This post was originally published on December 12, 2016 and was updated on September 3, 2020. If these soft and chewy molasses cookies don’t scream “Classic!” I don’t know what does. With dark molasses, warming spices, and a traditional roll in sugar this is the ultimate recipe for molasses cookies!
The amount of comfort these cookies create is unreal. They taste like Christmas. Like a roaring fireplace. Or like an Amish bakery. They’re traditional, time-tested, and delicious!
I’ve eaten a lot of molasses cookies in my day and these are by far the best around. They taste just like molasses cookies I used to get at a local Amish bakery. I was so obsessed with those babies that I would hide the packages under my bed so I didn’t have to share with my family! That’s how good they were. And that’s how good these are!
Ingredients for this recipe:
- Brown Sugar
- 1 Egg + 1 Yolk
- Baking Soda
- Ground Ginger
What type of molasses goes into molasses cookies?
Typically, and traditionally, light molasses is used in baking. It’s the most common one found in the grocery store (you’ll recognize the yellow label with an old lady on it). It’s a dark brown liquid with an amber tint and has the sweetest, mildest flavor. One step up from that is dark molasses (also called strong or robust). This one is going to be thicker, and so deeply brown it’s nearly black. Dark molasses is not as sweet as light, but it can be used in exchange in a recipe if it’s all you have on hand. Blackstrap molasses is the granddaddy of the molasses! Molasseses? Molassi? It’s made by boiling and refining molasses three times. It is the strongest, thickest, and most bitter of the bunch and should not be used in baking unless it is explicitly called for.
Making Soft and Chewy Molasses Cookies
- Whisk together the dry ingredients. All those spices are going to compliment that flavor of the molasses so beautifully!
- Cream the butter and sugar together. Add the eggs, vanilla, and molasses. It will smell heavenly!
- Combine the dry and the wet. A sticky dough will form. You’re doing great.
- Chill the dough. Because it’s sticky and wet. A good chill will make the dough easier to work with and will help in baking!
- Portion the dough. Using a scoop just like this if you’ve got it. Or a spoon. Then roll the dough into sugar to get that traditional sweet coating!
- Bake the cookies. Until just firm on the edges and barely set in the center. Of course, if you want a crispier cookie that’s a little firmer, bake them until the center is completely set.
How to store molasses cookies
I don’t know what it is about these cookies, but they get better with time! They’re like lasagna that way. The second day they’re more flavorful, more fragrant, more mouthwatering. It’s important to know how to properly store the cookies so you can enjoy them for as long as possible!
Because of their high moisture content, molasses cookies will stay fresh for quite some time. About a week on the counter in an airtight container. Baked cookies can be neatly stacked in a plastic zip top bag and frozen for up to four months. To thaw: remove the bag of cookies from the freezer and place in the fridge overnight before storing at room temperature.
Raise your hand if you’d hide these under your bed!
Soft and Chewy Molasses Cookies
- Stand Mixer
- Cookie Scoop
- 2 cups flour
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of cloves
- 8 TBSP unsalted butter at room temperature
- 1 cup brown sugar
- 1 egg plus 1 yolk
- 2 tsp. vanilla extract
- ¼ cup molasses
- ½ cup sugar
- Whisk together flour, baking soda, salt, and spices. Set aside.
- Cream together butter and sugar, scraping down the sides of bowl as necessary. Add the egg and yolk, mix well. Stir in the vanilla and the molasses.
- In three batches, add the dry ingredients to the wet, mixing to combine.
- Wrap dough in plastic wrap and chill for at least one hour, or overnight.
- When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, portion out dough. Roll in 1/2 cup granulated sugar.
- Place cookies 2 inches apart on prepared baking sheets and bake in preheated oven for 10 – 12 minutes, or until edges of cookie are just set and center is still a little underdone.
- Remove and let cool on wire rack.
- The cookies can be stored in an airtight container for a few days or frozen for up to four months. They actually taste better the next day!
- For a fun holiday twist - roll the cookies in red and green sanding sugar instead of regular granulated sugar.