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This Chewy Molasses Cookies recipe is the ultimate holiday classic—soft in the center, crisp on the edges, and filled with rich, spiced flavor.
The molasses gives them that signature deep sweetness, while cinnamon, ginger, and allspice make them taste like Christmas. Perfect with a cup of Homemade Hot Cocoa, London Fog Tea Latte, or a Vanilla Latte.
If you love baking festive old-fashioned cookies, you’ll also enjoy my Chocolate Star Christmas Cookies, Brownie Cookies, Thumbprint Cookies, and Christmas Sugar Cookies. Each one is perfect for holiday cookie trays, gift boxes, or family baking days—and together, they make the coziest cookie assortment you could ask for!
Why You’ll Love This Chewy Molasses Cookies Recipe
- Soft and chewy texture: These soft molasses cookies have crisp edges with a tender, melt-in-your-mouth center.
- Warm, cozy spices: Cinnamon, ginger, and allspice create the perfect festive aroma.
- Easy to make ahead: The dough chills beautifully and bakes up perfectly every time, perfect for the busy holiday season.
- Great for gifting: This chewy molasses cookie recipe is also great for gifting! After the cookies have fully cooled package them in a jar with some twine for a beautiful home-baked gift. Here are more handmade gift ideas!
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are the key ingredients that make these cookies irresistible:
- Unsulphured molasses: Adds deep, rich sweetness and that signature molasses flavor.
- Brown sugar: Keeps the cookies soft and chewy with a hint of caramel flavor.
- Butter: Provides richness and helps create those slightly crisp edges.
- Warm spices: Cinnamon, ginger, and allspice bring comforting holiday warmth.
- All-purpose flour: Gives the cookies structure while keeping them tender.
How to Make This Chewy Molasses Cookies Recipe
Here are the step-by-step instructions for making chewy molasses cookies.
Step 1: In a medium bowl, whisk together flour, cinnamon, ginger, allspice, baking soda, and salt (Photo 1). Set aside (Photo 2).
Step 2: Cream together the butter and sugar in a large bowl, either using a stand mixer fixed with the paddle attachment or a hand mixer (Photo 3). Blend on medium-high speed for about 2 minutes or until the mixture is light, fluffy and a pale brown color. Scrape down the sides of the bowl as needed (Photo 4).
Step 3: Add wet ingredients to the creamed butter and sugar. Beat in the egg and vanilla until smooth (Photo 5). Blend in the molasses until well combined. Scrape down the sides of the bowl to ensure everything is well combined.
Step 4: Gradually add the dry ingredients into the wet ingredients (Photo 6). Stir together on low speed until just combined; no flour visible in the dough. Do not over mix. The dough will be thick.
Step 5: Shape into cookie dough balls using a 1 1/2 Tablespoon cookie scoop (Photos 7 and 8). Pour 1/4 cup sugar into a small bowl. Roll each dough ball in the sugar until coated (Photos 9 and 10). Cover cookie dough with plastic wrap and let them rest in the fridge for at least 2 hours or overnight. NOTE: If your dough is too soft to shape, skip the rolling and coating step until the dough has chilled in the fridge.
Step 6: Preheat the oven to 350°F (175℃). Line a baking sheet with parchment paper.
Step 7: Place cookie dough balls on the prepared baking sheet, about 2 inches apart (Photo 11); 8 cookies per sheet. The cookies will spread as they bake (Photo 12).
Step 8: Bake in the oven for 10-12 minutes. The cookies will puff when they are done. Remove from the oven. Let sit on the cookie sheet for 2 minutes. Transfer to a wire rack. Cookies will flatten slightly as they cool. Enjoy!
How to Store
- Room Temperature: Store cooled cookies in an airtight container at for up to 5 days.
- Freezer: For longer storage, freeze for up to 2 months.
Recipe Tips
- If dough is too soft to roll: Cover the bowl with plastic wrap and chill in the refrigerator until firm, about 30 minutes. Once chilled, scoop the dough and roll in sugar before placing back in the fridge to chill.
- Type of butter: Baking recipes typically call for unsalted butter, but I have also used salted butter. Use what you have. It won’t make a noticeable difference in the cookie’s flavor.
- Optional spices: Add a pinch of ground cloves or nutmeg for extra warmth.
- Unsulphured molasses: Use unsulphured molasses (like Golden Barrel or Grandma’s Original) for the best flavor. Blackstrap molasses is too bitter for these cookies.
