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.
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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.
These cookies are:
- Perfectly soft for days
- A holiday must make
- Perfect for dunking in coffee
- Chewy and thick
- Simple to make
- No-chill cookies
- Your new favorite molasses cookie!
Chewy Molasses Cookie Ingredients
How to make chewy molasses cookies
- 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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Chewy Molasses Cookies
- 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)
- 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, 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.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie