Soft Molasses Chewy Cookies (Printable version)

Chewy, warmly spiced cookies with deep molasses flavor and tender crumb for cozy moments.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 3/4 cup unsalted butter, softened
08 - 1 cup packed light brown sugar
09 - 1 large egg
10 - 1/3 cup unsulphured molasses
11 - 1 teaspoon pure vanilla extract

→ For Rolling

12 - 1/4 cup granulated sugar

# How to Prepare:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
03 - In a large bowl, cream the softened butter and brown sugar until light and fluffy, approximately 2 minutes.
04 - Beat in the egg, then incorporate molasses and vanilla extract until evenly blended.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Scoop tablespoon-sized portions of dough and roll into balls, then coat each with granulated sugar.
07 - Place the dough balls on prepared sheets about 2 inches apart.
08 - Bake for 9 to 11 minutes until tops crack but centers remain soft.
09 - Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • They're chewy where other molasses cookies are hard and snappy, with a tender crumb that melts on your tongue like you've never experienced before.
  • The spice blend is warm and welcoming without being overwhelming—it tastes like someone who knows you is baking in your kitchen.
  • They come together in under thirty minutes from start to finish, making them perfect for unexpected cravings or last-minute gatherings.
02 -
  • The baking time is genuinely 9 to 11 minutes, not a typo. Every oven is different, and pulling them out while they still look slightly soft is what separates chewy cookies from cakey ones. You'll learn your oven's personality after the first batch.
  • Room temperature ingredients matter more than you think. Cold butter and eggs won't cream properly, and you'll end up with a denser dough. Set everything out thirty minutes before you start—this small step changes everything.
  • Don't skip the five-minute rest on the baking sheet. I learned this the hard way by immediately moving warm cookies to a rack, only to watch them fall apart. Those five minutes let them set just enough to hold their shape while staying tender inside.
03 -
  • Use an ice cream scoop to portion your dough if you want uniformly sized cookies. They'll bake more evenly, and your batch will look professionally made.
  • If your dough is too soft to shape, refrigerate it for fifteen minutes. It'll firm up just enough to be manageable without becoming unworkable.
  • Take your molasses straight from the jar without heating it first. Cold molasses blends more gradually, creating better texture throughout the dough.

Go Back