Updated April 06, 2021 Chewy Molasses Cookies-these soft and chewy ginger molasses cookies are perfectly spiced and coated in pretty sugar for a slight sweet crunch. They are a holiday favorite, but good anytime of the year. When I was little, I wasn’t a big fan of molasses cookies. They were just ok, never my first choice, especially if there was a big platter of Christmas cookies to choose from. The molasses cookies just looked boring so I don’t even think I even tried them. I would reach for peanut butter blossoms, snickerdoodles, or Andes mint cookies instead. Well, now molasses cookies are one of my very favorites. They may look a little boring, but the flavors are incredible! I especially love this recipe because the molasses cookies are super CHEWY and perfectly spiced. They are a MUST make for the holidays, but I make them all year because they are so good!
What Molasses Do I Use?
First of all, let’s talk molasses. For molasses cookies, you want to use unsulphured molasses not blackstrap molasses. Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. Grandma’s is a popular brand and my personal favorite. Brer Rabbit is another good one. You can find both of these at most grocery stores in the baking aisle. You don’t need to refrigerate your molasses after opening it. Store it in the pantry, it will keep for one year after it’s been opened.
How to Make Chewy Molasses Cookies
Not all molasses cookies are created equal. Some are dry, some are too soft, and some lack flavor. This recipe is PERFECT and I am going to share my tips for making the BEST chewy molasses cookies. I have a few tricks up my sleeves for creating the perfect chewy cookie. You are going to LOVE them!
Melted Butter– For this recipe, use melted butter to create a chewy cookie. You can melt the butter in the microwave or on the stovetop. Let it cool to room temperature before using. Spices– You will need ground ginger, cinnamon, and cloves. Make sure your spices are fresh for optimal flavor. Brown Sugar– this cookie recipe only uses brown sugar to keep the cookies chewy! Always pack your brown sugar. Egg and Egg Yolk– Adding an egg yolk increases chewiness. Don’t Over Mix- Once you add the dry ingredients, don’t over mix. Mix until just combined. It is ok if you still have a few streaks of flour. Chill the Dough– You HAVE to chill the dough because of the melted butter. Chilling the cookie dough will prevent the cookies from spreading and it will make them chewier and more flavorful. I recommend chilling for at least one hour, but you can chill the dough for up to 48 hours. You can chill all of the dough in a disk or you can go ahead and roll out the dough balls and chill. Make sure you cover with plastic wrap or put the balls in a container so the dough doesn’t dry out or take on any other fridge smells:) Turbinado Sugar– I highly recommend rolling the cookie dough balls in turbinado sugar instead of regular granulated sugar before baking. Turbinado crystals are coarser, darker, and have a slight molasses flavor, which makes it the perfect sugar for these cookies. Plus, the sugar is so pretty and the sugar crunch is nice! Don’t Over Bake– If you want chewy molasses cookies, DO NOT OVER BAKE! If you over bake, the cookies will be crispy instead of chewy. Take the cookies out of the oven when the edges are set but the centers are still soft. They will finish baking on as they cool on the baking sheet. Bang the Pan– As soon as the cookies come out of the oven, bang the pan on a flat surface 3 to 5 times. This will help the cookies stay perfectly chewy in the center with slightly crisp edges. Spatula Trick– If the cookies are a little flat or not in a completely round circle, use a spatula to lightly tap the edges of the warm cookies to shape them into a perfect circle. This is optional, but will make the cookies look pretty and will give them a little lift. Cool– Let the cookies cool on the baking sheet for about 3 to 5 minutes until they are firm enough to transfer to a wire cooling rack.
How to Store
Store the cooled cookies in an airtight container on the counter for up to four days. If you want them to stay soft and chewy, you can put a piece of bread in the container. The bread will get hard and the cookies will stay soft. You can also freeze the cookies for up to two months. If you want to freeze the cookie dough, roll the dough into balls and place on a baking sheet or tray and freeze for 30 minutes. Transfer the firm cookie dough balls to a freezer container or bag and freeze for up to two months. When ready to bake, preheat the oven and remove the balls from the freezer. Roll in turbinado sugar and bake, adding a couple of minutes to the baking time. You don’t have to defrost the cookie dough.
More Cookie Recipes
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Photos by Molly from Yes to Yolks
Chewy Molasses Cookies
Nutrition
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