Soft and Chewy Molasses Gingerdoodles

Soft & Chewy Molasses Gingerdoodles — These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!

soft molasses cookies on white serving platter

Soft Molasses Cookies Recipe

I combined three favorite cookies into one — soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles. That way I didn’t have to choose among favorites because I love them all. And I loved these ginger molasses cookies more than I should have. I couldn’t keep myself away from them.

I used my recipes for Soft Molasses Coconut Oil Crinkle Cookies and The Best Snickerdoodles as the jumping off point. I absolutely adore soft molasses cookies that have rich, deep, bold molasses flavor and the cookies deliver. The molasses flavor profile dominates. 

There’s plenty of cinnamon, ginger, and warming spices in the dough, as well as a cinnamon-sugar coating, creating a very well-spiced cookie that packs tons of flavor in a pillowy, crinkly little package. 

The cookies are super soft in the center with slight chewiness around the edges, and I always underbake slightly to ensure they stay soft for days. If you like crunchier cookies, bake them longer.

The flavor of the cookies improves and enhances in the day or two after baking. Everything just blends together beautifully, but it’s very hard for me to save any that long. They’re my new favorite molasses cookies.

soft molasses cookie

What’s in Soft Molasses Cookies?

To make these soft and chewy molasses cookies, you’ll need: 

  • Unsalted butter
  • Dark brown sugar
  • Granulated sugar
  • Egg
  • Unsulphered molasses
  • Vanilla extract
  • Spices
  • Salt
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Cream of tartar

ginger molasses cookies on white serving platter

How to Make Soft Molasses Cookies

To make these ginger molasses cookies, you first need to cream together the butter, sugars, and egg. Add in the remaining wet ingredients and the spices, then mix in the dry ingredients. 

Scoop the molasses cookie dough into balls, then chill for at least 3 hours before baking. Once chilled, roll the cookie dough in a generous amount of cinnamon sugar. 

Bake the soft molasses cookies until the edges have set and the tops have crackled. Don’t overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they’re extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer).

Soft and Chewy Molasses cookies on white serving platter

Can I Omit the Cornstarch? 

If you need to omit the cornstarch due to an allergy, that’s fine. Your molasses cookies won’t be quite as soft, but they should be delicious regardless. 

Can I Omit the Cream of Tartar?

Probably not if you want them to have a great pillowy texture. I have only made them as written though and cannot say for sure what will happen if you omit it.

Can I Make These Gluten-Free?

I’ve only made these soft molasses cookies as written, so I’m not sure if you can make these with a gluten-free flour blend. If you try it out, please leave me a comment below letting me know how they turn out. 

Soft and Chewy Molasses Gingerdoodles - 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles! So good!!

Tips for Making Soft Molasses Cookies

I used dark molasses in these soft and chewy molasses cookies because I really love the intensity of it, but use your favorite. I think blackstrap molasses would be too strong, though. 

Also note that if you prefer more mildly spiced cookies, you can halve the amounts of all spices used.

The dough is very soft and must be chilled before baking because chilled dough spreads less in the oven. Chilling also gives the flavors time to marry and the dough tastes better on the second or third day after it’s made. You can keep the dough in the fridge for up to 5 days before baking.

Soft and Chewy Molasses Gingerdoodles

Soft and Chewy Molasses Gingerdoodles

These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!

Yield: 20 small / medium cookies
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 3 hours
Total Time 3 hours 23 minutes



  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar, packed (light brown sugar may be substituted)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup unsulphered molasses (I used robust molasses (dark); light or medium may be used; blackstrap will likely be too pungent)
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Cinnamon-Sugar Coating

  • 1/2 cup granulated sugar
  • 2 to 3 teaspoons cinnamon


    For the Cookies

    1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and beat on medium-high speed until creamed and well combined, about 4 minutes.
    2. Stop, scrape down the sides of the bowl, and add the molasses, vanilla, cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
    3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, cream of tartar, and beat on low speed until just combined, about 45 seconds.
    4. Using a medium 2-inch cookie scoop, form two tablespoon mounds (I made 20). Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. The dough is soft, mushy, limp, and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
    5. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.

