Chewy Molasses Cookies Recipe
These chewy molasses cookies are the perfect little sweet and spicy, two bite cookie. What I love most about these molasses cookies is the soft, chewy texture paired with the crunchy ginger spiced sugar coating. These buttery molasses filled cookies are so easy to make and are a must bake for the holiday season!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 plastic wrap
- 1 small cookie scoop
- 1 small bowl for rolling sugar
- 1 parchment paper
- 2 baking sheet
Ingredients
Chewy Molasses Cookies
- 2 ½ cups (300g) all purpose flour
- 1 ¼ tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- ½ cup (100g) light brown sugar
- ½ cup (100g) granulated sugar
- ⅓ c (79ml) molasses not blackstrap
- 1 large egg, room temperature
- 2 tsp (10 ml) vanilla extract
Spiced sugar
- ½ cup (100g) granulated sugar
- ¼ tsp ground ginger
Instructions
- 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.
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Remove the cookies from the fridge to sit out at room temperature for 20-30 minutes. Using a small cookie scoop, scoop tablespoon sized balls of molasses cookie dough.
- Make the spiced sugar in a small shallow bowl by whisking the sugar and ground ginger together until well combined. Roll the ball into the spiced sugar until well coated.
- Place the molasses cookie balls on the parchment lined baking sheet about 2 inches 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.
Notes
Store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.
To store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 5 days.
Use unsulphured molasses, not blackstrap for these cookies. If you must substitute, honey would work the best.
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