Soft and Chewy Molasses Cookies Recipe

Ingredients You’ll Need:

Dry Ingredients:

• 2 1/4 cups (280g) all-purpose flour – the foundation for soft and chewy cookies!
• 2 teaspoons ground ginger – adds a warm and slightly zesty kick.
• 1 teaspoon ground cinnamon – a comforting spice that’s a must-have.
• 1/4 teaspoon ground cloves – for that deep, aromatic flavor.
• 1/4 teaspoon nutmeg (optional) – enhances the spiced flavor profile.
• 1/2 teaspoon salt – balances the sweetness.
• 1 teaspoon baking soda – gives the cookies their perfect rise.

Wet Ingredients:

• 3/4 cup (170g) unsalted butter, softened – makes the cookies rich and tender.
• 1 cup (200g) brown sugar, packed – brings sweetness and moisture.
• 1/4 cup (80ml) molasses – the star ingredient for that signature flavor.
• 1 large egg – binds the ingredients together and adds structure.

For Rolling:

• 1/4 cup (50g) granulated sugar – gives the cookies their sparkly, slightly crunchy coating.

Step-by-Step Instructions:

1. Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.

2. Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg (if using), salt, and baking soda. This ensures the spices are evenly distributed throughout the cookies.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar until the mixture becomes light and fluffy, about 2–3 minutes. This step is crucial for creating a tender cookie texture.

4. Add the Molasses and Egg

Mix in the molasses and egg until fully incorporated. The mixture might look slightly curdled, but that’s perfectly fine—it will come together when you add the dry ingredients.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture in batches, stirring just until combined. Be careful not to overmix, as this can make the cookies tough.

6. Chill the Dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and ensuring the cookies don’t spread too much while baking.

7. Shape the Cookies

Using a cookie scoop or a tablespoon, scoop out 1-inch balls of dough. Roll each ball in your hands to smooth it out, then coat it generously in the granulated sugar. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

8. Bake to Perfection

Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set, and the centers are slightly puffed. The cookies should look cracked on top—that’s how you know they’re ready!

9. Cool and Serve

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. If you try to move them too soon, they might fall apart because they’re soft straight out of the oven.

Pro Tips for the Best Molasses Cookies

• Want extra spice? Add a pinch of cardamom for a unique twist.
• Craving texture? Mix in some chopped candied ginger or white chocolate chips.
• For vegan cookies, replace the butter with vegan butter and the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).

Why You’ll Love These Cookies

These cookies are everything a molasses cookie should be: soft, chewy, spiced, and full of flavor. They’re perfect for cozy evenings, holiday celebrations, or as an anytime treat with a hot cup of tea or coffee. The sugary coating adds a delightful crunch to every bite, making them truly irresistible.

Question for You!
What’s your favorite way to enjoy molasses cookies? Straight from the oven, with a glass of milk, or as part of a holiday cookie platter? Let me know in the comments!

Enjoy baking these comforting cookies! 🍪✨