If you have ever craved a cookie that boasts a perfect balance between sweet, spicy, and irresistibly soft chewiness, then you are going to fall head over heels for this Chewy Molasses Cookies Recipe. These cookies are a heartfelt classic, with warm spices that cozy right up next to deep, rich molasses flavor. Each bite offers a tender yet chewy texture that feels like a hug from the inside, making them a go-to treat for any season or celebration. Once you try this Chewy Molasses Cookies Recipe, you’ll see why it quickly becomes a beloved staple in your baking repertoire.
Ingredients You’ll Need
Gathering your ingredients is where the magic starts, and you’ll be pleased to know that this recipe calls for simple, pantry-friendly essentials. Each ingredient plays a clever role: butter lends richness, molasses brings that unmistakable depth, and the medley of spices adds warmth and complexity. This combination not only builds spectacular flavor but creates that satisfyingly chewy texture we all crave.
- 16 tablespoons unsalted butter: Provides a creamy, rich base for moisture and flavor.
- 1 cup light brown sugar: Adds sweetness with a hint of molasses-like caramel undertone.
- 2/3 cup granulated sugar: Ensures an even sweetness and helps with the cookie’s crisp edges.
- 2 large eggs: Bind the ingredients together and contribute to chewiness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet floral note.
- 1/4 cup molasses: The star ingredient giving the recipe that signature bold, deep flavor.
- 1 teaspoon baking soda: Helps the cookies rise and spread perfectly.
- 1 teaspoon baking powder: Works alongside baking soda for just the right texture.
- 1 teaspoon salt: Balances the sweetness and intensifies the other flavors.
- 2 teaspoons ground cinnamon: Provides warm spice that complements the molasses taste.
- 2 teaspoons ground ginger: Gives a subtle, spicy zing for complexity.
- 1 teaspoon ground cloves: Adds a deep, earthy note to the spice blend.
- 1/4 teaspoon ground nutmeg: Offers a sweet, nutty warmth to round out the spices.
- 3-1/2 cups flour: The sturdy foundation that holds everything together.
- 1/4 cup granulated sugar: For rolling the dough and creating a flavorful crust.
- 1/4 cup extra-coarse sugar (or more granulated sugar): Adds a delightful crunch and sparkle on top.
How to Make Chewy Molasses Cookies Recipe
Step 1: Prepare the Sugar Mixture
Start by stirring the granulated sugar and the extra-coarse sugar together in a small bowl. This sugar blend will be essential later for rolling the dough, giving each cookie its signature sparkle and a tiny crunch that contrasts so nicely with the chewy center.
Step 2: Combine Wet Ingredients
Next, melt the butter gently in a microwave-safe bowl and let it cool for about 5 minutes. It’s important not to add hot butter to the sugars right away since it can cause the cookies to turn greasy. After slightly cooling, transfer every bit of butter into a large bowl, mix in both sugars until smooth, whisk in the eggs and vanilla extract until fully combined, and finally, stir in the molasses. This mixture sets the tone for that moist, succulent chew you’ll love.
Step 3: Add Spices, Leaveners, and Flour
Sprinkle baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg over the wet ingredients. Whisk gently to blend those inviting aromatic spices throughout the dough. Then add the flour on top and carefully use an electric mixer to combine everything just until it comes together. Avoid overmixing to keep your cookies tender.
Step 4: Chill the Dough
Cover your cookie dough tightly and chill it for 30 minutes. This step is a game-changer! Not only does it firm up the dough for easier handling, but it also gives the flavors time to meld and develop more depth.
Step 5: Form and Roll the Cookies
Now, use about two tablespoons of dough per cookie to shape tall, cylindrical balls. Roll each piece generously in that reserved sugar mixture—the sugary coating is what creates the delightful golden crust that makes these cookies stand out. After rolling, refrigerate the dough balls for another 45 minutes to maintain their shape while baking.
Step 6: Bake to Perfection
Preheat the oven to 325°F and arrange six dough balls spaced well apart on a silicone-lined baking sheet. Bake them for 9 to 14 minutes, but keep a close eye around 10 or 11 minutes for perfect chewy centers. The cookies will look slightly underbaked when you take them out, but trust me, they firm up beautifully as they cool. For a neat finish, gently nudge the edges inward with the back of a spatula right after baking if needed.
Step 7: Cool and Enjoy
Let your fresh cookies rest on the baking sheet for 5 to 10 minutes. This brief pause helps them set before transferring to a cooling rack. It’s the perfect moment to catch a whiff of that incredible spice and molasses scent filling your kitchen!
How to Serve Chewy Molasses Cookies Recipe
Garnishes
While these Chewy Molasses Cookies are fantastic on their own, you can elevate their presentation by adding a light dusting of powdered sugar or a sprinkle of crushed crystallized ginger on top. These little touches add a beautiful contrast in texture and amplify the spicy kick without overpowering the rich molasses notes.
Side Dishes
Pair these cookies with a glass of cold milk or a steaming cup of chai tea to complement the warm spices beautifully. For an adult twist, serve alongside a mug of dark coffee or spiced mulled wine, turning your simple cookie break into a cozy, gourmet experience.
