Chewy Molasses Cookies
Chewy molasses cookies are a simple, timeless recipe that combines warm spices with the deep, rich flavor of molasses. Molasses has long been a staple in Maritime cooking, used in traditional recipes for its affordability and bold taste. It is a key ingredient in many East Coast kitchens! These cookies showcase a piece of that heritage with their soft texture and classic spicy flavor—perfect for staying warm and cozy on cold winter days.
These cookies are freezer-friendly, so you can prep ahead and bake fresh whenever the mood strikes. Rolling the dough in sugar helps with shaping and gives them a smooth finish. They’re a great addition to your holiday baking or a simple treat to enjoy with a warm drink.
If you like recipes inspired by the East Coast of Canada, you might like my Nova Scotia blueberry grunt, homemade molasses baked beans, or Nova Scotia seafood chowder. If you’re looking for other seasonal ideas, check out my collection of winter recipes for more inspiration.
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Ingredients For Chewy Molasses Cookies
Ingredient Notes
- Baking Powder: Helps the cookies rise slightly and keeps them soft by creating a light texture during baking.
- Butter: Adds richness and moisture to the dough, and melting it gives the cookies their soft and chewy texture.
- Cinnamon: A warming spice that adds a sweet, earthy flavor to complement the molasses.
- Cloves: A strong, aromatic spice that enhances the depth of flavor with a slightly sweet and peppery taste.
- Egg: Acts as a binder to hold the ingredients together while also contributing to the cookies’ structure and texture.
- Flour: Provides the base structure for the cookies. All-purpose flour is versatile and creates a balanced texture—soft but not too crumbly.
- Ginger: Adds a warm, slightly spicy flavor that pairs perfectly with the molasses.
- Molasses: The star ingredient, molasses gives the cookies their deep, rich flavor and contributes to their chewy texture.
- Salt: Enhances the flavors of the spices and balances the sweetness in the cookies.
- Sugar (Granulated): Adds sweetness to the cookies and helps create a soft, tender texture when combined with the butter.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Baking Powder: You can substitute 1 teaspoon of baking powder with ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar.
- Butter: Replace with an equal amount of margarine or plant-based butter if you need a dairy-free option.
- Cinnamon: Ground nutmeg or allspice can work as a substitute, but use half the amount since they have stronger flavors.
- Cloves: Swap with allspice in equal amounts if cloves are unavailable.
- Ginger: Ground nutmeg or mace can be used as a substitute in the same amount.
- Salt: Use sea salt or kosher salt in the same amount.
- Sugar (Granulated): Substitute with an equal amount of brown sugar for a deeper flavor.
Recipe Variations
Try any of the following for a twist on this chewy molasses cookies recipe:
- Candied Ginger: Stir in ½ cup of finely chopped candied ginger.
- Caramel Drizzle: Drizzle cooled cookies with ¼ cup of melted caramel.
- Chai Spice: Replace the spices with an equal amount of my homemade chai spice mix.
- Chocolate Chips: Add ½ cup of semisweet chocolate chips to the dough.
- Cinnamon Sugar Coating: Roll the cookie dough balls in a mixture of 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon.
- Coconut: Stir in ½ cup of unsweetened shredded coconut.
- Dulce De Leche: Make a batch of my Instant Pot dulce de leche and use it to make cookie sandwiches.
- Dried Cranberries: Fold in ½ cup of dried cranberries.
- Espresso Powder: Mix 1 teaspoon of espresso powder into the dry ingredients.
- Glaze: Brush the cooled cookies with a simple glaze of ½ cup of powdered sugar and 1 to 3 teaspoons of milk.
- Ground Cardamom: Add ½ teaspoon of ground cardamom to the spice mix.
- Nuts: Stir in ½ cup of chopped walnuts, pecans, or almonds.
- Oats: Mix in ½ cup of rolled oats for added texture.
- Orange Zest: Mix 1 tablespoon of freshly grated orange zest in with the dry ingredients.
- Peppermint Chips: Fold in ½ cup of peppermint baking chips.
- Pumpkin Spice: Replace the spices with 2 teaspoons of pumpkin spice mix.
- Raisins: Stir in ½ cup of raisins.
- Sea Salt: Sprinkle a pinch of flaky sea salt on the cookies before baking.
- Spiced Glaze: Mix ½ teaspoon of cinnamon or nutmeg into a powdered sugar glaze.
- White Chocolate Chips: Add ½ cup of white chocolate chips to the dough.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Chewy Molasses Cookies
STEP 1: Whisk the flour, cinnamon, cloves, ginger, baking powder, and salt in a medium bowl.
STEP 2: Add the sugar, melted butter, molasses, and egg to a large mixing bowl.
STEP 3: Whisk the butter mixture together until smooth and creamy, about 1 minute.
STEP 4: Stir the flour mixture into the wet ingredients.
STEP 5: When the flour is just mixed in, stop stirring.
STEP 6: Divide the dough into 24 equal portions. Use your hands to roll each portion into a smooth ball, then roll each ball in sugar.
STEP 7: Place the sugar-coated cookie dough balls on a baking sheet and gently flatten each with the bottom of a drinking glass.
STEP 8: Bake the cookies for 11 to 13 minutes, then cool on a wire rack.
Expert Tips
1. I highly recommend using a scale to portion the dough. It only takes a few minutes and ensures consistency.
2. The dough may feel greasy when rolling—that’s completely normal.
3. Flatten the dough balls gently with a wide, flat-bottomed glass.
Recipe Notes For Chewy Molasses Cookies
- An accurate oven temperature is key for even baking. Use an oven thermometer for best results.
- Melt the butter first and let it cool slightly while you prepare the other ingredients to prevent scrambling the egg.
- Rolling the dough balls in granulated sugar isn’t just for looks—it prevents sticking and helps the cookies flatten evenly under the glass.
Storage
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cooled cookies in a sealed container or freezer bag for up to 2 months.
- Unbaked dough can also be frozen in balls and baked straight from the freezer—you may need to add 1–2 minutes to the baking time.
Did you make these chewy molasses cookies? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Chewy Molasses Cookies
Special Equipment
- 2 Baking sheet(s)
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Drinking glass with wide flat bottom
- Wire cooling rack(s)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar, plus extra for rolling
- ¾ cup melted salted butter, cooled slightly, see notes
- ⅓ cup molasses
- 1 large egg
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Whisk the flour, cinnamon, cloves, ginger, baking powder, and salt in a medium bowl.
- In a large mixing bowl, whisk the sugar, melted butter, molasses, and egg until smooth.
- Stir the flour mixture into the wet ingredients until combined, leaving a few streaks of flour.
- Divide the dough into 24 equal portions (approximately 34 g each) and roll into balls. Roll each ball in granulated sugar to coat. Place the cookie dough balls on the prepared baking sheets 2 inches (5 cm) apart and flatten each slightly with the bottom of a drinking glass. Bake the cookies for 11-13 minutes. Transfer the baking sheets to wire racks and let the cookies cool directly on the sheets.
Recipe Notes
- An accurate oven temperature is key for even baking. Use an oven thermometer for best results.
- Melt the butter first and let it cool slightly while you prepare the other ingredients to prevent scrambling the egg.
- Rolling the dough balls in granulated sugar isn’t just for looks—it prevents sticking and helps the cookies flatten evenly under the glass.
Storage
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cooled cookies in a sealed container or freezer bag for up to 2 months.
- Unbaked dough can also be frozen in balls and baked straight from the freezer—you may need to add 1–2 minutes to the baking time.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
