Soft and Chewy Molasses Cookies (Old-Fashioned Holiday Cookies)
Chewy molasses cookies are one of those old-fashioned recipes that never go out of style. They have crackly, sparkly tops, soft and chewy centers and a cozy mix of ginger, cinnamon and cloves.
I bake these every holiday season, and they’re always the first cookies to disappear from the tray. They’re a little like gingerbread, but softer, simpler and no rolling pin needed.
The dough only needs a short 30-minute chill. Then you roll it into balls, coat them in sugar and bake. They stay soft for days, which makes them great for gifting too.
Why You’ll Love These Molasses Cookies
- Soft and chewy. They stay that way for days.
- Crackly tops. The sugar coating gives a pretty, sparkly finish.
- No rolling pin. Just scoop, roll in sugar and bake.
- Cozy spice. Ginger, cinnamon and cloves taste like the holidays.
- Freezer friendly. Freeze the dough balls and bake anytime.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Molasses: Use regular unsulphured molasses. Blackstrap is too bitter.
- Brown sugar: Adds moisture and chewiness. Dark brown sugar makes them richer.
- Butter: Unsalted and softened.
- Baking soda: Helps the cookies puff and crackle.
- Sugar for rolling: Granulated sugar works, and coarse sugar gives extra sparkle.
How to Make Chewy Molasses Cookies
- Mix dry ingredients. Whisk flour, baking soda, salt and spices.
- Cream and combine. Beat butter and brown sugar, add egg and molasses, then mix in the dry ingredients.
- Chill. Chill the dough for 30 minutes.
- Roll in sugar. Shape 1 1/2-inch balls and roll in sugar.
- Bake. Bake at 350°F (175°C) for 9 to 10 minutes.
My Tips for the Best Molasses Cookies
- Take them out when the centers still look a little underbaked. That’s the secret to chewy cookies.
- Use a cookie scoop so all cookies bake evenly.
- Spray your measuring cup before adding molasses so it slides right out.
- For bigger cracks, gently tap the pan on the counter right after baking.
Variations to Try
- Extra ginger: Add 1/2 cup chopped crystallized ginger.
- Sandwich cookies: Fill two cookies with cream cheese frosting.
- White chocolate: Stir in 3/4 cup white chocolate chips.
- Orange: Add 1 tsp orange zest to the dough.
Make-Ahead, Storage and Reheating
- Make ahead: Chill the dough up to 3 days.
- Freeze: Freeze dough balls up to 3 months. Roll in sugar and bake from frozen, adding 1 to 2 minutes.
- Storage: Keep baked cookies airtight at room temperature for up to 1 week.
- Warm up: Microwave a cookie for 5 to 8 seconds for a fresh-baked feel.
What to Serve With It
These cookies are perfect with a cup of coffee, a glass of cold milk or a warm mug of Slow Cooker Apple Cider. Add them to a holiday cookie box with sugar cookies and snowball cookies.
Frequently Asked Questions
Why are my molasses cookies flat? The butter was too soft or the dough wasn’t chilled. Chill the dough and check that your baking soda is fresh.
What’s the difference between molasses cookies and gingersnaps? Gingersnaps are thin and crunchy. Molasses cookies are thicker, softer and chewy.
How do I keep them soft? Don’t overbake, and store them airtight with a slice of bread.
Can I use dark molasses? Yes, dark (robust) molasses works and gives a stronger flavor. Just avoid blackstrap.
One Last Thing
These chewy molasses cookies are a true holiday classic. If you make them, please leave a comment and a star rating below. And save this recipe to your Christmas cookies board on Pinterest!
Chewy Molasses Cookies
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup unsalted butter softened (1 1/2 sticks)
- 1 cup packed brown sugar
- 1 large egg room temperature
- 1/4 cup unsulphured molasses
- 1/3 cup granulated or coarse sugar for rolling
Instructions
- In a bowl, whisk the flour, baking soda, salt, ginger, cinnamon and cloves.
- In a large bowl, beat the butter and brown sugar on medium speed until fluffy, about 2 minutes. Beat in the egg and molasses.
- Add the dry ingredients and mix on low just until combined. Cover and chill the dough for 30 minutes.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment. Roll the dough into 1 1/2-inch balls, roll in sugar and place 2 inches apart.
- Bake for 9 to 10 minutes, until the tops crackle and the edges are set but the centers look slightly underbaked.
- Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to 1 week. Add a slice of bread to keep them soft.
Reheat: Warm in the microwave for 5 to 8 seconds for a just-baked feel.
Variations: Add 1/2 cup chopped crystallized ginger, or sandwich two cookies with cream cheese frosting.
