Molasses Softies
Molasses Softies are tender, spiced cookies with rich molasses and warm cinnamon flavors, perfect for holiday gatherings or cozy afternoons with a glass of milk.
Ingredients
Instructions
- Cream the butter until smooth.
- Gradually add sugar, egg, molasses, syrup, and milk, mixing well.
- Stir in the flour, baking soda, cinnamon, and ginger until combined.
- Scoop the dough into balls and roll them in sugar.
- Bake for 5 minutes at 325°F.
Tips & Substitutions
For a softer texture, be careful not to overmix the dough once the flour is added. You can substitute half of the molasses with honey or maple syrup for a different flavor profile. If you prefer a spicier cookie, consider adding a pinch of cloves or nutmeg. For added sweetness, roll the balls in a mix of granulated sugar and cinnamon before baking. This recipe can also be adjusted for different flavors by incorporating chocolate chips or nuts.
Serving Suggestions
These Molasses Softies are delightful on their own but can also be served with a glass of cold milk or a cup of hot tea. Pair them with a scoop of vanilla ice cream for a delicious dessert. They are perfect for holiday gatherings or as a sweet treat alongside Iced Oatmeal-Raisin Cookies. Consider adding a sprinkle of powdered sugar on top for an elegant touch.
Storage & Reheating
Store leftover Molasses Softies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To reheat, simply place them in a warm oven for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Softies contains roughly 1705 calories, with 20g protein, 242g carbohydrates, and 75g fat. It is an excellent source of calcium (63% of the Daily Value), iron (47% of the Daily Value), and vitamin C (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2406mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. This will add a nuttier flavor and increase the fiber content. However, the cookies may be a bit denser, so keep an eye on baking time.
Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to three days. Just be sure to cover it tightly. When you’re ready to bake, allow the dough to come to room temperature for easier scooping and rolling.
What can I do if my cookies spread too much while baking?
If your cookies spread too much, try chilling the dough for 30 minutes before baking. This will help the butter solidify and maintain the cookie's shape. Additionally, ensure that the baking soda is fresh, as old leavening agents can impact how well your cookies hold their shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).