Save to Pinterest Irresistibly soft and chewy molasses cookies feature a deep, rich flavor from molasses and warm spices, making them perfect for cozy afternoons. This easy dessert requires no mixer, and you'll have fresh cookies in under 30 minutes.
I remember baking these molasses cookies for my family one rainy afternoon, and the warm aroma instantly brought everyone into the kitchen. The flavors are nostalgic and comforting, making these cookies a favorite in our home.
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Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 1/2 teaspoons
- Ground cloves: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Baking soda: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 3/4 cup (170 g), melted and cooled slightly
- Dark brown sugar: 1 cup (200 g), packed
- Unsulphured molasses: 1/4 cup (60 ml)
- Large egg: 1, room temperature
- Pure vanilla extract: 1 teaspoon
- Granulated sugar: 1/4 cup (50 g), for rolling
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Instructions
- Prepare oven and trays:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Combine wet ingredients:
- In a large bowl, whisk the melted butter, brown sugar, and molasses until smooth and glossy. Add the egg and vanilla, whisking until well combined.
- Combine mixtures:
- Add the dry ingredients to the wet mixture. Stir with a spatula just until no dry flour remains. Do not overmix.
- Shape and coat dough:
- Scoop tablespoonfuls of dough and roll into balls (about 1 1/2 inches). Roll each ball in granulated sugar to coat.
- Arrange and bake:
- Place dough balls 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes, until cookies are puffed and edges are set but centers appear slightly underbaked.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest These cookies have become my son's favorite after-school treat, often enjoyed with a glass of milk at our kitchen table. They never last more than a day at home!
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Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, baking sheets, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). Always check ingredient labels if you have allergies.
Nutritional Information
Per cookie: Calories: 120, Total Fat: 5 g, Carbohydrates: 18 g, Protein: 1 g
Save to Pinterest 
Serve these cookies fresh for the best chewy-soft texture, and store extras in an airtight container for snacking all week long.
Recipe Questions & Answers
- → What gives the cookies their chewy texture?
The combination of melted butter, brown sugar, and careful baking time creates a soft, chewy texture with slightly underbaked centers.
- → Can the molasses be substituted?
Yes, dark treacle can be used as a substitute for molasses, providing a similar depth of flavor.
- → How do the spices affect the flavor?
Ground ginger, cinnamon, cloves, and nutmeg add warm, cozy notes that enhance the rich molasses taste.
- → Is a mixer necessary for this preparation?
No mixer is needed; ingredients are combined using a whisk and spatula for simplicity and to maintain the desired texture.
- → How should these cookies be stored?
Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- → Can I add a spicy twist?
Adding a pinch of black pepper to the dough imparts a subtle spicy kick that complements the warm spices.
