Molasses Cookies: A Sweet American Tradition

Molasses Chewy Cookies Recipe

Chewy molasses cookies are a true classic in American baking. Their story begins in colonial New England, when molasses was one of the most affordable sweeteners available. It came from refining sugarcane and sugar beets, and home bakers used it in everything from breads to desserts. Because it added bold flavor and natural moisture, molasses quickly earned a place in cookies.

However, these cookies didn’t appear out of nowhere. Early settlers brought English gingerbread recipes with them, and American bakers slowly adapted them. Over time, they added warming spices like ginger, cinnamon, cloves, and nutmeg. As a result, molasses cookies developed their signature soft, chewy texture. By the 1800s, they had become a staple dessert, especially during the colder months when rich spices felt extra comforting.

Today, chewy molasses cookies remain a holiday favorite. You’ll still find them on Thanksgiving and Christmas cookie platters. Not only do they taste nostalgic, but they also rely on simple ingredients and a cozy, homemade feel. In the end, baking them brings a small piece of history into the kitchen, one chewy, spice-filled cookie at a time.

Typical Ingredients

All-purpose flour
Unsulfured molasses (for deep flavor and chewiness)
Brown sugar (usually dark brown for richer taste)
Granulated sugar (often for rolling the dough)
Butter (unsalted, softened)
Egg
Baking soda (reacts with molasses for lift)
Ground ginger
Ground cinnamon
Ground cloves (sometimes nutmeg or allspice)
Salt
Vanilla extract (optional but common)

Homemade soft molasses cookies are a true holiday classic. There’s nothing sweeter than enjoying one straight from the oven, still warm and fragrant. Beyond the nostalgia they bring, their tender texture and rich molasses flavor make them stand out from every other cookie on the table.

Molasses Cookies Recipe
Molasses cookies evolved into their own uniquely American version. Over time, bakers began favoring a chewy texture and added warming spices like ginger, cinnamon, cloves, and nutmeg, creating a cookie that's bold in flavor and irresistibly comforting.
Today, chewy molasses cookies remain a favorite during the holiday season, often found on cookie platters alongside classics like snickerdoodles and sugar cookies. But their deep flavor and satisfying texture make them just as perfect for a cozy afternoon snack with tea or coffee any time of year. These cookies bring the perfect blend of nostalgia and indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ¼ cups (280 g) all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 1 large egg
  • ⅓ cup (115 g) molasses
  • 1 tsp vanilla extract
  • granulated sugar for rolling (Optional)

Instructions
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract; mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    (Optional) Chill the dough for 30 minutes to make rolling easier and to help cookies spread less.
  5. Scoop tablespoon-sized dough balls and roll them in granulated sugar (if using). Place on baking sheets about 2 inches apart.
  6. Bake for 10-12 minutes, until edges are set but centers still look slightly soft.
  7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use Unsulphured Molasses: For the best flavor, use unsulphured molasses. Avoid blackstrap molasses, it’s too bitter and overpowering for cookies.
Soften Your Butter: Make sure your butter is soft but not melted. This helps achieve that perfect soft and chewy texture without the cookies spreading too much.
Chill for Thicker Cookies: Chilling the dough for 30 minutes isn’t required, but it prevents excess spreading and makes the dough easier to roll—especially helpful if your kitchen is warm.
Roll in Sugar for Texture: Rolling the dough balls in granulated sugar before baking gives the cookies a subtle crunch and classic crackled top.
Don’t Overbake: Remove cookies when the edges are set, but the centers still look slightly underdone. They’ll finish baking on the tray and stay soft in the middle.

Storage

To keep your chewy molasses cookies soft and flavorful, store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days, thanks to the moisture from the molasses.

For even longer storage, place cooled cookies in a zip-top freezer bag or airtight container and freeze for up to 2 months. When you’re ready to enjoy them, let the cookies thaw at room temperature for 10–15 minutes.

Want fresh-baked cookies anytime? Freeze the cookie dough in pre-scooped balls. Bake straight from frozen—just add 1–2 extra minutes to the baking time.