Chewy Molasses Cookies Recipe

Chewy molasses cookies are richly flavored with molasses and warm spices. These old-fashioned cookies are the perfect recipe to add to your holiday baking list!

Five molasses cookies stacked next to a glass of milk. The top cookie has a bite taken out of it.

Even though Thanksgiving isn’t here yet, my thoughts are already turning to Christmas cookie baking. Perhaps it’s because Thanksgiving falls later this year, or maybe we all just need some holiday cheer.

Regardless, I am unapologetic about the cookie recipes lined up for the upcoming weeks.

The first time I shared this beloved soft and chewy molasses cookie recipe was during my pregnancy with Elle. Fast forward to today, and while life is quite different (I am now a mom of two), this recipe remains one of my all-time favorites.

There’s a delightful crunch from the sugar coating and the age-old flavor of molasses that captivates me season after season.

Why You’ll Love These Chewy Molasses Cookies

This molasses cookie recipe stands as a classic, fitting snugly among other holiday staples like sour cream sugar cookies, almond crescent cookies, spritz cookies, and clothespin cookies.

The dough is enhanced with richly flavored molasses, bestowing a deep color and paired with pumpkin pie spice. Unlike traditional ginger cookies, this version doesn’t have a strong ginger presence, making it ideal for those who aren’t particularly fond of gingerbread.

Before baking, the dough balls are rolled in granulated sugar, creating a beautifully crackled exterior that perfectly complements their chewy interior. Bring these charming cookies to a cookie exchange, and watch them vanish in no time!

Hand holding up a molasses cookie broken in half.

How to Make Molasses Cookies

This cookie recipe is wonderfully easy, allowing you to whip up several batches throughout the holiday season!

Ingredients You’ll Need

For this recipe, gather the following ingredients:

  • ¾ cup melted unsalted butter
  • 1 cup lightly packed light brown sugar
  • 1 large egg
  • ¼ cup unsulfured molasses
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 tablespoon pumpkin pie spice
  • ⅓ cup granulated sugar (for rolling)
Molasses cookie ingredients arranged on a countertop.

These cookies achieve their unique softness and chewiness thanks to the use of all brown sugar in the dough. If you find yourself out of brown sugar or if it has hardened, don’t worry! You can easily create a simple brown sugar substitute or learn how to soften it again.

Ensure you use unsulfured molasses—avoid blackstrap molasses for this recipe! If you’re unfamiliar with molasses types, it’s advisable to familiarize yourself with them before heading to the store.

I personally love infusing my cookies with pumpkin pie spice, as it possesses an ideal blend of cinnamon, cloves, and ginger that pairs beautifully with the brown sugar and molasses in the dough. Alternatively, my chai spice blend would also be a delightful option!

Making These Cookies

One of the fantastic aspects of this cookie dough is that it can be made by hand—no mixer necessary!

In a large bowl, whisk together the melted butter, brown sugar, and egg until everything is smooth and combined. Then, incorporate the molasses and vanilla.

Next, in a separate bowl, combine the dry ingredients: flour, baking soda, salt, and pumpkin pie spice. Gradually add this to the wet mixture, stirring just until combined.

Cover and chill the dough in the refrigerator for a minimum of two hours.

When ready to bake, preheat your oven to 375°F. Scoop out about 1 ½ tablespoons of dough and roll it into balls, then roll each ball in granulated sugar.

Molasses cookie dough ball being rolled in granulated sugar.
Unbaked molasses cookies arranged on a parchment-lined baking sheet.
Baked molasses cookies on a parchment-lined sheet pan.

Position the cookies on lined baking sheets at least 2 inches apart. Bake for 10-12 minutes until puffed, crackly, and golden around the edges. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Storage Tips

Your chewy molasses cookies can be stored in an airtight container at room temperature for 3-4 days.

If you plan to do your holiday baking ahead of time, you can freeze the baked cookies for up to a month. Place them in a freezer-safe container or zip-top freezer bag. Let them thaw at room temperature for a couple of hours.

Alternatively, you can freeze the dough balls before baking. Simply shape them, roll in sugar, and lay them out on lined baking sheets until solid. When ready to bake, follow the recipe instructions but add 1-2 minutes to the baking time if needed.

Recipe

Ingredients Instructions
¾ cup melted unsalted butter In a large bowl, whisk together the melted butter, brown sugar, and egg until smooth and well combined. Whisk in the molasses and vanilla until combined.
1 cup lightly packed light brown sugar In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined.
1 large egg Cover the dough and chill for at least 2 hours.
¼ cup unsulfured molasses Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
1 teaspoon pure vanilla extract Use a medium cookie scoop (1.5 tablespoons) to scoop the cookies. Roll the dough into balls, then roll in the granulated sugar. Place on the prepared baking sheets at least 2 inches apart.
2 cups all-purpose flour Bake for 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes before moving the cookies to a wire rack to finish cooling.
2 teaspoons baking soda
½ teaspoon fine sea salt
1 tablespoon pumpkin pie spice
⅓ cup granulated sugar (for rolling)

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