Molasses Soft Chewy Cookies (Printable Version)

Soft, chewy molasses cookies infused with warm spices and a touch of vanilla.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour (280 g)
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened (170 g)
09 - 1 cup packed dark brown sugar (200 g)
10 - 1 large egg
11 - 1/4 cup unsulphured molasses (60 ml)
12 - 1 teaspoon vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar (65 g)

# Directions:

01 - Set oven temperature to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter with dark brown sugar until light and fluffy, about 2 minutes.
04 - Add egg, molasses, and vanilla to the creamed mixture and beat until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until blended.
06 - Scoop tablespoon-sized dough portions, roll into balls, then coat each ball evenly with granulated sugar.
07 - Place dough balls spaced 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges are set and tops crack, while centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before moving to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're soft and chewy in the center with just enough structure to hold together, which honestly took me three batches to master but now feels effortless.
  • The spice blend is warm without being overwhelming, like a gentle hug from someone who knows exactly how you take your tea.
  • You can have fresh cookies ready in under 30 minutes, which means even on busy weeknights you can create something that tastes like you spent hours planning it.
02 -
  • The soft, almost-underbaked center is intentional, not a mistake. It's what separates these from cake-like cookies. Watch the clock carefully on your first batch and note exactly when yours look done so you know the timing for future batches.
  • Brown sugar can harden if exposed to air, and hard brown sugar makes stiff dough that spreads unevenly. Store it in an airtight container with a slice of bread or a terra cotta disk, and you'll never fight with it again.
  • Room temperature ingredients mix more smoothly, but truly cold eggs and butter still work fine. What matters most is not overmixing once you add the dry ingredients.
03 -
  • Don't skip the sugar coating. It creates a subtle sparkly exterior and actually improves the texture by adding just a hint of crunch that contrasts beautifully with the chewy center.
  • The moment you see the tops crack during baking, you're at the finish line. Those cracks aren't a flaw, they're the signature that tells you the cookie is exactly right. Set a timer and stay nearby during the last few minutes of baking.

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