Get recipes in your inbox!Subscribe

Old-Fashioned Soft and Chewy Molasses Cookies

Site Index Christmas cookies Cookies Molasses

This post may contain affiliate links. See my privacy policy for details.

Nothing beats a molasses cookie that is soft,chewy and the perfect combination of spices, deep dark molasses flavor and a sweet little snap of crunchy white sugar on the outside. These classic molasses cookies are crispy on the outside, chewy in the middle and absolutely delicious! The recipe is a classic Christmastime cookie that Grandma used to make!

These molasses cookies are super thick and chewy – if you want a thinner one try my ginger cookies, those are chewy and flat!

 Molasses Cookies
Molasses Cookies

Fantastically Soft and Chewy Molasses Cookies

Nothing says Christmas like the taste of a molasses cookie loaded up with cinnamon and spice! As you well know, the key to these cookies is going to be under baking them, if you over bake them they’re going to turn into hockey puck’s- that’s why I need to put this at the very beginning of the recipe and will remind you later again, not to over bake them!!!

Some Molasses Facts

Molasses itself is an offshoot from the process of sugar production and rum making. It is basically the black,like substance leftover when all the proper sugars are refined out of cane sugar juice. If you went back a few centuries, molasses would actually be something that you would see almost everywhere.

While it used to be simply thrown away as useless bi-product, you can actually use molasses to get a really sticky, intensely sweet flavor in your food, from molasses short ribs to cookies. In fact, you probably use molasses more than you realize – if you have ever used brown sugar, then you will have used this sugary black goo. Brown sugar is, after all, nothing more than white sugar mixed with varying levels of molasses!

 

How to Make Molasses Cookies

These molasses cookies are a really simple recipe to make and the ingredients are simple as well. Most of them you already have in your pantry except for maybe the dark cooking molasses. You need to substitute in the type of molasses that you prefer, fine molasses is going to give you a light flavor, a darker cooking molasses is going to give you that deep robust flavor that molasses fanatics love.

Ingredients Needed

  •  flour
  • baking soda
  • cinnamon
  • ground ginger
  • nutmeg
  • cloves
  • salt
  • butter
  • brown sugar
  • egg
  • dark cooking molasses
  • vanilla extract
  • granulated sugar for rolling

Directions

  • To get started, preheat your oven to 350 °F and line a large baking sheet with parchment paper.
  • Take all your dry ingredients and get them whisked together in a bowl and set aside. Make sure to thoroughly mix it, so as to help break up the clumps of flour.
  • In another large mixing bowl, cream the butter and sugar together until it is light and fluffy.
  • Add your egg in to the butter/sugar mix, and beat it until combined.
  • Add in the molasses and the vanilla extract, and beat until it’s completely mixed into the butter mixture.
  • Slowly add in your flour mixture, and on the lowest speed on your mixer (or by hand) combine it thoroughly.
  • Take a tablespoon or so of dough and roll into a ball, then roll the ball around in the white sugar, then place on the baking sheet 1.5 inches apart.
  • Bake them in a 350 degree oven for 7-9 minutes until the edges are set.

 

Cookie Tips and Tricks

  • If you want lovely, chewy cookies you need to make sure to not bake them too long. The edges should be firmly set but the tops are still soft and would slightly crumple in if slightly touched.
  • Let them cool completely on the sheets because they WILL fall apart if you touch them too soon. Don’t be that person that tries to eat still hot cookies off of the pan, as it will just ruin them and burn your mouth. Not that I’ve done that…..
  • You will end up with crispy on the outside, chewy in the middle absolutely mouthwatering molasses cookies!
  • The yield will vary depending on the size you make your cookies. If you make them larger, bake them longer!

 

More Molasses Recipes

Try my Grandmas molasses bars for a old fashioned treat, my REAL gingerbread recipe ( hint, it’s a cake, not cookies!), my cookie press gingersnap cookies ,British treacle tarts even use a bit of molasses and so do my carrot bran muffins! If there’s one thing I love in cooking, it’s molasses!

Happy baking!

Love,

Karlynn

PIN this recipe to your COOKIES BOARD and Remember to FOLLOW ME ON PINTEREST!

These classic molasses cookies are crispy on the outside, chewy in the middle and absolutely delicious! The recipe is a classic Christmastime cookie that Grandma used to make!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Old Fashioned Soft and Chewy Molasses Cookies

These classic molasses cookies are crispy on the outside, chewy in the middle and absolutely delicious! The recipe is a classic Christmastime cookie that Grandma used to make!
5 from 2 votes
Prep Time
10 minutes
Cook Time
49 minutes
Course
Christmas Cookies
Cuisine
American
Servings
24
Calories
152
Author
Karlynn Johnston

Ingredients

  • 2 1/2 cups of flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 3/4 cup of butter
  • 1 cup of brown sugar packed
  • 1 large egg
  • 1/3 cup of dark cooking molasses
  • 2 tsp vanilla extract
  • 1/2 cup granulated sugar for rolling

Instructions

  1. Preheat your oven to 350 °F and line a large baking sheet with parchment paper.
  2. Take all your dry ingredients and whisk them together in a bowl and set aside.
  3. In another large mixing bowl, cream the butter and sugar together until it's light and fluffy.
  4. Add your egg in to the butter/sugar mix, beat until combined.
  5. Add in the molasses and the vanilla extract, beat until it's completely mixed into the butter mixture.
  6. Slowly add in your flour mixture, and on the lowest speed on your mixer (or by hand) combine it thoroughly.
  7. Take a tablespoon or so of dough and roll into a ball, then roll the ball around in the white sugar.
  8. Place the cookie balls on the baking sheet 1.5 inches apart.

  9. Bake them in a 350 °F oven for 7-9 minutes until the edges are firmly set but the tops are still soft.

  10. Remove and let cool on the sheets completely.

  11. Store in a closed container, These freeze very well.

Recipe Notes

  • If you want lovely, chewy cookies you cannot bake them too long. The edges should be firmly set and the tops are still soft and would dent in if slightly touched.
  • Let them cool completely on the sheets because they WILL fall apart if you touch them too soon.
  • You will end up with crispy on the outside, chewy in the middle absolutely mouthwatering molasses cookies!

Nutrition Information

Calories: 152kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 24mg, Sodium: 162mg, Potassium: 101mg, Fiber: 1g, Sugar: 12g, Vitamin A: 190IU, Calcium: 24mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Christmas cookies Cookies Molasses

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Care says

    These are lovely! Just like how my grandma used to make. Gentle crunch on the outside and nice and soft on the inside. Has that ginger snap flavour; not too overpowering.
    Great recipe I’ll be saving. Thanks 🙂5 stars

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.