These molasses cookies hit all the cozy notes: deep caramel flavor, warm spice, and a soft, bendy center that stays chewy for days. They’re the kind of cookie that makes your kitchen smell incredible and your friends ask for the recipe. The edges get lightly crisp, the centers stay soft, and the crackly sugar coating adds just the right sparkle.
Whether you’re baking for the holidays or a rainy afternoon, these are a guaranteed favorite. And yes—you can make the dough ahead.
Why This Recipe Works
- Browned butter for depth: Browning the butter adds a toasty, nutty flavor that makes these cookies taste bakery-level without extra fuss.
- Dark molasses for rich flavor: Unsulfured dark molasses gives that classic, robust taste and chewy texture.
- Two sugars, perfect texture: Brown sugar keeps the centers moist; a sugar roll before baking gives a subtle crunch and signature cracks.
- Chill time matters: A quick chill prevents spreading, so you get thick cookies with soft centers.
- Balanced spice: Cinnamon, ginger, and cloves (with a touch of black pepper) create warmth without overpowering the molasses.
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar (plus 1/3 cup for rolling)
- 1/2 cup (160 g) unsulfured dark molasses (not blackstrap)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon finely ground black pepper (optional, for warmth)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
How to Make It
- Brown the butter: In a light-colored saucepan over medium heat, melt the butter. Cook, swirling, until it foams and milk solids turn golden brown and smell nutty, 4–6 minutes.
Transfer to a heatproof bowl and let cool 10 minutes.
- Whisk wet ingredients: To the cooled browned butter, whisk in brown sugar and 1/4 cup granulated sugar until glossy. Add molasses, egg, and vanilla. Whisk until smooth and slightly thick.
- Mix dry ingredients: In a separate bowl, whisk flour, ginger, cinnamon, cloves, pepper, baking soda, baking powder, and salt.
- Combine: Add dry ingredients to wet.
Stir with a spatula just until no dry streaks remain. The dough will be thick and sticky.
- Chill: Cover and refrigerate for at least 45 minutes (or up to 48 hours). This helps flavor develop and keeps cookies thick.
- Prep to bake: Heat oven to 350°F (175°C).
Line two baking sheets with parchment. Place 1/3 cup sugar in a shallow bowl for rolling.
- Shape: Scoop dough into 1 1/2-tablespoon balls (about 30 g each). Roll in sugar to coat.
For extra thick cookies, chill the rolled balls 10 minutes on the tray.
- Bake: Arrange 2 inches apart. Bake 9–11 minutes, until edges are set and tops are crackly but centers look slightly underdone. Do not overbake.
- Cool: Let cookies rest on the sheet 5 minutes to set, then transfer to a rack.
They’ll firm up as they cool but stay chewy.
- Optional finish: While warm, lightly tap each cookie with a flat spatula to gently crinkle and level the tops.
How to Store
- Room temperature: Store in an airtight container for 4–5 days. Slip a slice of bread in the container to keep them soft.
- Freeze baked cookies: Freeze in a single layer, then transfer to a bag for up to 2 months. Thaw at room temp.
- Freeze dough balls: Roll in sugar, freeze on a sheet, then bag.
Bake from frozen at 350°F, adding 1–2 minutes.
Health Benefits
- Molasses adds minerals: It provides small amounts of iron, calcium, potassium, and magnesium compared to refined sugar alone.
- Spices offer antioxidants: Ginger and cinnamon have anti-inflammatory and antioxidant properties.
- Manage portions: These are treats, but their bold flavor means one cookie truly satisfies.
What Not to Do
- Don’t use blackstrap molasses: It’s too bitter and will throw off the balance.
- Don’t skip chilling: Warm dough spreads thin and loses that thick, chewy center.
- Don’t overbake: If they look fully set in the center, they’re already overdone. Slightly soft is perfect.
- Don’t pack the flour: Spoon and level it. Too much flour makes dry, cakey cookies.
- Don’t brown butter too far: Burnt solids taste bitter.
