Amazing Chewy Molasses Cookies

Fall. That wonderful season when the temperature starts cooling off, soups come back on the menu plan and you start thinking all things pumpkin and molasses.

One of my favorite cookies are molasses cookies. There’s something so wonderful and different about them. This is a recipe passed down from my mom and grandma that I’ve adapted a little. (Replaced the shortening with butter, increased the molasses and cut back on the sugar.) They have the perfect soft and chewy texture.

Molasses Cookies

Amazing Chewy Molasses Cookies
  • 2¼ c. flour
  • 1½ t. soda
  • ½ t. salt
  • 1½ t. cinnamon
  • 1 t. ginger
  • 1 t. cloves
  • ¼ t. allspice
  • ¾ c. butter (at room temperature)
  • ¾-1 c. brown sugar
  • ½ c. molasses
  • 1 egg yolk
  • 1 t. vanilla
  • Extra sugar for rolling
  1. Preheat oven to 350 degrees.
  2. In a small bowl combine the dry ingredients (flour, soda, salt, cinnamon, ginger, cloves and allspice).
  3. In a large bowl beat the butter and sugar until creamed.
  4. Beat in egg yolk and vanilla.
  5. Beat in molasses.
  6. Gradually add dry ingredients to the wet. Mix until combined.
  7. Roll into balls and roll in sugar.
  8. Bake at 350 on an ungreased cookie sheet.
  9. From 8-9 minutes for small cookies (32 total)
  10. From 9-11 minutes for larger cookies (24 total)
  11. Don't overbake!
  12. Cool on pan a few minutes and then transfer to cooling rack.
I use ¾ cup of sugar, but it's not as sweet as your traditional cookie.

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32 thoughts on “Amazing Chewy Molasses Cookies

  1. Nicole Burkholder

    Molasses cookies make me think of my Grandma! I wonder why they are associated with Fall/Christmas? Anyway, these look delicious and I’m pinning them to remind me to include them in this year’s baking! Visiting from the Weekend Re-Treat!

    1. Angela Clifton

      Just wanted to let you know that I made your recipe last week and my husband and I absolutely loved the cookies. They were wonderfully crisp on the outside and chewy in the middle. My house smelled heavenly. Thank you for sharing. :)

      1. Deanna Michaels Post author

        Yay!!! So glad you made them and loved them! Sounds like you guys liked them as much as I do. I have to keep myself from inhaling the entire batch. Thank you so much for letting me know how they turned out – I really appreciate it! – Deanna

    1. Deanna Michaels Post author

      Oh my goodness! They are amazing. I love that they have double the molasses of most other recipes. I could inhale the entire batch. :-) Last time I had to freeze some of the dough so I wouldn’t eat to many. Thanks for stopping by!

    1. Deanna Michaels Post author

      They are soooo good, rich, and addicting! I love molasses so it makes me happy that they have twice as much as most recipes. I had to only bake part of the batch and freeze the rest so I wouldn’t eat them all. :-)

  2. Monica

    I have never heard of molasses cookies! They look sooooo good though! I’m pretty sure I have all the ingredients on hand so I just may have to…you know…try them out!

    1. Deanna Michaels Post author

      Last time I made them I froze the balls already rolled in sugar so I wouldn’t eat all of them. :-) They cook up a little differently, but are still good. I imagine you could freeze them already cooked and just set them out. I want try that next time, but that means not eating all of them!

  3. Jennifer

    These cookies are FANTASTIC! I won’t say how many times I’ve made them since finding this recipe two weeks ago. 😀 I’ve been using coconut oil in place of butter. I also try to avoid flour as much as possible, so I’m wondering if almond or some other type of flour would work in this recipe?

    1. Deanna Michaels Post author

      Yay!!! I’m so glad you love them. They are are my list to make again for Christmas. :-) I might need to stock up on molasses, ha ha. I love coconut oil, so I’m glad to hear that it works in this recipe. ssshh, don’t tell anyone but I haven’t tried almond flour yet! It’s on my list of ingredients to buy though. Sorry that I’m not very helpful. From reading online it seems like almond flour might be denser, so it might change the texture a bit but maybe they’d still be good? If you do any experimenting you’ll have to let me know! My dad is wheat free, so if you find a good variation I’m going to pass it on to him. :-)

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