Save Irresistibly soft and chewy molasses cookies packed with warm spices are a comforting treat that's perfect for cozy afternoons. This recipe comes together quickly and easily—all without a mixer.
I started baking these chewy molasses cookies when I wanted something nostalgic yet effortless. Their spicy aroma fills the kitchen and disappears just as quickly from the cookie jar.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g), provides structure and chew
- Ground ginger: 2 teaspoons, adds a warming kick
- Ground cinnamon: 1 1/2 teaspoons, enhances the flavor depth
- Ground cloves: 1/2 teaspoon, for earthy spice
- Ground nutmeg: 1/4 teaspoon, adds subtle warmth
- Baking soda: 2 teaspoons, ensures tall, soft cookies
- Salt: 1/2 teaspoon, balances the sweetness
- Unsalted butter: 3/4 cup (170 g), melted and cooled slightly
- Dark brown sugar: 1 cup (200 g), packed for chewy texture
- Unsulphured molasses: 1/4 cup (60 ml), gives deep flavor
- Large egg: 1, at room temperature for best mixing
- Pure vanilla extract: 1 teaspoon, for aroma
- Granulated sugar: 1/4 cup (50 g), for rolling
Instructions
- Prep Oven and Sheets:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a bowl.
- Mix Wet Ingredients:
- Whisk melted butter, brown sugar, and molasses until smooth. Add egg and vanilla; whisk until combined.
- Combine Mixtures:
- Stir dry ingredients into wet just until blended. Do not overmix.
- Shape and Coat Dough:
- Scoop tablespoonfuls and roll into 1 1/2 inch balls. Coat each in granulated sugar.
- Bake:
- Arrange dough balls 2 inches apart on sheets. Bake 9–11 minutes until edges set and centers look slightly underbaked.
- Cool:
- Let cookies cool on sheets 5 minutes, then transfer to rack to cool fully.
Save One rainy weekend, my family gathered in the kitchen to roll dough and coat the cookies in sugar. Every batch disappeared faster than I could bake the next.
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). Be sure to check ingredient labels if allergies are a concern.
Nutritional Information
Each cookie contains approximately 120 calories, 5 g total fat, 18 g carbohydrates, and 1 g protein.
Save Enjoy these cookies fresh with a mug of tea or coffee—they keep beautifully and are just as good days later.
Recipe FAQ
- → How can I achieve the chewy texture?
Underbaking by a minute or so keeps the centers soft and chewy. Cooling on the baking sheet also helps maintain moisture.
- → Can molasses be substituted?
Dark treacle works well as a substitute, providing similar rich flavors.
- → Why roll the dough in sugar before baking?
Rolling in granulated sugar gives a lightly crisp exterior that contrasts nicely with the chewy interior.
- → What spices are included in the mix?
Ginger, cinnamon, cloves, and nutmeg combine to offer warm, cozy flavors characteristic of this treat.
- → Is a mixer necessary for preparation?
No mixer is needed; whisking and stirring by hand is sufficient for combining ingredients smoothly.