We can't get enough of these chewy molasses cookies! They have crisp edges, fudgy middles, and rich, spiced flavor from ginger and cinnamon.
As I sat down to write this molasses cookies post, I watched some of the first snow of the year drift past the window. What could be more fitting? These chewy molasses cookies are perfect for cold, wintry days. They have crisp edges, soft middles, and a rich, spiced flavor that’ll warm you up in an instant. Pair one with a cup of hot chocolate, and you have an unbeatable holiday treat!
I think you’re going to love this molasses cookie recipe. It’s quick and easy to make (you don’t even have to chill the dough!), and it yields really wonderful cookies. After the first time I made them, I liked them so much that I couldn’t resist nabbing one for breakfast the next morning. Since then, I’ve baked countless batches of these molasses cookies, and Jack and I still can’t get enough. Baking them has become a new Christmas tradition in our house. I hope it will in yours, too!
Molasses Cookie Recipe Ingredients
Something else I love about this molasses cookie recipe? It’s totally vegan! It comes together with these basic ingredients:
- Molasses, of course! I make these cookies with unsulphured blackstrap molasses, which gives them a rich molasses flavor and dark color. My favorite brand is Wholesome Sweeteners.
- Dark brown sugar and white sugar – For sweetness. This combination also contributes to the cookies’ delicious chewy texture.
- Coconut oil – For this recipe, your coconut oil should be soft, but not melted. To achieve the right consistency, I usually pop it in the microwave for around 15 seconds before I start to bake. The exact timing depends on its initial texture, which varies based on the temperature of the kitchen. Room temperature butter will work here too.
- All-purpose flour – For the most precise measurement, use the spoon-and-level method.
- Baking soda – It reacts with the molasses and brown sugar to help the cookies rise.
- Warm spices – You can’t make good chewy molasses cookies without spices! I use ground cinnamon, ground ginger, and ground cardamom for warm, cozy depth of flavor. If you prefer, feel free to swap out the cardamom for 1/4 teaspoon ground cloves!
- Vanilla extract – It deepens the warm, spiced flavor of these molasses cookies.
- Fine sea salt – To make all the flavors pop!
- And natural cane sugar – For rolling! It creates a sweet, crispy crust around the cookies’ chewy middles.
Find the complete recipe with measurements below.
How to Make Molasses Cookies
This molasses cookie recipe is super easy to make! Here’s how it goes:
First, make the dough. In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil or butter and sugars until light and fluffy. Add the molasses and vanilla, and mix again to combine. Then, whisk together the dry ingredients in a separate bowl. Gradually add them to the molasses mixture, mixing after each addition. Finally, mix in 1 tablespoon water to moisten the dough. If the dough still feels dry, mix in additional water, 1 teaspoon at a time.
Next, shape the cookies. Use a 2-inch cookie scoop to portion the dough, and roll each scoop into a ball. Roll the cookie dough balls in a small bowl of cane sugar. When they’re evenly coated, place them on a parchment-lined baking sheet.
Before you bake, gently press down on the dough balls to flatten them slightly.
Then, bake! Transfer the cookies to a 350°F oven and bake for 10 minutes, until the cookies have spread slightly and cracks form on their surfaces. Allow them to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. Enjoy!
Chewy Molasses Cookies Tips
- Use natural cane sugar for rolling. I like to use regular granulated sugar in these cookies, but I use natural cane sugar on the outside. It has a slightly coarser texture, which creates a delicious crispy crust around the cookies’ edges.
- Bake one sheet at a time. These ginger molasses cookies spread out as they bake, so depending on the size of your sheet pan, you may need to bake them in two batches. Though working in batches takes longer than putting all the cookies in the oven at once, the extra time is worth it. Because temperatures vary throughout an oven, the cookies will bake most evenly if they’re all on the same oven rack. You don’t want cookies on a lower rack to burn before ones above them are cooked through!
- Leave them on the baking sheet for 10 minutes after they come out of the oven. It’ll be tempting to reach for these chewy molasses cookies as soon as they finish baking, but if you can, hold off for at least 10 minutes. Straight out of the oven, the cookies are puffy and delicate. As they cool, they crisp up around the edges and become chewy and fudgy in the middle. After 10 minutes, go ahead and sample one (or more), and transfer the rest to a wire rack to cool completely.
- Freeze the extras. These ginger cookies keep well in an airtight container at room temperature for up to 4 days. For longer storage, freeze them! Store them in an airtight container or bag in the freezer for up to 3 months. To thaw, let them sit at room temperature for about an hour, or zap them in the microwave for around 10 seconds.
