Old Fashioned Chewy Molasses Cookies

These Old Fashioned Chewy Molasses Cookies are soft, warmly spiced, and just how Grandma used to make them!

Total Time: 26 minutes

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These Old Fashioned Chewy Molasses Cookies are soft, warmly spiced, and just how Grandma used to make them!

Share a batch with friends during the holidays, gift them to your favorite teacher, or enjoy one with a hot cup of tea this afternoon. You don’t need a special occasion to treat yourself and your loved ones to these soft molasses cookies!

I’ve tested this recipe so many times (with plenty of fails along the way) to bring you the absolute best molasses cookie recipe! Trust me — you don’t have to be “a baker” to get these right. Just follow the directions and they will be perfect every time!

What do Molasses Cookies taste like (are they the same as Gingersnaps)?

While molasses cookies and gingersnap cookies share many of the same primary flavors — namely, dark molasses and spices like cinnamon, cloves, ginger, and nutmeg — there are a few major differences.

These are soft and chewy molasses cookies, while gingersnap cookies are typically crisp on the outside and just slightly chewy on the inside. The ginger flavor is also less prominent in molasses cookies.

How to Make Molasses Cookies:

These molasses cookies are made without shortening, and use butter instead! As a result, I always have the ingredients on hand to whip up a batch when a craving strikes. The recipe requires just a handful of pantry staples!

Ingredients for Molasses Cookies:

• Butter
• Sugar
• Molasses
• Canola oil
• Vanilla extract
• Baking soda
• Salt, cinnamon, cloves, ginger and nutmeg
• Eggs
• All-purpose flour

First, cream together sugar and butter until smooth and fluffy.

Next, in goes the dark molasses! I use Grandma’s brand, but anything similar will work. At this point you will also stir in the oil, vanilla, baking powder, spices, and salt until smooth.

Beat in the eggs, one at a time.

And finally, slowly add the flour. Mix just until completely combined — but don’t over-mix!

The dough needs to chill in the refrigerator for at least 2 hours (or up to 2 or 3 days). Once the dough is cool, it’s time to bake!

I like to use a medium scoop to easily form the dough into round balls.

Roll each dough ball in a bowl of sugar,

and place the dough balls on a baking sheet that has been lined with parchment or a silicone baking mat.

Bake the cookies at 350 degrees F for just 10-11 minutes, and you’ll have a beautiful batch of puffy, soft molasses cookies that will instantly make you feel cozy and loved! The perfect treat to share with your friends and family this season — just like a big hug from Grandma!

How to Make Molasses Cookies Chewy:

The key to keeping the molasses cookies soft and chewy is pulling them out of the oven before they’re crispy and brown all over. You want the dough to be set and the edges to be turning brown, but the cookies should still be soft. They will continue to firm up as they cool, but they will maintain that great chewy texture!

Can molasses cookies be frozen?

Yes! These are a great make ahead option to have stashed in your freezer to share with unexpected last-minute guests or to pack in holiday gift boxes for your neighbors. Wrapped tightly, the cookies keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.

Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes (to thaw), pre-heat the oven, then roll in granulated sugar. Bake as directed.

COOK’S TIPS AND RECIPE VARIATIONS:

• Make sure that your butter and eggs are at room temperature before preparing your dough.
• Allow at least 2 hours for the dough to chill in the refrigerator before baking. If the dough isn’t sufficiently chilled, the cookies will spread into a flat mess on the baking sheets (trust me…I’ve been there).
• Don’t over-mix the dough once the flour is added. Stir just until completely combined, but no more. This will avoid a dry, tough cookie.
• Mix-In’s: if you like a fully-loaded cookie, try adding white chocolate chips, raisins, and/or nuts to the dough before baking!

You might also enjoy these other classic cookie recipes:

• Great Grandma’s Oatmeal Chocolate Chip Cookies
• Old Fashioned Williamsburg Gingerbread Cookies
• 3-Ingredient Scottish Shortbread Cookies

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 2 votes

Print

Old Fashioned Chewy Molasses Cookies

These Old Fashioned Chewy Molasses Cookies are soft, warmly spiced, and just how Grandma used to make them!

Course Cookies

Cuisine American

Keyword chewy molasses cookies, molasses cookies, soft ginger cookies

Prep Time 15 minutes

Cook Time 11 minutes

Chilling Time 2 hours

Total Time 26 minutes

Servings 41 cookies

Calories 119 kcal

Author Blair

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar, divided
• 1/2 cup molasses
• 2 Tablespoons canola oil
• 1 teaspoon vanilla
• 2 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons cinnamon
• 1 1/4 teaspoons ground cloves
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 2 eggs, at room temperature
• 3 1/2 cups all purpose flour

Instructions

1. In a large bowl, use an electric mixer to cream together butter and 1 cup of sugar until smooth.

2. Add the molasses, oil, vanilla, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and mix until combined.

3. Add eggs, one at a time, and beat until smooth.

4. Slowly add the flour until just combined.

5. Cover bowl and chill in the refrigerator for at least 2 hours (or up to 2-3 days).

6. When dough is chilled, preheat oven to 350 degrees F. 

7. Place remaining 1 cup of sugar in a shallow bowl.

8. Remove dough from refrigerator and use a scoop to form the dough into round balls. Roll each ball of dough in the sugar. Place dough balls onto cookie sheets that have been lined with parchment or silicone mats.

9. Bake for about 10-11 minutes, or until the cookies are just set and starting to brown on the edges. They will still be soft.

10. Allow the cookies to cool on the baking sheets for about 5 minutes, and then transfer to wire racks to cool completely.

Recipe Notes

Can molasses cookies be frozen?

Yes! These are a great make ahead option to have stashed in your freezer to share with unexpected last-minute guests or to pack in holiday gift boxes for your neighbors. Wrapped tightly, the cookies keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.

Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes (to thaw), pre-heat the oven, then roll in granulated sugar. Bake as directed.

• Make sure that your butter and eggs are at room temperature before preparing your dough.
• Allow at least 2 hours for the dough to chill in the refrigerator before baking. If the dough isn't sufficiently chilled, the cookies will spread into a flat mess on the baking sheets (trust me...I've been there).
• Don't over-mix the dough once the flour is added. Stir just until completely combined, but no more. This will avoid a dry, tough cookie.
• Mix-In's: if you like a fully-loaded cookie, try adding white chocolate chips, raisins, and/or nuts to the dough before baking!

Nutrition Facts

Old Fashioned Chewy Molasses Cookies

Amount Per Serving (1 cookie)

Calories 119 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 19mg6%

Sodium 175mg8%

Potassium 75mg2%

Carbohydrates 16g5%

Sugar 7g8%

Protein 1g2%

Vitamin A 150IU3%

Calcium 14mg1%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.