Print

Bakery-Style Soft and Chewy Molasses Cookies

A stack of rich, dark molasses cookies covered in sparkling granulated sugar resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic, bakery-style molasses cookies that are perfectly soft and chewy with a rich, warm spice flavor and a delightful crackle top.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup neutral oil
  • 3/4 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar for rolling

Instructions

  1. Whisk together the flour, cornstarch, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set this dry mix aside.
  2. In a large bowl, combine the melted butter, oil, granulated sugar, and brown sugar. Mix until smooth.
  3. Beat in the molasses, egg, and vanilla extract until the mixture is fully combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Place the remaining 1/2 cup of granulated sugar into a shallow dish for rolling.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the sugar coating.
  7. Place the sugared dough balls 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. The cookies will firm up as they cool, developing their signature soft and chewy texture.

Notes

  • For an extra rich molasses flavor, use blackstrap molasses, but be aware it has a stronger taste.
  • Chilling the dough for 30 minutes before rolling helps prevent the cookies from spreading too much during baking.
  • These cookies develop their best flavor the day after baking.

Nutrition

Find it online: https://juliameal.com/molasses-cookies-soft-chewy-bakery-style/