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Molasses Chewy Cookies
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. Whether you're revisiting a family tradition or trying something new, 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.