Chewy Molasses Cookies
Soft Molasses Cookies Recipe – A tender gingersnap cookie recipe, perfect for holiday cookie platters! A cookie exchange offering everyone will love!
Let’s Talk Cookies…
Aside from all the other reasons to be happy this season, cookie munching has to be at the top of the list.
I try to save up most of my annual cookie consumption for this exact time of year, so I don’t have to feel guilty baking and nibbling to my heart’s content.
Shortbread cookies are my personal favorite, yet this Soft Molasses Cookie Recipe is a close second.
What do Molasses Cookies Taste Like?
Glistening with sugar, these dark and dusky cookies have the full-bodied flavor of molasses mingled with cinnamon, ginger, and cloves.
They are tender, pillowy, and absolutely irresistible!
How to Make Molasses Cookie
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup granulated sugar, divided
- 12 tablespoons unsalted butter, softened
- 1/4 cup blackstrap molasses
- 1 large egg
- Preheat the oven and line several baking sheets with parchment paper or silicone mats. Then measure out the sugar.
- In a large bowl mix the dry ingredients together (flour, cinnamon, ginger, baking soda, clove and salt). In the bowl of an electric stand mixer with the paddle attachment, cream the butter and larger amount of sugar together on high until light and fluffy. Scrape the bowl with a spatula, then beat in the molasses and egg. Turn the mixer on low and slowly add in the dry mixture. Scrape the bowl and beat until smooth.
- Roll the dough into balls. Roll each ball in sugar before baking (so they sparkle) and place on baking sheets 2 inches apart.
- Bake for 9-10 minutes or until just-set so the interiors remain ultra soft.
- Cool completely on the cookie sheets before trying to move the cookies.
Then sink your teeth into spiced heavenly bliss!
See the Recipe Card Below for Measurements and a Detailed Step-By-Step Guide to Making Chewy Molasses Cookies!
Tips & Tricks
- Don’t over mix the dough! Once you add the flour to the dough, be sure to mix only until the dough is combined. Over mixing can cause the cookies to be tough instead of soft and chewy!
- Use unsulphured molasses! This is a higher quality and has the best flavor.
- If you like a crispy cookie, cook them a little bit longer!
Frequently Asked Questions
Is this Molasses Cookies Recipe the Same as Gingersnaps?
These two types of molasses-based cookies are actually different! The main difference is found in the texture of the cookies.
Molasses Cookies are soft and chewy. Gingersnaps are crisper and offer a *snap* when broken apart. But both are delicious!
Can I add ginger to these molasses cookies?
There is ground ginger in these seriously soft molasses cookies already, but some small chunks of crystallized ginger would go amazingly here! If you love ginger, definitely add some!
How Long Do These Chewy Molasses Cookies Last?
You can store these in an airtight container or a ziplock bag for 1 week at room temperature. You can store these cookie dough balls in the freezer for up to 3 months. When you are ready to bake them, thaw them out to room temperature and bake them like normal.
Soft Molasses Cookies are the perfect Christmas cookies for dunking in milk.
Plus they taste fabulous sandwiched together with chocolate or vanilla frosting. Perfect for Santa’s late-night visit on Christmas Eve.
Other Cookie Recipes You Might Like:
- Tiramisu Cookies
- Molasses Spice Cookies with Toasted Marshmallow
- Holiday Fruitcake Cookies
- Cherry Ginger Thumbprint Cookies
- Candy Bar Cookies
- No Chill Best Chocolate Chip Cookies Recipe
- Brown Butter Brown Sugar Cookies
- Blueberry White Chocolate Chips Cookies
- Gingerbread Cookies by Gimme Some Oven
- Soft Peanut Butter Cookies – Live Well Bake Often
Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, saturated fat, and sodium percentages.
Chewy Molasses Cookies Recipe
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside. Measure out 1 cup of sugar. Separate 3 tablespoons out of the cup and place in a smaller bowl for rolling.
- In a large bowl mix the flour, cinnamon, ginger, baking soda, clove, and salt together. In the bowl of an electric stand mixer, cream the butter and the larger amount of sugar together on high until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula, then beat in the molasses and egg. Turn the mixer on low and slowly add in the dry mixture. Scrape the bowl and bet until smooth.
- Roll the dough into 1 tablespoon balls. Roll each ball in sugar and place on baking sheets two inches apart. Bake for 9-10 minutes.
- Cool completely on the baking sheets before moving.