These super soft and chewy molasses cookies have the perfect gooey texture, are lightly spiced, and make a delicious snack especially during the holidays!
I’ve been making more cookies this month than I did all the past year, and I’ve come to a conclusion that I really like cookies – all kinds of cookies. With my Pinterest and Instagram feeds filled with so many cookies just before Christmas, I’m craving cookies all day and all night. I might have even had dreams about cookies last night.
As a result, my freezer is full of cookies, like gingerbread man cookies and chewy peanut butter cookies. So if you’re coming to visit me soon, you’ll be lucky.
Today’s cookies are classic molasses cookies. They’re spiced but not overly so, and rolled in sugar, which is the secret to their beautiful and crackly tops. They are so soft and chewy, and I love their texture even more than their flavor. Warm from the oven, they’re irresistible. You’re warned! These cookies were my favorite molasses cookies until I tried these chocolate ginger cookies. They are to-die-for. So now I have 2 favorites!
I added bittersweet chocolate chips and butterscotch chips to a few of the cookies, and they tasted great, so if you like this idea, go for it. I have a thing for classic desserts so my favorite is the plain version because it is already so flavorful.
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What Kind of Molasses?
That’s the question I get the most because there are so many kinds out there. You need to use unsulfured molasses, it should be clearly stated somewhere on the label. Avoid using blackstrap molasses, which is quite intense. The brightness of the color depends on the brand, so your cookies may be darker or brighter than mine.
Soft and Chewy Molasses Cookies
Ingredients
- 2 ⅓ cups (280 g/10 oz) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup (1 and ½ sticks/170 g) unsalted butter, softened to room temperature
- ¾ cup (150 g/5.3 oz) light or dark brown sugar (granulated sugar is ok – cookies will be crispier)
- ¼ cup unsulfured molasses
- 1 large egg
- ¼ cup granulated sugar , for rolling
Instructions
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In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
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In a mixer bowl fitted with the paddle attachment, beat butter, sugar, and molasses on medium speed until creamy and fluffy, about 3 minutes. Add egg and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add flour mixture and beat on low speed just until combined. Do not overmix.
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If the dough is soft and sticky at this point, chill it in the fridge for at least 1 hour, or overnight. This step also results in thicker cookies that will spread less while baking, but it’s not mandatory.
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Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
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Place ¼ cup sugar in a small bowl. Shape the dough into balls, the size of 1.5 tablespoons each, then roll them in the sugar and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to set and tops are crackly. Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
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Store cookies at room temperature in an airtight container for up to 4 days. Cookies can also be frozen for up to 2 months.
R says
Wonderful recipe… just one query. We dont use granulated sugar at home.. any subs for rolling? Or could I do without it ?
Also. Could I use whole wheat flour??
Shiran says
Rolling the cookies in sugar makes the crackly tops, but you can leave it out. Whole wheat flour make the cookies heavy and dense, so I don’t recommend using it.
LINDA says
Use turbinado.!!
Gabriela says
I made these for my coworkers, and they were a huge hit! They are definitely a nice thicker alternative to the classic gingerbread cookie.
Reut says
Hi Shiran,
How necessary is the molasses? Are there subs for it?
Shiran says
Since these are molasses cookies, the molasses in necessary for this recipe.
Alicia says
Do you think this recipe could work as a “gingerbread men”, rather than using typical gingerbread recipe? (I’m not a huge gingerbread fan).
Shiran says
Hi Alicia, these cookies are soft, so they won’t hold their shape well as cut out sugar gingerbread cookies.
Sarah says
What do you mean NECESSARY??? Make a different cookie!
Rachelle says
Hi! I came across this while searching for a new molasses cookie recipe to try. I have a couple of questions:
1) Is it 2 cups of flour or 280 grams of flour? 2 cups of flour weighs 240 grams. 280 grams of flour measures to 2 1/3 cups.
2) Why would using granular sugar instead of brown sugar make the cookies crispier? Brown sugar is just granular sugar with molasses added to it. If the baker doesn’t have brown sugar, couldn’t they just add the 2.25 teaspoons of molasses(for light brown) to make the equivalent? I’m sure they would have it on hand if they’re already making molasses cookies.
Looking forward to trying this one out!
Stephanie @ Pretty.Simple.Sweet. says
Hi Rachelle, Happy to answer your questions. It is 280g of flour. For a while I was using a different type of flour that weighed more – always check your brand and see what it weighs per cup! I’ll correct this recipe right away.
Basically, granulated sugar makes cookies crispier because it doesn’t have the extra moisture that brown sugar has. Also, granulated sugar melts and caramelizes better, helping cookies spread out and get those crispy edges. So, if you’re aiming for a crispier cookie, sticking with granulated sugar is the way to go! More moisture from brown sugar = chewier cookies. 🙂
Lynne Forjone says
Came out perfect. Little crunchy on the outside and soft, chewy on the inside. My house smells amazing! Thank you.