Up until recently I can’t be sure that I’ve ever had molasses cookies. I have definitely had ginger snaps. When looking up various methods and recipes for molasses cookies they seemed extremely similar to those for ginger snaps. I was a bit baffled honestly. Are they the same cookie with a different name? Kind of like the girl scout cookies: samoas and caramel delights. They’re the same cookie with a different name. I’m not sure why they felt the need to ever change it. I believe caramel delites is the newer name. Is it a regional thing? I know them as samoas.

I had thought to maybe make a molasses recipe followed by ginger snaps but that didn’t happen. I figured it might be neat to do a side by side comparison. I will make ginger snaps though. I love them, so it will happen. It’s just a matter of when really. Cookies are almost always quick and easy so almost any day is a good day to make cookies… unless of course it’s 90 degrees out. I prefer to not cook on super hot days.

The recipe I’ll be sharing is based on Martha Stewart’s recipe but changed around just a bit. I wasn’t thrilled with how the original dough was turning out so I made some alterations last minute. I was having a nightmare of a time with super sticky dough that would not only not get off my hand but wouldn’t form into balls. This lead to the changes in the ingredients as well as adding some methods for getting the cookies to come together better.

The final product: so good! They have a superb texture, just the slightest crunch outside with a soft middle. Very soft overall but not break in your hand and fall apart soft. They hold together well and with the changes I’ve made, prove to be a very easy recipe overall. Maybe a bit more time consuming than some others but if you like molasses cookies, the time is definitely worth it.

I made a nifty little cookie container out of an empty bread crumb tube. Covered it with wrapping paper and voila. I’m trying to come up with uses for containers and items as much as I can. This came to me last minute and I was pretty proud of myself. So silly but it’s the little things, right?

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Chewy Molasses Cookies

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 37 minutes


  • 1 1/2 C all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 C granulated sugar, divided
  • 6 Tb unsalted butter, softened
  • 1 large egg
  • 2 Tb molasses


  • Preheat oven to 350F°. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside. Measure 1/4 cup sugar into a small bowl and set aside.
  • In a large bowl or stand mixer, cream butter and 1/2 cup sugar. Add egg to butter mixture. Scrape down the sides of your bowl.
  • Prior to measuring out your molasses spray the measuring spoon with baking spray. This will help the molasses to slide out easy and not need to be scraped out of the spoon. Add molasses to bowl, mix until just combined.
  • Add dry ingredients, remembering to reserve the 1/4 cup of sugar. Scrape bowl occasionally. Beat until dry ingredients are well incorporated and a nice dough has formed. Transfer bowl of dough to fridge for at least 15 minutes. 
  • Using a small cookie scoop, scoop a ball of dough. Shape into a ball, then coat in reserved sugar. Transfer sugar coated ball to a cookie sheet, prepared with a silicone baking mat or parchment paper. Space dough balls at least 2 inches apart. Freeze tray for 10 minutes. Transfer bowl of dough back to the fridge until you are ready to continue making more dough balls. 
  • Bake in a 350F° degree oven for 12 minutes. Let cool on the tray for 5 minutes before transferring to a cooling rack. Store cookies in an airtight container. 
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert