There’s something about the scent of warm spices that instantly makes a kitchen feel like home. For me, that feeling is wrapped up in these Chewy Molasses Drops. They’re my go-to comfort food recipe—soft, crackly, and tasting of cozy memories. Best of all, this easy cookie recipe comes together in one bowl, filling your space with the irresistible aroma of old fashioned cookies in no time.
If you’re planning your holiday baking this season, let me suggest these as a standout. They are, without a doubt, one of my favorite unique Christmas cookies. I love having a batch ready for friends and family; they make the most wonderful holiday treats. Whether you’re searching through Christmas cookies recipes for a classic or need some fresh Christmas baking ideas, this molasses cookie is a perfect fit.
It’s a truly fantastic option for easy Christmas treats that feel special. So, if you’re looking to fill your tins with delightful Christmas sweets, preheat your oven. Baking these is one of my favorite parts of the season, and I have a feeling they might just become a cherished tradition in your home, too.
Looking for Chewy Molasses Drops inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Dessert Recipes favorites.
Why You’ll Love This Chewy Molasses Drops
- Chewy texture: Slightly under-baked centers create a soft, tender bite.
- Warm spices: Ginger, cinnamon, and cloves create an aromatic, complex flavor.
- Simple to make: A one-bowl recipe with no mixer or chilling required.
- Crowd-pleasing classic: Timeless, nostalgic flavor that appeals to everyone.
Ingredients & Tools
- 115 g unsalted butter, melted and slightly cooled
- 200 g granulated sugar, plus extra for rolling
- 80 ml unsulphured molasses (not blackstrap!)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Tools: A large mixing bowl, a whisk, a rubber spatula, a baking sheet, and parchment paper or a silicone baking mat.
Notes: Using unsulphured molasses gives rich flavor without bitterness. Room-temperature egg incorporates smoothly into the melted butter.
Getting the ingredients right is key here. Using unsulphured molasses gives you that rich, deep flavor without any bitter notes, and having your egg at room temperature helps it incorporate smoothly into the melted butter. The spices are non-negotiable—they’re the soul of this cookie.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 2 g |
| Fat: | 5 g |
| Carbs: | 24 g |
| Fiber: | 0.5 g |
Serves: 18 | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Your Molasses Matters. Be sure to use unsulphured molasses, often labeled “light” or “original.” Blackstrap molasses is much more bitter and will completely overpower the other flavors in these delicate cookies.
- Don’t Skip the Sugar Roll. Rolling the dough balls in granulated sugar before baking is what gives these cookies their signature crackled, sparkly top. It also adds a lovely little textural crunch.
- Melted Butter is the Key. Using melted butter, rather than creamed, is what contributes to that wonderfully chewy and dense texture. Just make sure it’s cooled slightly so it doesn’t cook the egg when you mix it in.
- Measure Your Flour Correctly. For the best results, spoon your flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour, leading to a drier, cakier cookie.
How to Make Chewy Molasses Drops
Step 1: First, preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat. This is a sticky dough, and this step is crucial for easy cleanup and preventing the cookies from sticking. In your large mixing bowl, combine the melted (and slightly cooled) butter, the 200g of granulated sugar, and the molasses. Whisk them together until they’re completely smooth and well-combined. You’ll notice the mixture will look thick and glossy.
Step 2: Now, whisk in the room-temperature egg and the vanilla extract. Keep whisking until the mixture is smooth and uniform. The vanilla might seem like a small addition, but it really rounds out the flavors and adds a lovely background note that complements the spices beautifully.
Step 3: It’s time for the dry ingredients. Switch to a spatula now. Add the flour, baking soda, salt, ginger, cinnamon, and cloves right on top of the wet mixture. Gently fold everything together until you no longer see any streaks of flour. The trick is to stop mixing the moment the ingredients are combined. Over-mixing is the enemy of a tender, chewy cookie!
