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molasses cookies covered in sanding sugar on parchment paper dipped in white chocolate
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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!
Course Dessert
Cuisine American
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

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)

US Customary - Metric

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

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