Chewy Molasses Cookies
Nov 24, 2018, Updated Sep 30, 2023
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These molasses cookies are chewy, soft, and delicious. They are packed with sweet molasses and spicy ginger flavor the whole family will love.
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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.
How to Make Chewy Molasses Cookies
- Butter (1 1/2 cups, softened): Butter is a key ingredient that adds richness, flavor, and moisture to the cookies. It also contributes to their tender texture and buttery taste.
- Granulated Sugar (1 cup): Granulated sugar sweetens the cookies and provides structure. It helps create a chewy texture by retaining moisture during baking.
- Brown Sugar (1 cup): Brown sugar, with its molasses content, enhances the depth of flavor in the cookies. It also contributes to their chewiness and moistness.
- Molasses (1/2 cup): Molasses is the star ingredient in these cookies. It not only adds a rich, deep flavor but also contributes to their distinctive chewiness. Molasses is responsible for the cookies’ classic taste.
- Eggs (2): Eggs serve as a binding agent, helping to hold the cookie dough together. They also add moisture and structure to the cookies.
- All-Purpose Flour (4 cups): Flour is the main dry ingredient that provides structure and thickness to the cookies. It’s essential for achieving the desired cookie texture.
- Baking Soda (4 tsp.): Baking soda acts as a leavening agent, helping the cookies rise and spread during baking. It also contributes to their chewy texture.
- Ground Cinnamon (2 tsp.): Cinnamon adds warmth and a pleasant spice flavor to the cookies. It complements the molasses and other spices, enhancing the overall taste.
- Ground Cloves (1 tsp.): Cloves provide a hint of spiciness and contribute to the cookies’ aromatic and slightly pungent flavor profile.
- Ground Ginger (1 tsp.): Ginger adds a gentle spiciness and warmth to the cookies. It enhances the overall complexity of flavors.
- Sea Salt (1 1/2 tsp.): Sea salt balances the sweetness of the sugars and spices while enhancing the flavors. It’s essential for achieving a well-rounded taste in the cookies.
Once you’ve gathered your ingredients, use this process:
- Prep. 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.A dd in the eggs and molasses, and beat on medium-low speed until combined. Add in the dry ingredients and beat together until combined.
- Shape. 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.
- Bake. 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.
- Enjoy! 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.
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.
What to Serve With Chewy Molasses Cookies
Milk: Classic and comforting, a glass of cold milk is a perfect match for chewy molasses cookies. The creaminess of milk complements the spicy sweetness of the cookies.
Coffee: A cup of hot coffee, whether black or with cream and sugar, can provide a nice contrast to the cookies’ sweetness. The slight bitterness of coffee complements the rich flavors of molasses and spices.
Tea: Enjoy your cookies with a hot cup of tea, such as chai, Earl Grey, or spiced herbal tea. The aromatic qualities of tea can enhance the spiced notes in the cookies.
Hot Chocolate: If you’re looking for a cozy and indulgent pairing, hot chocolate is a delightful choice. The warmth and sweetness of hot cocoa complement the cookies nicely.
Vanilla Ice Cream: Create a delightful dessert by sandwiching a scoop of vanilla ice cream between two chewy molasses cookies. It’s a tasty and satisfying treat.
Whipped Cream: Dollop some freshly whipped cream on top of your molasses cookies for an extra layer of indulgence. It adds a creamy and airy contrast to the chewiness of the cookies.
Fruit: Fresh or dried fruits like apples, pears, or figs can be served alongside the cookies. Their natural sweetness and texture provide a refreshing contrast.
Yogurt: Greek yogurt or vanilla yogurt can make a tasty and healthier accompaniment. Drizzle a little honey over the yogurt for added sweetness.
Nuts: A handful of roasted nuts, such as almonds or pecans, can add a satisfying crunch and nutty flavor that complements the cookies.
Cheese: For a savory twist, serve a cheese platter with mild cheeses like brie, gouda, or cheddar. The combination of sweet and savory can be delightful.
Caramel Sauce: Drizzle warm caramel sauce over the cookies for an extra layer of sweetness and richness.
Spiced Whipped Cream: Make spiced whipped cream by adding a pinch of cinnamon, nutmeg, or ginger to your whipped cream. It pairs beautifully with the spiced flavor of the cookies.
Pumpkin Pie: During the fall season, chewy molasses cookies can be served alongside a slice of homemade pumpkin pie for a festive and comforting dessert spread.
Fruit Compote: Create a fruit compote using seasonal fruits and spices, such as cinnamon and cloves. Spoon it over the cookies for a fruity and spiced twist.
The Best Easy Chewy Molasses Cookies Recipe
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- 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.
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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
Nutrition InformationYield 30 Serving Size 1 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.