Soft Molasses Cookies

These cookies rely on an overnight rest to develop their signature soft, cake-like texture.

The magic starts when you beat baking soda directly into molasses until it foams and bubbles. That reaction kickstarts the leavening while cream of tartar adds extra tang and helps the cookies stay tender. After mixing everything together, the dough sits overnight in the fridge to hydrate the flour and deepen the molasses flavor.

Roll them out the next day and bake into thick, soft cookies that stay pillowy in the middle.

Chef Tips

• Watch the molasses foam when you add the baking soda. It should bubble vigorously, which means the leavening is activating properly.
• Don’t skip the overnight rest. The dough needs time to hydrate, and the flavors meld into something richer and more complex.
• Roll the dough about ¼ inch thick for cookies that stay soft. Thinner cookies will crisp up more.
• Use a floured surface and rolling pin to prevent sticking. This dough is sticky because of the molasses and eggs.

Kitchen Variations

• Spice It Up: Add 1 teaspoon cinnamon and ½ teaspoon nutmeg along with the ginger for a more complex spice blend.
• Sugar Sparkle: Brush cookies with milk and sprinkle with coarse sugar before baking for a sweet, crunchy top.
• Sandwich Style: Spread cream cheese frosting between two cookies for an over-the-top treat that’s half cookie, half whoopie pie.