Molasses chewy cookies have their origins in early American baking, with roots tracing back to the colonial era when molasses was a common and affordable sweetener, especially in New England. Derived from sugarcane or sugar beet processing, molasses was widely used in baked goods, giving cookies a deep, rich flavor and soft, moist texture. These cookies evolved from traditional English gingerbread recipes brought over by settlers, eventually becoming a distinct American classic with the addition of spices like cinnamon, ginger, and cloves. The chewy version became especially popular in the 19th and 20th centuries as home baking flourished and cookie recipes were shared in cookbooks and community gatherings. Today, molasses chewy cookies are a nostalgic favorite, especially during the fall and winter holidays, celebrated for their warm spices and comforting texture.

Molasses chewy cookies are a classic American treat with roots in colonial times, when molasses was a common sweetener. Evolving from old English gingerbread recipes, these cookies became known for their rich flavor, warm spices, and soft, chewy texture. Perfect for the holidays or a cozy snack year-round!
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Cook Time 10 minutes
Total Time 30 minutes
Servings: 30 cookies
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp cinnamon ground
  • 1 tsp cardamom ground
  • .75 tsp ginger ground
  • .5 tsp kosher salt
  • 1 large egg
  • 1 stick unsalted butter
  • .33 cup granulated sugar
  • .33 cup dark or light molasses
  • .25 cup dark brown sugar packed

Method
 

  1. To begin, position the oven racks in the lower and upper thirds of the oven and preheat it to 375°F. In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, and salt until well combined. In a separate medium-sized bowl, whisk together the egg, butter, granulated sugar, molasses, and brown sugar. Add the dry ingredients to the wet ingredients and mix just until they are combined.
  2. Place the sanding sugar in a shallow bowl. Take tablespoonfuls of the dough and roll them into balls (if the dough is sticky, chill it for 20 minutes). Roll each dough ball in the sugar and place them on two baking sheets lined with parchment paper, ensuring they are spaced about 2 inches apart.
  3. Bake the cookies, rotating the baking sheets halfway through, for approximately 8 to 10 minutes. The cookies should be puffed, cracked, and set around the edges (overbaked cookies will not have a chewy texture). Transfer the baked cookies to wire racks and allow them to cool.