I finally perfected my Chewy Molasses Cookies, and in this post I reveal the small pantry swap that solved my baking mystery just in time for Christmas.
I still can’t believe how much flavor hides in a simple Molasses Cookies Recipe. I was aiming for soft not cakey and somehow landed on Chewy Molasses Cookies that vanish faster than I can count.
The dark, smoky note of unsulphured molasses sneaks up on you, and a little cornstarch keeps them tender so they don’t go rock hard by day two. They look plain dusted with sugar but somehow feel like a tiny holiday reveal, the kind of cookie that makes people ask for seconds before they even finish the first.
I promise you, they’re worth a try.
Ingredients
- Flour gives carbs and structure, little fiber so use in moderation.
- Molasses adds deep sweetness and iron, more minerals than plain sugar.
- Unsalted butter makes them tender and rich, mostly fat not a health food.
- Brown sugar adds moisture and caramel notes, high in carbs, few nutrients.
- Eggs bind ingredients and add protein, some vitamins, helps the texture.
- Ground ginger brings warm spice and small antioxidants, it brightens the flavor.
- Cinnamon offers aroma and slight sweetness, may help with blood sugar control.
- Cornstarch keeps cookies soft and tender, adds texture but no real nutrients.
Ingredient Quantities
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch (helps keep them soft)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar (or light if thats all you got)
- 1 large egg
- 1/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for rolling
How to Make this
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment or a silicone mat, set aside.
2. In a bowl whisk together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon fine salt, 1 teaspoon baking soda and 2 teaspoons cornstarch so it’s evenly combined.
3. In a large bowl cream 3/4 cup (1 1/2 sticks) softened unsalted butter with 1 cup packed dark brown sugar until light and fluffy, about 2-3 minutes with a mixer; if you only have light brown sugar it’s ok, it’ll still be great.
4. Beat in 1 large egg, 1/4 cup unsulphured molasses and 1 teaspoon vanilla extract until smooth, scraping down the bowl so nothing’s left stuck to the sides.
5. Add the dry ingredients to the wet in two additions and mix just until no streaks of flour remain, don’t overmix or the cookies get tough.
6. If the dough is very soft or warm chill it for 30 to 60 minutes, this helps control spreading and makes prettier crackled tops; if it’s firm you can skip chilling.
7. Scoop dough into roughly 1 to 1 1/2 tablespoon balls, roll each ball in the 1/4 cup granulated sugar, and place about 2 inches apart on the prepared sheets.
8. Bake one sheet at a time for 8 to 10 minutes until edges are set and tops look slightly underbaked, they continue to firm up as they cool; rotate the pan halfway for even baking.
9. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling so they stay soft in the center.
10. Store cooled cookies in an airtight container with a slice of bread or a damp paper towel tucked inside to keep them soft, or freeze dough balls on a tray then transfer to a bag for easy fresh-baked cookies later.
Equipment Needed
1. Oven (set to 350°F/175°C)
2. Two baking sheets, plus parchment paper or silicone baking mats
3. Mixing bowls — one large, one medium (you can use more if you want)
4. Hand mixer or stand mixer, or a sturdy wooden spoon if you’re mixing by hand
5. Measuring cups and spoons for dry and wet ingredients
6. Whisk and a rubber spatula for scraping the bowl
7. Cookie scoop or tablespoon and a small bowl for the granulated sugar roll
8. Wire cooling rack and an airtight container for storing the cookies
FAQ
Soft & Chewy Molasses Cookies Recipe Substitutions and Variations
- Butter: Swap with solid coconut oil 1 to 1 by volume for a dairy free option. Cookies will be a tad softer and pick up coconut notes. Or use vegan stick butter 1 to 1 to keep texture close to the original.
- Brown sugar: Make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses for light brown or 1 1/2 tablespoons for dark brown. Same moisture and chew, easy fix if you ran out.
- Molasses: Replace 1/4 cup molasses with 1/4 cup maple syrup for a milder sweeter flavor, or use 1/4 cup dark corn syrup if you want similar thickness but less bite.
- Egg: Use a flax egg made from 1 tablespoon ground flax plus 3 tablespoons water, let sit about 5 minutes, or swap with 1/4 cup unsweetened applesauce for a moist but slightly cakier cookie.
