Deliciously spiced Chewy Molasses Cookies are sweet, with the perfect bite of bitter. They are easy, and always soft!
favorite cookie recipe
My hubby LOVES Molasses Cookies, and because these have similar spices and flavoring, they are also a favorite!! They are soft, chewy, and SO good.
Gingerbread vs Molasses Cookies: These two types of cookies look similar and have similar ingredients. Gingerbread cookies are typically crispier, which is why they are also referred to as Ginger Snaps, whereas Molasses Cookies are chewier.
The molasses in these Chewy Molasses Cookies is the reason they are so soft and chewy. There are varying types of molasses, lighter molasses to blackstrap molasses. Blackstrap molasses can be quite intense, so stick to the lighter molasses or dark molasses.
Easy molasses cookies
Chewy Ginger Molasses Cookies are easy to make, but do require some chill time. They are worth the wait!
WET INGREDIENTS. In a stand mixer, cream together the butter and brown sugar. Add the egg and molasses and mix until combined.
DRY INGREDIENTS. In a medium bowl, mix together the flour, baking soda, salt, cloves, cinnamon and ginger. Add the wet ingredients to the flour mixture, and mix until smooth.
CHILL + PREP. Cover and chill for 2 hours. When read to bake, preheat oven to 350°F.
COAT. Scoop dough using medium cookie scoop (I used a 1½ tablespoon size), and roll into balls. Dip tops of dough balls in sugar and set on a lightly greased cookie sheet.
BAKE + ENJOY! Bake for 8-10 minutes and let cool for a minute before moving to a wire rack.
- Molasses is thick and sticky. Spraying your measuring cup with cooking spray will help it pour out easier.
- Make similar sized dough balls so they cook at an even rate. Using a cookie scoop will make this easier.
- When they are done, they will start to crack on top. Leave them on the cookie sheet for a minute or two, then finish cooling on a wire rack.
Change the size. Make mini molasses cookies, or larger ones, according to the size of the cookie dough balls. Add more bake time for larger cookies, and less time for smaller cookies.
- Add cinnamon to the sugar mixture that you roll the dough balls in.
- Add white chocolate chips to the tops, or dip baked cookies halfway in white chocolate.
- Make Molasses Blossoms by adding a Hershey Kiss to the top after they have baked.
STORE cookies in an airtight container on the counter for 4-5 days. Add a piece of white bread to the container to help them stay soft and chewy.
FREEZE baked cookies for about 4 months.
FREEZE the dough in a large log, or shaped into dough balls.
- In the log form– wrap it tightly with plastic wrap and again with foil.
- For dough balls– shape the dough into balls, place them on a baking sheet, and put them in the freezer. Once solid, transfer them to a freezer safe container. When you’re ready to bake, let the dough balls thaw, roll them in sugar, and put them in the oven.
For more seasonal cookies:
Chewy Molasses Cookies Recipe
- In a stand mixer, cream together the butter and brown sugar. Add the egg and molasses and mix until combined.
- In a medium bowl, mix together the flour, baking soda, salt, cloves, cinnamon and ginger. Add to the wet ingredients and mix until smooth. Cover and chill for 2 hours.
- Preheat oven to 350°F.
- Scoop dough using medium (I used a 1½ tablespoon size) cookie scoop and roll into balls. Dip tops of dough balls in sugar and set on a lightly greased cookie sheet.
- Bake for 8-10 minutes and let cool for a minute before moving to a wire rack.