Chewy Old-Fashioned Molasses Cookies Recipe

These old-fashioned molasses cookies offer a warm, rich flavor and a tender, chewy texture that makes them a holiday favorite. They pair perfectly with cool fall evenings and winter celebrations, though they’re enjoyable any time of year.

Whether you’re an experienced baker or trying cookies for the first time, this classic molasses cookie recipe is easy to follow and makes a crowd-pleasing batch for holiday gatherings. The cookies have a nostalgic spice mix—cinnamon, ginger and cloves—that complements the deep sweetness of unsulphured molasses.

This recipe is inspired by a chewy gingersnap cookie variation and shares similar techniques while delivering a distinct molasses-forward flavor.

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Ingredients

Use unsulphured molasses for a milder, sweeter molasses flavor that keeps these cookies soft and balanced. The ingredient list below yields about 46 cookies; see the recipe card for exact quantities.

• unsalted butter (softened)
• dark brown sugar
• unsulphured molasses
• eggs
• vanilla extract
• all-purpose flour (spooned and leveled)
• baking soda
• salt
• ground cinnamon
• ground cloves
• ground ginger
• granulated sugar (for rolling)

See recipe card for exact measurements and serving information.

Instructions

Allow the butter to soften at room temperature for about 30 minutes before beginning. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or spray lightly with baking spray.

In a mixing bowl, cream the softened butter until smooth, then beat in the dark brown sugar until the mixture is light and combined. Add the molasses, vanilla extract and eggs, mixing until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground cloves and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Scoop dough using a #40 cookie scoop (about 1.5 tablespoons) or spoon and roll each portion into a ball. Roll each ball in granulated sugar so the cookies develop a slightly crisp, sugary exterior as they bake.

Place dough balls about 2 inches apart on the prepared baking sheet. Bake one sheet at a time for 9–11 minutes, until the edges are set and the tops begin to crack. For chewy cookies, remove them when the centers are still slightly soft.

Let the cookies rest on the baking sheet for about five minutes, then transfer to a wire rack to cool completely.

Hint: A cookie scoop produces evenly sized cookies, which helps them bake uniformly.

Substitutions

If you need alternatives, try these swaps. Keep in mind substitutions will change the final flavor and texture slightly.

• Golden syrup – Works in place of molasses for a milder, caramel-like sweetness.
• Light brown sugar – Can replace dark brown sugar or be used half-and-half with dark brown to reduce molasses intensity.
• Shortening – A mix of butter and shortening is traditional in some recipes and yields a slightly different texture; all-butter produces chewier cookies.

Variations

Customize the cookies with simple additions:

• Add nuts – Fold in chopped pecans or walnuts for crunch.
• Add dried fruit – Mix in raisins or chopped dried fruit for extra chew and flavor.

These variations keep the base cookie intact while offering different textures and tastes.

Equipment

Gather basic kitchen tools for best results:

• Electric mixer – A hand or stand mixer makes creaming the butter and sugar easier, though the recipe can be mixed by hand with extra effort.
• Measuring cups and spoons – Accurate measurements improve consistency.
• Mixing bowls – One for wet ingredients and one for dry; a shallow bowl is helpful for the rolling sugar.
• Cookie scoop – A #40 scoop or a 1.5 tablespoon measure ensures uniform cookies.
• Parchment paper – For even baking and easier cleanup.
• Cookie sheets – Light-colored, rimless sheets help cookies bake evenly.

With these tools, the recipe is straightforward and yields consistently good results.

Storage

Store freshly baked, fully cooled cookies in an airtight container at room temperature for up to one week for best texture and flavor.

Freezing

These cookies and the dough freeze well, making them a convenient make-ahead option.

To freeze baked cookies: lay cooled cookies in a single layer in a freezer-safe bag with parchment between layers. Place bags inside a freezer container for extra protection, label and date. Baked cookies keep up to three months.

To freeze dough: portion dough with a scoop, roll in granulated sugar, arrange in a single layer in a freezer bag with parchment between layers, then store in a freezer container. Label and date; dough keeps up to three months.

To bake from frozen: bring dough balls to room temperature while preheating the oven to 350°F, then bake as directed.

Related

Looking for more cookie ideas? Try other crowd-pleasing recipes for different textures and flavors.

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