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These Chewy Molasses Cookies are packed with amazing flavor and have the most incredible chewy and soft texture. An old fashioned cookie that has kept it's popularity!
This recipe for molasses cookies has become an addiction in our house. Once I perfected the recipe, everyone kept asking for them over and over again. My oldest daughter asked me what was in them to make them so addictive. As always, the secret ingredient is love! I made them with love and you are going to fall in love with them!
Molasses Cookies Ingredients
- Salted Butter
- Dark Brown Sugar
- Baking Soda
- Ground Cloves
- Ground Ginger
- Unbleached All Purpose Flour
- Extra Sugar for Rolling
- Salted Butter: Feel free to used unsalted butter if you prefer, I suggest adding an extra ¼ teaspoon of salt to the dough.
- Dark Brown Sugar: Light brown sugar can be used. The dark brown sugar adds a richer and more molasses flavor to the cookies.
- All Purpose Flour: Whole wheat flour and white whole wheat flour can be used. When using wheat flour in cookies, I like to use a blend of half wheat flour and half all purpose flour.
How to Make Chewy Molasses Cookies
- In a stand mixer or with hand beaters, cream together the softened butter, dark brown sugar and white sugar until fluffy.
- Add the molasses and mix until fully combined.
- Now add the eggs, one at a time, beating well after each addition.
- Add the baking soda, salt, cinnamon, cloves, ginger, and all purpose flour. Mix until everything is combined evenly.
- Cover and chill the dough for no more than one hour. If it chills longer than an hour, let the dough sit for 15-30 minutes before scooping.
- Add and extra ¼ cup sugar to a pie plate or flat shallow bowl.
- Using a medium scoop or very heaping tablespoon, scoop and place the dough 2 inches apart on parchment lined cookie sheets.
- Once scooped, roll the scoops out smoothly and then roll in extra sugar.
- Place the sugared dough back on the cookie sheet.
- Bake in a preheated 350°F oven for 10-12 minutes until the center no longer looks wet or glossy.
- Cool cookies on pan for 10 minutes, then remove to cool completely.
Storing Chewy Molasses Cookies
Storing: These cookies store great in an air tight container on the counter. They stay soft and chewy for days. However, if you notice your cookies starting to dry out add a piece of bread to the container. The cookies will absorb the moisture from the bread and keep them soft and chewy.
Freezing: The baked cookies freeze beautifully. Add the cooled cookies to a freezer safe air tight container. I like to keep them between layers of wax paper. Then label, date and freeze the cookies. They'll last in the freezer for up to 4 months.
Freezing Cookie Dough: To freeze the molasses cookie dough, roll the dough into smooth balls and place on a parchment lined cookie sheet and freeze. Once the dough is frozen, add them to a freezer safe air tight container or zip top bag between layers of wax paper. When ready to bake, let the cookie dough thaw for 30-45 minutes. Then roll the balls in sugar, place on parchment lined cookie sheet and bake at 350°F for 10-15 minutes until center is no longer glossy looking.
FAQs About Molasses Cookies
The leavening agent makes the cookies puff up while they are baking and then when the cookies spread and cool down it creates the cracks.
Besides giving the cookies a distinct flavor, the molasses also gives cookies a chewier and softer texture.
There are different varieties of molasses based on levels of intensity. I like to use a dark molasses. Any variety will work, but I don't recommend using a blackstrap molasses. It is very intense and bitter.
Other Sweet and Delicious Cookies:
- Chocolate Chip Butterscotch Peanut Butter Cookies
- Cowboy Cookies
- Double Chocolate Chip Cookies
- Jumbo Chocolate Chip Walnut Cookies
- Monster Cookies
- Confetti Cookies
- Chocolate Drop Candy Cookies
Chewy Molasses Cookies
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a stand mixer or with hand beaters, cream together the butter, dark brown sugar and sugar until fluffy.
- Add the molasses and beat until fully combined.
- Add the eggs, one at a time, beating well after each egg.
- Add the baking soda, salt, cinnamon, cloves, ginger, and all purpose flour. Mix until everything is evenly combined.
- Chill the dough for no more than one hour. If chilled longer, let it sit at room temperature for 15-30 minutes before scooping.
- Add the extra sugar to a pie plate or bowl.
- Using a medium scoop or very heaping tablespoon, drop dough 2 inches apart on cookie sheets.
- Roll the dough into smooth balls, and then roll into extra sugar.
- Add the sugared dough back to the cookie sheets and bake for 10-12 minutes until the center no longer looks wet or glossy.
- Let cookies cool 10 minutes on pan then remove to cool completely.