Chewy Molasses Cookies

These chewy molasses cookies have pretty much everything going for them. Easy to make, slightly sweet, sorta chewy, and filled with a blend of traditional holiday spices. The hardest part is having the patience to let them cool.

Three stacks of chewy molasses cookies on a white marble cake stand.

I adore a big, crinkly, molasses and spice cookie all year round, but especially in the early fall before the holidays come into full swing. I like these cookies heavy on the spice, so scale back if you want something more subtle. These cookies are best when cooled, so try to be patient when they come out of the oven. You’ll be so glad you did. [Editor’s Note: These thin cookies are dense and slightly chewy, in the best sort of way, and start to turn crunchy at the outside.]–Erin Mylroie

*SHOULD I USE BUTTER, SHORTENING, OR OIL?

Your choice of fat in these cookies will significantly impact the flavor and structure of the cookies. While many of our testers greatly preferred the rich flavor of butter, they also found that cookies made with butter or oil tended to spread more than those made with shortening. If making with butter, you may need to chill the dough before rolling.

Chewy Molasses Cookies

  • Quick Glance
  • (2)
  • 25 M
  • 45 M
  • Makes 30 cookies
5/5 - 2 reviews
Print RecipeBuy the 101 Greatest Cookies on the Planet cookbook

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Ingredients


Directions

Preheat the oven to 350°F (175°C). Line 2 or 3 rimmed baking sheets with parchment paper.

In a large bowl, use a wooden spoon to combine 1 cup of the sugar, the butter, and the molasses. Add the egg and stir well.

Tester tip: We love the convenience and minimal mess of using only a spoon and a bowl for these cookies, however, you can use a stand mixer fitted with the paddle attachment for mixing the cookie dough if you prefer.

Sprinkle the cinnamon, ginger, cloves, cardamom, nutmeg, salt, and baking soda over the dough and stir until well combined. Gently stir in the flour until no streaks of white remain.

Shape the dough into 1-inch (2 1/2-cm) balls. If the dough seems very wet and sticky, stash it in the fridge for an hour to let it firm a little. Roll the balls in the remaining 1/2 cup sugar and place 3 inches (8 cm) apart on the prepared baking sheets.

Tester tip: Maybe a reminder to not flatten the dough ball because they flatten a lot during cooking.

Bake until the cookies are flattened and crinkled, 9 to 12 minutes.

Let the cookies cool completely on the baking sheets. (Seriously. Resist the temptation to move or eat them while they are hot as they are very delicate.)

Print RecipeBuy the 101 Greatest Cookies on the Planet cookbook

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Recipe Testers' Reviews

This is the perfect fall cookie. The spices in these cookies are amazing. The smell of the cinnamon, cloves, and ginger that fill your house while baking are enough of a reason to make, but they are also so delicious. They just keep calling me back to the cookie jar. They have a great texture with soft chewy centers and slightly crisp edges. I will definitely make these again.

I used butter and the flavor is quite prominent in the finished cookie. The dough was very sticky and soft and my cookies were extremely flat as an end result. I loved the taste and texture so much that I didn’t care how flat they were. However, I might try refrigerating the dough before making the balls and rolling in sugar next time I make them.

They were delicious warm but I let them cool on the baking sheets and the cooled cookies were also tasty.

If you love a soft, chewy cookie, this one is just terrific. Not overly ambitious to make, the batter mixes together easily and is ready for the oven in short order. With minimal effort, 2 dozen cookies are ready in under 2 hours. The cookies are simple and yet sophisticated in their flavorings.

Happily, the recipe takes advantage of items usually on hand in the pantry. While not too sweet, they would be enjoyed by adults and children alike.

I gently added the flour at the end at very low speed, then fully blended with a rubber spatula.

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