Chewy Molasses Cookies are the ultimate treat for anyone who loves a perfect balance of rich, spiced flavor and soft, chewy texture. These cookies are infused with warm molasses, cinnamon, and ginger, creating a cozy aroma that fills your kitchen in just 25 minutes. Each bite delivers a delightful contrast of crisp edges and a tender, melt-in-your-mouth center, making them irresistible for any occasion.
What’s even better? These cookies come together in a flash, with just 15 minutes of prep and 10 minutes of baking. They’re ideal for satisfying a sweet craving or sharing with friends over coffee. With their deep, caramel-like sweetness and comforting spices, these cookies are sure to become a cherished favorite in your recipe collection.
What You’ll Need for Chewy Molasses Cookies?
- ½ cup unsalted butter (room temperature, or substitute with soft coconut oil)
- ⅓ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ⅓ cup unsulphured blackstrap molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon fine sea salt
- 1 tablespoon water (plus more if needed)
- ⅓ cup cane sugar (for rolling the cookies)
How to Make Chewy Molasses Cookies
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment (or using an electric mixer), cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the molasses and vanilla extract and mix again until fully combined.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, ginger, cardamom, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in 1 tablespoon of water to bring the dough together.
- Use a 2-inch cookie scoop to portion the dough, then roll into balls with your hands. If the dough feels dry, add ½ tablespoon more water.
- Roll each dough ball in cane sugar and place them 2 inches apart on the prepared baking sheet. Gently press down on the tops to slightly flatten.
- Bake for 10 minutes, or until the cookies are puffed and cracked on top.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions
These chewy molasses cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a warm cup of spiced chai tea. For a cozy dessert, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great addition to a holiday cookie platter!
Keep Them Fresh: Storage Tips
Store your molasses cookies in an airtight container at room temperature for up to 5 days. To keep them extra chewy, add a slice of bread to the container—it helps retain moisture. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Want to switch things up? Try adding ½ cup of chopped pecans or walnuts to the dough for a crunchy twist. For a festive touch, mix in ¼ cup of dried cranberries or raisins. If you’re a chocolate lover, fold in ½ cup of dark chocolate chips before baking. These small tweaks can make the recipe feel brand new!
Time-Saving Tricks
Short on time? Prep the dough ahead and refrigerate it for up to 2 days—just let it soften slightly before rolling into balls. Alternatively, freeze the dough balls on a baking sheet, then transfer to a freezer bag. When ready to bake, roll them in sugar and pop them in the oven straight from the freezer, adding 1-2 minutes to the baking time.
Essential Equipment Tips
Using a stand mixer with a paddle attachment makes creaming the butter and sugars a breeze, but a handheld electric mixer works just as well. A 2-inch cookie scoop ensures evenly sized cookies, but a tablespoon measure can do the job in a pinch. Don’t forget parchment paper—it prevents sticking and makes cleanup a snap!
Chewy Molasses Cookies
Ingredients
- ½ cup unsalted room temperature butter or soft (not melted) coconut oil
- ⅓ cup packed dark brown sugar
- ⅓ cup granulated sugar *
- ⅓ cup unsulphured blackstrap molasses *
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon fine sea salt
- 1 tablespoon water, plus more if necessary
- ⅓ cup cane sugar, for rolling
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.
- In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.
- Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. If the dough feels dry, mix in ½ tablespoon additional water. Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls and bake for 10 minutes, until the cookies are puffed and cracking on top. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.