The Ultimate Chewy Molasses Cookies (Perfectly Spiced & So Soft!)

Imagine the most incredible, nostalgic aroma of warm ginger, rich molasses, and a secret whisper of spice filling every corner of your home. Now, picture a cookie with a beautifully crinkled, sugar-crusted top, perfectly crisp edges, and an unbelievably soft, chewy, and deeply flavorful center. This, my friends, is that cookie. It is, without a doubt, the quintessential taste of the holidays.

For years, I was on a quest for the perfect molasses cookie—one that wasn’t dry, wasn’t too cakey, and had just the right amount of chew. This recipe is the triumphant result of that mission. The secret is a trifecta of perfection: using rich blackstrap molasses for depth, a surprise pinch of cardamom for a unique aromatic warmth, and a no-chill dough that gets you from craving to cookie in under 30 minutes.

I promise you, these are the best molasses cookies you will ever make. They are incredibly easy, stunningly beautiful with their crackly tops, and packed with a complex, cozy flavor that is simply unforgettable. This recipe makes a generous batch, perfect for holiday cookie platters, thoughtful gifts, or just stocking your own cookie jar.

Get ready to fill your kitchen with the warmest, most wonderful scent of the season and create a batch of the most delicious, deeply spiced molasses cookies you’ve ever had.

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Why These Are the Best Molasses Cookies, Hands Down!

You are going to be absolutely obsessed with these cookies. They are a beloved tradition in my home, and I know they’ll become one in yours too! Here’s why:

• The PERFECT Chewy Texture: We’re talking the holy grail of cookie textures—crisp, sugary edges give way to an incredibly soft and chewy middle that stays that way for days.
• Incredibly Deep, Spiced Flavor: The combination of dark brown sugar, rich blackstrap molasses, and a warm spice blend featuring ginger, cinnamon, and a secret hint of cardamom is just spectacular.
• A Fast, No-Chill Recipe: This is a huge win during the busy holiday season! The dough comes together in minutes and is ready to be rolled and baked immediately. No waiting required!
• Your House Will Smell Like Christmas: The aroma that fills your kitchen while these are baking is pure, unadulterated holiday magic. It’s worth making them for the smell alone!
• They Are Simply Beautiful: The simple act of rolling them in coarse sugar creates the most beautiful, crackly, sparkling tops that look incredibly professional.

Recipe Snapshot

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes
Servings	16 large cookies
Calories	Approx. 215 kcal per cookie
Course	Dessert
Cuisine	American
Difficulty/Method	Easy / Baking

Your Shopping List for These Cozy Cookies

This recipe uses classic pantry staples to create its signature deep, spiced flavor. Quality ingredients make a big difference here!

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→ For the Cookie Dough

• ½ cup unsalted butter, at room temperature → The key to a rich, tender cookie. Can also use soft coconut oil.
• ⅓ cup packed dark brown sugar & ⅓ cup granulated sugar → The combination provides both deep molasses flavor and crisp edges.
• ⅓ cup unsulphured blackstrap molasses → Non-negotiable for that deep, rich, classic molasses flavor!
• 1 teaspoon vanilla extract → To round out all the warm spice notes.
• 2 cups all-purpose flour → Spooned and leveled for the perfect texture.
• A perfect spice blend: 2 tsp ground cinnamon, 1 tsp ground ginger, and ½ tsp ground cardamom (our secret weapon!).
• 1 teaspoon baking soda & ½ teaspoon fine sea salt → For lift and flavor balance.
• 1 tablespoon water → A surprising but crucial ingredient to get the perfect dough consistency.

→ For the Sparkling Topping

• ⅓ cup cane sugar → Or another coarse sugar, like turbinado, for rolling. This is what creates that beautiful, crunchy, crackly top!

Let’s Bake! Crafting Your Perfect Molasses Cookies

Ready to fill your home with the most incredible holiday aroma? This process is so quick and satisfying.

Part 1: The Quick & Easy No-Chill Dough

1. Prep Your Oven: First things first, preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper.
2. Cream the Fats and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the room temperature butter and both sugars together until they are light and fluffy. Scrape down the sides of the bowl.
3. Add the Wet Ingredients: Add the molasses and vanilla and mix again until everything is well combined and smells amazing.
4. Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, cinnamon, baking soda, ginger, cardamom, and salt.
5. Finish the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms. Finally, mix in the 1 tablespoon of water. The dough should be soft but not overly sticky. If it feels very dry, add another half tablespoon of water.

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Part 2: Roll, Press, and Bake to Perfection

6. Scoop and Roll: Use a cookie scoop (about 2 inches or 2 tablespoons) to portion out the dough. Roll each portion between your palms into a smooth ball.
7. The Sugar Coat: Roll each cookie dough ball generously in the coarse cane sugar until it’s completely coated. This is the secret to that beautiful, sparkly crust!
8. Arrange and Press: Place the sugar-coated balls on your prepared baking sheet, leaving about 2 inches of space between them. Gently press down on the tops of the balls with your palm or the bottom of a glass to flatten them slightly.
9. Bake to Perfection: Bake for 10 minutes. Watch them closely! They’re done when the cookies have puffed up and the tops are beautifully cracked. Don’t overbake them if you want them chewy!
10. The All-Important Cool Down: Let the cookies cool on the hot baking sheet for a full 10 minutes. This is crucial! It allows the soft centers to set up. After 10 minutes, transfer them to a wire rack to cool completely.