Step 4: Place about a 1/4 cup of extra granulated sugar in a small bowl. Scoop out about 1.5 tablespoons of dough—I like to use a small cookie scoop for uniformity, but a spoon works just fine. Roll the dough between your palms to form a smooth ball, then roll it generously in the sugar to coat it completely. Place the sugar-coated dough balls on your prepared baking sheet, leaving about 2 inches of space between them as they will spread.
Step 5: Bake for 10 to 12 minutes. The cookies are done when the edges look set and the tops are crackled. The centers will still look soft and slightly under-baked—this is exactly what you want for that ultimate chewiness! Do not over-bake them. Pull them out of the oven and let them cool on the baking sheet for 5 full minutes. They need this time to firm up enough to be moved.
Step 6: After their 5-minute rest on the baking sheet, carefully transfer the cookies to a wire rack to cool completely. This stops the cooking process and allows the bottoms to crisp up just a touch while the centers stay fantastically soft and chewy. Try to resist eating one straight from the pan… though I won’t judge if you can’t!
Storage & Freshness Guide
- Fridge: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezer: Freeze baked cookies in a single layer for up to 3 months. Thaw at room temperature.
- Reviving: Microwave for 10 seconds to restore soft, warm texture.
Serving Suggestions
Complementary Dishes
- A sharp cheddar cheese plate — The salty, tangy bite of a good aged cheddar is a classic and surprisingly perfect pairing that cuts through the sweetness of the molasses.
- A warm bowl of apple cinnamon oatmeal — Crumble a cookie over the top for a delightful breakfast-for-dessert (or dessert-for-breakfast) situation that feels incredibly indulgent.
- Spiced pumpkin soup — The earthy, savory notes of the soup are a fantastic contrast to the sweet, spicy cookies, making for a wonderfully balanced autumnal meal.
Drinks
- A tall, ice-cold glass of milk — It’s a cliché for a reason. The creaminess is the perfect foil for the deep spices and chewy texture of the cookie.
- Hot chai tea latte — The spices in the chai echo the ginger and cinnamon in the cookies, creating a beautifully harmonious and cozy flavor experience.
- Dark roast coffee — The bitterness of a strong coffee balances the sweetness of the molasses and really makes the warm spice flavors pop on your palate.
Something Sweet
- Vanilla bean ice cream — Make an incredible ice cream sandwich by pressing a scoop between two cookies. The cold, creamy ice cream with the soft, spicy cookie is pure magic.
- A dollop of lemon curd — The bright, zesty acidity of the lemon provides a stunning and refreshing contrast to the deep, dark sweetness of the molasses.
- Whipped mascarpone with orange zest — This feels a little fancy, and the rich, tangy cheese with the citrus is an elegant and delicious way to elevate your cookie plate.
Top Mistakes to Avoid
- Mistake: Using blackstrap molasses. This is the number one error. Blackstrap is intensely bitter and medicinal, and it will make your cookies inedible. Always double-check the label for “unsulphured.”
- Mistake: Over-baking the cookies. I’ve messed this up before too, thinking they needed more time. The cookies continue to cook on the hot baking sheet, so if the edges are set and the top is cracked, they’re done. Over-baking leads to a crisp, hard cookie, not a chewy one.
- Mistake: Not letting the melted butter cool. If your butter is piping hot, it can cook the egg on contact, creating little scrambled bits in your dough and throwing off the texture of your final cookie.
- Mistake: Skipping the cooling time on the pan. The cookies are far too soft and fragile to move right out of the oven. That 5-minute rest is essential for them to set up enough to transfer to a cooling rack without falling apart.
Expert Tips
- Tip: For an extra flavor boost, brown your butter. Melt the butter in a saucepan and continue to cook it, swirling the pan, until it turns a golden amber color and smells nutty. Let it cool before using. This adds a incredible depth of flavor that pairs wonderfully with the molasses.
- Tip: Add a pinch of black pepper. It might sound strange, but a tiny pinch (about 1/8 tsp) of freshly ground black pepper will heighten the warm spice flavors and add a subtle, intriguing warmth in the background.