- Make ahead option: The dough can be made up to 2 days in advance and stored in the fridge, or frozen as dough balls for up to 3 months.
- Serving tip: These cookies are delicious dipped in whipped cream or sandwiched around vanilla ice cream for a holiday twist.
- Don’t have any allspice? Make your own allspice by combining 1/4 teaspoon of cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon of cloves.
FAQs
No. They will still be soft and chewy without the chill time, but it will result in a flatter cookie. Chilling helps prevent spreading and gives the cookies enhanced flavor. If time permits, chill for at least 2 hours, or overnight for best results.
Rolling in sugar gives these cookies that classic crackled top and a light crunch. It’s optional, but highly recommended!
Yes! Substitute a 1:1 gluten-free all-purpose flour blend. The texture may vary slightly but they’ll still be delicious.
If your cookies are too flat, the dough may have been too warm—make sure to chill. If too puffy, they may be slightly underbaked; they’ll deflate and settle as they cool.
Yes. You can use a smaller or larger cookie scoop—just adjust the baking time accordingly. Smaller cookies may only need 8–9 minutes, while larger ones could take 13–14 minutes. Keep an eye on them and look for puffed centers and lightly crisp edges when done.
More Festive Cookie Recipes
- Chocolate Crinkle Cookies
- Peanut Butter Cookies
- Peppermint Chocolate Chip Cookies
- White Chocolate Macadamia Cranberry Cookies
- Chocolate Peanut Butter Balls
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Chewy Molasses Cookies Recipe
Equipment
Ingredients
For the Cookies
- 2 cups all-purpose flour, 240g
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, 170g, softened to room temperature
- 1 cup brown sugar, 220 g, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsulphured molasses, 80mL
For the Coating
- 1/4 cup granulated white sugar, 50g
Instructions
- In a medium bowl, whisk together flour, cinnamon, ginger, allspice, baking soda, and salt. Set aside.
- Cream together the butter and sugar in a large bowl, either using a stand mixer fixed with the paddle attachment or a hand mixer. Blend on medium-high speed for about 2 minutes or until the mixture is light, fluffy and a pale brown color. Scrape down the sides of the bowl as needed.
- Add wet ingredients to the creamed butter and sugar. Beat in the egg and vanilla until smooth. Blend in the molasses until well combined. Scrape down the sides of the bowl to ensure everything is well combined.
- Gradually add the dry ingredients into the wet ingredients. Stir together on low speed until just combined; no flour visible in the dough. Do not over mix. The dough will be thick.
- Shape the dough into balls using a 1 1/2 Tablespoon cookie scoop. Pour 1/4 cup sugar into a small bowl. Roll each dough ball in the sugar until coated. Cover cookie dough with plastic wrap and let them rest in the fridge for at least 2 hours or overnight. NOTE: If your dough is too soft to shape, skip the rolling and coating step until the dough has chilled in the fridge.
- Preheat the oven to 350°F (175℃). Line a baking sheet with parchment paper.
- Place cookie dough balls on the prepared baking sheet, about 2 inches apart; 8 cookies per sheet. The cookies will spread as they bake.
- Bake in the oven for 10-12 minutes. The cookies will puff when they are done. Remove from the oven. Let sit on the cookie sheet for 2 minutes. Transfer to a wire rack. Cookies will flatten slightly as they cool. Enjoy!
Notes
- Room Temperature: Store cooled cookies in an airtight container at for up to 5 days.
- Freezer: For longer storage, freeze for up to 2 months.
- If dough is too soft to roll: Cover the bowl with plastic wrap and chill in the refrigerator until firm, about 30 minutes. Once chilled, scoop the dough and roll in sugar before placing back in the fridge to chill.
- Butter: Baking recipes typically call for unsalted butter, but I have also used salted butter. Use what you have. It won’t make a noticeable difference in the cookie’s flavor.
- Spices: Add a pinch of ground cloves or nutmeg for extra warmth.
- Unsulphured molasses: Use unsulphured molasses (like Grandma’s Original) for the best flavor. Blackstrap molasses is too bitter for these cookies.
- Make ahead: The dough can be made up to 2 days in advance and stored in the fridge, or frozen as dough balls for up to 3 months.
- Serving tip: These cookies are delicious dipped in whipped cream or sandwiched around vanilla ice cream for a holiday twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this! We made them for friends and neighbors this Christmas!
Thank you so much for the positive review, Heidi! Your comment made my day, and I’m so glad you loved them!