Old Fashioned Chewy Molasses Cookies
These old-fashioned chewy molasses cookies have the ultimate chew factor! The cookies are filled with warming spices and bake up nice and thin with an incredibly chewy texture.
Yield: 27 Cookies
Old Fashioned Chewy Molasses Cookies
Prep Time
15 minutes
Cook Time
12 minutes
Chilling Time
2 hours
Total Time
2 hours 27 minutes
These old-fashioned chewy molasses cookies have the ultimate chew factor! The cookies are filled with warming spices and bake up nice and thin with an incredibly chewy texture.
Ingredients
- 170 grams (1 1/2 sticks, 6 ounces) unsalted butter, at room temperature
- 100 grams (1/2 cup) granulated sugar
- 100 grams (1/2 cup) dark brown sugar, lightly packed
- 205 grams (2/3 cup) unsulphured molasses
- 1 large egg, room temperature
- 9 grams (2 teaspoons) baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoons cardamom (can sub ground clove if preferred)
- 2 grams (1/2 teaspoon) kosher salt
- 270 grams (2 1/4 cups) all-purpose flour
- 50 grams (1/4 cup) granulated sugar for rolling dough balls in
Instructions
- In the bowl of a stand mixer fit with the paddle attachment, or in a large bowl with hand mixer, cream together the butter with the granulated sugar and brown sugar on medium-high speed until light and fluffy- about 3 minutes.
- Add the egg and molasses to the mixing bowl and mix again until it is incorporated.
- Add the baking soda, cinnamon, ginger, cardamom (or clove), and salt into the mixing bowl. Mix until incorporated. Scrape down the mixing bowl and mix again to ensure the spices are evenly distributed.
- Add the flour to the mixing bowl and mix until incorporated. This should only take about 30-45 seconds of mixing. Do not over-mix.
- Cover the mixing bowl with plastic wrap or foil and transfer to the refrigerator to chill until for at least 2 hours to firm up the dough.
- Preheat the oven to 350 F (170 C). Line three sheet pans with parchment paper and set aside.
- Scoop dough balls about 1 1/2 TBSP each and roll into a smooth ball between your palms. Roll the dough ball in sugar and then transfer to the parchment lined baking sheets. Give the cookies enough space to spread out. I baked 10 cookies per sheet pan.
- Bake at 350 F (170 C) for 10-12 minutes, until the edges are set and the middles look just slightly under done.
- Allow to cool on the baking sheets for about 5 minutes before transferring to a a cooling rack to cool completely.
- Store in an airtight container for up to 2 weeks.
Notes
Recipe heavily adapted from The Baker's Manual
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19 Comments on “Old Fashioned Chewy Molasses Cookies”
Theses are delicious. They turned out so chewy and flavorfull!!!
Awesome! So glad you liked them!
Do you use first boil or second boil molasses in these?
Do you have a good source for second boil molasses? There are so many different descriptions I don’t know which one to select.
Thanks
Volume measurements don´t match gram measurements, I followed the gram measurements, my cookies came out very very flat and crunchy, also 12 minutes was pushing it
Where is the egg measurement in the ingredient list?
Hi, it’s in the ingredient list. It’s 1 large egg.
I LOVE this recipe and have made it many times. I always get requests to share the recipe when I share the cookies. I use cloves instead of cardamom and raw sugar to dip the dough balls in for a little crunch. Thank you for sharing!!
I add a 1/2 tsp of cayenne pepper to this and it gives such a nice additional warmth to them!
Great idea!
These look amazing!!! I’d love to make them, just have one question about the brown sugar amount first. I’m an avid by-weight baker and usually the recipes I use are 100g for a 1/2 cup brown sugar. I noticed this one is listed as 170g for 1/2 cup – could you kindly clarify this for me please? Thank you so much!
Hi! You are correct, 1/2 cup of brown sugar is 100 grams. That’s what it says in the recipe.
Thanks for updating it to clarify! Can’t wait to make these 🙂
These look great – just started creaming the butter and sugars and the weight for the dark brown sugar is off – any clarification would be appreciated. Thanks
Ingrid
Hi, the measurements are correct in this recipe. 1 cup of lightly packed brown sugar is 100 grams. It’s always best to measure by weight since “lightly packed” is subjective.
Can I add fresh ginger ( grated).
I wouldn’t. This recipe is better with dried ginger. If you are interested in using fresh, I would search for a recipe that specifically calls for it.
Can I use this recipe to roll out the dough for cookie cutters?
So good. My new favorite. Thank you.
You’re welcome!