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Soft, spiced, and irresistibly chewy these molasses cookies are the perfect balance of sweet warmth and deep flavor. With hints of ginger, cinnamon, and cloves, each bite feels like a cozy hug. For an extra festive touch, dip them in white chocolate and sprinkle with holiday cheer!

Ingredients

Dry Ingredients

1¼ cups all-purpose flour
¾ cup cake flour
1 tsp cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg

Wet Ingredients

½ cup (8 Tbsp) unsalted butter, cold and cubed
½ cup brown sugar, packed (light or dark)
¼ cup granulated sugar
⅓ cup molasses (light/original or dark/robust)
1 large egg
1 large egg yolk
1 tsp vanilla extract

For Rolling

¼ cup coarse sugar

Optional White Chocolate Dip

1 cup white chocolate chips
1 Tbsp coconut oil, melted

Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, salt, and all the spices (ginger, cinnamon, cloves, and nutmeg). Set aside.

3. Cream Butter and Sugars

In a stand mixer fitted with a paddle attachment, beat the cold cubed butter with the brown sugar and granulated sugar on medium speed for 2–4 minutes, until light and fluffy.

4. Add Wet Ingredients

Turn off the mixer and add the molasses to prevent splattering, then mix until combined. Add the egg, egg yolk, and vanilla extract. Mix again, scraping down the sides of the bowl as needed.

5. Add Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing just until everything comes together into a soft dough. Avoid overmixing.

If the dough feels sticky, chill it for about 15 minutes to make it easier to handle.

6. Shape and Coat

Roll dough into balls about 2 tablespoons each. Roll each ball in coarse sugar until evenly coated. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.

7. Bake

Bake for 10–12 minutes, or until the tops are cracked and the edges are set. The centers will still look slightly soft—that’s what makes them chewy!

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

8. Optional White Chocolate Dip

Melt white chocolate chips and coconut oil in the microwave in 20-second intervals, stirring between each until smooth. Dip half of each cooled cookie into the melted chocolate, then decorate with festive sprinkles if desired.

9. Store

Store cookies in an airtight container at room temperature for up to 1 week. They stay soft and chewy for days!

Why You’ll Love This Recipe

Perfectly chewy texture with crisp edges and soft centers.
Warmly spiced flavor that tastes like the holidays in every bite.
Foolproof recipe—simple steps, bakery-quality results.
Make-ahead friendly—they store beautifully and freeze well.
Customizable with a white chocolate dip or festive toppings.

Tips

Use cold butter: This helps create that chewy, dense texture.
Don’t overbake: They should look slightly underdone when you take them out—carryover heat finishes the job.
Chill if sticky: A short chill makes shaping easier and reduces spreading.
Weigh your flour: For accuracy, especially when mixing two types.
Make them sparkle: Roll in coarse sugar for a bakery-style finish.

Variations and Substitutions

Spice it up: Add a pinch of black pepper for a little heat.
No cake flour? Replace with all-purpose flour and add 1 tsp cornstarch.
Gluten-free: Use a 1:1 gluten-free flour blend.
Add-ins: Mix in chopped crystallized ginger, white chocolate chips, or chopped nuts.
Sugar coating: Try rolling in cinnamon sugar for extra flavor.

FAQs

Can I make the dough ahead of time?
Yes! Refrigerate dough (covered) for up to 48 hours. Let it sit at room temperature for 10–15 minutes before rolling and baking.

Can I freeze the dough?
Absolutely. Roll into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the baking time.

Why are my cookies dry?
They were likely overbaked. Remember to take them out when they’re just set—the centers will firm up as they cool.

Can I use blackstrap molasses?
It’s not recommended—it’s too bitter and strong. Use light or dark molasses for the best flavor.

Serving Suggestions

Pair with hot cocoa, coffee, or chai for a cozy treat.
Crumble over vanilla ice cream or yogurt for dessert.
Gift in festive tins or jars during the holidays.
Dip half in white or dark chocolate for an elegant touch.