    For the Cinnamon-Sugar Coating

    1. Add sugar and cinnamon to a small bowl and stir to combine.
    2. Roll each mound of dough through the coating, liberally coating all sides. After all mounds have been coated, I like to go back and double-dip each mound to get an extra-thick coating.
    3. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
    4. Bake for about 8 to 9 minutes, or until edges have set and tops are have crackled; don’t overbake for soft cookies (I bake mine 8 to 8 1/2 minutes and they’re extremely soft and a touch underdone but firm up in time; for crispier cookies, bake longer). Cookies firm up as they cool.
    5. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.


  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Adapted from Soft Molasses Coconut Oil Crinkle Cookies and The Best Snickerdoodles.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 157 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 78mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 2g

More Molasses Recipes:

25 Holiday Cookie Favorites — The tried-and-true favorites are all here! If you need a holiday cookie recipe, this collection has you covered!!

25 Holiday Cookie Favorites - The tried-and-true favorites are all here! If you need a holiday cookie recipe, this collection has you covered!!

Soft Molasses Coconut Oil Crinkle Cookies  — No butter, no problem. One of my favorite molasses cookie recipes!

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

Molasses Triple Chocolate Cookies – Chocolate is used three times for a fun twist on the traditional. No mixer required!

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars — Rich, chocolaty & like eating a piece of molasses fudge!

Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Chocolate Gingerbread Toffee Cake – An EASY, no mixer cake that’s perfect for the holidays!! Chocolate and ginger are amazing together! The GINGER spiced whipped cream is the literal icing on this cake!!

Gingerbread Bars with Cream Cheese Frosting – Gingerbread bars are so much FASTER AND EASIER than making gingerbread cookies!! The sprinkles and tangy cream cheese frosting will put everyone in a festive mood!!

Originally published December 2014 and republished December 2019 with updated text.

105 comments on “Soft and Chewy Molasses Gingerdoodles”

  1. These look absolutely incredible!! They look so soft and chewy, but they have just a perfect crackle on top. I could go for a plate of these right about now!

  2. Hi Averie – I wanted to let you know that I made these for a Christmas brunch yesterday and they came out perfectly. I made the dough on Saturday and let it chill in the fridge overnight. I got 17 good sized cookies from the dough and baked for about 9 minutes. Got a ton of compliments and wanted to pass those on to you for the recipe!! :)

  3. Mine turned out flatter than pancakes! I chilled the dough overnight and baked for 10. Not sure where I went wrong….

    • I have a cookie tips post here. Silpat, King Arthur flour, etc.

      Try these suggestions and I bet you won’t have flat cookies! That said, sorry these did turn flat for you and I hope you keep trying. If nothing else, you could add a little more flour to make the dough stiffer which will make them more prone to staying thick in the oven.

      • Hm, I usually use parchment so the silpat would be something to try. I could probably add more flour to make up for the lack of gluten by not using King Arthur. Thank you. :)

      • Parchment – I liken it to an ice skating rink for cookies; super slippery, slidey, and the cookies have no where to go but spread outward. Whereas a Silpat is tacky and it has traction and something for the cookies to grip onto and way less likely to spread. I encourage everyone to never bake on parchment for cookies. Just my (extreme) personal bias.

        And with the higher gluten level in KA flour, it’s just insurance against flattening!

  4. Hi Averie, I made these tonight and couldn’t help myself from gobbling up a bunch –they are fantastic! They came out perfectly. I let the dough chill for 4 hours and baked for 9 minutes on parchment and they are perfection–they are going to be a huge hit with my molasses-cookie loving family this Christmas! I just discovered your blog through Pinterest and I’m a fan!

  5. Push these happy cookies over the top by using coarse sugar instead of granulated. You won’t believe the difference. I always use the coarse sugar for my ginger snaps and they look like they have been glazed with ice. Great ginger snap.recipe I have developed using 1/4 cup of ground ginger plus tiny bits of finely chopped candied ginger. Wow-we-wow-wow-wow!!!


  6. These turned out perfect! Amazingly soft with the right amount of spiciness. Thanks for the recipe!

  7. Hi there – i’ve become addicted to your site. I’m making these and don’t have cream of tartar – looks like folks say to replace the combo of cream of tartar, baking soda and corn starch with baking powder, but all the sites i’ve seen don’t convert clearly to this recipe. do you have any guidance? thank you!

  8. my last comment hasn’t published yet – but disregard – gonna just stop being lazy and run to the store…. again!!

