Name: Chewy Molasses Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 tsp baking soda; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp ground cloves (optional); 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1 cup brown sugar, packed; 1 large egg; 1/4 cup molasses; 1 tsp vanilla extract; 1/4 cup granulated sugar (for rolling)

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Chewy Molasses Cookies are warm, spiced, and irresistibly soft, with just the right amount of sweetness and a deep molasses flavor that I crave, especially during the colder months. These cookies have crackly tops, chewy centers, and a comforting aroma that fills the kitchen as they bake. They’re perfect for holiday baking—or anytime I want an old-fashioned treat that feels like home.

Why You’ll Love This Recipe

I love these cookies because they’re incredibly easy to make and turn out perfectly chewy every single time. The molasses gives them a rich flavor, while warm spices like ginger and cinnamon add that nostalgic, cozy touch. They store well, freeze beautifully, and pair perfectly with a cup of tea or a glass of milk. Whether I’m baking for a cookie exchange or just for myself, this recipe never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Ground cinnamon
Ground ginger
Ground cloves (optional, for extra spice)
Salt
Unsalted butter, softened
Brown sugar
Egg
Molasses
Vanilla extract
Granulated sugar (for rolling)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, salt, and spices.
In a separate large bowl, I cream the softened butter and brown sugar until light and fluffy.
I add the egg, molasses, and vanilla extract to the butter mixture and beat until smooth.
Gradually, I mix the dry ingredients into the wet ingredients until a soft dough forms.
I scoop the dough into small balls and roll them in granulated sugar.
I place them on the baking sheet, leaving space between each, and bake for 8–10 minutes until the tops are cracked but the centers are still soft.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies and takes around 30 minutes total (including prep and baking). It’s an easy, quick bake with big rewards.

Variations

I add a pinch of black pepper for a little extra warmth and spice.
For a festive touch, I drizzle them with white chocolate or glaze after baking.
I sandwich two cookies together with cream cheese frosting for a molasses whoopie pie.
I use dark brown sugar for a deeper flavor.
I add chopped candied ginger for a little chew and spice.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They stay soft and chewy for days. They also freeze well—I just let them cool completely before freezing in a sealed bag or container. No reheating is needed, but a quick warm-up in the microwave for 10 seconds brings back that fresh-baked texture.

FAQs

Can I use blackstrap molasses?

I usually avoid blackstrap because it’s more bitter and less sweet. Regular molasses works best for that classic chewy molasses cookie flavor.

How do I keep the cookies soft?

I don’t overbake them—pulling them out when they still look slightly underdone keeps them soft. Storing them with a slice of bread also helps maintain moisture.

Can I freeze the dough?

Yes, I freeze the dough in scooped balls and bake straight from frozen—just add a minute or two to the bake time.

Why did my cookies not spread?

It might be too much flour. I spoon and level the flour rather than packing it. Also, room temperature butter helps them spread evenly.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour substitute and they still turn out chewy and flavorful.

Conclusion

Chewy Molasses Cookies are one of my favorite bakes for fall and winter—or anytime I want something soft, spiced, and deeply comforting. They’re simple to make, wonderfully fragrant, and always a hit with friends and family. Whether I’m baking a batch for a holiday tray or sneaking one warm from the oven, these cookies always feel like a little bit of home.