Homemade Chewy Molasses Cookies are soft, ultra-chewy and a holiday favorite! They make the house smell soo good when baking and they stay magically fresh and chewy for days!
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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.
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!
Homemade Chewy Molasses Cookies are soft, ultra-chewy and a holiday favorite! They make the house smell soo good when baking and they stay magically fresh and chewy for days!
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, you'll have 6-7 large cookies. Roll the cookies in the coarse sugar.
Place on a baking sheet or cookie sheet. Bake for 13-15 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.
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.
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Hi Rachel! Thank you so much 🙂 They may need 1-2 min. less baking time. I would just keep a close eye on them so the bottoms don’t brown too quickly. Thank you for making them! xo – Tawnie
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Just pulled these out of the oven and they look and smell amazing! If I make them smaller (12 instead of 6) how would baking time shorten?
Hi Rachel! Thank you so much 🙂 They may need 1-2 min. less baking time. I would just keep a close eye on them so the bottoms don’t brown too quickly. Thank you for making them! xo – Tawnie
I love cookies that have a chewy texture, so these are right up my street! Can’t wait to try the recipe 🙂
YAY! Thank you!
Yumm! I love all of the warm, fall spices in these cookies – they are so cozy, sweet and delicious – I’ll be making them all season long!
So glad to hear it – thank you so much!!
Cookies have to be chewy in my opinion and these cookies look amazing.
Totally!! Thank you SO much Dannii!
These are some of my favorite holiday season cookies and I tried this recipe today and they are amazing!
Hi Jessie – I’m so glad, thank you!
Love chewy cookies. These look so perfect for holidays. Amazing flavors
Thank you so much!