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Two stacks of chewy molasses cookies, with more cookies laid out on front of the stacks, on a wooden coard surrounded by candles, pine cones, and evergreen.
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Chewy Molasses Cookies

Chewy molasses cookies, rich with warm spices, melted butter, and molasses, take only 25 minutes. They are a timeless, old-fashioned treat rooted in Maritime traditions!
Prep Time15 minutes
Cook Time11 minutes
Total Time26 minutes
Course: Cookies & Bars
Cuisine: British / Canadian
Servings: 24 servings
Calories: 146kcal
Author: Kelly Neil

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
US cups - Metric grams

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.

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

Serving: 1serving | Calories: 146kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 198IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg