These Chewy & Soft Molasses Cookies are a cozy treat that bring warmth and nostalgia to every bite. With their rich, spiced flavor and irresistibly soft texture, they’re perfect for savoring with a cup of tea or coffee. The molasses adds a deep, caramel-like sweetness, while hints of cinnamon and ginger create a comforting aroma that fills your kitchen. Ready in just 32 minutes, they’re a quick yet indulgent way to satisfy your sweet tooth.
What makes these cookies truly special is their chewy center and slightly crisp edges, offering the best of both worlds. Each bite melts in your mouth, leaving behind a lingering warmth that feels like a hug. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a favorite. Simple to make yet deeply satisfying, they’re a timeless treat that brings joy to any moment.
Ingredients for Chewy & Soft Molasses Cookies
- 1 egg
- 2/3 cup (5 fl oz/142 ml) vegetable oil (or any flavorless oil)
- 1 cup (8 oz/225 g) sugar
- 1/3 cup (4 oz/115 g) molasses*
- 2 1/4 cups (11 1/4 oz/319 g) all-purpose flour
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- For Cinnamon Sugar:
- 5 tablespoons sugar
- 1 tablespoon cinnamon
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the egg, oil, sugar, and molasses until well combined.
- In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt, and baking soda until evenly mixed.
- Stir the dry ingredients into the wet ingredients until a dough forms.
- Chill the dough for 2 hours. (At this point, the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks.)
- After chilling, use a 1 tablespoon measure to scoop the dough. Roll each scoop between your palms to form small, rounded balls.
- In a small bowl, mix the 5 tablespoons sugar and 1 tablespoon cinnamon to make the cinnamon sugar. Roll each dough ball in the mixture to coat evenly.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 12-13 minutes, or until the cookies are golden with a crackled top. Be careful not to overbake, as they won’t stay chewy.
- Remove from the oven and let cool slightly before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container for up to 3-4 days.
Perfect Pairings: Serving Suggestions
These chewy molasses cookies are a treat on their own, but they pair wonderfully with a glass of cold milk or a warm cup of spiced chai tea. For a cozy dessert, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re also a great addition to a holiday cookie platter!
Storage Secrets: Keeping Cookies Fresh
Store your molasses cookies in an airtight container at room temperature for up to 3-4 days. To keep them extra soft, add a slice of bread to the container—it helps maintain moisture. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by freezing the dough balls for 15-20 minutes instead of refrigerating for 2 hours. You can also prep the dough ahead of time and refrigerate it for up to 5 days or freeze it for 6 weeks. Just thaw in the fridge overnight before baking.
Recipe Variations: Mix It Up!
Want to switch things up? Try adding 1/2 cup of chopped pecans or walnuts to the dough for a crunchy twist. For a festive touch, drizzle the baked cookies with a simple glaze made from powdered sugar and milk. You can also swap the cinnamon sugar coating for a dusting of powdered sugar or a sprinkle of coarse sea salt for a sweet-and-salty finish.
Baking Equipment: What You’ll Need
To make these cookies, you’ll need a few basic tools: two baking sheets, parchment paper, a large mixing bowl, and a whisk. A 1-tablespoon cookie scoop ensures evenly sized cookies, but a regular spoon works too. Don’t forget a wire rack for cooling—it helps prevent soggy bottoms!
Chewy & Soft Molasses Cookies
Ingredients
- 1 egg
- 2/3 cup vegetable oil (or any flavorless oil)
- 1 cup sugar
- 1/3 cup molasses
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 5 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350°F (180°C), line 2 cookies sheets with parchment paper, then set aside.
- In a large bowl, whisk together the egg, oil, sugar, and molasses.
- In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt, and baking soda until well combined.
- Stir the dry ingredients into the wet until your dough is formed. Chill the dough for 2 hours. (At this point the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)
- After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a small rounded ball.
- Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake the cookies for about 12-13 minutes. They will be golden with a crackle top. Take care not to over bake as the won’t be chewy if you do.
- Remove from the oven and cool slightly before transferring to a wire rack.
- Once the cookies have cooled, cover and store in an airtight container for 3-4 days.