- Tip: Make the dough ahead. While you don’t *have* to chill it, you absolutely can. Cover the bowl and refrigerate for up to 48 hours. The flavors will deepen and meld together, resulting in an even more complex and delicious cookie.
- Tip: For a festive touch, use coarse sugar for rolling. Sparkling sugar or sanding sugar will give you an even more dramatic, glittery top that’s perfect for the holiday season.
FAQs
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill or King Arthur. The texture might be a *tiny* bit more crumbly, but they will still be wonderfully soft and chewy. Just be sure to mix until *just* combined to avoid a gritty texture.
Why are my cookies flat and thin?
This usually happens if your baking soda is old and has lost its potency. Baking soda is the primary leavening agent here, and if it’s not active, the cookies won’t puff up. Always test your baking soda by adding a pinch to vinegar—if it doesn’t bubble vigorously, it’s time for a new box.
Can I freeze the baked cookies?
Yes, they freeze beautifully! Let the cookies cool completely, then place them in a single layer in a freezer-safe bag or container, with parchment paper between layers. They’ll keep for up to 3 months. Thaw at room temperature, or pop a frozen one in the microwave for 10 seconds for a warm, gooey treat.
Can I use fresh ginger instead of ground?
You can, but the flavor profile will be different. Fresh ginger provides a sharper, more pungent heat. If you want to try it, finely grate about 1 tablespoon of fresh ginger and add it with the wet ingredients. I’d still keep a little ground ginger in the mix for that classic, rounded spice flavor.
My dough is really sticky and hard to roll. What should I do?
This is common, especially in a warm kitchen. Don’t add more flour, as it will make the cookies tough. Instead, pop the bowl of dough into the refrigerator for 15-20 minutes. This will firm up the butter just enough to make the dough manageable and easy to roll into perfect balls.
Chewy Molasses Drops: An Easy One-Bowl Cookie Recipe
Whip up a batch of Chewy Molasses Drops, the ultimate cozy molasses cookie recipe. These soft, spiced holiday treats are perfect for your Christmas baking and bring old-fashioned comfort to any cookie tray.
Ingredients
For the Ingredients & Tools
-
115 g unsalted butter (melted and slightly cooled)
-
200 g granulated sugar (plus extra for rolling)
-
80 ml unsulphured molasses (not blackstrap!)
-
1 large egg (at room temperature)
-
1 tsp vanilla extract
-
250 g all-purpose flour
-
1 tsp baking soda
-
1/2 tsp salt
-
2 tsp ground ginger
-
1 1/2 tsp ground cinnamon
-
1/4 tsp ground cloves
Instructions
-
First, preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat. In your large mixing bowl, combine the melted (and slightly cooled) butter, the 200g of granulated sugar, and the molasses. Whisk them together until they’re completely smooth and well-combined.01
-
Now, whisk in the room-temperature egg and the vanilla extract. Keep whisking until the mixture is smooth and uniform.02
-
It’s time for the dry ingredients. Switch to a spatula now. Add the flour, baking soda, salt, ginger, cinnamon, and cloves right on top of the wet mixture. Gently fold everything together until you no longer see any streaks of flour.03
-
Place about a 1/4 cup of extra granulated sugar in a small bowl. Scoop out about 1.5 tablespoons of dough—I like to use a small cookie scoop for uniformity, but a spoon works just fine. Roll the dough between your palms to form a smooth ball, then roll it generously in the sugar to coat it completely. Place the sugar-coated dough balls on your prepared baking sheet, leaving about 2 inches of space between them as they will spread.04
-
Bake for 10 to 12 minutes. The cookies are done when the edges look set and the tops are crackled. The centers will still look soft and slightly under-baked—this is exactly what you want for that ultimate chewiness! Pull them out of the oven and let them cool on the baking sheet for 5 full minutes.05
-
After their 5-minute rest on the baking sheet, carefully transfer the cookies to a wire rack to cool completely.06
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