Chewy Molasses Cookies Recipe
This Chewy Molasses Cookies recipe delivers soft, spiced perfection with cinnamon, ginger, and molasses—an easy holiday classic everyone will love to bake.
Servings: 30 cookies
Calories: 119kcal
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
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.
- 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
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 151IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
