If you’ve ever yearned for a cookie that’s soft, chewy, and practically melts in your mouth with rich, deep flavors, you’re in the right place. I’m so excited to share my **Chewy Molasses Cookies Recipe** with you — it’s one of those classics that feels like a warm hug in cookie form. These cookies are perfect for holiday gatherings, a weekend baking project, or simply because you deserve a sweet treat. Trust me, once you try this recipe, it’s going to be your new go-to!

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Why You’ll Love This Recipe

Perfectly Chewy Texture: The balance of molasses and butter gives you that chewy, soft middle we all crave.
Simple Ingredients: No fancy stuff here — just pantry staples you probably already have.
Quick to Make: You’ll have these cookies in the oven in less than 20 minutes.
Family Favorite: This recipe comes with memories — trust me, mine go crazy for these cookies every time!

A close-up image shows a stack of five round cookies held by a woman's hand, each cookie having a golden brown color with a slightly rough texture and sparkling sugar crystals visible on the surface. The cookies are evenly thick with gentle cracks and creases throughout. In the background, there is a blurry tall glass filled with milk placed on a white marbled surface. The focus is on the cookies and the woman's hand, with soft natural lighting highlighting the details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients is key to nailing this Chewy Molasses Cookies Recipe. You want your butter at room temperature, spices fresh, and that molasses to have a rich, dark character. Here’s what I use each time for that perfect outcome.

Unsalted Butter: I prefer unsalted so I can control the salt level myself; plus, room temperature butter blends easier for creamier dough.
Brown Sugar: The molasses in brown sugar adds extra moisture and depth of flavor!
Egg: Binds ingredients together, ensuring chewy texture.
Fancy Molasses: Dark molasses gives this cookie its signature rich, slightly smoky flavor – don’t skip it.
All-Purpose Flour: The base that holds everything together without getting cakey.
Ground Ginger: Adds warmth and a subtle zing.
Baking Soda: Helps cookies rise just enough and contributes to that tender crumb.
Ground Cinnamon: For that classic spicy note we all love in molasses cookies.
Granulated Sugar (for rolling): This little coating adds a delightful crunch and sparkle on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Chewy Molasses Cookies Recipe is—feel free to make it your own! Over the years, I’ve played around with some tweaks that really bring out different flavors or suit dietary needs.

Add a Kick: I sometimes sprinkle a pinch of cloves or nutmeg to the dough for a deeper spice profile, especially around holiday seasons.
Gluten-Free Twist: Swap all-purpose flour for a gluten-free blend; just watch the dough moisture and adjust chilling time accordingly.
Texture Play: If you like your cookies a bit crunchier, pop them in the oven for an extra minute or two—but keep a close eye!
Chocolate-Dipped: When I’m feeling indulgent, I half-dip the cooled cookies in melted dark chocolate—trust me, it’s a game changer.

How to Make Chewy Molasses Cookies Recipe

Step 1: Creaming Butter and Sugar to Perfection

Start by beating your room-temp butter and brown sugar with an electric mixer for about 3 to 4 minutes until it’s light and fluffy. This step is crucial — it traps air, which helps give the cookies that wonderful chewy texture instead of being flat and dense. I like to scrape down the sides halfway through mixing to make sure everything’s evenly combined.

Step 2: Mixing in the Magic Ingredients

Next, add your egg and molasses. Beat on medium speed just until everything’s combined, and your dough will start developing that gorgeous dark color and rich scent that makes molasses cookies so irresistible. I always tell friends not to overmix here — just enough to combine and keep the texture tender.

Step 3: Folding in the Dry Ingredients

Time to add your flour, ground ginger, baking soda, and cinnamon. I usually switch to mixing by hand or on low speed here because overmixing flour can make cookies tough. Mix just until you don’t see any more streaks of flour. Then, pop the dough into the fridge for at least 30 minutes. This step is my little secret for easier handling and helps the flavors marry beautifully.

Step 4: Rolling, Coating, and Baking

Preheat your oven to 350°F and line two baking sheets with parchment paper. Roll the chilled dough into balls about 1 to 1.5 inches in diameter. Don’t skip rolling them in granulated sugar before placing on the tray — it creates just the right balance of crunchy exterior with soft chewiness inside. Bake for 7 to 9 minutes until the centers are set but still soft. They’ll firm up as they cool, so don’t overbake or you’ll lose that perfect chewiness.

