Chewy Molasses Cookies

Deliciously spiced Chewy Molasses Cookies are sweet, with the perfect bite of bitter. They are easy, and always soft!

Chewy Molasses Cookies are similar to our Ginger Snap Cookies, and are perfect for the holidays! Crinkle Cookies and Chewy Sugar Cookies are perfect for adding to your Christmas Cookie spread.

Chewy molasses cookies piled to cool on a rack with one missing a bite.

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. 

Ingredients for chewy molasses cookies measured and ready for baking.

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.

Dry ingredients for chewy molasses cookies in a glass bowl.

recipe tips

  • 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.
Mixing the batter for chewy molasses cookies in a stand mixer.

Variations

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 flavor.

  • 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.
Chewy molasses cookies balls rolled dipped in sugar.

Storing info

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.
Chewy molasses cookies piled on a white plate.

For more seasonal cookies:

Chewy Molasses Cookies Recipe

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Deliciously spiced Chewy Molasses Cookies are sweet, with the perfect bite of bitter. They are easy, and always soft!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Chill 2 hours
Total Time 2 hours 18 minutes
Servings 30 cookies
Calories 122 kcal
Author Lil’ Luna

Ingredients

  • ¾ cup butter softened
  • 1 cup brown sugar packed
  • 1 egg
  • ¼ cup molasses
  • cups all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • cup granulated sugar for decoration

Instructions
 

  • 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.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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