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    Home » Recipes » Cookies » Chewy Molasses Cookies

    Published: Oct 22, 2019 · Modified: Jun 23, 2020 by Jessica Robinson · This post may contain affiliate links

    Chewy Molasses Cookies

    Jump to Recipe Print Recipe
    Molasses cookies with fork marks and dusted with sugar

    Easy to make Soft and Chewy Molasses Cookies are the BEST molasses cookies ever! Soft and chewy, easy to make, molasses and spices, just like grandma used to make!

    Molasses cookies on white marble

    These Old-fashioned molasses cookies are the perfect treat! My great grandmother’s original recipe was molasses cookies with shortening. Probably because it was during the Great Depression and there was a shortage on butter. I adapted her recipe and updated it back when I wrote my first cookbook in 2014.

    Just like this recipe from grandma, you’ll also love Cream Puffs with Pastry Cream, Easy Chocolate Chip Cookies, and Fried Apple Hand Pies.

    Molasses cookies stacked against each other on a piece of white marble

    How to make Molasses Cookies:

    Step 1: Cream together brown sugar, molasses, and softened butter.

    Step 2: Add the egg and gently combine ingredients together. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.

    Molasses cookie dough in a mixing bowl on butcher block

    Step 3: Add the flour, salt, cinnamon, nutmeg, ginger, cloves, baking soda, and vinegar. Mixing to combine ingredients. Scrape the bottom and sides of the bowl again.

    Step 4: Transfer the dough to a plastic zip-style bag; refrigerate for 1 to 2 hours.

    Step 5: Preheat the oven to 375 degrees F. Line several half sheet pans with parchment paper and set aside.

    Molasses cookies scooped on half sheet pan

    Step 6: Remove chilled dough from refrigerator and use scoop the cookies into rounds. Flatten Rounds with the palm of your hand. Sprinkle each cookie with sugar and use a fork to make cross marks.

    Molasses cookies on sheet pan

    Step 7: Bake cookies until lightly browned, about 12 to 14 minutes. Remove from the oven and let cool before removing from the sheet pan.

    Remember that every oven is different. It’s a great idea to use an oven thermometer to accurately monitor the oven temperature. Also, rotate your baking pans half way through the baking process. I carefully rotate each pan completely, and switch the bottom and top pans. This helps the cookies evenly bake.

    Making fork marks in Molasses cookies on half sheet pan

    What type of Molasses to use?

    Blackstrap tends to be too strong for my taste. I prefer Grandma’s brand or Golden Barrel. But, Food Lion private label Molasses is also a great option!

    Grandma's molasses on butcher block

    Homemade Molasses Cookies are super simple to make and are perfect for the holidays! These Soft and Chewy Molasses Cookies are just like grandma’s! If you love this recipe, try Homemade Apple Pie, Caramel Apples, and Apple Crisp.

    Do you love my recipes? If you have a moment, please leave a star rating and share on social media using the hashtag #afarmgirlskitchen

    5 from 2 votes
    Molasses cookies stacked against each other on a piece of white marble
    Print

    Molasses Cookies

    Prep Time10 mins
    Cook Time12 mins
    Easy to make Soft and Chewy Molasses Cookies are the BEST molasses cookies ever!
    Course: Desserts
    Cuisine: American
    Servings: 24 cookies
    Calories: 266.6kcal
    Author: Jessica Robinson

    Ingredients

    Chewy Molasses Cookies

    • 1 cup packed brown sugar
    • 1 cup molasses
    • 1 ¼ cups (2 ½ sticks) unsalted butter (softened)
    • 1 large egg
    • 1 teaspoon apple cider vinegar
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 2 teaspoons ground ginger
    • ½ teaspoon ground cloves
    • 4 ½ cups all-purpose flour
    • ½ cup granulated sugar (for coating cookies)

    Instructions

    Chewy Molasses Cookies

    • In a large mixing bowl, cream together brown sugar, molasses, and softened butter.
    • Add the egg and gently combine ingredients together. Occasionally scrape the bottom and sides of the bowl with a rubber spatula.
    • Add the flour, salt, cinnamon, nutmeg, ginger, cloves, baking soda, and vinegar. Mixing to combine ingredients. Scrape the bottom and sides of the bowl again.
    • Transfer the dough to a plastic zip-style bag; refrigerate for 1 to 2 hours.
    • Preheat the oven to 375 degrees F. Line several half sheet pans with parchment paper and set aside.
    • Remove chilled dough from refrigerator and use scoop the cookies into rounds. Flatten Rounds with the palm of your hand. Sprinkle each cookie with sugar and use a fork to make cross marks.
    • Bake cookies until lightly browned, about 12 to 14 minutes. Remove from the oven and let cool before removing from the sheet pan.

    Recipe Notes

    Cookie scoops make it super easy to make the cookies uniform. I use a #12 cookie scoop which is a rather large cookie. This size cookie bakes for 16 minutes.
    For everyday consumption, I would suggest the #16 cookie scoop. Either way, this is a really nice cookie scoop and is dishwasher safe!

    Nutrition

    Calories: 266.6kcal | Carbohydrates: 41.85g | Protein: 2.86g | Fat: 10.1g | Saturated Fat: 6.21g | Cholesterol: 34.21mg | Sodium: 284.33mg | Potassium: 251.14mg | Fiber: 0.75g | Sugar: 23.66g | Vitamin A: 308.21IU | Calcium: 45.32mg | Iron: 1.9mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    Previous Post: « Classic Chili Recipe
    Next Post: Cast Iron Dinner Rolls »

    Reader Interactions

    Comments

    1. Laura says

      April 17, 2020 at 12:38 pm

      5 stars
      These are my all time favorite Christmas cookie. And I love them with a strong cup of coffee. Yum

      Reply
      • Jessica Robinson says

        April 17, 2020 at 9:50 pm

        My mom made them all the time! Loved them!

        Reply
    2. Lisa Hatfield says

      April 16, 2020 at 4:15 pm

      5 stars
      Love how old fashioned and chewy this recipe is thank you for sharing your recipe Jessica!

      Reply
      • Jessica Robinson says

        April 16, 2020 at 4:45 pm

        Thanks so much Lisa!

        Reply

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    Meet Jessica

    Hi I’m Jessica!

    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

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