Soft Molasses Cookies are a traditional molasses cookie recipe with a chewy soft center and crunchy, sugar-coated outside for a perfect holiday sweet! If you are looking to change up your Christmas cookie line-up this year, these molasses cookies will be an unexpected hit. The flavor and texture are phenomenal and they are so easy to make!
I cranked out a batch of these, which makes a few dozen, in about an hour. I enjoyed a couple of cookies for myself and threw the rest in the freezer for Christmas. These freeze great so you can easily make them ahead of time and avoid having to bake all your cookies during the mad dash in the last week before the holiday. But seeing we are currently in that mad dash and you are checking out this cookie recipe, that likely means that you will be doing some baking in the near future. 😉
Selah says
Hi there!
I’m making these for my Grandpa and I have not found a recipe for these that hasn’t called for more then 1/3 of a cup of molasses, I want these stronger in taste of molasses. Would you say these are a stronger molasses cookie? (Since I see you have 1/2 of a cup of molasses).
Danielle Green says
I think the molasses flavor in these is pretty distinct.
Lisa says
Can I ask…how did you thaw them out? I mean , if sounds like you baked them first then froze them. Am I understanding you correctly?
Danielle Green says
Hi Lisa, yes I baked them, let them cool completely and then froze them in resealable bags and containers. To thaw, I simply removed them from the freezer, opened the container and let thaw on the counter for 4-6 hours. Once thawed, I resealed them and they were ready to go! (I leave the container open while thawing so any moisture that might have gotten in there from the freezer is able to get out and not make the cookies soggy.)