soft molasses thumbprint cookies

Soft Molasses Thumbprint Cookies

soft molasses thumbprint cookies

The beauty of a cookie like this is that they’re a not-too-sweet treat and are as good with a slice of cheese or dab of peanut butter as they are on their own. The cookies are soft, but not in a cake-like way so travel well too.


Soft Molasses Thumbprint Cookies

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Soft molasses thumbprint cookies are a not-too-sweet treat, They travel well and the plain version is good with a slice of cheese or dab of peanut butter.

  • Author: Crosby’s Molasses
  • Yield: Makes 2 ½ to 3 dozen. 1x
  • Category: Cookies


Units Scale
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1 egg, room temperature
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/4 cup strong tea with 1 1/2 tsp. baking soda (can use hot water)
  • 1 1/2 tsp. ginger
  • 1/2 tsp. cream of tartar (or 1 tsp. white vinegar or lemon juice)*
  • 1/4 tsp. salt
  • 2 1/23 cups flour (plus more for rolling out)
  • Jam (optional)


  1. In a large bowl cream butter and sugar. Add egg and beat well. Add molasses and tea mixture and beat until well combined.
  2. In another bowl combine the ginger, cream of tartar and flour (start with 2 ½ cups). Add dry to wet ingredients and mix well.
  3. Scrape dough out onto a lightly floured counter and gently knead in additional four until the dough is no longer sticky.
  4. Roll out ¼” thick and cut into rounds.
  5. With your thumb press a gentle dent in the top of the cookie and fill with ½ tsp. of jam.
  6. Bake at 350 F on a parchment-lined baking sheet for 10-14 minutes.


*If using vinegar or lemon juice in place of cream of tartar, add it with the molasses mixture.


  • May 4, 2020


    I made these with gluten free flour and they were delicious! Although I pressed them into shape rather than rolled them, gf batter is stickier and not fun to roll.

  • April 17, 2020


    I have a Soft Molasses Cooky Recipe from ancient days (mine). Very delicious but absent a thumbprint and jam. I didn’t see it last Christmas in the massive pile of recipes I need to cull. I shall give this one a try.
    Thank you.

  • November 25, 2015


    Does it matter how round I make these?

  • November 12, 2014


    My Mom baked the same way. Her response to how much was “until it feels right”. I tried making her molasses cookies once, dismal failure. This sounds like the same or a very similar recipe. Can’t wait to try it.

  • November 11, 2014

    Joan Ellsworth

    Very yummy

  • November 11, 2014

    Barbara Miller

    enjoy the old east coast recipes

  • November 10, 2014

    Jocelyne Morin

    Just love your recipes, thank you again to share.

  • November 9, 2014

    Deborah Ross

    When I read your latest post about your AMAZING Aunt Marcia, I was struck by the amount of intensive labour involved in creating her preserves and baking. The chopping, bottling and sterilizing, the baking and packaging of all these wonderful treats…all this work…all to share and send home with your family… I call them love gifts

  • November 5, 2014

    Georgina Stafford

    I have a Crosby’s cookbook that is very old(was handed down) I love using it and am now finding that some of your newer recipes are very interesting. I look forward to trying them. Georgina

  • November 4, 2014

    Anne Donovan

    They look amazing.Thanks for posting

  • November 4, 2014

    Anne Donovan

    They look amazing.

  • November 4, 2014


    love these cookies and other reci

  • November 3, 2014

    MJ Mann

    Love molasses everything.

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