These molasses cookies are chewy, soft, and delicious. They are packed with sweet molasses and spicy ginger flavor the whole family will love.
We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contents
Chewy Delicious Molasses Cookies
These Old Fashioned Molasses Cookies are a sweet, slightly salty, and ginger-spiced masterpiece. They always remind me of special treats my mom used to make for us. My maternal Grandfather grew up in Pennsylvania and loved molasses cookies- my mom used to make them for us as a way to remember her dad.
While gingersnaps and crunchy molasses cookies are typically considered a Christmas treat, these chewy molasses cookies are truly year-round delights. In winter they are divine with cocoa or hot cider- and in summer they shine with a tall, cool glass of milk. Not only are these cookies incredibly delicious, they also make your house smell amazing.
Tips and Tricks for perfect Chewy Molasses Cookies:
These chewy soft molasses cookies are a breeze to whip up – but there are a few easy tips and tricks to be sure your soft gingersnap cookies turn out perfectly every single time.
Roll dough into balls and place on baking sheets. I like to chill the entire baking sheet with cookies before baking.
Don’t overwork the dough. Using a stand mixer bowl, beat dough to mix but don’t overwork. Beat in eggs and wet ingredients well into a large bowl, but after adding in flour be careful to not overwork cookie dough.
For extra crunchy cookies, roll in sugar before baking. For mess-free sugar rolling, add ¼ cup sugar to a 1 cup measuring cup and roll cookie dough balls in the cup, which will help to prevent sugar from flying everywhere.
Let Cookies Rest. Sometimes it takes a minute for chewy cookies to “set” – so don’t despair if it doesn’t look like it turned out perfect right out of the oven.
Twist it up. For a fun twist, try adding up to 1 cup of chocolate chips, 2 tbsp of orange zest, or top with royal icing!
How To Tell When Molasses Cookies Are Done:
Molasses cookies can be hard to tell when they are done, especially since these cookies are soft and chewy – and molasses cookies are brown to start off with, so it’s harder to watch for light browning on the edges.
If you watch for the sides and bottoms to become brown, like you would for a sugar cookie, you’ll likely overcook the cookies by quite a bit.
You can tell if your cookies are done by checking to see if the edges are a bit crunchy.
To test if your cookies are done, you can gently nudge the sides with a spatula or gently press the edges to test the firmness.
You might see a little brownness on the edges.
How To Freeze Molasses Cookies
Freezing molasses cookies is super simple with these tips – so if you’d like to bake a bunch of christmas cookies ahead of time, or you can’t get through a big batch you’ve made, you can pop them in the freezer to enjoy a fresh and delicious chewy molasses cookie anytime!
Freeze Pre-Rolled Cookie Dough
For best results, cookies should be frozen from dough in pre-rolled balls of dough.
Lay a piece of parchment paper or wax/freezer paper on a baking sheet and place cookie dough balls on top.
Freeze dough balls until “set” – about 2-3 hours.
Remove balls from baking sheet and place in airtight freezer bag and place in freezer for up to four months.
To thaw, place in refrigerator and let come to temp for a few hours or overnight.
Bake as called for below.
Freeze Baked Cookies
To freeze cookies that have been baked, there are a couple of tips and tricks to make sure you have perfect, delicious, and chewy cookies anytime you’d like them!
Let cookies cool completely on wire racks after baking.
When frozen properly, these cookies will last up to four months in the freezer.
Let thaw naturally in the refrigerator for a few hours to overnight.
How To Make Molasses Cookies Soft
Soft, chewy molasses cookies are one of my favorite Christmas desserts – they taste like gingerbread, only chewy and soft instead of crunchy.
To make these molasses cookies chewy, instead of crunchy, there are a couple of different tips and tricks for chewy cookies.
Reduce the spread of your cookies, making them puffier and chewier. As cookies spread when they bake, they become thinner and crisp up more.
To prevent spreading, follow my helpful tips below:
Chill cookies for 30 minutes in the refrigerator before baking.
Use shortening instead of butter.
Butter has a lower melting point, making it perfect for cookies that you would like to crisp up when baking for a buttery crunch.
Using shortening will help cookies from spreading more and give a softer cookie.
The Best Easy Chewy Molasses Cookies Recipe
If you love this easy soft chewy molasses cookies recipe as much as I do, please give it a five star review and help me share on facebook and pinterest!
CONNECT WITH SWEET C’S!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube | Pinterest | Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Sign up to receive an email in your inbox for each new recipe:
FREE EMAIL SUBSCRIPTION
The Best Chewy Molasses Cookies Recipe – chewy, soft, and delicious molasses cookies with plenty of sweet molasses and spicy ginger flavor the whole family will love.
- 1 1/2 cups butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 1 1/2 tsp. sea salt
- Preheat oven to 375 degrees.
- Whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- In a stand mixer (or with a handheld mixer), beat together butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
- Add in the eggs and molasses, and beat on medium-low speed until combined.
- Add in the dry ingredients and beat together until combined.
- Roll the dough into 1" diameter balls.
- Pour 1/4 cup of granulated sugar onto a shallow dish, and roll cookie balls in sugar to completely coat.
- Place on cookie sheet at least 1 inch apart, and bake for about 8-10 minutes.
- Cookies will crack at the top, and the centers will still be a bit gooey.
- Remove from oven and let cool for 2 minutes to firm slightly (if you move them too quickly off the baking sheet, they will fall apart), and then let cool completely or serve warm.
- Cookies last up to one week in an airtight container.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra expense to you.
Golden Barrel Unsulfured Black Strap molasses, 32 oz
Solula Professional 18/8 Stainless Steel Medium Cookie Scoop, Size 40
ThermoPro TM02 Digital Kitchen Timer with Dual Countdown Stop Watches Timer/Magnetic Timer Clock with Adjustable Loud Alarm and Backlight LCD Big Digits/ 24 Hour Digital Timer for Kids Teachers
NUTRIUPS Glass Bowl Glass Mixing Bowls Set Glass Salad Bowls Glass Bowls Glass Mixing Bowls Microwave Safe Clear Glass Bowls for Mixing, Storing, Preparing Round Bowl (8 inch)
KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
Kitchenaid Artisan Mini Plus 3.5-Qt. Tilt-Head Stand Mixer with Flex Edge Beater
MMmat Silicone Baking Mats - Best German Silicone - Set of 2
USA Pan Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel,Silver
Serving Size1 cookie
Amount Per Serving Calories 213Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 366mgCarbohydrates 30gFiber 1gSugar 17gProtein 2g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.