I just really love this soft chewy molasses cookies recipe. This is one of my sister’s favorite cookies to make especially during the holidays.
If you are not familiar with these kinds of cookies, molasses cookies are kind of a cross between a gingerbread cookie, ginger snap, and a sugar cookie.
I love how chewy they are and the hint of ginger and sweetness. These cookies just melt into the mouth. Add a cup of milk with them and you are in flavor heaven. They are so easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make these delicious cookies you will need the following ingredients:
- Baking soda
- Ground cloves
- Shortening, butter, or margarine
- Granulated sugar
- Molasses -- The star of this cookie recipe.
Step 2: How to make soft chewy molasses cookies
Begin by adding all of the dry ingredients, the flour, baking soda, salt, ground cloves, cinnamon, and ground ginger to a sifter. Sift the ingredients together. If you don’t have a sifter you can use a fork or whisk.
Step 3: Cream the wet ingredients
Now in a large bowl cream together the molasses, shortening, and sugar. You can use softened butter, or softened margarine as well. Growing up we used shortening mostly because it was cheaper.
Then once those ingredients are well mixed, add in the egg and blend it in. Scrape the sides of the bowl with a spatula.
Step 4: Completing the chewy molasses cookies dough
Time to add in the flour mixture a little bit at a time while mixing it in until it is all incorporated. Make sure to scrape the sides of the bowl as needed.
Once combined, remove and clean the beaters. I know you want to eat some of that dough off those beaters. Now your homemade soft chewy molasses cookie dough is complete.
I usually bring the dough together into a large ball on the bottom of the bowl. Now cover it with plastic wrap or a lid and chill it in the fridge for at least 2 hours or even overnight.
This dough really works well when made ahead of time.
Step 5: Baking the molasses cookies
Next when you are ready to bake the cookies. Preheat the oven to 375 F/190 C. Take a spoonful of cookie dough, I usually scoop out a large tablespoon worth, and roll it in your clean hands, forming a ball.
Roll the ball around in a small bowl of white granulated sugar and place it on a sheet pan lined with a silicone baking mat, parchment paper, or just used an un-greased cookie sheet.
Make sure the cookie balls are about 2 inches apart. Bake them in the oven, middle rack position, for 8 to 9 minutes. They should crack on top. Pull them out of the oven and allow them to rest on the pan/cookie sheet for about 5 minutes.
Then remove them from the pan and place them on a wire rack to cool completely. Time to dig into one of those yummy cookies. Can you eat just one? Enjoy!
How long will these molasses cookies last?
If you store them in an airtight container or in a ziplock bag they will stay fresh for about a week. Over time they will loose their soft chewiness because of moisture loss. You may also freeze these cookies for longer storage.
Soft Chewy Molasses Cookies
- Hand Mixer or Stand Mixer
- sifter or whisk
- Cookie sheet or sheet pan
- Silicone Mat or parchment paper
- 1 cup of white granulated sugar 200g
- 3/4 cup of shortening 145g
- 1/4 cup of molasses 80g
- 1 large egg
- 2 cups of flour 240g
- 2 tsp. of baking soda 8g
- 1 tsp. of cinnamon 3g
- 1/2 tsp. of ground cloves 2g
- 1/2 tsp. of ginger 2g
- 1/2 tsp. of salt 2g
- Begin by sifting the dry ingredients into a medium bowl (The flour, salt, baking soda, ground cinnamon, ground cloves, and ground ginger.)
- In a large bowl cream together the granulated sugar along with the shortening and molasses. Then add in the egg and cream that in. Use a hand mixer, stand mixer, whisk, or wooden spoon. Scrape the sides of the bowl as needed throughout this cookie dough process.
- Add the flour mixture about 1/4th of it at a time mixing it in the cookie dough in between. Do this until it is all incorporated and your molasses cookie dough is complete. Scrape the dough together into a half ball. Cover the bowl with plastic wrap and chill for at least 2 hours.
- Preheat the oven to 375 F/190 C. Scoop a heaping tablespoon of dough and roll it into a ball with clean hands. Roll the dough into a small bowl of granulated sugar. Then place the cookie ball onto an un-greased cookie sheet, or parchment paper/silicone mat lined sheet pan.
- Bake the cookies in the oven, middle rack position, for 8 to 9 minutes. Take them out and allow them to cool on the pan for about 5 minutes, then remove them and place them onto a wire rack to cool completely. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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