More Favorite Cookie Recipes
If you love these soft and chewy molasses cookies, try one of these yummy cookie recipes next:
- Gingerbread Cookies
- Thumbprint Cookies
- Peanut Butter Blossoms
- Easy Sugar Cookies
- Perfect Oatmeal Cookies
- Best Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Lemon Shortbread Cookies
Chewy Molasses Cookies
Ingredients
- ½ cup unsalted room temperature butter or soft (not melted) coconut oil
- ⅓ cup packed dark brown sugar
- ⅓ cup granulated sugar*, (see note)
- ⅓ cup unsulphured blackstrap molasses*, (see note)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour,
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon fine sea salt
- 1 tablespoon water, more if necessary
- ⅓ cup cane sugar, for rolling
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.
- In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.
- Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. If the dough feels dry, mix in 1/2 tablespoon additional water. Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls and bake for 10 minutes, until the cookies are puffed and cracking on top. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Delicious! Teenagers and mom approved.
Hi Annie, so glad everyone loved the recipe!
I never comment on recipes but just made these and they came out SO GOOD! Crispy on the outside, soft and chewy on the inside. I used coconut oil. I did have to add a few extra drops of water to the dough, but otherwise followed the recipe exactly. My kid loved them too!
I’m so glad you loved them!
Delicious and easy to make. I only needed an egg free recipe, so I still used regular butter. Don’t skip rolling in sugar! It takes an extra second and taste and appearance are worth it!
I really liked this recipe. I did, however, not have enough powdered ginger and had to sub a TBSP of ginger paste–seemed like a lot, but that’s what the internet told me was the sub. One batch, made with slightly larger balls, came out cakes. The other made with slightly smaller balls and cooked about a minute longer because I was washing my mixer when the timer went off, came out chewy. This was the perfect situation because my house is split on molasses cookie texture preference. Will make again, probably with the ginger paste sub in the future.
These were perfect! Added an additional Tablespoon water and consistency was just right. Mine took about 12 minutes per batch (but ovens vary). Will definitely make again.
Love this cookie! It is chewy, not to gingery and my family absolutely loved them!
I’m so glad you loved them!
Way too dry. Ended up adding another Tablespoon and half of water to the batter. Otherwise a good molasses ginger cookie.
AWESOME! I love the flavor of these cookies and they came out chewy as described. My oven runs a bit cool so maybe some folks having dry cookies have a hotter oven. I am making a second batch for company because the first batch will be gone before they get here. Thank you!!
I’m so glad you loved them!
I made these for a cookie exchange for a coworker with an egg allergy. The only thing I did differently was use vanilla bean paste. These were so amazing! I forgot to press mine down before baking, but it didn’t matter – they were cute, crackly puffs of pure spiced joy.
I’m so glad they were a hit!
These cookies came out dry and crumbly, and gritty. I looked at other recipes after these came out, wondering what was wrong with this recipe. This one is vegan, others included an egg. I think it could have been helped by more fat in this recipe, or something. Very disappointing
Loved this recipe! First time ever making molasses cookies and they are addicting! They came out so chewy and flavorful!
I’m so glad you loved them!
Love this recipe. This is the first time I’ve ever made molasses cookies. I had to bake the cookies for longer because I used vegan butter but they turned out so delicious! I will be making these often.
I’m so glad you loved them!
I just made these and I love them! Love the flavor and texture. I haven’t baked in a long time, and despite this they came out great.
I’ve made this recipe twice, once using butter and once using coconut oil. If using coconut oil, you will definitely need to add water for the moisture content. These taste great, but the texture of “chewy” is not accurate and is more like a dense shortbread. I might play around with reducing the flour? While tasty, the texture is not great.
Hi Madison, did you use the spoon & level method while measuring your flour? https://www.loveandlemons.com/how-to-measure-flour/
It sounds like your scoop could have been a little too packed.
This recipe is a great rendition of this cookie. I really like the intensity of the spice and the texture.
Hello,
I have never used coconut oil for a cookie recipe and I see you have the option with these to use either coconut oil or butter. What is the difference in taste in your opinion?
I am making these for the first time for our Christmas meal.
Thank you!
I just made these for a cookie party and they won best in show! Great recipe. I used coconut oil.
Yay! I’m so happy to hear that!
Fabulous!! I was trying to break out of the ‘same old cookie’ mold for the holidays. This recipe totally does the trick. It’s easy and delicious (no chilling needed) exactly as written. I didn’t have cane sugar, but used coconut sugar instead. Thank you 🙂
I’m so glad you enjoyed them!
I think I made them too big. Supposed to be 16 cookies or 32? Still delicious though, even though I am a very amateur baker.
Hi Dianne, with a 2-inch cookie scoop it should yield around 16 cookies.
I’m going to try these with vegan butter today, but the ingredients do include sea salt. Should I leave out the salt listed in the recipe?
Hi Diane, I’d recommend the coconut oil option here instead of vegan butter because we tested it. Sometimes vegan butter isn’t a 1:1 swap because it can spread too much. I’d keep the sea salt in.