Chewy Molasses Cookies

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.

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 (but you can chill if you want!)
• Your new favorite molasses cookie!

Chewy Molasses Cookie Ingredients

How to make chewy molasses cookies

1. Whisk together the dry ingredients in a bowl
2. Cream the butter and sugars in a stand mixer
3. Add in the molasses, eggs, vanilla
4. Gradually add in dry ingredients
5. Roll the dough into balls and roll in sugar
6. 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

Molasses

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Coarse Sugar

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Chewy Molasses Cookies

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!

4.85 from 20 reviews

Print Recipe Rate

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling time: 10 minutes

Total Time: 30 minutes

Servings: 16 small cookies

Calories: 181kcal

Author: Tawnie Graham of Kroll’s Korner

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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

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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. 

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Nutrition

Serving: 1small cookie | Calories: 181kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 129mg | Potassium: 149mg | Fiber: 1g | Sugar: 15g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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.

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