Chewy Molasses Cookies

Although I am a huge fan of crunchy, flat cookies, I also wanted to include a recipe for a moister, chewy version of a molasses cookie. This cookie competes in a big way with Ben’s Molasses Cookies, my son’s all-time favorite, and now I can’t decide which one I like best (so of course I just make both).

Chewy Molasses Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
  • 1 ½ cups (3/4 pound/3 sticks) unsalted butter, at room temperature
  • 2 cups white sugar
  • 2 large eggs, at room temperature
  • ½ cup molasses
  • 4 cups all purpose flour
  • 1 tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  1. Preheat the oven to 375 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, one at a time, and the molasses, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  8. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges and are still soft in the middle, about 12 minutes.
  9. Cool on the cookie sheet and repeat with remaining dough.