Chewy Molasses Cookies Recipe

Chewy Molasses Cookies

Chewy Molasses Cookies Recipe
Chewy Molasses Cookies

These chewy molasses cookies are the perfect chewy, spicy, and soft fall cookie.  I just love the flavor and chew of these cookies. Makes me think of the holidays and all the good spiced treats to come! I always make these for Halloween because of the crackle look. These cookies offer a mysterious look and taste.

I occasionally bake cookies in the summer like chocolate chip or oatmeal raisin when a craving strikes. But come fall and winter, when the cookie baking season begins, these are one of the first cookies I bake.  I find it exciting and something to look forward to.  It’s comforting in the cool weather to have a warm cup of tea and a cookie, especially these warming spice cookies.  It’s also a great Thanksgiving or even Christmas holiday cookie because the spice blend is reminiscent of gingerbread.

These molasses cookies are fun and easy to make. With just two bowls and in just a few minutes you have warm homemade cookies free from chemicals and additives. These cookies also keep very well in a airtight container and stay soft and chewy.

They remind me of Starbucks molasses cookies which they sadly stopped offering.

To make these you will need butter, sugar, egg, molasses, flour, baking soda, salt, cinnamon, cloves, and ginger.

First melt your butter.  Whisk that with the sugar and egg till smooth.  Stir in the molasses.  Combine the flour, baking soda, salt, cinnamon, cloves, and ginger.  Knead the mixture together.  Cover the bowl with a towel or plastic wrap and refrigerate for 1 hour.

Preheat the oven to 375 degrees F.  Roll the dough in your hands into walnut sized balls.  Sprinkle sugar onto a plate and roll the dough in the sugar, coating well.  Place the cookies 2 inches apart on an ungreased cookie sheet.  Use a light sheet since darker sheets will make the cookies darker and potentially lead to overcooking the cookies.

To get chewy molasses cookies bake them for 8 to 10 minutes.  The tops should crack and they should still be very soft in the middle, they will set as they cool.  If you cook them longer you will get crisp molasses cookies which are also good if that’s what you prefer.  Cool them on wire racks.

So get the kettle on because these are the perfect tea time treat!

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Chewy Molasses Cookies
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Instructions
  1. Whisk the melted butter with 1 cup of the sugar and egg till smooth.  Stir in the molasses.  Combine the flour, baking soda, salt, cinnamon, cloves, and ginger.  Knead the mixture together.  Cover the bowl with a towel or plastic wrap and refrigerate for 1 hour.
  2. Preheat the oven to 375 degrees F.  Roll the dough in your hands into walnut sized balls.  Sprinkle the remaining 1/2 cup sugar onto a plate and roll the dough in the sugar, coating well.  Place the cookies 2 inches apart on an ungreased cookie sheet. 
  3. Bake them for 8 to 10 minutes. Cool them on wire racks.
Recipe Notes

These chewy molasses cookies keep well in a airtight container.

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