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Best Soft Molasses Gingerbread Cookies Recipe (No Chill)

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These soft molasses gingerbread cookies are pillowy, tender, and perfectly spiced. No chilling required, they come together quickly with simple pantry ingredients for a crowd-pleasing holiday treat.

Ingredients

Scale
  • ¾ cup unsalted butter, melted and slightly cooled
  • 1 cup dark brown sugar, packed
  • ½ cup unsulphured or mild molasses
  • 1 large egg, room temperature
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup granulated sugar (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, whisk together melted butter and dark brown sugar until smooth and combined.
  3. Add molasses and egg, whisk vigorously until glossy and uniform.
  4. In a separate medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring with a wooden spoon until just combined. Do not over-mix. Dough will be soft and slightly sticky.
  6. Place granulated sugar in a small bowl. Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each). Roll each ball between palms to form a smooth sphere, then roll in sugar to coat.
  7. Place coated dough balls on prepared baking sheets, spacing about 2 inches apart.
  8. Bake one sheet at a time on center rack for 10-12 minutes. Cookies will look puffy and cracked on top, with edges set but centers still soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use blackstrap molasses—it is too bitter. Use unsulphured or mild molasses. For best results, spoon and level the flour. Let cookies cool on the baking sheet for a full 5 minutes before moving. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: soft gingerbread cookies, molasses cookies, no chill cookies, holiday cookies, gingerbread recipe, soft baked cookies

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