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These chewy molasses spice cookies have that deep, old-fashioned flavor you only get from molasses and plenty of warm spice. They’re not overly sweet, and a little black pepper gives the ginger and cinnamon an extra nudge without making the cookies taste peppery.
Rolling the dough in coarse sugar gives the cookies crisp, crackly edges while the centers stay soft and chewy. And because the dough doesn’t need to chill, you can go from mixing bowl to warm cookies in about half an hour.
Molasses Keeps These Spice Cookies Soft
That soft, chewy middle: Molasses, brown sugar, and egg yolk all help keep these cookies moist and chewy. The yolk adds richness without the extra egg white, so the cookies stay dense and soft instead of puffing up and turning cakey.
Plenty of warm spice: Cinnamon and ginger lead the way, with cloves and allspice adding a little more depth. The black pepper works quietly in the background, giving the spices an extra nudge without making the cookies taste peppery.
A little crunch on the outside: The coarse sugar creates a crisp, crackly coating around that soft center. It also gives the cookies their sparkly finish, which never hurts.
Ingredient Notes
Molasses: Use unsulphured molasses for a clean, balanced flavor. Blackstrap molasses is much stronger and can make the cookies taste bitter.
Butter: Room-temperature butter should be soft enough to beat with the sugars, but not melted. Melted butter will change the texture of the dough.
Coarse sugar: Coarse sugar gives the cookies their sparkly crust. Regular granulated sugar works if that is what you have, but the coating will be finer.
The spices: The small amount of black pepper does not make the cookies spicy. It adds a little warmth that rounds out the ginger and molasses.
Recipe Tips
Measure the molasses easily: Lightly coat the measuring cup with oil before adding the molasses. It will slide out instead of clinging to the sides.
Do not overmix: Once the flour is incorporated, stop mixing. Overworked dough can make the cookies less tender.
Use the soft-center cue: The cookies should look puffed and cracked with edges that are beginning to set while the centers still look soft. They finish baking on the hot sheet pan.
Bake one sheet at a time: A single sheet in the oven gives the cookies the most even heat. While one batch bakes, portion and sugar-coat the next batch.
Give them room: Leave space between the dough balls so the cookies can spread without running into each other.
A Cookie Tray with Warm Spice and Crunch
These molasses cookies fit easily into a holiday cookie tray. For a crisp, almondy contrast, add classic almond biscotti, or keep the spice theme going with gingerbread crinkle cookies.
If you are making cookies with children, a gingerbread house turns the baking into a project. For another soft, seasonal cookie, try maple pecan cookies.
Soft Molasses Cookies for Holiday Baking
These soft molasses cookies are a good one to bake ahead because they stay chewy after they cool and the spice is even better after it has had a little time to settle in.
Store them in an airtight container at room temperature, with parchment between the layers if you’re stacking them. They also hold up well in cookie boxes without crumbling all over everything else.
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Soft and Chewy Molasses Spice Cookies
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Ingredients
- ¾ cup butter, 170 grams, room temperature
- ⅓ cup granulated sugar, 70 grams
- ⅓ cup brown sugar, 70 grams
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup unsulphured molasses, I use Grandma’s
- 2¼ cups all-purpose flour, 300 grams
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¾ cup coarse sugar, (to roll the cookies in)
Instructions
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
- Add the butter, brown and white sugars to a large mixing bowl. Use either a handheld mixer or a stand mixer. If you have a standing mixer then use the paddle attachment.
- Beat the butter and the sugars at medium-high speed until light and fluffy—about 3-minutes. Reduce the speed to medium-low and add the egg yolk and vanilla. Increase the speed to medium and beat until blended—about 20-30 seconds.
- Reduce speed to medium-low and add molasses. Beat until incorporated, about 20 seconds.
- Set a large mesh strainer over the mixing bowl and add the flour, baking soda, spices and salt. Sift the mixture down into the batter and give it a stir with your spatula (stirring the flour in a bit will prevent it from flying out of the bowl when you start the mixer.)
- Place the mixer on the lowest setting and beat just until the flour is completely blended.
- Use a cookie scoop or a tablespoon and shape the dough in your hands forming 1 ½ inch balls.
- Add the course sugar to a shallow dish. Roll the balls in the sugar and place them on the parchment-lined baking sheet. Leave space between each cookie.
- Bake the cookies in the preheated oven until they are browned, puffed up and the edges have begun to set while the centers are soft—about 11 minutes.
- The cookies will have those beautiful cracks and appear to be undercooked. Do not over bake, they will continue baking from residual heat once removed from the oven.
- Remove the baking sheet from the oven and leave the cookies on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
mine was too good and I used coconut flower. it also made one 15 -16 cookies what did I do wrong and used applesauce instead of butter.
Thanks for giving the recipe a try! The substitutions are what changed the results. Coconut flour behaves very differently than all-purpose flour. It absorbs a lot more moisture and isn’t a 1:1 replacement. Applesauce also changes the texture because it doesn’t provide the fat that butter does, so the cookies won’t spread or bake the same way.
can i freeze the baked cookies
Hi, Fran…Yes, you sure can! Store them in an airtight container and they will keep for up to 3 months. Thanks for you question.
Can you make the dough ahead of time and freeze it?
Yes, you can thanks for asking. I like to scoop and shape the dough first. I freeze the balls of dough on a tray, then when they are frozen, I pop them in a freezer proof bag.
Great recipe, very tasty. Followed directions and they came out perfect. Liked didn’t have to chill. We love cookies, will make this again and again. Thanks for sharing.
Hi, Marie! I am pleased that this recipe was a hit! This is one of my favorite cookies. Thank you for your comments and feedback, we appreciate hearing from our readers on how our recipes turn out for them.
Made this recipe exactly as stated. They came out perfect. Loved the flavor of the spices. Delicious!
Thanks for the comment Gail, so glad you liked them
This is the Best Molasses cookie recipe I have made. The addition of the black pepper is literally genius! This recipe is accurate in ingredients, measurements, and instructions. You’ll end up with a perfectly baked Molasses cookie. With of love of ginger, next time I will add a second teaspoon of ginger. Remember, the secret to a perfect cookie is in the baking. DO NOT over bake. Happy baking and eating!
That is so nice to hear. We like the black pepper too. It is pretty surprising how it amplifies the flavor. Thanks for the comment
Love this kinda of cookie! Terrific recipe. And loads of good info — didn’t know that much about the different kinds of molasses, and now I do! Thanks.
Thanks John 🙂
They are definitely a must for the cookie tray! Thank you for sharing the tips of making chewy molasses cookies!
Thanks, Angie….Bake ‘m up and enjoy!