The Ultimate Chewy Molasses Cookies: A Perfectly Spiced Holiday Treat
Indulge in the nostalgic delight of soft and chewy Molasses Cookies, exquisitely spiced with the warmth of ginger, cinnamon, and clove. These irresistible treats boast fudgy-like centers and delightfully crispy edges. Enjoy them plain, or elevate your dessert experience by dipping them in luscious white chocolate for an extra special touch!
There’s something truly magical about the aroma of molasses and spices wafting through your kitchen, especially during the festive season. This cherished recipe, originally shared in 2015, has been a family favorite for years. I’ve updated it with new photos and even more detailed instructions to ensure your baking success. These ginger molasses cookies are more than just a dessert; they’re a trip down memory lane, evoking warmth and comfort with every bite.
I distinctly remember the annual tradition of baking these cookies with my mom every Christmas. They quickly became one of my absolute favorite holiday cookies, thanks to their rich, buttery, and fudgy centers, perfectly infused with the deep flavor of molasses and a symphony of spices. No holiday cookie tray feels complete without a batch of these chewy wonders. Pair them with other festive delights like White Chocolate Chip Cranberry Cookies, decadent Cinnamon Roll Cookies, and a warm glass of Homemade Eggnog for the ultimate festive spread.
Why You’ll Fall in Love with These Chewy Molasses Cookies:
- Effortless Baking: No Chilling Required! Forget about waiting around for hours! This recipe for soft molasses cookies means you can whip up a batch and have them baked in no time, making them perfect for last-minute cravings or spontaneous baking sessions.
- Perfect for Gifting & Entertaining: These beautifully spiced ginger cookies make an ideal homemade gift during the holidays. Their inviting aroma and delicious taste are sure to impress friends, family, and neighbors. They also pair wonderfully with a cup of coffee or tea for a cozy afternoon treat.
- A Gourmet Twist: Dip in White Chocolate! For an elevated dessert experience, melt some good quality white chocolate and dip half of each cooled cookie. The sweetness of the white chocolate perfectly complements the warm spices and deep molasses flavor, creating an unforgettable treat.
- Freezer-Friendly Convenience: Planning ahead? These molasses cookies are incredibly freezer-friendly, both as baked cookies and raw dough. This means you can enjoy fresh-baked goodness whenever a craving strikes, or prepare a big batch for future events.
- A Taste of Nostalgia: For many, the unique combination of molasses, ginger, cinnamon, and clove instantly brings back cherished childhood memories and holiday traditions. These cookies aren’t just delicious; they’re a comforting reminder of simpler, sweeter times.
- Achieve the Perfect Texture: With their signature fudgy centers and slightly crisp edges, these cookies offer a delightful textural contrast that cookie enthusiasts adore. The use of brown sugar ensures maximum chewiness.
Key Ingredients for Perfectly Chewy Molasses Cookies:
Crafting the best chewy molasses cookies starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why:
- ALL-PURPOSE FLOUR: The foundation of our cookies. Ensure you measure it correctly, either by weight (recommended) or by spooning it lightly into the measuring cup and leveling it off, to avoid dense cookies.
- BAKING SODA: This leavening agent reacts with the molasses and brown sugar to give our cookies their signature soft, puffy texture and contributes to their chewy nature.
- CINNAMON, CLOVE, GINGER, SALT: These are the stars of the show when it comes to flavor!
- Ginger: Provides that quintessential warm, zesty kick that is characteristic of classic ginger molasses cookies.
- Cinnamon: Adds a sweet and spicy aroma that perfectly complements the ginger and clove.
- Clove: Offers a deep, rich, and slightly pungent flavor that enhances the overall spice profile.
- Salt: Essential for balancing the sweetness and enhancing all the wonderful flavors of the spices and molasses.
- BROWN SUGAR: I prefer to use all brown sugar in this molasses cookie recipe. Its high moisture content is key to achieving those incredibly chewy, fudgy centers that make these cookies so irresistible. Dark brown sugar will give a richer molasses flavor, while light brown sugar offers a milder sweetness.
- MOLASSES: This is where the magic happens! For the deepest, most authentic flavor, use dark unsulphured molasses. Brands like Grandma’s and Brer Rabbit are excellent choices. Avoid blackstrap molasses, as its flavor is much too strong and bitter for these cookies, designed to be sweet and warmly spiced.
