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Top down view of a plate of crinkled soft molasses cookies served with milk on the side.
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Soft & Chewy Molasses Cookies Recipe
Prep Time
20 mins
Cook Time
12 mins
Chill Time
2 hrs
Total Time
2 hrs 32 mins
 

Sometimes the old fashioned way is the best way, try my Chewy & Soft Molasses Cookie recipe and taste the sweet, warm history!

Course: Dessert
Cuisine: American
Servings: 25 cookies
Author: Gemma Stafford
Ingredients
Molasses Cookie Dough
  • 1 large egg , at room temperature
  • 1 cup (8 oz/225 g) granulated sugar
  • ⅔ cup (5 fl oz/150 ml) vegetable oil (or any flavorless oil)
  • ⅓ cup (4 oz/115 g) molasses*
  • 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons cinnamon
  • 1½ teaspoons ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
Cinnamon Sugar
  • ⅓ cup (2½ oz/71 g) granulated sugar
  • 1 tablespoon cinnamon
Instructions
To Make the Molasses Cookie Dough

  1. In a large bowl, whisk together the egg, sugar, oil and molasses.

  2. In a separate bowl, whisk together the flour, baking soda, spices and salt.

  3. Add the dry ingredients into the wet and mix to form a dough. Chill the dough in the fridge for 2 hours. (At this point the dough can be refrigerated for up to 3 days or frozen for up to 8 weeks).

  4. Using a 1 tablespoon measure, scoop the chilled dough and roll between the palms of your hands to form a ball.

  5. Stir together the sugar and cinnamon and roll each ball in this mixture until fully coated. Place the dough balls 2 inches apart on your prepared baking sheets.

To Bake the Molasses Cookies

  1. Preheat the oven to 350°F (180°C) Fan assist and line 2 baking sheets. (If your oven doesn't have a fan bake one tray at a time at 375℉ (190℃).

  2. Bake the cookies for 8 -10 minutes. They will be golden with a crackly top. Take care not to over bake as they won't be chewy if you do.

  3. Remove from the oven and cool slightly before transferring to a wire rack. 

  4. Enjoy with a cup of tea! Store any leftovers in an airtight container at room temperature for up to 4 days.

Watch the Recipe Video!

Recipe Notes
  • Chill for Perfect Shape: Chilling the dough for at least 2 hours (or up to 3 days, or frozen up to 8 weeks) helps the cookies hold their shape and keeps them chewy in the center.
  • Use Room Temperature Eggs: This ensures even mixing and a smooth, cohesive dough.
  • Don’t Overmix: Once the dry ingredients are added, mix just until combined to avoid tough cookies.
  • Scoop Evenly: Use a 1-tablespoon cookie scoop to create uniform cookies that bake evenly.
  • Roll in Cinnamon Sugar: Coating in sugar not only adds sweetness and crunch but also creates the classic crackly tops.
  • Watch Your Bake Time: Cookies bake fast—remove them when the edges are set but the centers are soft for perfect chewiness.
  • Freeze for Convenience: Portion dough and freeze for up to 8 weeks; thaw in the fridge overnight or at room temperature for 1 hour before baking.
  • Customize Spice Levels: Adjust ginger, cinnamon, or nutmeg to your preference for a more subtle or intense holiday flavor.
  • Use High-Quality Molasses: Robust, dark molasses will give the cookies depth and that signature chewy texture.
  • 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.