Creative Ways to Present
Feeling extra festive? Stack these Chewy Molasses Cookies recipe treats into a rustic cookie tower tied with twine for a charming gift or party centerpiece. Alternatively, turn them into sandwich cookies filled with cream cheese frosting or salted caramel for a decadent surprise with every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your chewy molasses cookies in an airtight container at room temperature. They will stay deliciously soft and chewy for up to one week, making them an ideal treat to bake ahead for upcoming gatherings or snack cravings.
Freezing
If you want to stretch the joy of this Chewy Molasses Cookies Recipe even further, the dough freezes beautifully. Shape the dough balls and place them on a tray to freeze individually before transferring to a sealed bag or container. You can also freeze fully baked cookies layered with parchment paper. Both methods maintain flavor and texture impressively well when thawed properly.
Reheating
To refresh chilled or frozen cookies, warm them in a 300°F oven for about 5 minutes. This brings back the soft chewiness and revives the wonderful aromas, making them taste almost freshly baked again.
FAQs
Can I use dark molasses instead of light molasses?
Absolutely! Dark molasses will intensify the flavor and add a more robust, slightly bitter note. Just remember it might deepen the cookie color and give a stronger molasses punch, which can be delightful if you love bold flavors.
Why are my molasses cookies cakey instead of chewy?
If your cookies turn out cakey, it could be due to overmixing the dough or using more flour than necessary. Make sure to mix just until combined and measure your flour accurately by spooning it into the measuring cup rather than scooping directly.
Can I substitute spices for this recipe?
Feel free to customize the spice mix to your liking. If you don’t have cloves or nutmeg, you can omit or replace them with allspice or cardamom for a unique twist. Just keep the total spice amount similar to maintain balance.
How do I make these cookies vegan?
To veganize this Chewy Molasses Cookies Recipe, replace butter with a plant-based margarine and use a flax egg or a commercially available egg replacer. The texture might be slightly different but still delicious!
What causes cookies to spread too much during baking?
Cookies spread excessively when dough is too warm or if there is too much butter or sugar. Chilling the dough as this recipe instructs is crucial to control spreading and maintain those lovely tall cookie shapes with chewy centers.
Final Thoughts
There’s nothing quite like the joy of biting into a homemade chewy molasses cookie fresh out of the oven, with all those inviting spices and deep molasses flavor wrapping around each tender crumb. This Chewy Molasses Cookies Recipe has become a favorite for good reason, blending simplicity with extraordinary taste and texture. I can’t wait for you to give it a try and share this warm, comforting treat with the people you love.
Print
Chewy Molasses Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 55 minutes
- Yield: 26 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Molasses Cookie recipe yields soft, chewy cookies with a perfect balance of warm spices and rich molasses flavor. The dough is chilled twice to enhance texture and flavor, and the cookies are generously coated in sugar for a delightful crunch. Perfect for holiday baking or any time you crave a classic spiced cookie.
Ingredients
Cookie Dough
- 16 tablespoons unsalted butter
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 1/2 cups flour
Sugar Coating
- 1/4 cup granulated sugar
- 1/4 cup extra-coarse sugar (or more granulated sugar)
Instructions
- Prepare Sugar: In a small bowl, stir together the granulated sugar and extra-coarse sugar. Set this mixture aside for coating the cookie dough balls later.
- Combine Ingredients: Melt the butter in a microwave-safe bowl and allow it to cool for about 5 minutes to prevent melting the sugars, which can cause greasy cookies. Transfer all the butter to a large mixing bowl. Add both the light brown sugar and granulated sugar, whisking until smooth. Incorporate the eggs and vanilla extract, whisking briskly until the mixture is fully combined and smooth. Finally, whisk in the molasses until incorporated.
- Chill Dough: Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg over the wet ingredients. Whisk to combine. Add the flour on top and use an electric hand mixer to beat just until combined, being careful not to overmix. Cover the dough tightly and chill it in the refrigerator for 30 minutes.
- Form Dough Balls: Using about 2 tablespoons (approximately 40 grams) of dough per cookie, roll the dough into tall, cylindrical balls. Roll each ball generously in the prepared sugar mixture. Place the balls on a tray, cover, and refrigerate again for another 45 minutes to firm up.
- Bake Cookies: Preheat the oven to 325°F (165°C). Place 6 dough balls spaced far apart on a silicone-lined baking sheet. Bake for 9 to 14 minutes, watching closely. Typically, 10 to 11 minutes yields a slightly underbaked cookie that firms up with chewy centers as it cools. If needed, immediately after baking, gently press the edges inward with the back of a metal spatula to shape the cookies.
- Cool: Allow the cookies to rest on the sheet pan for 5 to 10 minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- Chilling the dough twice helps develop flavor and prevents spreading during baking.
- Using a mix of granulated and coarse sugar for coating creates a delicious crunchy exterior.
- Watch the baking time carefully to avoid overbaking; the cookies should look slightly underbaked when removed from the oven.
- Pressing the edges of the cookies after baking helps maintain a neat shape.
- Store cookies in an airtight container at room temperature for up to one week.
