Name: Chewy Spiced Molasses Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 31 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, room temperature; 1 cup dark brown sugar; 1 large egg; ⅓ cup molasses; 2¼ cups all‑purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; 2 teaspoons ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ cup granulated sugar (for rolling)

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These chewy spiced molasses cookies are soft, warm, and rich with cozy flavors. With crackled sugar-coated tops and deep molasses flavor, they bring all the nostalgia of classic holiday baking, but I enjoy them all year round. They’re simple to make, require just a bit of chilling, and turn out beautifully every time. Chewy Spiced Molasses Cookies

Why You’ll Love This Recipe

I love how these cookies fill the kitchen with the scent of cinnamon, ginger, nutmeg, and cloves as they bake. The dough comes together quickly, and once chilled, it rolls easily into sugar-coated balls that bake into cookies with perfect crackled tops. The texture is soft and chewy with just the right spice. Whether it’s for a cookie exchange or a cozy evening treat, these cookies never last long in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup unsalted butter, room temperature
1 cup dark brown sugar
1 large egg
⅓ cup molasses
2¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup granulated sugar (for rolling)

Directions

I start by beating the butter and dark brown sugar until the mixture is light and creamy.
Then, I add the egg and molasses and continue to beat until everything is well combined.
Next, I stir in the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until a soft dough forms.
I refrigerate the dough for 1 hour to firm it up and help the cookies hold their shape.
While the dough chills, I preheat the oven to 375 °F (about 190 °C) and line my baking sheets with parchment paper.
I scoop the dough into 24 even balls, then roll each one in granulated sugar to coat thoroughly.
Placing the dough balls a few inches apart on the baking sheets, I bake them for about 11 minutes—just until the edges are set and the tops have that signature crackle.
I let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 24 cookies.

Prep Time: 20 minutes
Cook Time: 11 minutes
Chill Time: 1 hour
Total Time: About 1 hour 31 minutes

Variations

I sometimes add a touch of orange zest for a fresh twist.
For a slightly crunchier cookie, I bake them an extra 1–2 minutes.
Swapping half the all-purpose flour with whole wheat flour adds a nutty flavor and a bit more texture.
If I’m out of dark brown sugar, I use light brown sugar and add an extra teaspoon of molasses.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
If they begin to lose their chewiness, I place a slice of bread in the container to help retain moisture.
For longer storage, I freeze them in a zip-top freezer bag and thaw them at room temperature when I’m ready to enjoy.
To reheat, I pop one in the microwave for about 10 seconds for that just-baked warmth.

FAQs

What kind of molasses should I use?

I always use full-flavored or dark molasses for that rich, deep flavor. I avoid blackstrap molasses—it’s too bitter for this cookie.

Can I freeze the dough?

Yes, I freeze the dough balls after rolling them in sugar. When I’m ready to bake, I bake straight from the freezer, adding 1–2 extra minutes to the bake time.

Why did my cookies spread too much?

It’s likely the dough wasn’t chilled long enough. I make sure to chill the dough for a full hour, especially if my kitchen is warm.

Can I make them gluten-free?

Yes, I substitute the flour with a good 1:1 gluten-free baking flour. The texture changes slightly, but they still taste amazing.

How do I know when they’re done baking?

I look for set edges and a crackled top. They may look soft in the center—that’s perfect. They’ll firm up as they cool.

Conclusion

These chewy spiced molasses cookies are one of my favorite bakes for their deep flavor and comforting texture. Whether it’s a cozy evening, a holiday gathering, or a craving for something nostalgic, I find these cookies always hit the spot. With a little spice, a lot of heart, and just the right amount of sugar crackle, this recipe is one I come back to again and again.