Soft & Chewy Molasses Cookies

Ingredients needed

This is a classic molasses cookie recipe that will bring back all of the nostalgia of holidays in the past! The ingredients are simple and easy to find. It’s the ratio of ingredients that makes these extra soft and chewy. Here’s everything you’ll need:

• Butter. Adds flavor, structure, and buttery goodness in each bite.
• Sugar. Light brown sugar may be used, but dark brown sugar provides really rich flavor and amazing texture. You’ll also need granulated sugar for rolling the dough.
• Molasses. Unsulphured molasses or dark molasses is best for baked goods. We typically use Grandma’s Original Molasses. This is the key ingredient for that traditional deep, rich flavor. Do not use blackstrap because it is too intense.
• Egg. One egg adds structure, stability, and moisture.
• Flour. All-purpose flour will give you the best results. We have not tried other flours for this recipe.
• Baking soda & salt. For proper baking.
• Spices. We’re using a mix of ground cinnamon, ground ginger, and cloves for warmth and coziness.

How to make this recipe

Let’s fill those Christmas cookie tins to the brim! This recipe is super easy and you’ll be happy to know that you don’t even have to chill the dough! There’s enough flour in the cookie dough, so these won’t spread when baking. Here’s the simple process:

1. Combine wet ingredients. Using a stand mixer or a hand mixer with the paddle attachment, cream together the butter and sugar. Add the molasses and egg and beat to combine.
2. Mix dry ingredients. In a medium bowl, whisk the dry ingredients together.
3. Mix dry with wet ingredients. Turn the mixer to low speed and gradually add the flour mixture to the butter mixture.
4. Scoop dough. Use a 1/4 cup measuring cup or cookie scoop to scoop out dough. Roll into balls, and then roll the balls into granulated sugar.

5. Form dough balls. Shape into top-heavy balls and place on an un-greased cookie sheet lined with parchment paper or a silicone baking mat.
6. Bake. Place the sheet pan in the oven and bake for 11-12 minutes and until edges appear set. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven.
7. Cool. Let cool for about 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to continue to cool.
8. Enjoy! Serve while still warm or enjoy them after they’ve completely cooled. We love them even more after they’ve cooled! The edges get a little crackly and crispy, and the inside is super soft.

Expert tips

Follow the suggestions below for the best molasses cookies of your life!

• Use softened butter. This is very important, and here’s an explanation of the science behind it. When you poke the butter with your finger, it should make an indent without sinking or sliding down into the butter. The butter should not be shiny or greasy and it should still be cool to the touch. Allow the butter to sit out on the counter for about 1-2 hours before beginning your recipe.
• Fresh baking soda. For proper baking, use fresh baking soda. Baking soda loses its potency over time. When you open the container write the date on the lid. After 6 months, buy a new container.
• Measure flour correctly. If you have a food scale, that’s the most precise way to measure ingredients. If you don’t have one, spoon the flour into a measuring cup (don’t scoop) and without shaking the cup, use the straight side of the butter knife to level the flour across the top.
• Soft cookies. The secret to making molasses cookies that are puffy and soft is the ratio of butter to leavener to flour to egg. We also recommend slightly under-baking the cookies to guarantee they are super soft. Take them out of the oven after about 11-ish minutes (depending on your oven). This will keep the interior soft and chewy.

Frequently asked questions