- BUTTER: I insist on using all butter for these cookies. It provides unparalleled flavor and contributes to the tender, melt-in-your-mouth texture. Using cold butter, cut into pieces, is often key for the creaming method to incorporate air effectively.
- EGG: Binds the ingredients together, adds moisture, and contributes to the rich texture and structure of the cookie.
- VANILLA EXTRACT: A splash of vanilla enhances all the other flavors, adding a layer of aromatic sweetness.
- GRANULATED SUGAR (for rolling): This gives the cookies their beautiful sparkling, slightly crunchy exterior, which contrasts wonderfully with the soft interior. You can also use coarse sugar or turbinado sugar for an extra textural crunch.
How to Make Our Famous Chewy Molasses Ginger Cookies:
Creating these perfectly spiced chewy molasses cookies is surprisingly straightforward, and the best part is, no chilling is required! This is a quick overview of the method. As always, specific measurements and detailed step-by-step instructions are included in the printable recipe box further down the post.
- STEP 1: Cream Wet Ingredients. In the bowl of a stand mixer (or using a hand mixer), cream together the cold butter and brown sugar until the mixture becomes light, fluffy, and noticeably pale. This typically takes about 5 minutes and is a crucial step for achieving a light and airy cookie texture. Don’t forget to scrape down the sides of the bowl periodically to ensure even mixing. Next, add the large egg, rich molasses, and fragrant vanilla extract. Beat these ingredients until they are thoroughly combined, creating a smooth, dark, and inviting base for your cookies.
- STEP 2: Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground clove, and salt. Once combined, gradually add the dry mixture to your wet ingredients in the stand mixer. Mix on low speed *just* until the flour streaks disappear and everything is combined. Be careful not to overmix, as this can lead to tough cookies!
- STEP 3: Scoop, Roll & Bake! Using a cookie scoop (approximately 2 tablespoons in size) or your hands, roll the dough into uniform balls. Roll each cookie dough ball generously in granulated sugar (or coarse sugar for an extra crunch). Place them on a prepared baking sheet, ensuring they are about 3 inches apart to allow for spreading. Bake the cookies for 8-10 minutes. The edges should look set, but the centers should still appear slightly soft. This ensures a perfectly chewy interior.
- STEP 4: Cool Properly. This step is often overlooked but is essential for perfect soft molasses cookies. Once out of the oven, leave the cookies on the baking sheet for 5-10 minutes. They will be very soft initially, but this resting period allows them to firm up and set beautifully without breaking. After this time, transfer them to a wire rack to cool completely.
Molasses Cookie FAQs
Absolutely! These chewy molasses cookies are excellent for freezing, allowing you to enjoy them long after they’re baked.
- To Freeze Baked Cookies: Allow the cookies to cool completely to room temperature. Stack them in an airtight, freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When ready to enjoy, simply thaw them at room temperature.
- To Freeze Cookie Dough: Roll 2 tablespoons of cookie dough into balls and place them on a baking sheet lined with parchment paper. Freeze until the dough balls are firm (about 30-60 minutes). Once firm, transfer the frozen dough balls to a freezer-safe container or bag. Freeze for up to 3 months. To bake from frozen, thaw the dough balls at room temperature for about 30 minutes, then roll them in granulated sugar and bake for 8-10 minutes as directed in the recipe. This is a fantastic way to have fresh, warm cookies anytime!
The type of molasses you choose significantly impacts the flavor of your cookies. There are several varieties, each with a different intensity. For these spiced molasses cookies, I highly recommend using dark unsulphured molasses. This type offers a rich, sweet, and slightly smoky flavor without being overpowering. Popular and reliable brands include Grandma’s Molasses and Brer Rabbit Molasses. It is crucial to avoid blackstrap molasses for this recipe, as its flavor is much more robust, bitter, and less sweet, which would be too intense and alter the intended taste of these soft and chewy treats.
Several factors can lead to flat or hard molasses cookies.
- Flat Cookies: This often happens if your butter was too soft or melted when creamed, or if your oven temperature is too low. Ensure your butter is cold and cut into pieces (as specified in the recipe) for proper creaming. Also, ensure your baking soda is fresh and active.
