Chewy Spiced Molasses Cookies for The Holidays
These irresistible chewy molasses cookies are the perfect treat for the winter holidays. Quick and easy to make, you’ll be coming back to this recipe for years!
Who doesn’t crave warm spiced cookies when the cooler weather rolls around? The combination of cinnamon, cloves, ginger, and nutmeg will make your kitchen smell like the holidays – and the chewy morsels coming from the oven will not disappoint in taste or texture, either.
Two things make these cookies extra special: their crackly top, and the ultra chewy texture. You can’t have just one!
In this recipe I will show you how to make these for your own family or holiday event. Believe me, they are so quick and easy. And everyone will be asking for the recipe.
Chewy Molasses Cookies Ingredients
All-purpose flour. You can use any brand, but I prefer King Arthur Organic All Purpose Flour
Butter. You can use salted or unsalted. I used salted butter for my cookies. If you use unsalted, feel free to add an extra 1/4 tsp of salt.
Dark brown sugar. It is essential that you use dark brown, rather that light brown. The dark brown sugar has a slightly more bitter flavor that works well with these spicy cookies. I prefer Wholesome Dark Brown Sugar.
Molasses. This is the key ingredient. You want to get the best you can find. I prefer either Brer Rabbit Full Flavor Molasses or Wholesome Organic Molasses.
Egg
Cinnamon
Ginger
Cloves
Nutmeg
Baking soda
salt
sugar (for coating). You can use a regular granulated sugar, but for my cookies I like to use Turbinado sugar for a more rustic look and texture.
Supplies You Will Need:
Two mixing bowls
A spoon or a stand mixer to mix the ingredients
Baking sheet
Parchment Paper
Spatula
Wire Cooling Rack
Small bowl for the sugar coating
How To Make Chewy Molasses Cookies:
Preheat oven to 325 ℉
In a medium bowl or mixer, add all the dry ingredients together. Set aside
In a separate medium bowl, cream together the softened butter and brown sugar until well-combined.
Add the molasses and egg to the butter and sugar mixture.
Combine all ingredients, making sure there are no lumps or bits of flour not mixed in.
This is the fun part…
Roll a piece of dough in your hands to form a smooth ball. I use about 1.5 Tbsp. per cookie.
Put the ball in a bowl of granulated or turbinado sugar and roll around to coat entirely.
Place the sugar-coated balls on the parchment-lined baking sheet, spaced about 1.5″ apart. You should be able to fit about 12-14 on one standard sheet.
Bake for approximately 9 minutes. The cookies should have a nice crackly top and be a little puffed up.
Using a sharp metal spatula, remove from sheet and place on a wire rack to cool. You only have to wait a few minutes for them to cool enough to enjoy!
Tips for The Perfect Cookie:
I always do one test cookie before putting an entire batch in the oven. This will warm up your baking sheet, as well as give you the opportunity to catch any problems before baking the rest.
If your test cookie is too flat and doesn’t retain the slightly puffed appearance, add a couple tablespoons of flour to the mixture. Be sure to mix it in well, and don’t add too much at once!
If your test cookie is too puffed up, and doesn’t spread out much at all, try adding a little more molasses to your mixture. Just a tablespoon or so to moisten it up a bit.
Use high quality ingredients. I try to use organic whenever possible.
Use a really creamy European style butter like KerryGold or an equivalent. I use Rumiano grassfed butter from Azure Standard.
Use a really good molasses. These cookies will turn out very different if you don’t use a full flavor dark molasses like Brer Rabbit or Wholesome.
Remove from the baking sheet right away. The cookies will continue to bake if you leave them on the sheet. Remove and let cool on a wire rack (or just a plate will do if you don’t have a rack).
Once the cookies are cooled, put them in an airtight container or Ziploc bag right away, to retain the chewy texture.
Famous Chewy Molasses Cookies
These chewy molasses with a crackly sugar top and warming spices will prove to be an irresistible treat for your family and friends. This old-fashioned recipe is great for a Thanksgiving or Christmas celebration. You can't have just one!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 sticks butter (softened)
- 1 cup dark brown sugar
- 1/3 cup molasses
- 1 egg
- 1 Tbsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 tsp. baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for coating)
Instructions
- In a large bowl, cream together the softened butter and brown sugar until well combined
- Add the molasses and egg to the mixture.
- In a separate bowl, combined the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
- Add the dry ingredients to the wet ingredients until well-combined
- Take about 2 Tbsp. of the mixture and roll in your hands to form a ball.
- Place the ball in a bowl of white sugar and roll around to coat completely.
- Place on a cookie sheet and bake at 325 degrees for approximately 9 minutes.
- Remove from cookie sheet and let cool on a rack.
Notes
- I always try a test cookie before baking an entire batch. If the cookie isn't keeping it's shape and turning into a flat puddle, try adding a few Tbsp. of flour, and do another test cookie.
- Use the highest quality ingredients you can afford and find. High quality, rich, creamy butter is a must.
- Use a coarse sugar, like Turbinado sugar for an even crunchier and more decorative coating.
- You may also refrigerate the dough for up to two days.
- Store in an airtight container or large Ziploc bag to retain chewy texture and freshness
