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A stack of soft molasses cookie shows the top one with a bite taken out. There are more cookies behind the stack.
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Soft Molasses Cookies

Soft Molasses Cookies are sweetened with brown sugar and molasses and sprinkled with spices. Your kitchen will smell as good as these cookies taste!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 32 cookies
Calories 93kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 flax egg
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1¼ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup granulated sugar
  • ¾ cup vegan butter softened
  • ¼ cup unsulphured molasses (dark)
  • ¼ Additional granulated or coarse sugar to roll cookies

Instructions

  • Prepare the flax egg and set it aside.
  • Mix Dry Ingredients: Combine flour, baking soda, baking powder, cinnamon, ginger, and salt in a medium bowl and stir until combined.
    A bowl of flour has spices on top of it.
  • Using a hand-held or stand mixer with a paddle attachment, beat the butter with the granulated and brown sugars in a mixing bowl. Beat for 1 to 2 minutes, until light and fluffy. Add the molasses and beat again until combined. Add the flax egg and beat for another minute until combined. Be sure to scrape down the sides of the bowl as needed while beating.
    A measuring cup holds molasses and is being poured into a mixing bowl with creamy cookie batter below it.
  • Add the dry ingredients and beat at low speed until it forms into a dough. Cover and refrigerate the dough for 1 to 24 hours.
    Flour is being poured into a mixing bowl with cookie batter.
  • When you're ready to bake the cookies, preheat your oven to 350°F. Line a cookie sheet with parchment paper or use silicone baking mats.
  • Roll dough into balls, approximately the size of a tablespoon. I like using a cookie dough scoop to keep the balls the same size. Roll the cookie dough balls in sugar.
  • Place prepared balls on a cookie sheet, at least 2 inches apart. Bake 8 to 10 minutes, until the cookies are firm and beginning to brown. When they're done, allow the cookies to cool for 2 to 3 minutes on the cookie sheet before transferring to a wire rack to cool completely.
    Cookie dough balls are coated in sugar and sitting on a baking sheet, ready to go into the oven.
  • Store in an airtight container at room temperature for 1 week. Cookies can also be stored in the fridge. They can be frozen for up to 2 months.

Nutrition

Calories: 93kcal | Carbohydrates: 14g | Fat: 3g | Sodium: 71mg | Potassium: 56mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg