Cookies

Chewy & Soft Molasses Cookies

4.69 from 44 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.

molasses cookies, how to make molasses cookies, making molasses cookies, molasses cookies recipe, molasses cookies help, molasses cookies instructions, best molasses cookies, chewiest molasses cookies, softest molasses cookies, soft molasses cookies, chewy molasses cookies, molasses cookies too flat, molasses cookies won't crack, molasses cookies baking, bake molasses cookies, homemade molasses cookies, making molasses cookies at home

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.

molasses cookies, how to make molasses cookies, making molasses cookies, molasses cookies recipe, molasses cookies help, molasses cookies instructions, best molasses cookies, chewiest molasses cookies, softest molasses cookies, soft molasses cookies, chewy molasses cookies, molasses cookies too flat, molasses cookies won't crack, molasses cookies baking, bake molasses cookies, homemade molasses cookies, making molasses cookies at home

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!

Watch The Recipe Video!

Soft & Chewy Molasses Cookies Recipe

4.69 from 44 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.

Submit your own photos of this recipe

6 Images

WENDYZ

Inbar K

sascrivens

Cherith

Anzita Lama

Mota

74
Comments & Reviews

avatar

newest oldest most useful
Chana
Guest
Chana
6 months 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
Guest
Ada Wynn
10 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?

Suzanne
Guest
Suzanne
1 year ago

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

Molly
Guest
Molly
1 month ago

Hi Gemma,
I made these a few days ago but I didn’t really ẹnoy the taste of it. I think it’s because of my type of salt because it turned out really salty. I guess it would’ve turned out well if I really did like the recipe. Anyway, can you show me a way to turn it into something else or enjoy it better because I really don’t want to throw the cookies away. Thanks.

Alex
Guest
Alex
3 months ago

Hi Gemma,
Made these today and came out great, soft and chewy when warm, but an hour later they got so very hard. I wonder what I did wrong. We don’t have molasses here so I made the sugar syrup but didn’t use the cream of tartar as I had none in my cupboard and we are in lockdown so I couldn’t get any. Can that be it, has the sugar stiffened maybe? The leftover syrup in the jar is still gooey, not crystallised.
Thank you!

Alyssa
Guest
Alyssa
5 months ago

I made these tonight. They are both chewy and soft. They are delicious. Thanks Gemma.

Pali
Guest
Pali
5 months ago

Could you roll into balls and then freeze. When you take out to bake do you totally thaw dough and continue with recipe instructions.

Terrie Robinson
Guest
Terrie Robinson
5 months ago

I made these cookies last night and they were the best! The recipe was easy and love that you can keep the dough in the fridge for days!

Anzita Lama
Member
Anzita Lama
6 months ago

Hi Gemma , wish you & Kevin a Very Merry Christmas ! Will definitely try baking molasses cookies .

Rose
Guest
Rose
6 months ago

Great tasting cookies. Fast and easy to make without any electric appliances. Love it! Mine didn’t come out soft and chewy, but crunchy tastes just es good!

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!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.