scoops will need more time.
Did you make this recipe?
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