Chewy Molasses Cookies
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Chewy Molasses Cookies…yay! It’s that time of year!
I love how soft and chewy these molasses cookies are and that you don’t have to chill the dough.
They have those crackly tops we all love and the cookie dough gets rolled in a coarse sugar or sanding sugar.
I love rolling these chewy molasses cookies in sugar prior to baking because it gives them a lovely finishing touch and extra texture and crunch to the cookie.
- Perfectly soft for days
- A holiday must make
- Perfect for dunking in coffee
- Chewy and thick
- Simple to make
- No-chill cookies (but you can chill if you want!)
- Your new favorite molasses cookie!
(For the full recipe, scroll down to the recipe card below)
(For the full recipe, scroll down to the recipe card below)
- Whisk together the dry ingredients in a bowl
- Cream the butter and sugars in a stand mixer
- Add in the molasses, eggs, vanilla
- Gradually add in dry ingredients
- Roll the dough into balls and roll in sugar
- Bake then remove to a wire rack to cool completely
Should I use light or dark molasses?
- Grandma’s Molasses comes in light (Original) and “robust” or dark molasses. Either or will work. The robust molasses is more concentrated with a richer flavor, so your cookies or baked goods will come out a darker color in comparison to light molasses.
- I would not recommend using blackstrap molasses in these cookies. It is pretty bitter and better off used in savory dishes!
- Molasses plays nicely with the warm holiday spices in these chewy molasses cookies and is what helps to make these cookies soft and chewy! It shouldn’t be swapped for maple syrup or any other syrups since there’s almost no replacement for its sweet, almost smoky flavor!
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Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. corn starch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
- 1/2 cup brown sugar, packed (light or dark)
- 1/4 cup granulated sugar
- 1/3 cup molasses (Light (original) or Dark (Robust) )
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1/4 cup coarse sugar (for rolling)
White Chocolate Dip (optional)
- 1 cup white chocolate chips
- 1 Tbsp. coconut oil, melted
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375°F
- Whisk together all of the dry ingredients in a large bowl: all-purpose flour, cake flour, corn starch, baking soda, baking powder, salt and spices. Set aside.1 1/4 cup all-purpose flour, 3/4 cup cake flour, 1 tsp. corn starch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg
- In a stand mixer fitted with a paddle attachment, cream the butter and the sugars together until light and fluffy, 2-4 minutes.1/2 cup cold, unsalted butter, cubed (8 Tbsp.), 1/2 cup brown sugar, packed, 1/4 cup granulated sugar
- Turn the mixer off to add in the molasses to prevent a mess, then turn back on to combine. Add in the egg, egg yolk and vanilla extract. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed.1/3 cup molasses, 1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
- Gradually add in the dry ingredients until combined.
- Roll cookie dough into balls (use lightly floured hands if dough is sticky or chill dough briefly), I like to make the cookies ~2 Tbsp. in size.
- Roll the cookies in the coarse sugar.1/4 cup coarse sugar (for rolling)
- Place on a baking sheet or cookie sheet. Bake for 10-12 minutes or until the tops are cracked and the edges appear set.
- Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt white chocolate chips and coconut oil in microwave until smooth and dip cookies in melted chocolate and decorate with festive sprinkles (optional).1 cup white chocolate chips, 1 Tbsp. coconut oil, melted
- Cookies will stay fresh and soft covered at room temperature for up to 1 week.
Video
Notes
- You can make the cookie dough in advance and keep it chilled in the fridge for 2-3 days. When ready to bake, take the cookie dough out to sit at room temperature ~30 minutes prior to baking.
- Cookies are freezer friendly and store well for up to 3 months.
- Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a gluten-free cookie.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Instructions and measurements were perfect as it made perfect chewy, tasty cookies! I did not have nutmeg so I used pumpkin pie spice and that worked just as well.
So glad the instructions were perfect for you! And I’m so happy to hear that swap for the nutmeg worked well… great to know! Thanks for leaving a review, Nadia! 🫶🏻
This recipe was very easy to follow, I skipped a step I didn’t roll the dough in sugar and they were still plenty sweet especially if you dip them in the white chocolate at the end. I will definitely be making these again! Delish!
Janine, your cookies look beautiful!! I’m so glad you loved this recipe & that you’ll be adding it to your rotation. Thanks so much for leaving a review! 🫶🏻
I made a double recipe today..they came together quickly.. I slapped my cookie pan on the counter to take the puffiness out of the cookie.. I like mine chewy!! Hahaha. The only thing I added was some pepper to spice them up a bit..just tasted one and they are perfect!!! Do not overtake ladies… Thank’s Tawanie….
love the sheet pan slap to get thin chewy cookies! hehe thank you so much!
These are great cookies! I love the simplicity of the recipe, clear instructions. They are good with a hot mug of coffee, with or without chocolate!
I am so glad! thank you! 🙂
I’m wondering how many you normally get out of one batch. I know they can be rolled out smaller, but in your opinion, what is the optimal size and how many? Sorry if you already answered this! Thank you.
You should be able to get about 18-20 cookies, you can always make them smaller and adjust baking times as needed 🙂
I am planning on making these today, but need to know if it’s 8T or 1 cup of butter. 8T is a ½c. Thanks
1/2 cup, 8T is what you need:)
These came out beautifully! My husband is a big fan of a chewy molasses cookie at Christmas and he thought they were excellent! Thanks for another great recipe!
I am so glad:) thank you Kelli! merry Christmas!
I made these last night. My kids and myself loved them! They have a nice chewy texture but soft. They taste like gingerbread a bit. I would make these again!
Thank you so much Megan! They look great 🙂
So I used the molasses cookie base and then added chocolate chips and marshmallows!! Wow, they are so good!! It’s going to be in my holiday rotation ?
oh WOW!! so good!!
These cookies spread/baked to perfection. I loved rolling these in the course sugar for the added crunch! These are my husbands favorite Christmas cookies. I think I might add a little more of the spices next time though.