Soft Molasses Chewy Cookies (Printable)

Chewy, warmly spiced cookies with rich molasses and a tender crumb, ideal for cozy afternoons or holiday treats.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 3/4 cup unsalted butter, softened
08 - 1 cup light brown sugar, packed
09 - 1 large egg
10 - 1/3 cup unsulphured molasses
11 - 1 teaspoon pure vanilla extract

→ For Rolling

12 - 1/4 cup granulated sugar

# How to Make:

01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer or whisk, beat softened butter with brown sugar until light and fluffy, about 2 minutes.
04 - Add egg, molasses, and vanilla extract to the butter mixture; mix thoroughly.
05 - Gradually add dry ingredients to wet mixture, stirring just until incorporated.
06 - Scoop tablespoon-sized portions, roll into balls, then coat each in granulated sugar.
07 - Place dough balls on prepared sheets, spacing about 2 inches apart.
08 - Bake for 9 to 11 minutes until cookies puff and cracks appear on top but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay gloriously soft and chewy for days, not hard and crumbly like some molasses cookies
  • The balance of warm spices hits that perfect nostalgic note without being overpowering
  • They come together in just 25 minutes total, making them perfect for unexpected cravings
  • One batch makes 24 cookies, so there's plenty to share or keep stashed in your pantry
02 -
  • Overbaking is the enemy of chewiness. They'll look underdone when you pull them out, and that's exactly right. They set up as they cool.
  • Room temperature butter is non-negotiable. Cold butter won't cream properly, and warm butter will make greasy cookies.
  • Don't skip the rest time on the baking sheet. It's those 5 minutes that keep the cookies from falling apart when you move them.
03 -
  • Invest in fresh spices. Ginger and cinnamon lose their power over time, and stale spices result in flat-tasting cookies.
  • Use unsulphured molasses instead of blackstrap for the best balance of flavor and texture. Blackstrap is too intense and makes the cookies too thin.
  • If your cookies spread too much, your butter might have been too soft or your oven too warm. Check your oven temperature with a separate thermometer for accuracy.

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