Pro Tips
1) Chill the dough balls, not just the whole bowl. Roll them into balls, chill 30 minutes to overnight. Colder dough spreads less, you get prettier crackles and a chewier center. If they come straight from the fridge give them 2 to 3 minutes on the counter so they bake evenly.
2) Measure flour the right way. Spoon and level or better yet weigh it if you can — 2 1/4 cups is about 270 grams. Too much flour and they get dry, too little and they over-spread. Small differences matter with cookies.
3) Bake by feel not by the clock. Ovens vary so look for set edges and tops that still look a tad underbaked, that soft center firms up as they cool. Rotate the pan halfway and bake one tray at a time for even color.
4) Boost flavor and texture with tiny hacks. Use dark brown sugar or add a tablespoon of extra molasses to light brown to deepen the flavor, and sprinkle a pinch of flaky sea salt right after they come out for contrast. If you want ultra soft cookies add a touch more cornstarch or keep a slice of bread in the storage container to retain moisture.
Soft & Chewy Molasses Cookies Recipe
I finally perfected my Chewy Molasses Cookies, and in this post I reveal the small pantry swap that solved my baking mystery just in time for Christmas.
24
servings
151
kcal
Equipment: 1. Oven (set to 350°F/175°C)
2. Two baking sheets, plus parchment paper or silicone baking mats
3. Mixing bowls — one large, one medium (you can use more if you want)
4. Hand mixer or stand mixer, or a sturdy wooden spoon if you’re mixing by hand
5. Measuring cups and spoons for dry and wet ingredients
6. Whisk and a rubber spatula for scraping the bowl
7. Cookie scoop or tablespoon and a small bowl for the granulated sugar roll
8. Wire cooling rack and an airtight container for storing the cookies
Ingredients
-
2 1/4 cups all-purpose flour
-
2 teaspoons ground ginger
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground cloves
-
1/2 teaspoon fine salt
-
1 teaspoon baking soda
-
2 teaspoons cornstarch (helps keep them soft)
-
3/4 cup (1 1/2 sticks) unsalted butter, softened
-
1 cup packed dark brown sugar (or light if thats all you got)
-
1 large egg
-
1/4 cup unsulphured molasses
-
1 teaspoon vanilla extract
-
1/4 cup granulated sugar for rolling
Directions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment or a silicone mat, set aside.
- In a bowl whisk together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon fine salt, 1 teaspoon baking soda and 2 teaspoons cornstarch so it's evenly combined.
- In a large bowl cream 3/4 cup (1 1/2 sticks) softened unsalted butter with 1 cup packed dark brown sugar until light and fluffy, about 2-3 minutes with a mixer; if you only have light brown sugar it's ok, it'll still be great.
- Beat in 1 large egg, 1/4 cup unsulphured molasses and 1 teaspoon vanilla extract until smooth, scraping down the bowl so nothing's left stuck to the sides.
- Add the dry ingredients to the wet in two additions and mix just until no streaks of flour remain, don't overmix or the cookies get tough.
- If the dough is very soft or warm chill it for 30 to 60 minutes, this helps control spreading and makes prettier crackled tops; if it's firm you can skip chilling.
- Scoop dough into roughly 1 to 1 1/2 tablespoon balls, roll each ball in the 1/4 cup granulated sugar, and place about 2 inches apart on the prepared sheets.
- Bake one sheet at a time for 8 to 10 minutes until edges are set and tops look slightly underbaked, they continue to firm up as they cool; rotate the pan halfway for even baking.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling so they stay soft in the center.
- Store cooled cookies in an airtight container with a slice of bread or a damp paper towel tucked inside to keep them soft, or freeze dough balls on a tray then transfer to a bag for easy fresh-baked cookies later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 36g
- Total number of serves: 24
- Calories: 151kcal
- Fat: 7.4g
- Saturated Fat: 3.7g
- Trans Fat: 0.08g
- Polyunsaturated: 0.25g
- Monounsaturated: 1.6g
- Cholesterol: 23mg
- Sodium: 110mg
- Potassium: 48mg
- Carbohydrates: 22.7g
- Fiber: 0.3g
- Sugar: 13.9g
- Protein: 1.5g
- Vitamin A: 180IU
- Vitamin C: 0mg
- Calcium: 7mg
- Iron: 0.3mg
