Soft and Chewy Molasses Cookies

Prep 15 mins
Cook 8 mins
Total 23 mins

This Soft and Chewy Molasses Cookies recipe is one of my favorite holiday cookie recipes to make. Taking a bite out of a soft, perfectly-round molasses cookie is just about the best feeling in the world. A classic Christmas cookie recipe you have to try!

Stack of molasses cookies next to a glass of milk.

Soft and Chewy Homemade Molasses Cookies

These Chewy Molasses Cookies are different from my usual cookie. (I like thick cookies.) But while playing around with some different ingredients, these flat, golden-brown ginger molasses cookies came out of my oven instead. I wasn’t sure how I felt about them.

Once I took a bite, though, I was hooked! The edges are crisp and the center is chewy, which is a surprisingly satisfying combination. The spices and molasses make these cookies feel like a cozy Autumn evening in one bite.

What Do Molasses Cookies Taste Like?

Molasses cookies provide a fantastic Fall flavor – they’re an addicting, warm blend of cinnamon and ginger. A little bit like a gingersnap cookie or gingerbread. These old fashioned molasses cookies are sweet with a touch of saltiness and a cozy burst of Autumn spices. They are irresistible from the moment you pull them out of the oven! (They’ll also make your home smell amazing!)

Molasses cookies stacked against a glass of milk.

Recipe Ingredients

Grab these ingredients to get started:

  • All-Purpose Flour
  • Baking Soda
  • Ground Cinnamon
  • Ground Ginger
  • Salt
  • Ground Cloves
  • Unsalted Butter: make sure you let it come to room temperature.
  • Granulated Sugar
  • Egg
  • Molasses
  • Coarse Sugar: you’ll use this for rolling the balls of cookie dough.

How to Make Molasses Cookies

Prep: Preheat the oven to 350°F. Move racks to the center of the oven. Line two cookie sheets with parchment. Set aside.

Bowls of molasses cookies ingredients.

Mix: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, salt and cloves. Set aside.

Cream with Mixer: In stand mixer, cream together butter and sugar until light and fluffy. Add egg and mix in molasses. Slowly add dry ingredients to wet ingredients, and mix until fully combined.

Molasses cookie batter with a cookie scoop in it.

Form Cookie Dough Balls: Using 1 heaping tablespoon of dough, shape the dough into balls or you can use a ice cream scoop to form the balls. Place coarse sugar in a shallow bowl, and roll the dough balls in the sugar to coat them. Place on the prepared cookie sheets, leaving 2 inches for spreading.

Ball of cookie dough in a plate of course sugar.

Bake: Bake for 8-10 minutes – until the tops crack. Remove from the oven and leave them on the cookie sheets for 5 minutes and then transfer to finish cooling on a baking rack. Store in an airtight container for up to 5 days.

Molasses cookies on a cooling rack.

How to Scoop and Roll These Cookies

There is a bit of technique involved in making these molasses cookies. Using a cookie scoop for example, will help you get your cookies to be the same size. When you’re ready to roll the cookies in the sugar, you can also use a fork to roll the balls of cookie dough around to avoid coating your hands in sugar.

Molasses cookie leaning against a glass of milk.

Tips for the Best Molasses Cookies

Try out these tips for the best molasses cookies:

  • Use Dark Molasses: It provides a deeper, richer flavor in the cookies.
  • Parchment Paper: You may want to line your pan with parchment paper to prevent the cookies from sticking to the bottom.
  • Don’t Over-Bake Them: Once the edges are crispy/crunchy, the cookies are ready to come out. The middles will firm up as the cookies cool.
  • Add-Ons: A thin layer of frosting would be a great addition to this cookie. You could also dip it in some chocolate 🙂
Stack of molasses cookies with a glass of milk.

How to Store Homemade Cookies

These cookies will keep well at room temperature in an airtight container for about 5 days, and they’ll keep a little longer if you store them in the fridge. If you freeze them, they’ll last for a couple months.