Step 5: Cooling and Enjoying

Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This way, they finish setting without breaking apart. I love sneaking a warm molasses cookie with a big glass of cold milk right off the tray — if you do too, no judgment here!

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Pro Tips for Making Chewy Molasses Cookies Recipe

Chill the Dough: Don’t skip refrigerating the dough — it keeps the cookies from spreading too much and boosts chewiness.
Watch Baking Time Closely: Bake just until centers are set; even a minute too long can make cookies crispy instead of chewy.
Use Fresh Spices: Ground spices lose punch over time; fresh ginger and cinnamon make all the difference.
Don’t Overmix Dry Ingredients: Tossing in flour mix gently avoids developing gluten that makes cookies tough.

How to Serve Chewy Molasses Cookies Recipe

The image shows five round ginger cookies with a cracked texture and slightly rough surface, sprinkled lightly with sugar crystals on top. One cookie is in the center and has a bite taken out of it, showing a soft inside. The cookies are on a white marbled surface covered with a sheet of parchment paper. A small white bowl filled with granulated sugar is placed near the top left of the image. The overall color is warm brown with sparkling sugar highlights, giving a fresh baked look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to roll the cookie dough balls in some extra granulated sugar just before baking—this little sparkle makes them look festive and adds a slight crunch that contrasts wonderfully with the chewy interiors. For a fun twist, dust with a pinch of powdered sugar once cooled, especially around the holidays.

Side Dishes

These cookies are fantastic with a cold glass of milk or a cup of hot tea—Earl Grey or spiced chai complement the molasses and spices beautifully. For gatherings, I love setting them alongside some sharp cheddar cheese and walnuts; the savory notes highlight the cookie’s sweetness in a surprising, delicious way.

Creative Ways to Present

If you’re giving these as gifts or serving at a party, stack cookies on a pretty plate tied with twine or place them in decorative tins layered with parchment paper. For a festive touch, dip half the cookie in melted chocolate and add crushed candy canes or chopped nuts before it sets — your friends will think you bought them from a bakery!

Make Ahead and Storage

Storing Leftovers

I store leftover molasses cookies in an airtight container at room temperature. They stay chewy and fresh for up to a week — just avoid stacking them too high to prevent breakage. If you find them a little firm the next day, letting them sit out for an hour restores softness nicely.

Freezing

Freezing is a fantastic option! I freeze unbaked dough balls spread on a tray, then transfer them to a freezer bag once solid. When you want cookies, just bake them straight from frozen, adding a minute or two to the bake time. This is a lifesaver for busy days or holiday prep.

Reheating

To revive slightly stale cookies, pop them in a preheated 300°F oven for 5 minutes. This refreshes their chewiness without drying them out. You can also microwave for 10 seconds with a damp paper towel nearby, but be careful not to overdo it or they’ll get tough.

FAQs

Can I substitute molasses with honey or maple syrup?

Molasses has a distinct, bold flavor and heaviness that’s hard to replicate exactly. Honey or maple syrup can work in a pinch, but the cookies will be lighter in color and milder in taste. If you use honey or maple syrup, reduce other liquids slightly to keep the dough firm enough.
Why are my molasses cookies hard instead of chewy?

This usually happens if the dough wasn’t chilled or if you baked the cookies too long. Make sure to refrigerate dough to prevent spreading and pull the cookies out as soon as the centers look set but still soft. Also, avoid overmixing flour which can cause toughness.
Can I make this recipe vegan?

Yes! You can replace the butter with a vegan butter substitute and use a flax or chia egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg. The texture might differ slightly, but you’ll get tasty chewy cookies.
How long will these cookies keep?

Stored in an airtight container at room temperature, these chewy molasses cookies will stay fresh for up to a week. For longer storage, freeze the dough or baked cookies as described above.

Final Thoughts

To me, the Chewy Molasses Cookies Recipe is one of those comforting staples that ties together great flavor with easy prep and that satisfying chew I crave. It brings back fond memories of holiday baking with family but is simple enough to whip up anytime. I absolutely love how this turns out and how everyone who tries them always asks for the recipe. I can’t recommend you try these enough — bake a batch this weekend, share them with friends, and let me know how they turn out. You’re going to love every chewy, spice-kissed bite!