These classic soft and chewy Molasses Cookies are almost addicting with sweet molasses, ginger, cinnamon, ground cloves, and vanilla. They are quick to come together and stay fresh for days. I love to make a batch of these right around this time of the year as they bring back wonderful memories of fall and good times cooking with my Mom. With all that rich molasses flavor, they make perfect Christmas cookies.
How to make chewy molasses cookies
Start by whisking together the flour, baking soda, ginger, cinnamon, cloves, and salt. Then using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Turn the mixer to low and blend in the molasses just until combined. Then add the egg and vanilla, blending just until incorporated. Now add the dry ingredients in three intervals mixing just until combined. Scrape down the bowl and beaters as needed.
Then, cover and chill the mixture in the fridge for about an hour. Using a 1 1/2 tablespoon cookie scoop, roll the dough into balls using your hands and gently roll through the sugar to coat. Place the cookie dough balls on a parchment-covered cookie sheet. Bake in a preheated oven for about 12 minutes. Allow the cookies to cool for 5 minutes before moving them to cooling racks.
Recipe notes and helpful tips
- Use unsulphered or dark molasses. Look for it at your local grocery store next to the corn syrup in the baking aisle. I do not recommend blackstrap molasses as it is pretty bitter.
- Soften the butter and warm the egg to room temperature.
- Refrigerate the cookie dough for about 1 hour.
- Use parchment paper or silicone mats to line your baking sheets.
- Always preheat the oven and load your cookies on the middle rack in the center of the oven.
- Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough has been chilled enough so the cookies do not spread too much and to test baking time.
- Keep the remaining dough in the refrigerator until ready to roll and bake.
- Let the cookies cool completely before storing them in an airtight container on the counter for up to 7 days.
- Freeze cookies for up to 3 months. Layer in a sturdy freezer container with parchment paper or wax paper between the layers.
What is molasses?
Molasses is a dark, sweet syrupy by-product from refining sugar cane or sugar beets into sugar. It is a different type of sweetener, like honey or agave syrup, and is often used to produce a particular flavor. Just as honey produces a different taste than sugar, so does molasses. It is next to impossible to describe, but you will know it when you smell it and love it when you mix it in this cookie batter.
Variations
- Stir 1 cup white chocolate chips or chocolate chips into the batter before baking.
- Melt 1 cup white chocolate chips and dip 1/3-1/2 of each cookie in the melted chocolate.
- Drizzle the cookies with melted white chocolate.
- Frost the cookies with white chocolate frosting.
More cookie recipes to try!
Molasses Cookie Recipe
Ingredients
- 2 1 /4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 ½ teaspoons vanilla
- 1/4 cup granulated sugar
Instructions
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Turn and mixer to low and blend in the molasses just until combined. Add the egg and vanilla, blending just until incorporated. Add the dry ingredients in three intervals mixing just until combined scraping down the bowl and the beater as you go.
- Cover and refrigerate for 45-60 minutes.
- Heat oven to 350 degrees. Cover the baking sheet with parchment paper.
- Put the 1/4 cup sugar in a small bowl. Using your hands, roll the dough into 1-inch balls. Gently roll the balls in the sugar. Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-12 minutes.
- Allow the cookies to cool for 5 minutes before moving them to a wire rack to cool.
Notes
- Use unsulphered or dark molasses. Look for it at your local grocery store next to the corn syrup in the baking aisle. I do not recommend blackstrap molasses as it is pretty bitter.
- Soften the butter and warm the egg to room temperature.
- Refrigerate the cookie dough for about 1 hour.
- Use parchment paper or silicone mats to line your baking sheets.
- Always preheat the oven and load your cookies on the middle rack in the center of the oven.
- Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough has been chilled enough so the cookies do not spread too much and to test baking time.
- Keep the remaining dough in the refrigerator until ready to roll and bake.
- Let the cookies cool completely before storing them in an airtight container on the counter for up to 7 days.
- Freeze cookies for up to 3 months. Layer in a sturdy freezer container with parchment paper or wax paper between the layers.
Nutrition
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Maria
I found this recipe right before holidays start. Since I am trying to surprise my neighbours with variety of Christmas cookies, this is very helpful. Thank you for sharing it 🙂
Melissa Cushing
These were so good and I bake like crazy for the Holidays! I am adding these to the baking list
Tammy
Ooh so soft and delicious with perfect texture! These are the perfect holiday cookie…I cannot wait to make them again for Christmas 😀
Mosaic Art Discovery
The cookies were amazing and the recipe is very easy to follow, thank you so much…I had never had molasses cookies. I just love them!
briannemanzb
This is a wonderful make-ahead recipe because the cookies stay seriously soft for days. Thank you for the recipe!
Beth Pierce
The pleasure is all mine! So glad that you enjoyed them!
Natasha mairs
These look perfect for this time of year. The ginger and cinnamon must give these a lovely taste.
RT Sehunwe
Best ginger biscuit recipe…Thanks very much for sharing recipes. I used these recipe for our teabreak at work..
Beth Pierce
Awesome! I am so glad that you liked it!
Cathy
These have the best rich flavor!
Catalina
We make cookies every weekend! These are on our next baking list!
Juliane
The BEST cookies! We all loved it!
Beti | easyweeknightrecipes
These cookies were SO soft and delicious! They did not last long at our house! SO GOOD!
katerina @ diethood.com
These were the best cookies! My kids loved them!
Toni
My kids loved this cookies! They are totally irresistible!
Krystle
These taste like Christmas! I make them every year and they’re always the first one gone from my cookie trays.
Erin
These Molasses Cookies are mouth-watering!
Amanda
I haven’t had one of these in forever, and my oh my let me tell you. This recipe is fantastic I loved every bite!