Molasses cookie with a bite taken out of it, over a glass of milk.
Yield: 28 cookies

Chewy Molasses Cookies

Stacks of Chewy Molasses Cookies

These Chewy Molasses Cookies are one of my favorite cookie recipes to make. Taking a bite out of a soft, perfectly-round molasses cookie is just about the best feeling in the world.

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • coarse sugar, for rolling

Instructions

  1. Preheat the oven to 350°F. Move racks to the center of the oven. Line two cookie sheets with parchment. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, salt and cloves. Set aside.
  3. In stand mixer, cream together butter and sugar until light and fluffy. Add egg and mix in molasses. Slowly add dry ingredients to wet ingredients, and mix until fully combined.
  4. Using 1 heaping tablespoon of dough, shape the dough into balls or you can use a ice cream scoop to form the balls. Place corase sugar in a shallow bowl, and roll the dough balls in the sugar to coat them. Place on the prepared cookie sheets, leaving 2 inches for spreading.
  5. Bake for 8-10 minutes – until the tops crack. Remove from the oven and leave them on the cookie sheets for 5 minutes and then transfer to finish cooling on a baking rack. Store in an airtight container for up to 5 days.

Nutrition Information:

Yield:

28

Serving Size:

1

Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 151mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 1g

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Comments

56 Responses
    1. Jessica

      Hi Bridget! Sadly, I have not and can’t tell you how it would work. But if you do try it, please report back and let me know!

  1. Linda Graf

    Make these every year for my family.  My Grandmother used to make them but I never had the recipe so was so excited to see it when you first posted it!!!!!    Full disclosure I’m a terrible baker.  Today accidentally used baking powder instead of baking soda.  They are really good but definitely different.  Puffy and soft, still a big hit!!!

  2. Cathy Ashley

    Hi Jessica…I was looking for a cookie like this! They served them in my high school cafeteria at East High School in Rochester New York back in the 1970’s with a thin confection glaze. I did add 2 pinches of ground cayenne pepper for that faint tingle that lingers on the palate. I also substituted the ground ginger for 1 TABLESPOON of FRESH minced ginger instead, which I whipped in with the butter and sugar mixture. These cookies make an amateur baker look like a professional. Yummy…pure perfection…kudos to you Jessica!

  3. Jeannine

    Hi there Jessica,

    I love this recipe….have been making them since 2013. I’m using a #60 scoop (a level tablespoon) and get 42 cookies consistently…..about 3 1/2″ across when done. How BIG are your cookies? …..the dough spreads out and I may have a “dinner plate” size cookie!! My daughter has requested I make these for “Cookies for a Cop”….a program to thank our local law enforcement for all they do and let them know we appreciate them. (of course I said I’d be glad to make 8 dozen??!!!)
    Anyway, just wondering about size of your batches…thanks 🙂

    1. Jessica

      I love that you are baking for such a great cause! 

      To be honest, it has been many years since I have made these cookies. I said I got 28 cookies, mine seem to have been larger than yours. But as long as you are happy with the size and they are consistent, I think they are perfect just like that! 🙂  I hope all the officers enjoy your cookies!! 

  4. Lex

    Question, I was about to make these but I noticed there’s a discrepancy in the recipe. Ingredients say 1 egg, but directions say add eggs. Can you clarify the proper quantity? Thanks!

  5. Carrie

    I’ve made these twice in one week. They are the best cookies I’ve EVER eaten!!! I’m looking for a chocolate chip cookie that is just as thin and chewy. Any idea how to do that?

  6. Irina

    Hi, Jessica! I live in Belarus (Minsk). I’m glad I found your site. I love everything what you do. I want to make these cookies, but I have a question. Stick – how much is it?

  7. Kimberly

    I love cookies and make different kinds but I must say these are the best cookies ever. I made them along with other cookies over the holidays and I could not stop eating them. Thanks for sharing the recipe!

    1. Jessica

      Awesome! I had someone email me that they were a flop for them. So I am glad to hear that it was a fluke and the recipe is a winner! 🙂

  8. Jessica

    Thank you for sharing this fabulous recipe. I made these for Christmas and they were an instant hit. My husband barely let me get any out of the house to share. Will be a staple for years to come. Happy New Year!

