Chewy Molasses Cookies – Soft, Spiced & Classic

These Chewy Molasses Cookies deliver everything you want in a classic cookie: soft centers, crisp edges, and warm spice in every bite. Molasses gives them deep flavor and rich color, while a simple sugar coating creates that signature crackled top. Perfect for holidays, cookie swaps, or cozy afternoons, these cookies feel nostalgic and comforting without being complicated.

Why You’ll Love This Recipe

• Soft and chewy texture that lasts
• Warm, cozy spices throughout
• Easy dough with pantry staples
• Perfect for holidays and gifting
• Freezer-friendly and make-ahead
• Classic flavor everyone loves

Ingredients

Cookie Dough

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract

Coating

• 1/3 cup granulated sugar

Step-by-Step Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add egg, molasses, and vanilla extract and mix until smooth.
5. Gradually mix in dry ingredients until a soft dough forms.
6. Scoop dough into 1 1/2-inch balls.
7. Roll each ball in granulated sugar.
8. Place cookies on baking sheets, spacing evenly.
9. Bake for 8–10 minutes until edges are set and centers look soft.
10. Cool cookies on baking sheets for 5 minutes, then transfer to a rack.

Tips & Variations

• Do not overbake to keep centers chewy.
• Chill dough briefly if it feels too soft.
• Add a pinch of black pepper for deeper spice.
• Use dark molasses for bolder flavor.
• Sprinkle extra sugar on top before baking for sparkle.

Storage & Freezer Instructions

• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 2 months.
• Freeze unbaked dough balls and bake directly from frozen, adding 1–2 minutes.

Serving & Pairing Ideas

• Serve with coffee, tea, or hot cocoa.
• Add to holiday cookie trays and gift boxes.
• Pair with vanilla ice cream for dessert.
• Enjoy as an afternoon snack or cozy treat.

Frequently Asked Questions

Why are my molasses cookies hard instead of chewy?

Overbaking is the most common reason. Remove cookies when centers still look slightly underdone, as they continue to set while cooling.

Can I make the dough ahead of time?

Yes. Refrigerate the dough for up to 48 hours. Let it sit at room temperature briefly before scooping.

What kind of molasses works best?

Unsulphured molasses gives the best flavor. Avoid blackstrap molasses, which can taste bitter.

Do these cookies spread a lot?

They spread moderately. Chilling the dough helps control spreading if needed.

Ready to Make It?

These Chewy Molasses Cookies bring timeless flavor and comforting texture to any occasion. With warm spices and soft centers, they’re the kind of cookie that disappears fast. Save this recipe so you always have a dependable, classic cookie ready to bake.

You Might Also Like

• Gingerbread Blossom Cookies – Soft, spiced, and festive.
• Cinnamon Roll Cookies – Sweet and bakery-style.
• Cream Cheese Cookies – Tender and rich.
• Chocolate Raspberry Crinkles – Bold and holiday-ready.

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