Aim for deep gold, not dark brown.
Alternatives
- No browned butter: Use melted butter or room-temp butter creamed with sugars for a milder flavor and slightly puffier texture.
- Softer spice profile: Reduce ginger to 1 teaspoon and skip the black pepper for a gentler, kid-friendly cookie.
- Extra chewy: Swap 1/4 cup flour for 1/4 cup bread flour to increase chew.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Chill well and bake on parchment.
- Dairy-free: Substitute plant-based butter that browns (not all do) or use refined coconut oil. Expect slightly less nutty flavor.
- Sparkle upgrade: Roll in coarse sanding sugar or turbinado sugar for pronounced crunch.
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FAQ
Can I make the dough ahead?
Yes.
Chill for up to 48 hours. The flavor deepens and the cookies bake thicker. If the dough gets very firm, let it sit 10–15 minutes before scooping.
What type of molasses should I buy?
Use unsulfured dark molasses for classic flavor.
Avoid blackstrap—it’s too bitter and less sweet.
Why didn’t my cookies crack on top?
Usually the dough was too warm or the oven too cool. Chill the dough, roll generously in sugar, and make sure your oven is fully preheated.
How do I keep them chewy for days?
Don’t overbake, store airtight, and add a slice of bread or a marshmallow to the container to maintain moisture.
Can I add chocolate?
Absolutely. Fold in 1 cup dark chocolate chunks for a molasses-ginger-chocolate twist.
Reduce spices slightly if you prefer the chocolate to shine.
What if I don’t want to brown the butter?
Use 10 tablespoons melted butter cooled to room temp. The cookies will still be excellent, just less nutty.
How big should I make them?
For bakery-style, scoop 2 tablespoons each and bake 11–12 minutes. For bite-size, use 1 tablespoon and bake 8–9 minutes.
Wrapping Up
These molasses cookies deliver thick, chewy centers, crisp edges, and a beautifully spiced flavor that feels timeless.
With a few simple steps—brown the butter, chill the dough, and don’t overbake—you’ll get consistent, crowd-pleasing results. Keep a stash of dough balls in the freezer, and you’re always 12 minutes away from warm, cozy cookies.
Best Molasses Cookies – Thick, Chewy & Perfectly Spiced
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar (plus 1/3 cup for rolling)
- 1/2 cup (160 g) unsulfured dark molasses (not blackstrap)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon finely ground black pepper (optional, for warmth)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
Instructions
- Brown the butter: In a light-colored saucepan over medium heat, melt the butter. Cook, swirling, until it foams and milk solids turn golden brown and smell nutty, 4–6 minutes.Transfer to a heatproof bowl and let cool 10 minutes.
- Whisk wet ingredients: To the cooled browned butter, whisk in brown sugar and 1/4 cup granulated sugar until glossy. Add molasses, egg, and vanilla. Whisk until smooth and slightly thick.
- Mix dry ingredients: In a separate bowl, whisk flour, ginger, cinnamon, cloves, pepper, baking soda, baking powder, and salt.
- Combine: Add dry ingredients to wet.Stir with a spatula just until no dry streaks remain. The dough will be thick and sticky.
- Chill: Cover and refrigerate for at least 45 minutes (or up to 48 hours). This helps flavor develop and keeps cookies thick.
- Prep to bake: Heat oven to 350°F (175°C).Line two baking sheets with parchment. Place 1/3 cup sugar in a shallow bowl for rolling.
- Shape: Scoop dough into 1 1/2-tablespoon balls (about 30 g each). Roll in sugar to coat.For extra thick cookies, chill the rolled balls 10 minutes on the tray.
- Bake: Arrange 2 inches apart. Bake 9–11 minutes, until edges are set and tops are crackly but centers look slightly underdone. Do not overbake.
- Cool: Let cookies rest on the sheet 5 minutes to set, then transfer to a rack.They’ll firm up as they cool but stay chewy.
- Optional finish: While warm, lightly tap each cookie with a flat spatula to gently crinkle and level the tops.