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Soft and Chewy Molasses Cookies Recipe

Soft and Chewy Molasses Cookies

These soft and chewy molasses cookies combine buttery brown sugar dough with cinnamon, ginger, and cloves. A final roll in granulated sugar gives every cookie a delicate crackled crust.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 Large egg
  • 1/3 cup (about 110 g) Unsulphured molasses
Dry Ingredients
  • 2 1/4 cups (281 g) All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Salt
For Rolling
  • Extra for rolling Granulated sugar

Method
 

Step-by-Step
  1. Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt together in a medium bowl until evenly combined.
  2. Beat the softened butter, granulated sugar, and packed light brown sugar until light and creamy. Add the egg and beat until incorporated, then mix in the unsulphured molasses.
  3. Add the dry ingredients gradually, mixing only until a soft dough forms. Cover the bowl and refrigerate the dough for 30–60 minutes.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1 1/2-tablespoon portions, roll each into a ball, and coat generously in granulated sugar.
  5. Arrange the dough balls about 2 inches apart on the prepared baking sheets. Bake for 9–12 minutes, until the edges are set and the centers remain slightly soft and puffed.
  6. Cool the cookies on the baking sheet for about 5 minutes before transferring them to a rack. They will firm as they cool while keeping their chewy centers.

Notes

Use regular unsulphured molasses, not blackstrap molasses, because blackstrap is much more bitter. Do not overbake, and measure the flour by weight when possible for the softest texture.