Ahhh, molasses cookies—soft, chewy, warmly spiced, and impossible to stop at one 🍪
Here’s a classic old-fashioned recipe with crackly tops and a tender center.
Soft & Chewy Molasses Cookies
Ingredients (makes ~24 cookies)
- ¾ cup unsalted butter, softened
- 1 cup sugar (plus extra for rolling)
- ¼ cup molasses (unsulphured)
- 1 large egg
- 2¼ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
Instructions
1. Make the dough
- Cream butter and sugar until light and fluffy.
- Beat in egg and molasses until smooth.
2. Mix dry ingredients
- Whisk flour, baking soda, spices, and salt in a separate bowl.
3. Combine
- Gradually add dry ingredients to wet ingredients.
- Mix just until combined.
4. Chill
- Chill dough 30–60 minutes (helps control spreading).
5. Shape & bake
- Preheat oven to 350°F (175°C).
- Roll dough into 1½-inch balls.
- Roll balls in sugar.
- Place 2 inches apart on parchment-lined baking sheets.
- Bake 9–11 minutes until edges are set but centers look soft.
👉 Cookies will puff, crack, then settle—perfect!
Tips for Perfect Molasses Cookies
🍪 Don’t overbake—soft centers = chewy cookies
🍪 Chill dough for thicker cookies
🍪 Use unsulphured molasses for best flavor
🍪 Let cookies cool on the pan 5 minutes before moving
Flavor Variations
- Add 1 tsp orange zest for brightness
- Swap half the sugar for brown sugar for deeper flavor
- Sprinkle with coarse sugar for crunch
- Dip half in melted chocolate once cooled 😍
These are AMAZING with coffee, tea, or a cold glass of milk.
Want a crispy molasses cookie version or a ginger-heavy, extra spicy one next?
