These old-fashioned molasses cookies are rich and buttery, with just the right amount of warming ginger spice. Perfectly paired with a tall glass of cold milk or some fresh apple cider.
I’ve loved big, chewy, soft molasses cookies since I was a little girl. It was always a special day when Mom let me help make our special molasses cookie recipe.
I use Einkorn flour for this molasses cookie recipe since that’s my favorite flour of choice, but sprouted flour is also great. If you don’t have either of those, organic unbleached all purpose flour will also work.
The Key to Soft Molasses Cookies
It may be tempting to add more molasses to these cookies – but just because molasses is in the name doesn’t mean more is better. Too much liquid and your soft molasses cookies will turn flat and dense, more crispy than chewy.
Same goes for adding more butter or coconut oil to the mix: what’s in the recipe is the Goldilocks amount – not too much and not too little. It’s juuuuust right.
Cooking time is the next key for perfectly chewy and soft cookies. The cooking time below is what worked best for me. But as we all know, oven times and temperatures can vary for so many reasons.
The size of your cookie is a big factor (pun totally intended). I made extra big cookies which required a wee bit more cooking time than regular size ones.
To bake this molasses cookies recipe to perfection, you might want to let the first batch cool enough to see what the results are – then you can adjust cooking time as needed. A little more time for a little more crisp, a little less time for the soft & chewy texture.
Old-fashioned Molasses Cookie Recipe
Ingredients
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1 1/2 teaspoons ginger
- 1 egg
- 1/4 cup organic molasses
- 3/4 cup butter (melted)
- 1 cup light brown sugar
Instructions
- Stir dry ingredients together in a medium mixing bowl.
- Mix the egg, molasses, melted butter and sugar together in a large mixing bowl until smooth.
- Stir flour mixture into the wet ingredients a little at a time. Mix until well blended. (A good stand mixer will really help with this!)
- Refrigerate the dough for 30-60 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Using a spoon or large dough scoop, place balls of cookie dough on a lightly greased stainless steel baking sheet. (Each ball of dough should be roughly 2-3 tablespoons.)
- Bake for about 12 minutes per batch (extra big cookies might need a couple more minutes in the oven).
- Allow cookies to cool (at least a little!) before eating.
Notes
More delicious recipes:
- How to Make Homemade Potato Chips with Coconut Oil
- The BEST Coffee Smoothie: Boost Your Metabolism w/ My Secret Recipe
- Homemade Mac and Cheese {Creamy Stovetop Recipe}
Elizabeth is the founder of The Nourished Life and has been writing about natural living for 12 years. Her work has been featured at Shape, Bustle, and Mother Earth Living. Her mission is to help you lower your stress levels and find fun ways to become happier and healthier. Read more about Elizabeth here.
