Krolls Korner - 1 molasses cookies covered in sanding sugar on parchment paper dipped in white chocolate - 2

Chewy Molasses Cookies…yay! It’s that time of year!

I love how soft and chewy these molasses cookies are and that you don’t have to chill the dough .

They have those crackly tops we all love and the cookie dough gets rolled in a coarse sugar or sanding sugar.

I love rolling these chewy molasses cookies in sugar prior to baking because it gives them a lovely finishing touch and extra texture and crunch to the cookie.

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These cookies are:

  • Perfectly soft for days
  • A holiday must make
  • Perfect for dunking in coffee
  • Chewy and thick
  • Simple to make
  • No-chill cookies (but you can chill if you want!)
  • Your new favorite molasses cookie!

(For the full recipe, scroll down to the recipe card below)

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How to make chewy molasses cookies

(For the full recipe, scroll down to the recipe card below)

  1. Whisk together the dry ingredients in a bowl
  2. Cream the butter and sugars in a stand mixer
  3. Add in the molasses, eggs, vanilla
  4. Gradually add in dry ingredients
  5. Roll the dough into balls and roll in sugar
  6. Bake then remove to a wire rack to cool completely
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Should I use light or dark molasses?

  • Grandma’s Molasses comes in light (Original) and “robust” or dark molasses. Either or will work. The robust molasses is more concentrated with a richer flavor, so your cookies or baked goods will come out a darker color in comparison to light molasses.
  • I would not recommend using blackstrap molasses in these cookies. It is pretty bitter and better off used in savory dishes!
  • Molasses plays nicely with the warm holiday spices in these chewy molasses cookies and is what helps to make these cookies soft and chewy! It shouldn’t be swapped for maple syrup or any other syrups since there’s almost no replacement for its sweet, almost smoky flavor!
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  • Double Chocolate Crinkle Cookies
  • Cranberry White Chocolate Chip Cookies
  • Kroll’s Kookies
  • Cinnamon Roll Cookies
  • Pumpkin Snickerdoodle Cookies
  • Peanut Butter Chip Cookies
  • Oatmeal Chocolate Chip Cookies
  • S’mores Cookies

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Chewy Molasses Cookies

Ingredients

  • 1 1/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp. corn starch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
  • 1/2 cup brown sugar, packed light or dark
  • 1/4 cup granulated sugar
  • 1/3 cup molasses Light (original) or Dark (Robust)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 1/4 cup coarse sugar (for rolling)

White Chocolate Dip (optional)

  • 1 cup white chocolate chips
  • 1 Tbsp. coconut oil, melted
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Instructions

  • Preheat oven to 375°F
  • Whisk together all of the dry ingredients in a large bowl: all-purpose flour, cake flour, corn starch, baking soda, baking powder, salt and spices. Set aside. 1 1/4 cup all-purpose flour, 3/4 cup cake flour, 1 tsp. corn starch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg
  • In a stand mixer fitted with a paddle attachment, cream the butter and the sugars together until light and fluffy, 2-4 minutes. 1/2 cup cold, unsalted butter, cubed (8 Tbsp.), 1/2 cup brown sugar, packed, 1/4 cup granulated sugar
  • Turn the mixer off to add in the molasses to prevent a mess, then turn back on to combine. Add in the egg, egg yolk and vanilla extract. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed. 1/3 cup molasses, 1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
  • Gradually add in the dry ingredients until combined.
  • Roll cookie dough into balls (use lightly floured hands if dough is sticky or chill dough briefly), I like to make the cookies ~2 Tbsp. in size.
  • Roll the cookies in the coarse sugar. 1/4 cup coarse sugar (for rolling)
  • Place on a baking sheet or cookie sheet. Bake for 10-12 minutes or until the tops are cracked and the edges appear set.
  • Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Melt white chocolate chips and coconut oil in microwave until smooth and dip cookies in melted chocolate and decorate with festive sprinkles (optional). 1 cup white chocolate chips, 1 Tbsp. coconut oil, melted
  • Cookies will stay fresh and soft covered at room temperature for up to 1 week.

Video

Notes

  • You can make the cookie dough in advance and keep it chilled in the fridge for 2-3 days. When ready to bake, take the cookie dough out to sit at room temperature ~30 minutes prior to baking.
  • Cookies are freezer friendly and store well for up to 3 months.
  • Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a gluten-free cookie.

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