How to make the best ever Chewy Molasses Cookies

These Chewy Molasses Cookies are soft, moist, and very easy to make. They stay fresh and soft for days – and are always a crowd favorite. This recipe is easily doubled and works well as a frozen cookie dough.

Chewy Molasses Cookies cooling on a wire rack.

Indulge in the perfect blend of warmth and sweetness with our chewy molasses cookies. Crafted to perfection, these treats boast a rich molasses flavor, balanced with the zing of ginger. Elevate your snack game with these irresistible delights!

Ingredients for Chewy Molasses Cookies

Elevate your cookie experience! Indulge in perfection with melted butter, a blend of sugars, raw sugar coating, original molasses, eggs, baking powder, all-purpose flour, ginger-cinnamon spice, and salt.

  • Unsalted Melted Butter: Provides a rich flavor and contributes to the cookies’ moist and tender texture.
  • Granulated Sugar and Light Brown Sugar: The 50:50 combination adds sweetness and moisture, creating a balanced flavor profile.
  • Unsulphured Molasses [paid link] (Original): Infuses a deep, robust flavor and moisture, defining the distinctive taste of these cookies.
  • Eggs and Baking Powder: Essential for structure and leavening, ensuring the cookies rise properly and have a desirable texture.
  • All-Purpose Flour: Provides the base structure, while the option of whole wheat adds a wholesome touch, though requiring potential additional liquid.
  • Spices (Ground Ginger and Cinnamon): Contribute to the signature warmth and spice of the cookies, creating a flavorful experience.
  • Salt: Balances and enhances all the flavors, making each bite a harmonious blend of sweetness and warmth.
  • Demerara [paid link] (Raw) Sugar for Rolling (optional): Adds a delightful crunch and sweetness to the exterior, enhancing the cookie’s texture.

Instructions for making Chewy Molasses Cookies


Unleash the aroma of ginger magic, savor the chewy goodness! Blend melted butter, sugars, molasses, eggs, and spices. Fold in flour, shape dough balls, coat with raw sugar, and bake.

  1. Preheat: Preheat the oven to 375° F.
  2. Dry Ingredients: Sift dry ingredients into a small bowl and set aside.
  3. Wet Ingredients Bowl: In a medium bowl, whisk [paid link] wet ingredients together to dissolve the sugar.
  4. Combine: Fold the dry ingredients into the wet ingredients and stir until just combined.
  5. Roll: Scoop out dough with a 1 oz cookie scoop [paid link] or by the tablespoonful and roll into balls by hand.Optional bakery finish: Place sanding sugar in a shallow bowl. Roll dough balls in sanding or raw sugar and place onto parchment-lined or silicon-lined (silpat) baking sheets about 2” apart.
  6. Bake: Bake until cookies are puffed, cracked, and just set around the edges, about 8–10 minutes. Transfer to wire racks and let cool completely.

Why this Recipe Works

This recipe works due to the balance of ingredients. Melted butter ensures richness, while the sugar blend and molasses achieve the perfect sweetness and moisture. The incorporation of eggs and baking powder provides structure, and the blend of spices adds depth. The use of all-purpose flour maintains a versatile texture. Coating with raw sugar enhances the exterior crunch, delivering a delightful contrast. The result: a harmonious fusion of flavors and textures, making these ginger molasses cookies irresistibly chewy and delicious.

Recipe tips and kitchen tricks

  1. Use a Cookie Scoop [paid link]: Uniformly sized dough balls create consistent cookies. An ice cream scoop makes shaping easy and maintains even baking.
  2. Adjust Spice Levels: Tailor the ginger and cinnamon to your taste preferences. Experiment to find the perfect balance for your desired level of spice.

Recipe Variations

  1. Nutty Delight: Fold in chopped pecans or walnuts for a delightful crunch and nutty undertones, adding a new dimension to the classic recipe.
  2. Citrus Zest Twist: Infuse a burst of citrus flavor by adding orange or lemon zest to the dough. The citrusy notes complement the ginger and molasses beautifully.
  3. Chocolate Infusion: For a decadent twist, mix in dark chocolate chips or chunks. The combination of rich chocolate

Serving Suggestions

  1. Ice Cream Sandwiches: Sandwich a scoop of your favorite ice cream between two cookies for a deliciously decadent treat.
  2. Hot Cocoa Pairing: Enjoy these cookies with a warm cup of cocoa during colder months for a comforting and cozy experience.
  3. Tea Time Delight: Serve alongside a cup of hot tea, allowing the spices to complement the beverage, creating a delightful tea-time pairing.
  4. Dessert Platter: Arrange these cookies on a dessert platter with a variety of other sweets for a festive and inviting display at gatherings.
  5. Gift in a Jar: Layer the dry ingredients in a jar, attach a recipe card, and gift it to friends or family for a thoughtful homemade present.

