If you’re craving a warm, cozy cookie that melts in your mouth but still satisfies that chewy texture you love, you’re in the right place. This Chewy Molasses Cookies Recipe is one I keep coming back to because it’s just so reliably delicious — soft in the center, crackly on the edges, with that rich molasses flavor that feels like a comforting hug on a chilly day. Trust me, once you bake these, they’ll quickly become your go-to for cookie cravings or holiday baking marathons!

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Why You’ll Love This Recipe

Perfectly Chewy Texture: These cookies strike the ideal balance between soft and chewy, with just a tiny bit of bite on the edges that I adore.
Simple Ingredients: You probably already have everything in your pantry—no need to hunt for fancy stuff.
Fast & Easy to Make: It takes less than half an hour from start to finish, making it a lifesaver for last-minute cravings or unexpected guests.
Perfect for Freezing: These freeze beautifully, so you can stash a batch away and enjoy fresh cookies anytime.

A close-up image shows a stack of five round cookies held by a woman's hand, each cookie having a golden brown color with a slightly rough texture and sparkling sugar crystals visible on the surface. The cookies are evenly thick with gentle cracks and creases throughout. In the background, there is a blurry tall glass filled with milk placed on a white marbled surface. The focus is on the cookies and the woman's hand, with soft natural lighting highlighting the details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Chewy Molasses Cookies Recipe works because each ingredient brings something special to the party: the molasses gives depth and that signature flavor, while the spices add warmth, and the brown sugar keeps the chewiness locked in. A quick tip — try to use unsalted butter at room temperature so it creams smoothly with the sugars.

Unsalted Butter: Using unsalted lets you control the salt level better and keeps the cookie’s flavor balanced.
Brown Sugar: I love the molasses hints in brown sugar—it adds moisture and chewiness to the dough.
Egg: Acts as a binder and adds richness, helping with the soft texture.
Fancy Molasses: This is the star of the cookie! Darker blackstrap molasses can be bitter, so I use fancy molasses for a milder, sweeter flavor.
All-Purpose Flour: The base of the dough, giving structure without making them cakey.
Ground Ginger: Adds a subtle spicy kick that complements the molasses perfectly.
Baking Soda: Helps the cookies spread just right and keeps them tender.
Ground Cinnamon: Pairs with the ginger to warm up the flavor profile.
Granulated Sugar (for rolling): Coating the dough balls in this before baking gives a sweet, slightly crunchy exterior that’s so satisfying.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Chewy Molasses Cookies Recipe my own by tweaking flavors or adding fun mix-ins—it’s super flexible! Don’t hesitate to adjust the spices or throw in extras like nuts or chocolate chips to suit your mood or occasion.

Add Nuts: I sometimes toss in chopped pecans or walnuts for an extra crunch; it adds a lovely texture contrast.
Spice it Up: Play with other warm spices like cloves or nutmeg to create your perfect holiday cookie vibe.
Make It Vegan: You can swap the butter for vegan margarine and use a flax egg instead of a chicken egg—results are surprisingly good!
Chocolate Drizzle: For a fancier twist, drizzle melted dark chocolate over the cooled cookies—my family goes nuts over this variation.

How to Make Chewy Molasses Cookies Recipe

Step 1: Cream Butter and Sugar to Fluffy Perfection

Start by beating your room temperature butter and brown sugar together in a large bowl using an electric mixer. You want to mix for about 3 to 4 minutes until it’s light, fluffy, and the sugar starts to dissolve a bit. This step is so crucial — it incorporates air into the dough, helping the cookies rise just enough and get that lovely soft texture you’re aiming for.

Step 2: Mix in the Egg and Molasses

Add your egg and molasses next, then beat on medium speed until everything is fully combined and smooth. The molasses gives a deep richness that you’ll notice right away — this is what sets these cookies apart from your ordinary sugar cookie.

Step 3: Incorporate Dry Ingredients Gently

Now, add the flour, ground ginger, baking soda, and cinnamon. Mix everything on low speed or fold by hand just until it comes together — no more. Overmixing here can make the cookies tough, so take it easy. Once combined, wrap the dough and refrigerate until firm, usually about 30 to 60 minutes. This chills the dough and helps control spreading during baking.

