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Chewy Molasses Cookies
4.9 from 51 votes

Chewy Molasses Cookies

Chewy Molasses Cookies are spiced soft cookies flavored with molasses, ginger, cinnamon, and cloves, offering a deep, warm taste and chewy texture. The dough includes melted butter, brown sugar, and vanilla, chilled before baking to enhance flavor and texture. Rolling the dough balls in turbinado sugar adds a gentle crunch to the exterior. These cookies are ideal for baking projects requiring a moist, tender cookie with rich autumnal spices.

Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
Servings: 20 cookies
Calories: 176 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup unsalted butter cut into tablespoon pieces
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves ground
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/4 cup unsulphured molasses
  • 1 egg large
  • 1 egg yolk
  • 2 teaspoons vanilla extract pure
  • turbinado sugar for rolling the cookies

Instructions

    Cup of Yum
  1. Place the butter in a microwave safe bowl and melt for 45 to 60 seconds or until melted. You can also melt the butter on the stovetop. Set aside to cool to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In the bowl of a stand mixer or with a hand mixer, beat the melted butter and brown sugar together. Add the molasses and mix until combined. Scrape down the bowl with a spatula, if necessary. Add the egg, egg yolk, and vanilla extract. Mix until combined.
  4. With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
  5. For the dough into a large ball and wrap in plastic wrap. Chill for at least one hour or up to 48 hours.
  6. When ready to bake, remove the cookie dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
  7. Pour the turbinado sugar into a bowl. Roll the cookie dough into balls, about 1 ½ tablespoons per cookie. Roll the cookie dough balls in the sugar.
  8. Place the cookie dough balls on the prepared baking sheet, placing the cookies about 2-inches apart.
  9. Bake the cookies for 8 to 11 minutes or until the edges are slightly set, the cookies are barely starting to crack, and the centers are still soft. Don’t over bake!
  10. Remove the baking sheet from the oven and carefully bang the bottom of the pan on a flat surface. This will make the cookies chewier. Use a spatula to lightly tap the edges of the warm cookies to shape them into a completely round circle. This is optional but will make the cookies look pretty and if they are a little flat, this will give them a little lift.
  11. Let the cookies cool on the sheet for about 5 minutes. Transfer the cookies to a wire cooling rack to cool completely.

Notes

  • This recipe can be doubled easily to make more cookies.

Nutrition Information

Calories 176kcal (9%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 36mg (12%) Sodium 123mg (5%) Potassium 99mg (2%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 238IU (5%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 cookies

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 123mg 5%
Potassium 99mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 238IU 5%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.