Chewy Molasses Cookie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2½ doz.
These cookies are perfect for potlucks, dinner parties, holidays, cookie jars, making the house smell great! They don't take much time, so they're great for a little light baking when you have an hour to spend in the kitchen.
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1 large egg
  • ½ cup (1 stick) unsalted butter, melted
  • ⅓ cup granulated sugar
  • ⅓ cup light or dark molasses
  • ¼ cup (packed) light or dark brown sugar
  • Coarse sanding sugar, raw sugar, or granulated white sugar (for rolling)
  1. Place racks in lower and upper thirds of oven; preheat to 375°. Mix flour, baking soda, cinnamon, ginger, and salt in a small bowl and set aside.
  2. Meanwhile, mix egg, butter, granulated sugar, molasses, and brown sugar in a medium mixing bowl. Mix in dry ingredients just to combine.
  3. Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined or greased baking sheets, spacing 2” apart.
  4. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.
  5. Do ahead, two ways:
  6. In the next day or two: Roll cookie dough into balls, coat with sugar, and place in pie-plat, single or double layer, covered. Let sit out 15-30 minutes before cooking.
  7. For longer: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
Recipe by Second Breakfast at