Follow Me On Social Media!
Bakery Style Molasses Cookies (Soft & Chewy)
There’s something deeply nostalgic about the aroma of molasses cookies baking in the oven. Warm spices drift through the kitchen, butter melts into sugar, and suddenly everything feels cozy, familiar, and comforting. These Bakery Style Molasses Cookies (Soft & Chewy) capture that exact feeling — the kind of cookie you expect to find behind a glass case at a local bakery, thick and tender in the center with perfectly crackled tops.
Unlike thin, crunchy versions, this recipe focuses on soft, chewy molasses cookies that stay tender for days. The balance of dark molasses, brown sugar, and aromatic spices creates depth without overpowering sweetness. Each bite is rich, warmly spiced, and incredibly satisfying.
Whether you’re baking for fall gatherings, holiday cookie exchanges, or simply craving an old-fashioned treat, these cookies deliver classic flavor with bakery-quality results — right from your home oven.
Why These Molasses Cookies Taste Like a Bakery Classic
The secret behind bakery-style cookies is texture. Professional bakeries use precise ratios of fat, sugar, and moisture to create cookies that remain soft long after cooling. In this recipe, molasses plays a starring role, adding both moisture and complexity.
Brown sugar contributes chewiness, while butter ensures richness. A careful blend of cinnamon, ginger, cloves, and nutmeg gives these cookies their unmistakable spiced aroma without becoming overwhelming. Rolling the dough in sugar before baking helps create those signature crackles as the cookies puff and settle in the oven.
The result? Thick, soft molasses cookies with chewy centers and lightly crisp edges, exactly the way they should be.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ¼ cup molasses
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ⅓ cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add the molasses, egg, and vanilla extract. Mix until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Scoop dough into tablespoon-sized portions. Roll each ball in granulated sugar until fully coated.
- Place dough balls on prepared baking sheets, spacing them about 2½ inches apart.
- Bake for 10–12 minutes, until cookies are puffed, crackled, and set around the edges but still soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Texture Tips for Perfect Soft & Chewy Molasses Cookies
- Don’t overbake: The cookies should look slightly underdone in the center when removed from the oven.
- Use room temperature ingredients: This helps the dough blend evenly for better texture.
- Measure flour correctly: Spoon and level flour instead of scooping to avoid dense cookies.
- Molasses matters: Use unsulphured molasses for the best flavor.
Flavor Variations You’ll Love
- Extra Ginger Kick: Add ½ teaspoon of fresh grated ginger for bold spice.
- Chocolate Molasses Cookies: Mix in ½ cup mini chocolate chips.
- Orange-Spiced Molasses: Add 1 teaspoon orange zest for brightness.
- Holiday Spice Blend: Increase cloves slightly and add a pinch of cardamom.
Serving Suggestions
Serve these cookies slightly warm with a glass of milk, hot coffee, or spiced tea. They also pair beautifully with vanilla ice cream for a simple dessert. During the holidays, arrange them on a cookie platter with sugar cookies and gingerbread for a festive spread.
Storage & Make-Ahead Tips
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze dough balls (unbaked) for up to 3 months. Bake straight from frozen, adding 1–2 minutes.
- Cookies freeze well after baking and thaw quickly at room temperature.
A Little History Behind Molasses Cookies
Molasses cookies have deep roots in American baking, especially in New England, where molasses was widely available during colonial times. Before refined white sugar became common, molasses served as a primary sweetener, lending baked goods their distinctive dark flavor. Today, these cookies remain a beloved classic — simple, humble, and endlessly comforting.
Final Thoughts
These Bakery Style Molasses Cookies (Soft & Chewy) are everything a classic cookie should be: warm, spiced, tender, and deeply satisfying. With their crackled sugar tops and rich molasses flavor, they bring bakery-level results straight to your kitchen. Once you try them, they’ll become a seasonal favorite — and likely a year-round craving.
Bakery Style Molasses Cookies (Soft & Chewy)
Thick, soft, and chewy molasses cookies with warm spices and classic bakery-style crackled tops.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Cream butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla.
- Gradually mix in dry ingredients until just combined.
- Roll dough into balls and coat in granulated sugar.
- Bake 10–12 minutes until crackled and set around the edges.
- Cool briefly on baking sheet, then transfer to wire rack.
Notes
For extra chewiness, slightly underbake and allow cookies to finish setting as they cool.
