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–+ servings
Overhead of old fashioned soft molasses cookies piled on a white plate with a red serving plate underneath
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4.45 from 9 votes

Old fashioned soft molasses cookies

These old fashioned soft molasses cookies are full of warm spices and have a sugar coating on the outside. They smell just like the holidays!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Yield: 24 cookies

Ingredients

  • 2 cups white whole wheat flour, see notes
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ⅓ cup granulated sugar
  • ⅓ cup molasses
  • ¼ cup packed brown sugar
  • 1 teaspoon vanilla
  • For rolling: ¼ cup granulated sugar

Instructions

  • Preheat the oven to 325.
  • In a large bowl, combine the flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt.
  • In a separate bowl, whisk together the egg and both sugars until light and fluffy. Add in the molasses, butter and vanilla and stir until well combined. It’ll take a minute of stirring to get the molasses and butter all mixed in.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Place the extra sugar for rolling into a small bowl.
  • Roll the batter into small balls (about 1-inch in diameter) and roll each ball in the sugar to coat all sides. Place each ball on an ungreased baking sheet, about 2 inches part. (You’ll need 2 baking sheets for all of the cookies.)
  • Bake at 325 for 10-12 minutes, until golden brown on top.
  • Remove from the oven and let cool for a couple of minutes on the baking sheet. Transfer to a wire rack and let cool completely.
  • The cookies will keep for up to a week at room temperature in an airtight container.

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Notes

I use and love Bob’s Red Mill organic Ivory Wheat flour but you can also substitute a regular all-purpose flour here if that’s what you have in your kitchen.
The batter for these cookies feels wet, but they roll together easily into balls. If yours don’t seem to do that, you could pop the dough in the refrigerator for a little while to help it firm up.
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