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+ servings

Chewy Molasses Cookies

Chewy Molasses Cookies-these soft and chewy ginger molasses cookies are perfectly spiced and coated in pretty sugar for a slight sweet crunch. They are a holiday favorite, but good anytime of the year.
5 from 1 vote


  • 3/4 cup unsalted butter, cut into tablespoon pieces
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • Turbinado sugar, for rolling the cookies


  • Place the butter in a microwave safe bowl and melt for 45 to 60 seconds or until melted. You can also melt the butter on the stovetop. Set aside to cool to room temperature.
  • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  • In the bowl of a stand mixer or with a hand mixer, beat the melted butter and brown sugar together. Add the molasses and mix until combined. Scrape down the bowl with a spatula, if necessary. Add the egg, egg yolk, and vanilla extract. Mix until combined.
  • With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
  • For the dough into a large ball and wrap in plastic wrap. Chill for at least one hour or up to 48 hours.
  • When ready to bake, remove the cookie dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
  • Pour the turbinado sugar into a bowl. Roll the cookie dough into balls, about 1 ½ tablespoons per cookie. Roll the cookie dough balls in the sugar.
  • Place the cookie dough balls on the prepared baking sheet, placing the cookies about 2-inches apart.
  • Bake the cookies for 8 to 11 minutes or until the edges are slightly set, the cookies are barely starting to crack, and the centers are still soft. Don’t over bake!
  • Remove the baking sheet from the oven and carefully bang the bottom of the pan on a flat surface. This will make the cookies chewier. Use a spatula to lightly tap the edges of the warm cookies to shape them into a completely round circle. This is optional but will make the cookies look pretty and if they are a little flat, this will give them a little lift.
  • Let the cookies cool on the sheet for about 5 minutes. Transfer the cookies to a wire cooling rack to cool completely.


You can easily double this recipe. 


Calories: 176kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 123mg, Potassium: 99mg, Fiber: 1g, Sugar: 14g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg