Save Pin Irresistibly soft and chewy cookies with deep molasses flavor and warm spices are perfect for cozy afternoons. These classic treats come together quickly, and you don&t need a mixer to make them.
I first made these cookies on a chilly afternoon when my family wanted something comforting. Not only were they a hit at home, but they quickly became a favorite at potlucks and gatherings for their tender texture and nostalgic flavor.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g), provides structure
- Ground ginger: 2 teaspoons, adds warmth
- Ground cinnamon: 1 1/2 teaspoons, deepens the aroma
- Ground cloves: 1/2 teaspoon, for spicy depth
- Ground nutmeg: 1/4 teaspoon, a subtle flavor lift
- Baking soda: 2 teaspoons, helps cookies puff
- Salt: 1/2 teaspoon, balances sweetness
- Unsalted butter: 3/4 cup (170 g), melted and cooled
- Dark brown sugar: 1 cup (200 g), creates chewiness
- Unsulphured molasses: 1/4 cup (60 ml), provides characteristic taste
- Large egg: 1, room temperature, binds the dough
- Pure vanilla extract: 1 teaspoon, enhances flavor
- Granulated sugar: 1/4 cup (50 g), for rolling
Instructions
- Prepare Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Combine Wet Ingredients:
- In a large bowl, whisk melted butter, brown sugar, and molasses until smooth and glossy. Add the egg and vanilla, whisking until well combined.
- Combine and Mix:
- Add dry ingredients to wet mixture. Stir with a spatula just until no dry flour remains. Do not overmix.
- Shape Cookies:
- Scoop tablespoonfuls of dough and roll into balls (about 1 1/2 inches). Roll each ball in granulated sugar to coat.
- Arrange on Baking Sheets:
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake:
- Bake for 9–11 minutes, until cookies are puffed and edges are set but centers appear slightly underbaked.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save Pin Our family loves making these cookies together, rolling dough in sugar, and enjoying the warm spicy smell filling the kitchen. They are an annual request for holiday baking and a sweet treat after school.
Required Tools
Mixing bowls, whisk, spatula, measuring cups and spoons, baking sheets, parchment paper, and wire rack are essential for preparing these cookies correctly and efficiently.
Allergen Information
This recipe contains wheat (gluten), egg, and dairy (butter). Always check ingredient labels if you have allergies or dietary restrictions.
Nutritional Information
Each cookie provides about 120 calories, 5 g total fat, 18 g carbohydrates, and 1 g protein.
Save Pin Chewy molasses cookies are best enjoyed with a hot drink or shared fresh from the oven. Store any leftovers in an airtight container and savor their flavor all week long.
Recipe FAQs
- → How do I make the cookies chewy?
To achieve chewiness, slightly underbake the cookies until edges are set but centers remain soft, which keeps them tender.
- → Can I use a substitute for molasses?
Dark treacle works as a great substitute, providing a similar rich sweetness and depth of flavor.
- → What spices are included in these cookies?
Ground ginger, cinnamon, cloves, and a touch of nutmeg combine to create warm, fragrant spice notes.
- → Is a mixer necessary for preparation?
No mixer is needed; whisking and stirring by hand are sufficient to combine ingredients smoothly.
- → How should the cookies be stored?
Store in an airtight container for up to 5 days or freeze to maintain freshness longer.