5 Secrets to Irresistible Chewy Molasses Spice Cookies

There’s nothing like the smell of warm spices filling your kitchen, especially when it means a batch of chewy molasses spice cookies is coming out of the oven. I’ve been baking these cookies every holiday season since I was a kid – my grandma taught me that the secret is in getting that perfect balance of cinnamon, ginger, and cloves. These aren’t just any cookies; they’re little bites of nostalgia with their soft centers and crisp edges. After years of testing (and eating!), I’ve nailed down exactly what makes them so irresistibly chewy. Trust me, once you try them, they’ll become your new holiday tradition too.

Table of Contents

Why You’ll Love These Chewy Molasses Spice Cookies

You know those cookies that make you close your eyes and savor every bite? That’s exactly what these chewy molasses spice cookies do. Here’s why they’re a must-bake:

• Perfectly soft and chewy: The molasses keeps them moist for days, with just the right amount of bend when you take a bite.
• Warm, cozy spices: Cinnamon, ginger, and cloves create that nostalgic holiday aroma we all crave.
• So easy to make: No fancy techniques here—just mix, roll, and bake. Even beginner bakers nail these.
• Holiday magic: They’re like edible December, whether you’re gifting them or sneaking them straight from the cookie jar.

Seriously, one whiff of these baking and your kitchen becomes the coziest place in the house.

Ingredients for Chewy Molasses Spice Cookies

Gathering the right ingredients makes all the difference with these cookies. Here’s what you’ll need – I’ve separated them so you can measure everything out before starting (my grandma called this “mise en place” and swore by it):

• Dry Ingredients:
  • 2 1/4 cups all-purpose flour (spooned & leveled)
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
• Wet Ingredients:
  • 3/4 cup unsalted butter, softened (that’s 1 1/2 sticks)
  • 1 cup packed brown sugar (press it into the measuring cup)
  • 1 large egg, room temperature
  • 1/4 cup molasses (I use Grandma Brer Rabbit mild flavor)
• For Rolling:
  • 1/4 cup granulated sugar

Ingredient Notes & Substitutions

Unsalted butter is key here – salted butter makes the spices taste off. If you only have salted, just reduce the added salt to a pinch.

Molasses choices: Regular “mild” molasses gives the best balance, but blackstrap will make intensely flavored cookies (reduce to 3 tbsp). Avoid “sulfured” varieties – they taste bitter.

Out of brown sugar? You can use 1 cup white sugar plus 1 tbsp molasses in a pinch. Coconut sugar works too, but your cookies will be darker.

The egg must be room temp – cold eggs make the butter seize up. Forgot to take it out? Just place it in warm water for 5 minutes.

How to Make Chewy Molasses Spice Cookies

Okay, let’s get baking. These cookies come together so easily, but there are a few tricks I’ve learned over the years to make them absolutely perfect every time. Follow these steps, and you’ll have a kitchen that smells like holiday magic in no time.

Step 1: First things first – preheat that oven to 375°F (190°C). Trust me, you want it nice and hot before those cookie sheets go in. While it’s heating up, line your baking sheets with parchment paper (no sticking disasters today).

Step 2: Grab a medium bowl and whisk together all your dry ingredients – flour, baking soda, cinnamon, ginger, cloves, and salt. I like to give them a good whisk for about 30 seconds to make sure those spices are evenly distributed. Set this aside.

Step 3: Now for the fun part. In a large bowl, cream together the softened butter and packed brown sugar until it’s light and fluffy. This should take about 2 minutes with a hand mixer. Scrape down the sides, then beat in the egg and molasses until everything looks smooth and caramel-colored.

Step 4: Here’s where patience helps – gradually add your dry ingredients to the wet mixture, mixing just until combined. The dough will be thick and sticky, and that’s exactly what we want.

Step 5: Pour your granulated sugar into a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each one in the sugar until coated. Place them about 2 inches apart on your prepared baking sheets – these babies spread.

Step 6: Bake for 8-10 minutes. You’ll know they’re done when the edges look set but the centers still appear soft. They’ll firm up as they cool. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for Perfect Cookies

After burning more batches than I’d like to admit, here are my hard-earned secrets:

• Don’t overmix. Once you add the flour, mix just until combined. Overworking the dough makes tough cookies.
• Space them out – I know it’s tempting to cram more on the sheet, but these spread. Give them room to breathe.
• Parchment is your friend – It prevents sticking and makes cleanup a breeze. Worth every penny.
• Want crispier cookies? Bake them for the full 10 minutes. For extra chewy ones, pull them out at 8.
• Cookie dough too sticky? Pop it in the fridge for 15 minutes – it’ll be much easier to handle.