  9. i made these last night. AMAZING flavor and I’m not a fan of gingerbread. But I followed the recipe exactly and I had all new ingredients. The cookies aren’t as puffy as pictured they actually flattened out I even chilled these overnight. I didn’t have this issue with the pumpkin white chocolate snicker doodles when I made them so I’m not sure where I went wrong lol but def a recipe to keep. Thank you!!

  10. I can hardly wait to try these. I have made 2 or 3 of your other coconut oil cookie recipes and loved them. Thank you so much for sharing your great creations. Happy New Year!

  11. I made these recently and they were delicious, but unfortunately they came out super flat – they spread way too much and I’m not sure why!

  12. Thanks for the note on spreading, however I was already using dark brown sugar (as the recipe calls for), KA flour AND baking the cookies straight from frozen, so I’m not sure what’s going on. I don’t imagine that swapping the parchment for silpat would make that much of a difference. Perhaps I made the cookies too big? I did use a 2″ cookie scoop, but that comes out to be about a 1/4 cup/2 ounces as opposed to 2 tablespoons.

    • Parchment paper is like an ice skating rink for cookies, slip and slide! Silpats are like stepping in sticky tar for cookies – tacky and they cannot slip, slide and spread. Makes a WORLD OF DIFFERENCE! NIGHT AND DAY!!

  13. I was wondering where you live? I live in Utah and made these but despite following the directions perfectly (which is rare for me) they still turned out too flat for my liking. Depending on where you live it could be an altitude issue. Just wondering if I should adjust for that. The dough is delish! :)

    • I live in San Diego, totally flat, at sea level. If you live at altitude, you’d likely need to do things you normally do in recipes to account for that. Being that I live at sea level, I don’t have altitude baking recommendations but I know there’s tons of info online.

  14. I had a feeling that might be the problem. I will make the necessary adjustments and try them again. They still taste super yummy! Thanks so much!

  15. Tried these last night and they turned out well. They weren’t as “puffy” as some of your other cookies that I’ve tried, but they spread out appropriately–I just think they aren’t a super-high-riser cookie but they are crisp on the outside, soft inside, and they make the house smell fantastic.

    • You are totally correct, they are not super high risers. Some of my cookies are almost ‘too’ puffy but these aren’t one of those uber-puffy types. Glad you enjoyed them and yes they do make your house smell divine!!

  16. I am from Slovakia.  I tried. They are perfect. You just eat them. You write that in the refrigerator will last five days. This is not true. We lasted 5 minutes. After removing from the oven … Thanks for the great recipe!

  17. These are great! Made them into maybe 1-1/4″ rounds and got a really good sized batch of cookies, just over 2 dozen. Baked for 9-10 minutes and they turned out beautifully. Also rolled them in larger grain sugar as someone suggested above, which caused them to have a sort of shell that’s wonderful to crunch through to get to the chewy center. Thank you for this wonderful recipe!

  18. Would the dough be able to be rolled and cut after refrigeration, then sprinkled with the cinnamon sugar?

  19. Hey Averie, would it be possible to roll out for cutting into shapes after refrigeration? 

  20. These cookies came out AWESOME! It was my first time doing a cookie like this, and I was wary of it being too hard and not soft. They came out perfect though, soft and chewy; the perfect texture! They taste amazing too. Adding this recipe to my folder for every year. Thanks for sharing! 

  21. I was a little iffy about trying this at first, since whenever I try to combine all of my favorite things, it usually turns out terribly. I tried this recipe knowing that your recipes have never let me down in the past, and I’m glad I did. They are AMAZING! Soft, chewy, the perfect balance of molasses/ginger… I’m drooling just writing about it. Thanks for another great recipe!

  22. These cookies look wonderful. Wondering if you can suggest a substitution for the cornstarch for my corn allergy family?

    Thank you!

    • I would just omit it then if it’s due to an allergy. I’ve had people sometimes try tapioca starch in other cookie recipes that they’ve reported back about, but since I never have, and have never tried that here, I would just omit.

  23. I baked these yesterday and they taste delicious but I’m just wondering if there’s such a thing as too raw? After about 9 minutes they were pretty raw in the middle while the edges were set and very tall is this normal?

  24. This molasses ginger doodle cookie recipe is brilliant! I made the dough last night and am baking the cookies this morning for my husband to take to work. He is my taste tester because I am allergic to sugar and he pronounced the taste “incredible “! I knew they would be, just from the aroma filling my kitchen. Thank you for sharing your amazing recipe and merry Christmas!

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