Best 4 Soft Molasses Spice Cookies Recipes

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Indulge in the delightful symphony of flavors with our delectable Soft Molasses Spice Cookies and embark on a culinary journey that will tantalize your taste buds. These cookies are a harmonious blend of classic spices, rich molasses, and the perfect touch of sweetness. With a tender, chewy texture and an enticing aroma that will fill your kitchen, these cookies are sure to become a beloved treat.

Our collection of recipes offers a variety of options to suit your preferences. From the classic Soft Molasses Spice Cookies that embody the traditional flavors of the holidays to the unique and irresistible Molasses Crinkles that boast a delightful crackly exterior and a moist, chewy interior, our recipes cater to every cookie enthusiast.

For those who enjoy a bit of a kick, the Spicy Molasses Cookies pack a flavorful punch with a combination of cayenne pepper, cinnamon, and ginger. And if you're looking for a healthier alternative, our Gluten-Free Molasses Cookies provide the same delicious taste without compromising on texture or satisfaction.

No matter which recipe you choose, you're guaranteed a batch of cookies that will delight your family and friends. So gather your ingredients, preheat your oven, and let's embark on this delicious baking adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

SOFT AND CHEWY MOLASSES SPICE COOKIES



Soft and Chewy Molasses Spice Cookies image

Another great Cook's Illustrated cookie that is truly soft and chewy. Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won't develop the attractive cracks. The cookies should look slightly raw and under baked when removed from the oven. If you plan to glaze the cookies save the parchment paper used to bake them.

Provided by oilpatchjo

Categories     Dessert

Time 41m

Yield 22 cookies, 22 serving(s)

Number Of Ingredients 14

1/3 cup granulated sugar (about 2 1/2 ounces plus 1/2 cup for dipping)
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
1/3 cup dark brown sugar (about 2 1/2 ounces packed)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces light or dark)

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.
  • Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
  • In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
  • Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.
  • Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.

SOFT MOLASSES SPICE COOKIES



Soft Molasses Spice Cookies image

Going back to an oldy but goody! This is a recipe I created by changing up an old recipe to be more modern. I added orange zest, spice, raisins, butter, and instead of a rolled cut out cookie. I made it much easier. I also added an icing. Which topped them off nicely. They are so very delicious! They will make a wonderful...

Provided by Nor Mac

Categories     Cookies

Time 30m

Number Of Ingredients 24

1/2 c packed brown sugar
1/4 c shortening ( do not substitute)
1/3 c softened butter
1 egg
1/2 c dark mollasses ( i used blackstrap brand)
1 Tbsp orange zest
1 Tbsp cider vinegar
2 1/2 c flour
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c raisins optional
WHITE CHOCOLATE FROSTING
11 oz bag white chocolate chips
1 1/2 - 2 Tbsp shortening
1/2 Tbsp orange zest optional
ALTERNATE ICING
2 c powdered sugar
3 Tbsp milk
2 Tbsp butter
1 tsp orange zest

Steps:

  • 1. Heat oven to 375° Mix on low shortening and butter together. Add in brown sugar and blend well. Add in the egg. Beat on low until blended.
  • 2. Add mollasses, orange zest snd vinegar. Mix together until incorporated. Sift flour, spices, baking soda,baking powder, and salt in to batter. Mix on low until it holds together well. Mix in the raisins.
  • 3. Chill dough at least 30 minutes. Roll dough in to 1 1/2 inch balls. Place on parchment lined cookie sheet about 2 inches apart. Press down on each ball with the palm of your hand flattening the ball. Bake ar 375 on center rack of oven about 6-8 minutes. They will be soft and springy. Cool on rack. Do Not overbake. If you overbake they will be dry.
  • 4. Make white chocolate icing: Place white chocolate chips into a Non stick sauce pan. Mix in the shortening. Melt over low heat stirring constantly. until melted. Mix in orange zest. Alternate icing: mix all ingredients together until smooth. Ice cookies. Let frosting dry.
  • 5. Place a dollop of icing on center of each cookie. Spread over each cookie. You may also put icing into a Ziploc bag. Push in to the tip of bag corner. Snip off corner and drizzle icing over the cookie if preferred. Refrigerate until frosting sets. Remove from fridge. Serve!

SOFT AND CHEWY MOLASSES SPICE COOKIES



SOFT AND CHEWY MOLASSES SPICE COOKIES image

Categories     Cookies     Dessert     Bake     Christmas

Yield 2 Dozen

Number Of Ingredients 14

1/3 cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup packed dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan. 2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. 3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft. 4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake. 5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

SOFT MOLASSES SPICE COOKIES



Soft Molasses Spice Cookies image

No hockey pucks here - gingersnaps without the snap! Granted, if you like crispy cookies, simply bake a few minutes longer. I just made these tonight with my 20 month old, so the prep time is approximate - I'm sure it took us longer than usual. :) Prep time includes chill time. This is another of my mom's recipes, modified to make it slightly healthier. I hope you enjoy! We sure did, with a big glass of cold milk before DD's bedtime.

Provided by Goji Girl

Categories     Dessert

Time 59m

Yield 36-48 cookies, 36 serving(s)

Number Of Ingredients 13

1 1/4 cups whole wheat flour
1 1/4 cups unbleached flour
2 teaspoons baking soda
2 teaspoons cloves
2 teaspoons ginger
2 teaspoons cinnamon
3/4 cup butter
1 cup sugar
1 egg
2 tablespoons blackstrap molasses
1 tablespoon molasses
1 tablespoon water
sugar, to roll cookies in

Steps:

  • Mix dry ingredients in a bowl.
  • In a separate larger bowl, cream butter.
  • Add sugar and egg. Beat well.
  • In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
  • Gradually add flour mixture.
  • Chill dough for 1/2 hour.
  • Roll teaspoonfuls of dough into balls, then roll in sugar.
  • Place on ungreased cookie sheet.
  • Bake for 14-20 minutes, depending on size & desired softness.
  • (I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).

Tips:

- Use a combination of granulated sugar and brown sugar for a chewy texture and rich flavor. - Use unsulphured molasses for a deep, dark color and robust flavor. - Chill the dough for at least 30 minutes before baking to prevent spreading. - Bake the cookies until the edges are just set and the centers are still soft. - Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. - Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Soft molasses spice cookies are a classic holiday treat that is easy to make and always a crowd-pleaser. With their chewy texture, rich flavor, and warm spices, these cookies are sure to be a hit with your family and friends. So next time you're looking for a delicious and festive cookie to bake, give these soft molasses spice cookies a try. You won't be disappointed!

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