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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.
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.
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.
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Soft & Chewy Molasses Cookies Recipe
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.
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.
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?
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?
Make no mistake – these are NOT soft and chewy. But they’re very good crunchy cookies! Love them!
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!
I ended up coating these in powdered sugar. Then because white chocolate is my downfall, I dipped them in white chocolate and put some sprinkles on them. Not the best pics but they were delicious!
Have you ever tried making these cookies and coating them in powdered sugar as opposed to cinnamon sugar?
your ‘print recipe’ button doesn’t seem to work
Hi, would it be possible to ship these from west coast US to east coast? Perhaps freeze first?
Absolutely delicious and easy