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!
- 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!
the goods
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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.
- In a stand mixer fitted with a paddle attachment, cream the butter and the sugars together until light and fluffy, 2-4 minutes.
- 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.
- Gradually add in the dry ingredients until combined.
- Roll cookie dough into balls (use lightly floured hands if dough is sticky), you'll have 6-7 large cookies*
- Roll the cookies in the coarse sugar.
- Place on a baking sheet or cookie sheet. Bake for 11-13 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).
- 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.
- *Feel free to make cookies smaller. Adjust baking time as needed.
- 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.
They turned out beautiful and tasty. They are soft and chewy. Thank you!
Absolutely loved this recipe! These cookies are just what I wanted, chewy and delicious! I will definitely be making these for Christmas this year!
amazing!! thank you!!
Awesome recipe! All cookies eaten in 2 days! I used all all purpose flour and made them smaller (some were even bite size which were delicious!) going to make anohter batch this weekend (bite size) to wrap up as a thank you gift! Definietly a repeat recipe!
Love that you’re making them bite size! So cute. Thank you so much Rose!
FYI: The video does not play after the commercial. 🙁
I just tried it on my end and it worked! Maybe try again?? So sorry!
Hey! Do these taste like gingerbread?
Yes 🙂 They are basically a gingerbread cookie!
A favorite among friends and family! The perfect holiday cookie!
simply beautiful, thank you!! I hope you tried the white chocolate dunk too!! 🙂
Just made these this morning for work potluck! I made them gluten free as I didn’t want a couple staff members to feel left out on treats! They’re SO delicious!
I am so so glad! Thank you so much:)
Can I just use all purpose flour in sub for the cake flour.
Thank you,
Daria
Yes, absolutely! That will work. xo, Tawnie
If you like Chewy Molasses Cookies, this recipe delivers what you are craving for. Easy to follow, producing a large perfect cookie. Mine weighed in at 4.2 ounces after baking. Thanks Krollskorner for sharing.
Thank you so much Steve!!
Chewy and spicy, everything I love in a molasses cookie!
Thank you so much Brianna!!