Chewy Soft Molasses Cookies Recipe

Hi Bold Bakers! All year round I look forward to gearing up for holiday baking. There’s just nothing like the classic holiday flavors: rich, aromatic, and full of spice. Already have an account? This year for baking season, I’m going Big and Bold with the Holiday Baking Headquarters, loading it up with tons of creative cookie recipes for every occasion — but that doesn’t mean I’m leaving the classics behind. These Chewy and Soft Molasses Cookies combine all of my favorite holiday flavors, all inside of a delicious cookie with an exceptional chew. What do you get when you mix molasses with nutmeg, ginger, and cinnamon? A delicious nostalgic flavor, perfect for this holiday.

While both a gingersnap and a molasses cookie pack a sweet spice-infused punch, a gingersnap will most literally snap. Gingersnaps are on the crispy side whereas these molasses cookies are chewier and soft baked. Gingersnap cookies are often dry, too, thus turned into crumbs to be used in pie crusts or other desserts. My molasses cookies are a standalone dessert. They also make a lovely gift as they are super impressive with a sugar-coated exterior and crinkly top.

What if my Molasses Cookies are too Flat?

These cookies do spread when baking and become perfectly round discs. They don’t rise per se, but as they have a chewy center they shouldn’t be too thin. That said there is no raising agent in these cookies, which tells you they are not meant to be puffed up. This makes these cookies great for stacking, wrapping and giving as a gift or homemade stocking stuffer. If you feel like your molasses cookies are too flat, try chilling the dough longer (beyond the suggested 30 minutes) before baking off — it should help them retain their shape.