Chewy Molasses Cookies
User Reviews
4.8
Chewy Molasses Cookies
Description
These molasses cookies blend a mixture of all-purpose and cake flours with cornstarch and baking agents to produce a soft, chewy crumb. The warm spice mix—ginger, cinnamon, cloves, nutmeg—complements the robust flavor of molasses. Creaming butter with brown and white sugars creates a light base to help cookies rise and caramelize gently.
The dough is formed into two-tablespoon balls, rolled in coarse sugar for a crackled, slightly crunchy exterior, and baked at a moderate temperature until edges firm but centers remain chewy. Cooling on the baking sheet allows the cookies to set without overbaking. The optional white chocolate dip adds a sweet, creamy contrast.
These cookies hold their chewiness well and benefit from chilling the dough slightly for easier handling. They freeze well up to three months and can be baked fresh from frozen or thawed. Gluten-free options are available using specialized flour blends without sacrificing texture.
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. cloves ground
- 1/2 tsp. ground nutmeg
- 1/2 cup butter unsalted, cold, cubed
- 1/2 cup brown sugar light or dark, packed
- 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 sugar coarse, for rolling
White Chocolate Dip (optional)
- 1 cup white chocolate chips
- 1 Tbsp. coconut oil melted
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 or chill dough briefly), I like to make the cookies ~2 Tbsp. in size.
- Roll the cookies in the coarse sugar.
- 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).
- Cookies will stay fresh and soft covered at room temperature for up to 1 week.
Notes
- Dough can be made ahead and refrigerated 2–3 days before baking.
- Cookies freeze well for up to three months; bake from thawed or frozen.
- For gluten-free version, use Bob’s Red Mill 1-to-1 Baking Flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16small
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1small cookie | |
| Calories | 181kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 129mg | 5% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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