  9. Serena

    Ok I made these today and I can’t stop eating them! These are exactly what I was looking for. Thank you so much for this recipe!!

  10. Jen

    It’s true, you must wear black. Or grey. This was a banner year, because now some things can be brown. The strange thing is, you just wake up one day and realize you haven’t bought anything except a scarf in color for years.

    Most neighborhoods have a grocery store like Fairway or Food Emporium – everything is just like a suburban grocery store except: less, closer together, higher up, and stocked according to bizarro-logic. I go to places like Stop-and-Shop now, in the suburbs, and panic because there’s just so MUCH of everything and it goes on forever.

    Haven’t had time to cook a thing this december, but I’ll look forward to these cookies!

  11. Serena

    I have tried 3 different batches of gingerbread this holiday season and have not had any luck getting the chewy sugary taste I want. Is there a difference between gingerbread and molasses cookies? Maybe it’s molasses cookies I’m looking for…also do you think these could be rolled out with some flour and cut in the shape of gingerbread boys or would they spread too much?

    1. Jessica

      These cookies are very different from the traditional gingerbread cookies that you cut into gingerbread girls and boys. They are flat and chewy.

      And sadly no, they spread WAY too much to even begin to try cutting them into shapes.

      Hope you give them a try!

  12. ErinsFoodFiles

    Mmmm… I love molasses! These sound great, and will be added to my HUGE list of things I want to bake!

  13. Jill

    I made these last night!! They were absolutely delicious. So, I sent my husband to the store for molasses. He asked a worker where it was because he couldn’t find it. The worker pointed him to it and the said, “The 1950’s called, they want their baking supply back.” Hahaha!!

  14. natalie@thesweetslife

    ginger cookies are one of our favorites! you described NYC perfectly (and i loved your instagram photos!) 🙂

  15. Eva Taylor

    Love how perfectly uniform these cookies turned out. They look like they have the absolute perfect combination of crisp and chewy at the same time.

  16. Ashley Bee (Quarter Life Crisis Cuisine)

    Molasses is now a permanent part of my pantry. It’s an excellent addition to cookies AND I will never buy store-made brown sugar again! I had no idea it was so easy to make 🙂 But I am sure I could spare some molasses to make these cookies, yum!

  17. Erin @ Dinners, Dishes and Desserts

    I so want to go to NYC, but hubby isn’t really on bored yet.
    So sad that the cookies didn’t live up to the hype for you, it is on my list for when I do make it there 🙂
    your cookies look fantastic though!

  18. Joanne

    As a native NYC-er, I have to say, you DO get used to it. Although it’s always a little weird telling people that Whole Foods is actually the cheapest grocery store in town… 😛

  19. Alaina @ Fabtastic Eats

    I love NYC! What a fun trip 🙂
    IVe never tried Molasses cookies, but these sound awesome!

  20. Carmen

    In the ingredients, it calls for one egg, but the directions say mix in one egg at a time. How many eggs are needed?

  21. Tina | My Life as a Mrs

    bahahaha you crack me up girl!! And I’ve been looking for an awesome Molasses Cookie Recipe!! Can’t wait to whip these up!

  22. Stephanie

    I made Ginger Molasses Cookies a few weeks ago. They’re great!

    haha And I love your depiction of NYC! It really depends what part of NYC you are in as you’ll see less black clothing in certain parts. As for grocery shopping, if you live in the city, there isn’t room for that package of 24 double thick rolls of Charmin! And no need to go out and buy groceries when you can utilize the services of Fresh Direct. Oh, and I’d rather walk or take public transportation then hail a cab.

    Glad you had so much fun! =)

  23. Eileen

    Well, I can tell you that everyone wears black because otherwise we’d all be FILTHY. Black hides the dirt. And when we lived in Brooklyn, there was an actual full grocery store down the block, plus a couple smaller bodega-style stores, and that worked very well for groceries. There are definitely some real grocery stores in Manhattan too! It’s doable–you just have to be willing to drag bags around on the train. 🙂 Anyway. Molasses cookies are my favorite, and these look great!