Storing, Freezing, and reheating Chewy Molasses Cookies

Storing:

  • Keep cookies in an airtight container at room temperature for up to a week.
  • For longer freshness, store in the refrigerator for up to two weeks.

Freezing:

  • Freeze baked cookies in a single layer, then transfer to a freezer bag for up to three months.
  • Freeze cookie dough balls on a tray, then store in a bag for convenient, on-demand baking.

Reheating:

  • To revive freshness, warm cookies in a preheated oven at 350°F (175°C) for 5 minutes.
  • Microwave briefly for a soft, gooey texture.

Frequently Asked Questions (FAQs)

Can I use whole wheat flour instead of all-purpose?

Yes, but you must adjust the liquid as needed for consistency. Try 1 tablespoon of water at a time to achieve the correct cookie dough consistency. I have not tried this recipe with whole wheat flour.

Can I substitute molasses with another sweetener?

Molasses is key for flavor; alternatives may alter taste.

What’s the purpose of rolling in raw sugar?

This adds crunch and sweetness to the cookie exterior and a bakery-style finish to the cookie.

Can I freeze the cookie dough for later use?

Absolutely! Freeze dough balls and bake when desired.

Drink Pairings

  1. Chai Latte: The warm spices in the cookies complement the aromatic spices in the chai, creating a cozy and flavorful pairing.
  2. Milkshake: Indulge in a classic combination by pairing these cookies with a vanilla or ginger-flavored milkshake for a delightful treat.
  3. Spiced Hot Apple Cider: The autumnal flavors of spiced cider enhance the ginger and molasses notes, making it a perfect seasonal match.
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Chewy Molasses Cookies

Ronda Eagle | Kitchen Dreaming
These Chewy Ginger Molasses Cookies are soft and chewy and very easy to make. They stay fresh and soft for days – and are always a holiday favorite. This recipe is easily doubled and works well as a frozen cookie dough.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 48 pc
Calories 53 kcal

Equipment

Ingredients
  

"Dry" Ingredients

  • 2 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1.5 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 0.5 teaspoon Fine Kosher salt

"Wet" ingredients

  • 1 Egg Large
  • .33 cup Granulated sugar
  • 0.5 cup Unsalted butter, melted [1 Stick]
  • .25 cup Dark molasses
  • .33 cup Light or dark brown sugar packed

Sugar Garnish

  • .25 cup Coarse sanding or raw Demerara [paid link] sugar

Instructions
 

  • Preheat: Preheat the oven to 375° F.
  • Dry Ingredients: SIft dry ingredients into a small bowl and set aside.
  • Wet Ingredients Bowl: In a medium bowl, whisk [paid link] wet ingredients together to dissolve the sugar.
  • Combine: Fold the dry ingredients into the wet ingredients and stir until just combined.
  • Roll: Scoop out dough with a 1 oz cookie scoop [paid link] or by the tablespoonful and roll into balls by hand.
    Optional bakery finish: Place sanding sugar in a shallow bowl. Roll dough balls in sanding or raw sugar and place onto parchment-lined or silicon-lined (silpat) baking sheets about 2” apart.
  • Bake: Bake until cookies are puffed, cracked, and just set around the edges, about 8–10 minutes. Transfer to wire racks and let cool completely.

Notes

  1. This recipe is easily doubled and works well as a frozen cookie dough.
  2. To Freeze: Roll dough into balls and freeze on a baking sheet. Then transfer to a zip-top bag. Good for up to 3 months frozen.
    1. Let sit at room temperature 30 minutes before rolling in sugar, then bake as directed.
    2. To bake without rolling into the finishing sugar, baked frozen dough balls on a prepared baking sheet adding about 2 to 3 minutes of bake time to allow for the frozen dough or about 10 to 12 minutes. Enjoy!

Nutrition

Serving: 1pcCalories: 53kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 73mgPotassium: 35mgFiber: 1gSugar: 4gVitamin A: 64IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 7mgFolate: 10µgIron: 1mgZinc: 1mg
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