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Three stacks of chewy molasses cookies on a white marble cake stand.
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5 / 5 votes

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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 121

Ingredients

  • 1 1/2 cups granulated sugar, divided
  • 1 1/2 sticks (6 oz) unsalted butter, softened, or 3/4 cup (178 ml) vegetable oil or 5 ounces (140 g) vegetable shortening*, softened (see * above)
  • 1/4 cup unsulfured molasses (do NOT substitute blackstrap molasses)
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 2 cups all-purpose flour
US - Metric

Instructions

  • 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.)

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 115mg | Fiber: 1g | Sugar: 12g