Soft and chewy molasses cookies are probably one of the greatest cookies that has ever lived. Cinnamon, ginger, and cloves combine with molasses and sugar combine to create the warmest and chewiest cookie you could ever have. I truly think it’s impossible to eat just one!
When it comes to Fall we have three common spiced cookies. We have the molasses cookie, the gingersnap, and the Holiday favorite gingerbread.
The truth is, these three cookies are very similar with some small variations in the amount of ginger and baking time. Gingersnaps and gingerbread have more ginger than the molasses cookie. Gingersnaps bake for a little longer than gingerbread, making them the crispiest of all three cookies.
My favorite by far is the chewy molasses cookie! They’re incredible eaten a little warm from the oven, super chewy and warmly spiced to perfection.
Molasses are unique, and really no close substitute. You really need to use the real thing here. If you’re out of molasses, I recommend waiting until you buy some instead of trying to make this with a substitute like maple syrup.
The original recipe I based this off of used shortening. I’ve made these both ways, and butter is by far the better choice. Using butter gives these a little extra richness and depth to the flavor. Go with butter!
Nope! Keep them in your pantry, no refrigeration required. Recommended usage is within a year of opening the jar if properly stored in a cool dry place.
Ingredients
I love this recipe because I usually have these ingredients on hand! Molasses I usually in my pantry, and the good thing about them is they saty good for a long time!
- All purpose flour
- Salted butter
- Molasses
- Egg
- Dark brown sugar
- Baking soda
- Salt
- Cinnamon
- Cloves
- Ground ginger
- White sugar for rolling the cookies
Kitchen tools
These cookies are really easy to make! The only kitchen tool you’ll need aside from things like measuring cups/spoons would be a standing mixer or a handheld mixer.
While these are my favorite Fall and Winter cookie to make, I have lots of other baking recipes you might want to make this season!
Want more recipes that use molasses? No problem! Click one of these links below to go to that recipe!
Molasses Pumpkin Muffins
Fudgy Molasses Brownies
Brown Butter Chewy Oatmeal Cookies
Another great cookie for Christmas these Almond Sprinkle Sugar Cookie. These are so easy, and perfect for little kids to help! Click here to grab the recipe for these Easy Sprinkle Cookies.
More Fall baking, my apple pie recipe uses thinly sliced apples an a sauce made from the excess apple juice! Top with ice cream for the ultimate Fall dessert. Get the apple pie recipe here.
Lastly, let’s talk chocolate. Grab the recipe here for my Oreo Cookie Brownies, or click here to get the recipe for the Brown Butter Dark Chocolate Chunk Cookies!
So which will you make first this baking season? Let me know in the comments!
Soft and Chewy Molasses Cookies
A warm and chewy cookie molasses cookie perfectly spiced with cinnamon, ginger, cloves. Enjoy the flavors of the Fall season anytime of the year!
- Prep Time: 1 hour 15 minutes
- Cook Time: 9 minutes
- Total Time: 1 hours 24 minutes
- Yield: 27-30 cookies
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
3/4 cup + 2 tablespoons butter, softened
1 cup dark brown sugar, packed
1/3 cup molasses
2 and 1/4 cup all-purpose flour
1 egg
1/2 teaspoon kosher salt
2 teaspoons baking soda
1 and 1/2 teaspoons cinnamon
1 and 1/2 teaspoons ginger
1/2 teaspoon cloves
1/2 cup white sugar for rolling the cookies
Instructions
1. In a large bowl with a handheld mixer, or in your stand mixer, beat the butter with the 1 cup dark brown sugar. Beat about 1 minute until smooth. Add the 1 egg and the 1/3 cup molasses and beat until smooth.
2. In another bowl, mix the dry ingredients. Mix the 2 and 1/4 cups flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1 and 1/2 teaspoons ginger, and 1/2 teaspoon cloves. Pour into the wet ingredients and stir with to start to incorporate these dry ingredients into the molasses batter, then using you mixer again blend until combined. Place the bowl in the fridge for 1 hour.
3. After the 1 hour, preheat oven to 350. Pour the 1/2 cup of white sugar into a bowl or on a plate. Roll to cookie dough into ball about the size of a golf ball, then roll in the sugar to completely cover all sides of dough. Place on a baking sheet and bake for 9 minutes. Remove from oven and sprinkle with a little more white sugar.
Notes
Do not skip the step of chilling the dough! If you do you’ll have cookies that are way too flat.
I’ve also found that to get the crinkled tops you don’t want to roll the cookie dough into a perfectly smooth ball. I gently roll the dough into a golf ball shape but leave it looking a little imperfect.
Adapted from: The Food Charlatan
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