Step 4: Shape, Sugar, and Bake

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1 to 1.5-inch balls (I use a cookie scoop for even sizing) and roll each ball in granulated sugar — this gives a slightly crackly and sweet exterior. Place them spaced apart on the baking sheets and bake for 7 to 9 minutes, just until the centers are set but still soft. If you wait until they look fully baked, you’ll miss out on that coveted chewy texture.

Step 5: Cool and Enjoy!

Let the cookies cool on the baking sheet for about 5 to 10 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up without losing that tenderness. If you try to move them too soon, they might break apart.

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Pro Tips for Making Chewy Molasses Cookies Recipe

Use Room Temperature Butter: It creams better with sugar, giving you a lighter dough that bakes up chewy and tender.
Don’t Overbake: Watch the edges and remove cookies while centers still look slightly soft to keep them chewy.
Chill the Dough: Refrigerating firms the dough, which controls cookie spread for even, thick cookies.
Roll in Sugar Before Baking: This adds just the right amount of sparkle and a light crunch that contrasts beautifully with the chewy interior.

How to Serve Chewy Molasses Cookies Recipe

The image shows five round ginger cookies with a cracked texture and slightly rough surface, sprinkled lightly with sugar crystals on top. One cookie is in the center and has a bite taken out of it, showing a soft inside. The cookies are on a white marbled surface covered with a sheet of parchment paper. A small white bowl filled with granulated sugar is placed near the top left of the image. The overall color is warm brown with sparkling sugar highlights, giving a fresh baked look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things simple with garnishes—sometimes just an extra sprinkle of coarse sugar on top before baking. For special occasions, a dusting of powdered sugar or a drizzle of white chocolate adds a delightful touch without overpowering the deep molasses flavor.

Side Dishes

These cookies pair beautifully with a cup of hot tea, spiced chai, or a rich mug of coffee. For holiday gatherings, I serve them alongside warm cider or creamy eggnog—it feels like a little festive indulgence in every bite.

Creative Ways to Present

For gifting or holiday parties, I arrange these cookies on a rustic wooden board combined with cinnamon sticks and fresh rosemary sprigs. Another fun idea is stacking them in pretty cellophane bags tied with twine and a hand-written tag—that personal touch never fails to impress!

Make Ahead and Storage

Storing Leftovers

Leftover molasses cookies keep wonderfully in an airtight container at room temperature for about 4 to 5 days. I usually place a slice of bread inside the container with the cookies to help keep them moist and chewy—this little trick works like a charm.

Freezing

I like to freeze baked molasses cookies by laying them flat on a baking sheet until solid, then transferring them to a freezer-safe ziplock bag. They freeze really well and you can pull out just as many as you want whenever a craving strikes.

Reheating

To bring back that freshly-baked feel, I pop frozen or refrigerated cookies into a warm oven at 300°F for about 5 minutes. Alternatively, a quick zap in the microwave for 10 seconds softens them nicely without drying them out.

FAQs

What makes molasses cookies chewy?

The chewiness comes from the combination of brown sugar, molasses, and the right baking time. Brown sugar adds moisture, molasses gives a soft but firm texture, and removing the cookies from the oven when centers are just set keeps them tender rather than crispy.
Can I use blackstrap molasses instead of fancy molasses?

You can, but blackstrap molasses is much stronger and more bitter. I recommend sticking to fancy molasses for a sweeter, more balanced flavor in these chewy molasses cookies.
How long do molasses cookies stay fresh?

If stored in an airtight container at room temperature, chewy molasses cookies stay fresh for up to 5 days. For longer storage, freezing is your best bet.
Can I make the dough ahead of time?

Absolutely! In fact, chilling the dough overnight enhances the flavor and texture. Just shape and bake when you’re ready.

Final Thoughts

This Chewy Molasses Cookies Recipe is one of those little treasures I keep revisiting because it’s easy, reliable, and hits that perfect cookie note every time. The deep, warm flavor combined with the chewy centers really remind me of cozy afternoons baking with my grandma, and I hope you’ll find the same joy in them. So grab your mixing bowl and give this recipe a whirl—you’re going to love how these cookies turn out, whether it’s for a snack, dessert, or holiday celebration.