These soft and chewy molasses cookies feature the classic molasses flavor, aromatic spices like ginger and cinnamon, and a tender texture that stays fresh for days. They’re everything a holiday cookie should be! Whether you are an experienced baker or just starting out, this easy recipe makes it fun and simple to create impressive cookies that taste absolutely wonderful.
Classic Spiced Molasses Chews – Cozy Cookie Recipe
This morning, I made a batch of these soft molasses cookies. The weather outside is cool, cloudy, gray and drab, and I could not think of a more perfect day to spend some time in the kitchen baking something warm and cozy!
Like Snickerdoodles, these chewy cookies are great any time of year, but the warm flavors just hit different in the fall and holiday season. Molasses cookies are some of my favorite Christmas cookies ever!
The best things about this recipe:
- First, all those warm spices! Ginger, nutmeg, cinnamon, cloves, with molasses… so good.
- They’re soft and chewy. I love a good, soft and chewy cookie! Actually, the molasses in there helps to keep these cookies from drying out, so they stay nice and soft longer than some cookies.
- No chill time! You can go straight from mixing to shaping and sugar-coating these cookies without chilling the cookie dough first. Yay!🤗
These soft and chewy molasses cookies bring warmth, comfort, and lovely flavor to any occasion. It’s a super simple recipe, and the ingredients are common. Whether you enjoy them with coffee, share them with friends, or pack them in lunchboxes, these cookies deliver satisfaction in every bite. Let’s start baking!
Supplies You’ll Need (and what we used!)
- A spatula or two
- Measuring cups and spoons – no, these aren’t the aesthetic ones, but I really like them!
- Electric stand mixer – I use my Kitchenaid Artisan Series stand mixer very often, and it’s the perfect tool for whipping up a batch of molasses cookies!
- Cookie sheets – I can’t find the exact ones we received as a wedding gift 5+ years ago, but these cookie sheets are very similar! They work wonderfully.
- Cookie scoop – this is totally optional! A spoon works, too. Somehow I got hooked on using a cookie scoop and I never shape cookies without one anymore.
- Small bowl – a separate bowl to do the sugar-coating step.
- Metal spatula – for transferring the cookies to the wire racks. I always reach for my little Pampered Chef spatula (very similar to this one) for this task.
- Wire racks – we have a set of stackable racks for cooling things. A piece of paper towel works, too!
Ingredients
- Butter – real salted butter. If you use unsalted butter, you might want to add some extra salt to the recipe!
- Brown sugar – your choice of light or dark brown sugar.
- Egg – oopsies, it didn’t make the picture
- Molasses – I’d go for an unsulphured, light or dark molasses, such as Grandma’s original unsulphured molasses (which is what I used!). Blackstrap molasses has the most health benefits, but also has a stronger, more bitter flavor, which you may or may not like in these cookies?! Grandma’s has a nice, rich molasses flavor, perfect for this recipe. 🙂
- Flour – all-purpose flour.
- Salt – a little bit of salt to enhance these wonderful flavors.
- Spices – ground cinnamon, ground cloves, ground ginger, and ground nutmeg.
- Vanilla extract – eek, forgot to put this one on the picture, too. I think I was in too big of a hurry today!
- White Sugar – for sugar coating. A coarse sugar, like raw cane sugar or sanding sugar is my favorite!
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How I make Soft and Chewy Molasses Cookies
Preheat the oven to 350 degrees F.
Place the softened butter and sugar in the bowl of a stand mixer and beat with the paddle attachment, until the mixture is nice and fluffy.
Add the egg and molasses to the mixing bowl and stir well, scraping down the sides of the bowl with a spatula, part way through.
Dump in the rest of the ingredients (flour, salt, cinnamon, nutmeg, ginger, cloves and vanilla) and mix.
Shape the dough into dough balls and roll each one in sugar, then place them on a greased cookie sheet.
Bake for 8-10 minutes, until they’re somewhat flattened and the tops are starting to crack. After baking, let the cookies cool on the sheet pan for a few more minutes before transferring to a wire rack to cool completely.
Enjoy!💛
How to Store Soft and Chewy Molasses Cookies
Once cooled, place the cookies in an airtight container.
From there, you can either store them at room temperature for a few days or store them in the freezer for several months.
Tips, Tricks + Notes
- Don’t overbake! Unless if you want crispy molasses cookies, of course. My husband actually likes crispy cookies, so sometimes I’ll overbake some, just for him. 🙂
- If spices aren’t something your family loves, you can always add less or even skip some.
Share this Chewy, Soft Molasses Cookie Recipe
More of our favorite cookie recipes:
Soft & Chewy Molasses Cookies
These soft and chewy molasses cookies feature the classic molasses flavor, aromatic spices like ginger and cinnamon, and a tender texture that stays fresh for days!
Ingredients
- 1/2 cup (1 stick) butter, softened
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1 3/4 cup flour
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350° F.
- Put the butter and brown sugar into the bowl of the stand mixer and beat for several minutes (scrape down the sides of the bowl halfway through).
- Add the egg and molasses and mix thoroughly.
- Add the flour, baking soda, spices and salt and mix again.
- Shape the dough into balls and roll in sugar. Place the cookies on greased cookie sheets.
- Bake for 8-10 minutes, until the tops of the cookies are starting to crack just a little. Let the cookies cool on the pans for a few minutes before transerring to wire racks to cool completely.
- Enjoy!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 218Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 28mgSodium: 172mgCarbohydrates: 36gFiber: 1gSugar: 15gProtein: 3g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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’til next time,
We love you and we’ll be praying for you,
Julie
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