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Chewy & Soft Molasses Cookies

4.72 from 66 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!

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 chewier 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, I have a recipe for the Best Molasses Substitute you can find.

Get More Cookies!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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Soft & Chewy Molasses Cookies Recipe

4.72 from 66 votes
Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookie recipe 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 Cookie recipe 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 refrigerated 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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Suzanne
Suzanne
2 years ago

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

Chana
Chana
1 year ago

Hi Gemma. The recipe just says “sugar” for both the dough and rolling. In the comments, you say brown sugar. Is it brown sugar in the dough and white sugar for rolling?

Ada Wynn
Ada Wynn
1 year 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?

Millieeee
24 days ago

Amazing!! Great recipe, easy to follow and tastes delicious! Just make sure you do chill it for 2 hours to make it easy to shape and cook so they have a good texture. Will be making again!

Sharon Ali
Sharon Ali
1 month ago

I made these as part of my Christmas cookie assortment and gave them as gifts. They received rave reviews. I will definitely be making them again.

Mila
Mila
2 months ago

Family and friends absolutely loved these cookies and I have spent the last 3 days making them…I cant keep up with their demands! Is it ok to freeze the dough and bake them another day cause I cant be repeating this recipe everyday as I have your chocolate crinkle cookies to make (dont get me started about them too!) 😂

Kevin
Kevin
2 months ago

These are so good! We used 1/3 cup butter and 1/3 oil rather than 2/3 oil. Also added a dash of ground cloves and then drizzled with melted chocolate when cooled. Tastes like Christmas. Will make again!!

Last edited 2 months ago by Kevin
2 months ago

Absolutely outstanding recipe…..they really are soft and chewy, and even though I thought my place looked like Christmas….it definitely SMELLS like Christmas right now. Thank you, Gemma, for another great recipe!

DIANE
DIANE
2 months ago

My o dough is ver is very crumbled and didn’t speak o out while cooking. How do I i fix it.

2 months ago

Love this recipe. Not overly sweet and yet rich in subtle spice flavours. After the first batch burnt, I baked it for just 10 mins at 125 deg celcius in my oven. A recipe worth keeping! Thank you!

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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