These chewy molasses cookies are the epitome of this festive time of year. With soft, chewy centers and crunchy, slightly toasted exteriors, they are a beautiful balance of textures. As for their flavor, they're filled with all the scents and spices of the holiday season. The spices are balanced out by the sweet, slightly smoky flavor of the molasses. In short, they are the perfect two bite cookies for all your holiday gatherings.
In a few words, these cookies are best described as
- Chewy with a crunchy outside
- Sweet, but not too sweet
- Spicy and aromatic
- Small (think a 2-3 bite cookie)
- The perfect cookie for all your holiday cookie exchanges and swaps. Check out my Snickerdoodles without Cream of Tartar for another quick and easy holiday cookie!
Grab these ingredients to make these chewy molasses cookies:
- All purpose flour
- Baking soda
- Ground ginger, cinnamon and cloves
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Unsulphured molasses
- Vanilla extract
From these ingredients you will make the molasses cookies and the spiced sugar to coat them in.
You'll need these baking tools for a great chewy molasses cookie:
- Electric hand mixer with beaters OR
- stand mixer with paddle attachment
- to make the cookie dough
- Plastic wrap
- to cover the cookies while they chill
- Small half tablespoon sized cookie scoop
- This is best to scoop the dough into balls.
- when scooped this way this will yield about 40 cookies.
- A small bowl for rolling the cookies in the sugar.
- (2) large baking sheets for baking 3 -4 batches of cookies
- Parchment paper
- Cooling rack
Tips and tricks for the best spiced molasses cookies
Recommended substitutes for this recipe:
- Butter: Can be replaced with vegan or plant based butter if needed.
- Use a brand you have already made cookies with before to ensure you know the butter works for this.
- All purpose flour: Use a 1:1 GF mix for all purpose flour I like this brand for easy GF baking.
- Do not use blackstrap for these cookies. This type of molasses is better suited in glazes for savory dishes as it is not very sweet.
- If you must substitute, honey would work the best.
- Light brown or granulated sugar: Maple sugar would be really delicious in these cookies
Tips for this recipe:
- Read through the entire recipe before starting.
- Use room temperature ingredients to make the cookies.
- Cover and chill the dough for at least two hours.
- While the cookies chill, unwrap the chocolate kisses.
- Fully preheat the oven.
- Allow the cookies to warm at room temperature for about 20-30 minutes before baking.
- Bake the cookies until the edges are set and cracks have formed across the top of the cookie.
- Use a large circular pastry (cookie or biscuit) cutter. To make the cookies more perfectly circular:
- While the cookies are still hot from the oven place a cutter that is wider than the cookie around the cookie. In a circular motion, gently nudge any imperfect edges back into the cookie.
- allow cookies to cool as written in the recipe
- Cool the cookies completely for about 5 minutes on the baking sheet. Then transfer to a cooling rack until completely coole.
- Store in an airtight container for up to 5 days.
more holiday cookies to bake!
- hazelnut butter blossoms (kiss cookies)
- almond rye thumbprint cookies
- chewy chocolate gingerbread cookies
- easiest holiday dessert gathering board
- spiced gingerbread blondie bars
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chewy molasses cookie
- stand mixer with paddle attachment or electric hand mixer with beaters
- plastic wrap
- small cookie scoop
- small bowl for rolling sugar
- parchment paper
- baking sheet
chewy molasses cookies
- 2 1/2 c (300g) all purpose flour
- 1 1/4 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 c (170g) unsalted butter, room temperature
- 1/2 c (100g) light brown sugar
- 1/2 c (100g) granulated sugar
- 1/3 c (79ml) molasses not blackstrap
- 1 large egg, room temperature
- 2 tsp (10ml) vanilla extract
- 1/2 c (100g) granulated sugar
- 1/4 tsp ground ginger
- In a medium bowl whisk the flour, baking soda, ground spices and salt together until well combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together until creamy and well combined, about 2-3 minutes. Scrape the sides and bottom of the mixing bowl.
- With the mixer on low, stream in the molasses. Turn up the speed to medium, beating until well combined.
- On low, beat in the egg and vanilla extract until smooth and well combined. Scrape the bottom and sides of the bowl.
- With the mixer on low, slowly mix in the dry ingredients until just combined.
- Cover the dough with plastic wrap. Chill the dough in the fridge for 2 hours or up to overnight.
- When you are ready to bake the cookies:Remove the cookies from the fridge to sit out at room temperature for 20-30 minutes. Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Make the spiced sugar in a small shallow bowl by whisking the sugar and ground ginger together until well combined.
- Using a small tablespoon sized cookie scoop, scoop the dough into a your hands. Roll the dough in between your hands until it forms a ball.Roll the ball into the spiced sugar until well coated. Place the ball on the parchment lined baking sheet. Space cookie dough balls about 2" apart.
- Bake the cookies for 10-12 minutes until the edges are set.
- Remove the cookie sheet to cool on a cooling rack for 5 minutes. Remove the cookies from the warm cookie sheet to fully cool on the cooling rack.