Chewy Molasses Cookies

close-up photo of a plate of Chewy Molasses Cookies

I’ve never made molasses cookies before, and after seeing several recipes, I decided to try one out.  I chose to make chewy molasses cookies from All Recipes.

The recipe was easy to put together, but you do need to plan ahead because you need to chill the dough for an hour in the fridge.  My first batch, I made the cookie balls too big and the cookies spread out too much.  So for my next batches, I reduced the size of the dough balls by half.  The cookies are crispy on the outside, and chewy on the inside.

close-up photo of Chewy Molasses Cookies

Chewy Molasses Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
These cookies are crispy on the outside, and chewy on the inside. The recipe is easy to put together, but you do need to plan ahead because you need to chill the dough for an hour in the fridge.

Ingredients:

  • 3/4 cup butter melted
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/3 cup white sugar

Directions:

  1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
  2. Preheat oven to 375°F (190°C). Roll dough into 1-inch balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven until tops are cracked. Cool on wire racks.

Notes:

Recipe adapted from All Recipes

All images and content are © Kirbie's Cravings.

photo of a stack of molasses cookies on a plate

5 comments on “Chewy Molasses Cookies”

  1. Oh yums! That looks awesome. What’t the difference b/w these cookies and ginger snaps? They look about the same (minus the ginger?)?
    So are the cookies meant to be crispy on the outside and chewy on the inside? That would be perfect (for me)! I wasn’t sure if your first batch was your one and only batch.
    Great recipe!

  2. Hi Faye- The cookies are supposed to be chewy and crispy. I was specifically looking for a recipe that made them this way. Just be careful that your dough balls aren’t too big and that you place them at least two inches apart on the cookie sheet.
    I don’t really know too much about the difference between ginger snaps and molasses cookies as I don’t have much experience eating them. The ingredients are very similar. I know that ginger snaps are crunchy cookies. And I think molasses cookies can be chewy or crunchy or maybe even soft?

  3. You have a lot of great cookie recipes, this molasses cookie recipe is one I will try for sure. I love molasses

  4. Pingback: Very Chewy Molasses Cookies :: In The Devil's Kitchen

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