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Chewy & Soft Molasses Cookies

4.59 from 12 votes
Sometimes the old fashioned way is the best way, so try my Chewy & Soft Molasses Cookies and taste the sweet, warm history!

Hi Bold Bakers!

Hi Bold Bakers!

All year round I look forward to gearing up for holiday baking. There’s just nothing like the classic holiday flavors: rich, aromatic, and full of spice.

This year for baking season, I’m going Big and Bold with the Holiday Baking Headquarters, loading it up with tons of creative cookie recipes for every occasion — but that doesn’t mean I’m leaving the classics behind. These Chewy and Soft Molasses Cookies combine all of my favorite holiday flavors, all inside of a delicious cookie with an exceptional chew.

What do you get when you mix molasses with nutmeg, ginger, and cinnamon? A delicious nostalgic flavor, perfect for this holiday.

What’s the difference between a gingersnap and a molasses cookie?

While both a gingersnap and a molasses cookie pack a sweet spice-infused punch, a gingersnap will most literally snap. Gingersnaps are on the crispy side whereas these molasses cookies are more chewy and soft baked. Gingersnap cookies are often dry too, thus turned into crumbs to be used in pie crusts or other desserts. My molasses cookies are a standalone dessert.

They also make a lovely gift as they are super impressive with a sugar coated exterior and crinkly top.

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What if my molasses cookies are too flat?

These cookies do spread when baking and become perfectly round discs. They don’t rise per se, but as they have a chewy center they shouldn’t be too thin. That said there is no raising agent in these cookies, which tells you they are not meant to be puffed up. This makes these cookies great for stacking, wrapping and giving as a gift or homemade stocking stuffer.

If you feel like your molasses cookies are too flat, try chilling the dough longer (beyond the suggested 30 minutes) before baking off — it should help them retain their shape.

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Can you substitute molasses, or make it yourself?

If you can’t find molasses, you can substitute it for a half/half combination of dark corn syrup and honey. That said, it will not have the exact same depth of flavor — but it will offer the same moisture and chew. If you don’t want to use dark corn syrup, you can use all honey — but this will have even more of a mild flavor.

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Soft and Chewy Molasses Cookies Recipe

4.59 from 12 votes
Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookies and taste the sweet, warm history!
Author: Gemma Stafford
Servings: 25 cookies
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookies and taste the sweet, warm history!
Author: Gemma Stafford
Servings: 25 cookies

Ingredients

  • 1 egg
  • 2/3 cup (5floz/142ml) vegetable oil (or any flavorless oil)
  • 1 cup (8oz/225g) sugar
  • 1/3 cup (4oz/115g) molasses*
  • 2 1/4 cups (11 1/4oz/319g) all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda

Cinnamon Sugar

  • 5 tablespoons sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat your oven to 350°F (180°C), line 2 cookies sheets with parchment paper, then set aside. 
  • In a large bowl, whisk together the egg, oil, sugar, and molasses*.
  • In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt and baking soda until well combined.
  • Stir the dry ingredients into the wet until your dough is formed. Chill the dough for 2 hours. (At this point the dough can be refridegrated for up to 5 days or frozen for up to 6 weeks)
  • After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a small rounded ball.
  • Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough. Place dough balls 2 inches apart on prepared baking sheets.
  • Bake the cookies for about 12-13 minutes. They will be golden with a crackle top. Take care not to over bake as the won't be chewy if you do.
  • Remove from the oven and cool slightly before transferring to a wire rack. 
  • Once the cookies have cooled, cover and store in an airtight container for 3-4 days.

Recipe Notes

*Substitute molasses with my Molasses Substitute or you can use half/half combination of dark corn syrup and honey, or all honey, just know this will mute the flavors a bit.

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WENDYZ

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Comments & Reviews

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Monika Felicella
Guest
Monika Felicella
1 day ago

Hi Gemma, Do you flatten the balls a little bit before baking or do you leave them as round balls?

Betty Nash
Guest
Betty Nash
18 days ago

Gemma, can I add pumpkin to this recipe.

Ada Wynn
Guest
Ada Wynn
3 months ago

I just made these cookies and they were awesome. I think that they have replaced my old family recipe for gingersnaps! (Don’t tell my ancestors!)
I have an observation about one of the comments that you made regarding the recipe though. You indicate that the recipe doesn’t have any leavening agent, how about the baking soda and egg?

Ariana
Guest
Ariana
11 months ago

Hi I was just wondering what type of sugar to use in the recipe? White, brown, etc.

Suzanne
Guest
Suzanne
11 months ago

Make no mistake – these are NOT soft and chewy. But they’re very good crunchy cookies! Love them!

Denise
Guest
Denise
11 months ago

I’m not sure what happened but the dough was very crumbly and dry and then when I baked them they didn’t spread at all they stayed like rocks and were not good. I must’ve left the egg out or something !! So strange. Any input ?

Emilia
Guest
Emilia
11 months ago

Hi Gemma. Please let me know if I can chill the dough before rolling the cookies. In the comments I read about different types of sugar. Muscovado and brown to substitute I presume white sugar. Could you please let me know the difference between sugars. Thanks and greetings from Oporto in Portugal.

Sarah-abdel_wahhab????
Member
Sarah-abdel_wahhab????
11 months ago

Molasses can be substituted by the cane sugar honey.

Heather Reed
Guest
Heather Reed
11 months ago

I just made this recipe…thank you for amending the recipe to add the baking soda. 😉 It wasn’t amended yet in the recipe I printed out last week, but I caught it and added 1 teaspoon, and it turned out awesome. These taste very close to ginger snaps, and honestly, I like these better. Chewy, spicy and delightful!

Carolyn
Guest
Carolyn
11 months ago

I’ll be making these this weekend! Why oil instead of butter, out of curiosity?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford