Soft and Chewy Molasses Cookies

a pile of 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!


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


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.


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.

Keywords: chewy molasses cookies