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–+ servings
Square image of stacked cookies on white plate.
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Chewy Molasses Cookies

When it comes to perfect holiday cookies these Chewy Molasses Cookies are it. Rolled in sugar and crispy on the outside, but soft and chewy in the center.
Prep Time10 minutes
Cook Time10 minutes
Chill Time:2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 28
Calories: 123kcal
Author: Tornadough Alli

Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter melted
  • 1 cup dark brown sugar packed
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • ⅓ cup turbinado sugar for rolling

Instructions

  • In a large bowl stir together the flour, cornstarch, cinnamon, baking soda salt, ginger, baking powder, and cloves until combined. Set aside
  • Whisk together the melted butter, brown sugar, molasses, egg, and vanilla until smooth. Pour the wet mixture into the dry and stir until combined and there are no dry patches.
  • Line a sheet tray with parchment paper and scoop out 1.5 tablespoon-sized portions of the cookie dough and place them on the sheet tray. I used a 1.5 tablespoon cookie scoop for this. It is okay if you place them close together on the tray. Cover with plastic wrap and chill in the fridge for a minimum of 2 hours but best if you can wait overnight.
  • Preheat the oven to 350°F. Prepare sheet trays with parchment paper.
  • Roll the cookie dough balls one at a time in your hands to form a smooth ball. Roll them in the turbinado sugar and place them on the sheet trays about 2 inches apart.
  • Bake for 8-10 minutes until the tops are no longer glossy and they look puffed up.
  • Let the cookies cool for 10 minutes on the sheet tray then transfer them to a wire rack to cool completely. If you cannot bake all the cookies at once, I suggest leaving the sheet tray with the remaining cookie dough balls in the fridge until they are ready to bake.

Notes

  1. Make sure you do not forget to chill the dough.
  2. Turbinado sugar is our go-to, but you can also use regular, coarse or decorators sugar for these.
  3. Double this recipe to make more for the holidays, cookie exchanges or to have more on hand for later.
  4. These can be frozen, see my tips above on how to do that.
  5. We like dark brown sugar for these as it produces the flavor we like, you could use light brown sugar if necessary but we have not tested it.
  6. This has the perfect balance between spices and molasses that does not overwhelm you at all.

Nutrition

Calories: 123kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 76mg | Potassium: 30mg | Fiber: 1g | Sugar: 10g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg