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Fifteen Molasses Cookies on a Black and White Counter Top

Soft and Chewy Molasses Cookies

  • Author: Lindsay
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 40
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


You have to try these supremely soft and chewy molasses cookies. They’re full of cozy molasses flavor and they’re great for making ahead of time!


  • 2 1/4 cups plus 2 tablespoons (309g) all purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup (224g) packed brown sugar
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, baking soda, ginger, cinnamon, cloves and salt in a medium-sized bowl and set aside.
  3. Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the change in color happen and know it’s ready.
  4. Add the molasses and mix until well combined.
  5. Add the egg and egg yolks one at a time, mixing until combined after each addition.
  6. Add the vanilla extract and mix until well combined.
  7. Add in the dry ingredients and mix until the dough is well combined. The dough will be sticky. Do not over mix.
  8. Cover and refrigerate the cookie dough for at least 2-3 hours.
  9. Let the cookie dough come closer to room temperature so that it’s still chilled, but not hard and cold.
  10. Create tablespoon-sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
  11. Bake for 8-10 minutes, then let cool on the baking sheet for 3-5 minutes before transferring to a cooling rack to finish cooling. They will fall a bit as they cool. Do not overbake them, or they will end up more cakey.


  • Yield. Makes 35-40 cookies.
  • To store. Store leftover molasses cookies in an airtight container at room temperature. They’ll stay fresh for 4-5 days. If you want them to last a few days longer, transfer them to the fridge.
  • To freeze. Want your cookies to last for a few months instead of a few days? Just freeze them! These cookies will stay fresh in the freezer for up to 3 months. Remember to thaw them in the fridge before digging in.


  • Serving Size:
  • Calories: 82
  • Sugar: 5.3 g
  • Sodium: 81 mg
  • Fat: 3.9 g
  • Carbohydrates: 10.8 g
  • Protein: 1.1 g
  • Cholesterol: 23 mg