- Hard Cookies: Overmixing the dough can develop the gluten in the flour too much, resulting in a tough cookie. Mix just until combined. More commonly, hard cookies are a result of overbaking. Keep an eye on the cookies; they should look set at the edges but still slightly soft in the center when removed from the oven. They will continue to cook slightly as they cool on the baking sheet.
Absolutely! The spice blend in this ginger molasses cookie recipe is balanced for a classic flavor, but you can certainly adjust it to your preference. If you love a stronger ginger kick, feel free to add another half teaspoon of ground ginger. For a more pronounced clove or cinnamon flavor, increase those spices slightly. Just be mindful not to add too much, as it can overwhelm the other flavors. A pinch of black pepper or a dash of nutmeg can also be interesting additions for those who enjoy more complex spice profiles.
Expert Tips for the Best Chewy Molasses Cookies:
- Don’t Rush the Cooling Process: It’s tempting to grab these delicious soft molasses cookies right out of the oven, but patience is key! Leave the cookies on the hot baking sheet for 5-10 minutes after baking. This crucial step allows them to firm up and set properly. If you try to remove them too soon, they will be too soft and might break apart.
- Achieve the Perfect Sugar Coating: For that signature sparkling, slightly crunchy exterior, generously roll the cookie dough balls in either granulated sugar or a natural cane sugar (like turbinado). The larger crystals of natural cane sugar will provide a more pronounced crunch and shimmer.
- Optimal Storage for Maximum Chewiness: To maintain the best chewy texture, store your molasses cookies at room temperature in an airtight container. They will stay wonderfully soft and delicious for up to 7 days. If they start to firm up, a quick zap in the microwave for 10-15 seconds can bring back some of their chewiness.
- Measure Flour Correctly: For consistent results and to avoid dry, crumbly cookies, measure your flour accurately. The best method is to weigh it using a kitchen scale. If you don’t have a scale, spoon the flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag.
- Do Not Overbake: This is perhaps the most important tip for chewy cookies! Molasses cookies are best when slightly underbaked. They should look set around the edges but still appear soft and slightly puffy in the center when you take them out of the oven. They will continue to bake and set as they cool on the hot baking sheet.
- Room Temperature Ingredients (Except Butter): While the recipe calls for cold butter to ensure proper creaming, make sure your egg and molasses are at room temperature. This helps them incorporate smoothly into the batter, creating a more uniform and well-emulsified dough.
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Molasses Cookies
19
cookies
Malinda Linnebur
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30 minutes
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40 minutes
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Ingredients
-
¾
cup (170g)
butter, COLD and cut into pieces -
1
cup (210g)
packed brown sugar -
1
large
egg -
¼
cup (60ml)
unsulphured or dark molasses -
1
teaspoon
vanilla -
2⅓
cups (320g)
all-purpose flour -
1½
teaspoons
baking soda -
1½
teaspoons
cinnamon -
1½
teaspoons
ground ginger -
½
teaspoon
ground clove -
½
teaspoon
salt -
granulated sugar for rolling
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the cold butter and packed brown sugar until light and fluffy. This should take about 5 minutes. Be sure to scrape the sides of the bowl several times. Add the egg, molasses, and vanilla extract and beat until well combined, scraping down the bowl as needed.
-
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground clove, and salt. Gradually add the dry ingredients to the wet ingredients in the mixer, mixing on low speed just until everything is combined and no streaks of flour remain. Be careful not to overmix.
-
Scoop the cookie dough into 2-tablespoon size balls. Roll each ball generously in granulated sugar or coarse sugar. Place the sugared dough balls on the prepared baking sheets, ensuring they are about 3 inches apart.
-
Bake for 8-10 minutes, or just until the edges look set and the centers still appear slightly soft. Do not overbake!
-
Allow the cookies to cool on the baking sheet for 5-10 minutes. This is important as they are very soft when first removed from the oven and need time to firm up. After this resting period, transfer them to a wire rack to cool completely.
Nutrition
Serving:
1
cookie
|
Calories:
234
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
30
mg
|
Sodium:
158
mg
|
Potassium:
103
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
248
IU
|
Vitamin C:
0.01
mg
|
Calcium:
27
mg
|
Iron:
2
mg
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