The best part? These cookies actually get better the next day as the flavors meld. But let’s be real – they rarely last that long in my house.

Storing & Freezing Chewy Molasses Spice Cookies

Here’s the beautiful thing about these cookies – they stay soft for days. But let’s be honest, you’ll probably eat them all before storage even becomes an issue. When I make a double batch (which is always), here’s how I keep them tasting fresh:

Room Temperature: Just pop them in an airtight container with a slice of bread. The bread trick is my grandma’s secret – it keeps the cookies chewy by absorbing any excess moisture. They’ll stay perfect for up to 5 days this way. No bread? A tight-sealing cookie tin works too.

Freezing Baked Cookies: These freeze like a dream. Layer them between parchment paper in a freezer bag or container. They’ll keep for 3 months – not that they’ll last that long. When the craving hits, just pull out however many you want and let them thaw at room temp for about 30 minutes. Or if you’re impatient like me, 10 seconds in the microwave gives you that fresh-from-the-oven taste.

Freezing Cookie Dough: My favorite trick. Roll the dough balls and freeze them unbaked on a sheet pan. Once solid, transfer to a freezer bag. When you want warm cookies, bake straight from frozen – just add 1-2 minutes to the baking time. Suddenly, fresh cookies anytime sounds totally reasonable, right?

Pro tip: If you’re gifting these, include a note saying “5 seconds in the microwave = like they just came out of the oven” Your friends will think you’re a cookie wizard.

Serving Suggestions for Chewy Molasses Spice Cookies

These cookies practically beg to be shared – whether you’re serving them at your holiday gathering or packaging them up as gifts. Here’s how I love to enjoy them (and make everyone think I’m a professional baker):

Perfect Pairings:

• A steaming mug of spiced apple cider – the tartness cuts through the sweetness beautifully (try this spiced cider recipe)
• Strong black coffee – dunking optional but highly encouraged
• Vanilla ice cream sandwich between two cookies (trust me on this one)
• Eggnog latte for that ultimate holiday flavor combo

Gift Packaging Ideas:

I’ve given these cookies as gifts every December since college – here are my favorite ways to make them extra special:

• Tie a stack with baker’s twine and tuck in a cinnamon stick
• Layer them in a clear mason jar with parchment between cookies
• Arrange them in a holiday tin with wax paper – bonus points for adding your recipe card
• For neighbors, I use brown paper bags stamped with festive designs

My signature move? I always include a little note that says “Best enjoyed with someone you love” – it makes the gift feel personal even when I’m giving them to the mail carrier or my kid’s teacher.

For parties, I pile them high on my grandma’s vintage cake stand with a little sign that says “Help Yourself” They disappear faster than you can say “seconds please.”

Nutritional Information

Now, I’m no nutritionist, but I know you might be curious about what’s in these delicious little bites. Here’s the approximate breakdown per cookie (because let’s be real – who stops at just one?):

• Calories: About 120
• Sugar: 8g (that molasses adds natural sweetness)
• Fat: 5g
• Saturated Fat: 3g
• Sodium: 85mg
• Carbohydrates: 18g
• Protein: 1g

Remember, these numbers are estimates – your actual counts might vary slightly depending on your exact ingredients and how big you make your cookies. My grandma always said “Cookies are meant to be enjoyed, not counted,” but it’s good to know what you’re eating.

Pro tip: If you’re watching your sugar intake, you can reduce the rolling sugar or skip it entirely – the cookies will still taste amazing with all that molasses goodness inside.

FAQ About Chewy Molasses Spice Cookies

Still have questions? Just ask in the comments – I love talking cookies almost as much as I love eating them.

Share Your Batch

Nothing makes me happier than seeing your versions of these chewy molasses spice cookies. Whether you’re baking them for the first time or adding your own twist, I’d love to hear how they turn out. Did you add extra cinnamon? Try them with ice cream? Maybe your kids helped roll the dough? Tell me everything in the comments below.

If you share photos on Instagram (and really, how could you resist showing off those gorgeous spiced cookies?), tag me @CookieConfessions – I feature my favorite bakers every Friday. Use #MolassesCookieMagic so we can all drool over your creations.

And hey, if this recipe becomes your new holiday tradition like it is mine, consider giving it a 5-star rating below. Your feedback helps other bakers know these cookies are worth every delicious bite. Happy baking, friends – I can’t wait to see your cookie masterpieces.

Follow us on Facebook for more delicious recipes.

 Find more easy morning ideas in our web site.

Print