  24. Kelsey

    Hahahaha…I had the same question about all-black clothing when I went back east to D.C. for college. I showed up with blonde hair and wore a pink sundress to class the first day. I was a freakin’ target.

  25. Tara @ Chip Chip Hooray

    Our peacoats are black, like our souls. 😉

    No, but seriously…I have a green peacoat that I wear in the spring/fall, and it’s nice to stand out from the crowd!

  26. Amanda @ Once Upon a Recipe

    These cookies look fabulous! There’s nothing like a chewy, spicy molasses cookie, in my opinion. And NY, it stole my heart each time I visited over the past four years. My BFF was living there and she managed to get the hang of shopping there without going bankrupt. But she was not shopping at those delis, that’s for sure!

  27. Joanne @ Fifteen Spatulas

    I LOVE NYC. We live two hours away now and find ourselves wanting to go every single weekend. I know what you mean about Momofuku…it’s just okay…definitely overrated. I think their cookies are overall too greasy.

  28. Carole @ The Sweet Chick

    I don’t think I could live in NY. I like my quiet suburbs. I now have a mental picture of you running down 5th Avenue with a big package of toilet paper with your red coat and yellow scarf. Thanks for the laugh. These cookies look scrumptious. I love molasses and have some leftover from another recipe, so now I have a use for it.

  29. danielle

    Black is THE color of New Yorkers! I too wear black pretty much daily, it’s about 80% of my wardrobe. For groceries, Fresh Direct is probably #1. There are also Whole Foods scattered throughout the city, as well as the grocery store Food Emporium. A lot of people try to get to Jersey to do shopping though, no sales tax on food or clothes, and no city prices. I hope you come back to visit again and hit some other local bakeries – Brooklyn and Queens have some really amazing ones!

  30. Mollie @Sprinkles of Life

    Isn’t NY just AH-mazing!!?! I would also move there in a heartbeat–if I didn’t have a 5 year old that would have to come with me. Gosh, if I was back in my earliler 20’s I would so pack up and do it for a few years, just to do it! I, too, was baffled and surprised by the costs and logisitics of groceries. That’s something that would be really hard on my if I actually lived there. Coming from little ol Iowa it would be a big change!

  31. beth

    those look yummy!

    i work in nyc… and live in nj. people here get their groceries delivered by either the grocery store or by a company called fresh direct, that has pretty much everything you could ever want. no hauling! i wish we had them where i live in nj but it’s too far out in the burbs for that.

  32. shelly (cookies and cups)

    These look perfect! Glad you had a good NYC trip…
    Did you try the Crack Pie at Milk Bar?

    1. Jessica

      I did…and um wasn’t a fan. Is there something wrong with me?? I wanted to love everything from there, but I just didn’t. 🙁

  33. Liz @ The Lemon Bowl

    I love your recap!! I lived in Boston for 9 years and I’ll never forget the moment I fell in love with my now husband: he DROVE ME TO COSTCO!! IN THE SUBURBS!!!! I’m honestly not kidding. The power of bulk paper towel is incredible.

  34. Rachel Cooks

    Haha! I love your thoughts on NYC. So funny! These cookies look awesome, they are all so perfectly flat and round!

  35. Erin

    I was so excited to try the Momofuku cookies after baking them for a year. I went to the 56th street location on Saturday and tried three kinds and was also not impressed. I did stop off again yesterday and pick up the birthday cake truffles and they were incredible. So disappointing though!

    1. Jessica

      Ugh! So glad to hear I am not the only one!! And now I am wishing I had bought the birthday cake truffles instead of spending $20 on bad cookies, milkshakes & crack pie. 🙁

  36. Averie @ Averie Cooks

    Gorgeous looking cookies! They are all so.perfect.exactly.the.same size! Wow – nice job and welcome home from NY!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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