There is something undeniably magical about the aroma of warm spices filling the kitchen. It evokes memories of holidays past, family gatherings, and the comfort of home. Among the pantheon of classic treats, Soft and Chewy Molasses Cookies hold a special place. Unlike the crisp snap of a gingersnap, these cookies offer a luxurious texture—crisp, sugar-coated edges that give way to a tender, melt-in-your-mouth center.
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This recipe is a homage to the “Grandma’s molasses cookie recipe” many of us grew up with, but refined with modern precision to ensure consistency. Whether you are adding them to a Christmas holiday cookies platter or packing them as a treat, this recipe delivers that quintessential old-fashioned charm.
The Secret to the Perfect Texture
Achieving the holy grail of cookie textures—soft, chewy, and slightly elastic—requires understanding your ingredients. The star of the show is the molasses, providing moisture, acidity, and a distinct, deep flavor profile.
Molasses Showdown: Dark vs. Blackstrap
One of the most common issues in “molasses cookie troubleshooting” is a dry or bitter result. The culprit is almost always the type of molasses used. We recommend unsulphured dark molasses (like the Grandma’s brand).
To settle the debate, here is why we avoid blackstrap for this specific soft cookie:
| Feature | Unsulphured Dark Molasses | Blackstrap Molasses |
|---|---|---|
| Taste | Sweet, robust, classic gingerbread flavor | Bitter, metallic, very intense |
| Texture Impact | High moisture, creates soft/chewy crumb | Lower sugar, can dry out the dough |
| Best Use | Baking cookies, cakes, gingerbread | Savory BBQ sauces, health supplements |
| Verdict | The Winner for this recipe | Avoid for soft cookies |
The Role of Spices
These are essentially “chewy ginger molasses cookies,” relying on a blend of warm spices: ginger, cinnamon, and cloves. Beyond flavor, these spices add a layer of wellness to your baking. Many cultures value the potential health benefits of ginger for digestion, while others look to the health benefits of cinnamon for its antioxidant properties. The inclusion of cloves adds depth, and considering the health benefits of cloves, they make these Molasses cookies a comforting treat for colder months.
Mastering the Crinkle Top
That beautiful, shattered-earth look is known as the “crinkle.” This occurs when the top surface dries out and sets before the cookie finishes spreading. As the center rises, the dried top pulls apart.
We rely on baking soda cookie crackle chemistry. The soda reacts with the acidic molasses, creating bubbles that puff the cookie. Rolling the dough in sugar draws out surface moisture to promote that crackly crust.
If you enjoy the technique of rolling dough in sugar, you might also love making Soft Cut Out Sugar Cookies, which share a similar buttery tenderness but with a vanilla profile.
The Importance of Chilling the Dough
“Dough chilling Molasses cookies” is a mandatory step here. Chilling for 1 to 2 hours allows the flour to fully hydrate and the fats to solidify. If you skip this, you risk flat, greasy puddles.
While the dough chills, if you need a nut-free option for a school event or allergy-conscious gathering, you could whip up a batch of Nut Free Sunbutter Cookies.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1/3 cup unsulphured dark molasses (e.g., Grandma’s)
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves or nutmeg
1/4 tsp salt
1/2 cup granulated or turbinado sugar (for rolling)
Step-by-Step Instructions
1. Creaming the Butter and Sugars
In a large bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of packed dark brown sugar, and 1/4 cup of granulated sugar. “Dark brown sugar cookies” bases ensure higher moisture content than light brown sugar, contributing to the chewiness.
2. Adding the Wet Ingredients
Mix in 1/3 cup of unsulphured dark molasses, 1 large egg, and 1 tsp of vanilla extract. Mix until smooth.
3. Whisking the Dry Ingredients
In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 2 tsp of baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves (or nutmeg), and 1/4 tsp salt.
4. Combining and Chilling
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Cover and chill for at least 1 to 2 hours.
5. Rolling and Baking
Preheat your oven to 350°F (175°C). Scoop the chilled dough into 1-inch balls. Roll each ball generously in a separate bowl of 1/2 cup granulated or turbinado sugar (“sugar rolling cookie dough” is key!). Place 2 inches apart on parchment-lined sheets.
6. The Bake
Bake for 8 to 10 minutes. Crucial Tip: Remove from the oven while they still look slightly underbaked and soft in the center. “Underbaking Molasses cookies for chewiness” is the golden rule. They will set as they cool.
Variations and Serving Ideas
Air Fryer Instructions
To capture the modern trend, you can bake these in an air fryer!
- Preheat air fryer to 325°F (160°C).
- Line the basket with perforated parchment paper.
- Place dough balls 2 inches apart (work in small batches).
- Air fry for 6-8 minutes. They will look very soft but will firm up upon cooling.
High Altitude & Dietary Adjustments
- High altitude cookie baking: If baking above 3,500 feet, decrease sugar by 1 tablespoon, decrease baking soda by 1/4 teaspoon, and increase flour by 1 tablespoon to prevent over-spreading.
- Vegan molasses cookie recipe: Substitute butter for plant-based stick butter and use a flax egg.
These cookies are excellent for lunchboxes. For more kid-friendly ideas, check out our guide on Back to School Cookies Recipes Kids. If you want to dress these up for a party, a little icing adds flair—see our Easy Royal Icing Sugar Cookies for piping tips.
Frequently Asked Questions
What type of molasses should I use for soft and chewy cookies?
Always use unsulphured dark molasses (e.g., Grandma’s). Avoid blackstrap molasses as it is too bitter and can dry out the cookie.
How do I get those classic crackly tops on my molasses cookies?
The crackle comes from the reaction of baking soda with acidic molasses, combined with rolling the dough in granulated sugar. The sugar coating dries the surface early, causing it to crack as the cookie puffs.
Is chilling the molasses cookie dough really necessary?
Yes. Molasses dough is sticky. Chilling hydrates the flour and solidifies fats, making the dough manageable and preventing it from spreading into flat discs.
How can I ensure my molasses cookies stay soft and chewy after baking?
Do not overbake! Pull them out when the centers look soft. For “molasses cookie storage tips,” store in an airtight container with a slice of white bread to maintain humidity.
It is important to be mindful of sugar intake. Reviewing Guidelines for added sugar intake helps us balance treats with a healthy lifestyle.
These Soft and Chewy Molasses Cookies are a ticket to nostalgia. With their spicy warmth and perfect texture, they are bound to become a permanent fixture in your baking rotation.
Soft and Chewy Molasses Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup unsulphured dark molasses e.g., Grandma’s
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves or nutmeg
- 1/4 tsp salt
- 1/2 cup granulated or turbinado sugar for rolling
Instructions
- In a large bowl, cream together the softened butter, dark brown sugar, and 1/4 cup granulated sugar until creamy and aerated.
- Mix in the molasses, egg, and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Cover the dough and chill in the refrigerator for at least 1 to 2 hours to hydrate the flour and solidify the fats.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop the chilled dough and roll into 1-inch balls.
- Roll each dough ball generously in the separate bowl of granulated or turbinado sugar until fully coated.
- Place the coated balls on the baking sheet, spaced about 2 inches apart.
- Bake for 8 to 10 minutes. Remove from the oven while they still look slightly underbaked and soft in the center to ensure a chewy texture upon cooling.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
Nutritional Information
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 110mg |
- Total Carbohydrates: 23g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 2g