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WiseRecipes’ Top Tips for the Chewiest Molasses Cookies

This is a simple recipe, but these little details are what make these cookies truly special.

1. Blackstrap Molasses is the Secret. For that deep, dark, rich, and slightly less sweet molasses flavor, unsulphured blackstrap molasses is the key. Lighter molasses will work, but you’ll miss out on that signature robust taste.
2. Don’t Skip the Cardamom! I know it seems like a small amount, but the ground cardamom adds an incredible, slightly floral, and aromatic warmth that beautifully complements the ginger and cinnamon. It’s the “what is that amazing flavor?” ingredient.
3. The Final Water is Crucial. Don’t be tempted to skip that final tablespoon of water! The molasses can make the dough a little stiff, and that small amount of liquid is the key to creating the perfect, pliable dough and a wonderfully chewy final cookie.
4. The 10-Minute Pan Rest is Non-Negotiable. These cookies will look very soft and puffy when they first come out of the oven. Letting them cool on the hot baking sheet for 10 minutes is essential for them to set up properly so you can move them without breaking them. This step also helps create those chewy centers!
5. Use Coarse Sugar for Rolling. For the best sparkle and a delightful crunch on the outside, use a coarse sugar like cane sugar, turbinado, or sanding sugar. Regular granulated sugar will just melt into the cookie.

Creative Twists: Delicious Ways to Customize Your Cookies

This classic cookie is a wonderful canvas for your own creative touches!

1. Add Crystallized Ginger: Fold a half-cup of finely chopped crystallized ginger into the dough for an extra spicy, chewy kick.
2. White Chocolate Drizzle: Once the cookies are completely cool, drizzle them with melted white chocolate. The creamy sweetness is a perfect match for the spices.
3. Make Ice Cream Sandwiches: Sandwich a scoop of vanilla bean or eggnog ice cream between two cooled cookies. A truly decadent holiday treat!
4. Add Orange Zest: The zest of one orange added with the wet ingredients will add a beautiful, bright citrusy note that pairs wonderfully with the spices.
5. Make a Cream Cheese Filling: Sandwich two cookies together with a simple cream cheese frosting.
6. Espresso Kick: Add a teaspoon of instant espresso powder to the dry ingredients to deepen the rich, dark flavors.
7. Add a Little Black Pepper: A pinch of freshly cracked black pepper in the dough is a classic addition that enhances the warmth of the other spices.
8. Roll in Sprinkles: For a more festive look, mix some holiday-colored nonpareils in with your rolling sugar.

Keep Them Fresh! Storing Your Chewy Cookies

One of the best parts about these cookies is that they stay soft and chewy for days! Here’s how to store them.

• Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay perfectly soft and chewy for up to a week. For extra softness, you can add a slice of bread to the container!
• Freezing the Dough: This dough freezes beautifully. You can freeze the pre-rolled, sugar-coated dough balls on a baking sheet, then transfer them to a freezer-safe bag. You can bake them straight from frozen—just add 1-2 minutes to the bake time.
• Freezing Baked Cookies: The baked cookies also freeze perfectly. Let them cool completely, then store them in a freezer-safe container or bag for up to 3 months.

FAQs: Your Molasses Cookie Questions, Answered!

My cookie dough seems really dry and crumbly. What did I do wrong?

Don’t worry, this is a common and easy fix! This dough is naturally a bit stiff. First, make sure you added that initial tablespoon of water. If it still feels too dry to roll into a cohesive ball, just add another half tablespoon of water at a time, mixing after each addition, until the dough comes together. The brand of molasses and even the humidity in your kitchen can affect this!

Can I use light or medium molasses instead of blackstrap?

You can, but it will change the flavor and color of the cookies. Light or medium molasses is much sweeter and less robust. Blackstrap molasses has a deep, rich, and slightly bitter flavor that gives these cookies their signature old-fashioned taste. If you use a lighter molasses, your cookies will be sweeter and lighter in color.

Do I have to use a stand mixer?

Not at all! A simple electric hand mixer works perfectly for this recipe. If you don’t have one of those, you can even make these by hand with a sturdy spatula and a bit of elbow grease—just make sure your butter is very well softened to make the creaming process easier.

Why didn’t my cookies get those beautiful crinkles on top?

The signature crinkly top comes from a combination of factors: the baking soda reacting, the dough balls being rolled in coarse sugar, and pressing them down slightly before baking. The original recipe notes that certain brands of sugar and molasses can also affect the final look. But don’t worry—even if they don’t crinkle as much, they will still be absolutely delicious!

My Final Thoughts: The Quintessential Holiday Cookie

These Chewy Molasses Cookies are more than just a recipe; they are a whole mood. They are the smell of the holidays, the taste of nostalgia, and the perfect cozy treat to share with people you love. I truly hope this recipe brings a little bit of that old-fashioned warmth and magic into your home this season!