Soft Molasses Drop Cookies
These soft molasses drop cookies are rich, chewy, and filled with warm spices and raisins, perfect for cozy gatherings or cookie exchanges with a classic, comforting flavor.
Ingredients
Instructions
- Cream butter and brown sugar until light and fluffy.
- Add eggs and vanilla and beat well.
- Combine soda and molasses and add to creamed mixture.
- Gradually stir in sifted flour, then fold in raisins.
- Drop by teaspoonfuls onto greased baking sheets.
- Bake at 350°F for 8 minutes or until browned.
Tips & Substitutions
For a softer cookie, be sure not to overbake them; they should look slightly underdone when you take them out. You can substitute the raisins with chocolate chips or nuts for a different flavor profile. If you prefer a stronger molasses taste, increase the molasses to 3 tablespoons. Also, if you need a dairy-free option, consider using a plant-based butter substitute.
Serving Suggestions
These Soft Molasses Drop Cookies are delightful on their own but can also be served with a cup of tea or coffee for a cozy snack. They pair beautifully with vanilla ice cream for a comforting dessert. For a festive touch, consider serving them alongside other holiday treats like Oregon Apple Cake for a delightful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a zip-top bag for up to three months. To enjoy them warm, just microwave for a few seconds or place in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Molasses Drop Cookies contains roughly 1850 calories, with 22g protein, 269g carbohydrates, and 65g fat. It is an excellent source of iron (56% of the Daily Value) and protein (44% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
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 a different type of sugar?
Yes, you can substitute granulated sugar for brown sugar, but the cookies will be less chewy and have a different flavor. Brown sugar adds moisture and richness, which is key to the texture of these cookies.
What can I do if my dough is too sticky?
If your dough feels too sticky to drop by teaspoonfuls, you can chill it in the refrigerator for about 30 minutes. This will make it easier to handle and help the cookies maintain their shape while baking.
How do I know when the cookies are done baking?
The cookies should be lightly browned around the edges but still soft in the center. They will continue to cook slightly after being removed from the oven, so it's best to take them out when they look a bit underbaked.
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).