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+ servings
Soft Molasses Cookies

Soft Molasses Cookies

Soft Molasses Cookies - soft cookies full of spice. Dip them in white chocolate for some extra sparkle. Great Christmas cookie plate recipe. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 2 dozen


  • 3/4 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour (spooned into measuring cups)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup sugar for rolling
  • 12 ounces almond bark or white chocolate chips (optional)


  1. Preheat oven to 375 degrees and line baking sheets with parchment paper. 

  2. In a large bowl, cream butter and sugar until light and fluffy. Add the egg and molasses and mix until combined. 

  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly mix the dry ingredients into the wet ingredients. Roll 1.5 inch balls of dough and roll in sugar. The dough will be soft. If you want to chill it to make it easier to roll you can. 

  4. Place on baking sheets and bake for 8-10 minutes. Let cookies rest on the cookie sheet. They will continue to bake while cooling. 

  5. For dipping (see notes for full instructions): If desired, melt almond bark according to directions or melt white chocolate chips in a double broiler (you might need to add some shortening to thin out). Dip sides of cookies and sprinkle with sprinkles.

  6. Store cookies in an airtight container. 

Recipe Notes

I've found that Ghirardelli chips melt the best.

Source: My friend Heidi