soft and chewy molasses cookies recipe

Written ByJenny Smyth Posted on
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The Best soft and chewy molasses cookies recipe

I love baking cookies for my family, and one of our favorite recipes is soft and chewy molasses cookies.

These cookies are a classic treat that originated in the United States, where they were popularized by European settlers who brought their own recipes with them.

The combination of molasses, sugar, and spices gives these cookies a rich, deep flavor that’s perfect for any occasion.

One of the key techniques to achieving soft and chewy molasses cookies is to make sure not to overbake them – they should be taken out of the oven when they’re still slightly undercooked, then allowed to cool on the baking sheet before being transferred to a wire rack to cool completely.

This helps preserve their moisture and ensures they stay soft and chewy for days after they’re baked.

Soft and Chewy Molasses Cookies

4.8 from 1128 votes

These soft and chewy molasses cookies are a classic treat with a rich, spiced flavor. They are perfect for a cozy afternoon snack or a holiday gathering.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a medium mixing bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt.
4Mix well and set aside.
5In a large mixing bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
6Add the molasses, egg, and vanilla extract.
7Beat until well combined.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough will be thick and sticky.
10Using a small cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
11The dough will spread slightly during baking.
12Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft.
13Be careful not to overbake.
14Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: For a chewier cookie, underbake slightly. Store cookies in an airtight container at room temperature for up to 5 days.

This soft and chewy molasses cookie recipe has been a staple in our household for years.

It’s perfect for snacking on at home or serving at family gatherings like potlucks or holiday parties.

One thing I love about this recipe is how adaptable it is – you can customize it to fit your own tastes or dietary needs by swapping out different types of sugar or spices.

❓ Frequently Asked Questions About Soft and Chewy Molasses Cookies

What is the difference between blackstrap molasses and regular molasses?

Blackstrap molasses and regular molasses come from the same source but are produced at different stages. Regular molasses is derived from the first boiling of sugarcane, while blackstrap molasses is from the third boiling. Blackstrap molasses is darker, has a stronger flavor, and is less sweet. It is also richer in nutrients. Blackstrap molasses is the best choice for molasses cookies. It gives the cookies a rich, robust flavor and a darker color.

Can I use brown sugar instead of granulated sugar in this recipe?

You can substitute brown sugar for granulated sugar in this recipe. Brown sugar will add a slight molasses flavor. However, keep in mind that brown sugar is already moist, so you may need to adjust the liquid ingredients slightly. If you use brown sugar, you may need to reduce the molasses by a tablespoon or two.

Why are my molasses cookies hard?

If your molasses cookies are hard, it is likely because they were overbaked. Molasses cookies should be slightly underbaked. This will ensure that they remain soft and chewy. To test for doneness, press the top of the cookie gently. If it springs back, it is done. If it leaves an indentation, bake for a few more minutes.

Can I make this recipe without eggs?

Yes, you can make this recipe without eggs. Eggs add structure and richness to the cookies, but they are not necessary. You can substitute mashed bananas or applesauce for the eggs. Use 1/4 cup of mashed banana or applesauce for each egg. Keep in mind that this substitution may slightly alter the texture and flavor of the cookies.

Can I freeze molasses cookies?

Yes, you can freeze molasses cookies. Freeze the cookies in an airtight container for up to 3 months. To thaw, simply remove the cookies from the freezer and let them sit at room temperature for a few hours. You can also reheat them in the oven at 350 degrees Fahrenheit for 5-10 minutes.

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