Name: Chewy Molasses Cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: ½ cup unsalted room temperature butter or soft (not melted) coconut oil; ⅓ cup packed dark brown sugar; ⅓ cup granulated sugar* ((see note)); ⅓ cup unsulphured blackstrap molasses* ((see note)); 1 teaspoon vanilla extract; 2 cups all-purpose flour (spooned and leveled); 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon ground ginger; ½ teaspoon ground cardamom; ½ teaspoon fine sea salt; 1 tablespoon water (more if necessary); ⅓ cup cane sugar (for rolling)

We can't get enough of these chewy molasses cookies! They have crisp edges, fudgy middles, and rich, spiced flavor from ginger and cinnamon.

baking — Jump to recipe

As I sat down to write this molasses cookies post, I watched some of the first snow of the year drift past the window. What could be more fitting? These chewy molasses cookies are perfect for cold, wintry days. They have crisp edges, soft middles, and a rich, spiced flavor that’ll warm you up in an instant. Pair one with a cup of hot chocolate, and you have an unbeatable holiday treat!

I think you’re going to love this molasses cookie recipe. It’s quick and easy to make (you don’t even have to chill the dough!), and it yields really wonderful cookies. After the first time I made them, I liked them so much that I couldn’t resist nabbing one for breakfast the next morning. Since then, I’ve baked countless batches of these molasses cookies, and Jack and I still can’t get enough. Baking them has become a new Christmas tradition in our house. I hope it will in yours, too!

Molasses Cookie Recipe Ingredients

Something else I love about this molasses cookie recipe? It’s totally vegan! It comes together with these basic ingredients:

Molasses, of course! I make these cookies with unsulphured blackstrap molasses, which gives them a rich molasses flavor and dark color. My favorite brand is Wholesome Sweeteners.
Dark brown sugar and white sugar – For sweetness. This combination also contributes to the cookies’ delicious chewy texture.
Coconut oil – For this recipe, your coconut oil should be soft, but not melted. To achieve the right consistency, I usually pop it in the microwave for around 15 seconds before I start to bake. The exact timing depends on its initial texture, which varies based on the temperature of the kitchen. Room temperature butter will work here too.
All-purpose flour – For the most precise measurement, use the spoon-and-level method.
Baking soda – It reacts with the molasses and brown sugar to help the cookies rise.
Warm spices – You can’t make good chewy molasses cookies without spices! I use ground cinnamon, ground ginger, and ground cardamom for warm, cozy depth of flavor. If you prefer, feel free to swap out the cardamom for 1/4 teaspoon ground cloves!
Vanilla extract – It deepens the warm, spiced flavor of these molasses cookies.
Fine sea salt – To make all the flavors pop!
And natural cane sugar – For rolling! It creates a sweet, crispy crust around the cookies’ chewy middles.

Find the complete recipe with measurements below.

How to Make Molasses Cookies

This molasses cookie recipe is super easy to make! Here’s how it goes:

First, make the dough. In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil or butter and sugars until light and fluffy. Add the molasses and vanilla, and mix again to combine. Then, whisk together the dry ingredients in a separate bowl. Gradually add them to the molasses mixture, mixing after each addition. Finally, mix in 1 tablespoon water to moisten the dough. If the dough still feels dry, mix in additional water, 1 teaspoon at a time.

Next, shape the cookies. Use a 2-inch cookie scoop to portion the dough, and roll each scoop into a ball. Roll the cookie dough balls in a small bowl of cane sugar. When they’re evenly coated, place them on a parchment-lined baking sheet.

Before you bake, gently press down on the dough balls to flatten them slightly.

Then, bake! Transfer the cookies to a 350°F oven and bake for 10 minutes, until the cookies have spread slightly and cracks form on their surfaces. Allow them to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. Enjoy!