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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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 16 small
Calories: 181 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 375°F
  2. 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.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and the sugars together until light and fluffy, 2-4 minutes.
  4. 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.
  5. Gradually add in the dry ingredients until combined.
  6. 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.
  7. Roll the cookies in the coarse sugar.
  8. Place on a baking sheet or cookie sheet. Bake for 10-12 minutes or until the tops are cracked and the edges appear set.
  9. 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.
  10. Melt white chocolate chips and coconut oil in microwave until smooth and dip cookies in melted chocolate and decorate with festive sprinkles (optional).
  11. Cookies will stay fresh and soft covered at room temperature for up to 1 week.

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 Information

Serving 1small cookie Calories 181kcal (9%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 38mg (13%) Sodium 129mg (5%) Potassium 149mg (4%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 212IU (4%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16small

Amount Per Serving

Calories 181

% 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.