Soft and Chewy Spice Cookies with Molasses

These easy-to-make spice cookies have a deliciously chewy texture and are bursting with warming holiday flavors perfect for the winter months.

They come together effortlessly and pair perfectly with a latte or a cup of hot chocolate. What sets these cookies apart from other chewy spice cookies is that they aren’t ginger spice cookies.

Instead, we blend warm spices like cinnamon and pumpkin spice with a molasses and brown sugar dough to create a perfectly spiced treat full of cozy flavor without the sharpness of ginger.

These delicious cookies are a family favorite. As soon as the weather turns cold, the kids start asking for these chewy, flavorful cookies to enjoy with their cocoa by the fire!

Tips for Making Perfect Pumpkin Spice Molasses Cookies

1. Measure Ingredients Accurately: Use the spoon-and-level method for measuring flour: spoon it into the measuring cup and level it with a knife to avoid adding too much flour, which can make the cookies dense.
2. Room Temperature Ingredients: Ensure the butter and egg are at room temperature for smooth mixing!
3. Don’t Over-mix the Dough: Once the dry ingredients are added to the wet mixture, mix just until combined. Over-mixing can develop gluten in the flour, leading to tougher cookies!
4. Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop. This ensures even baking and a consistent appearance.
5. Bake One Sheet at a Time: Bake cookies on the middle rack, one sheet at a time, for even heat distribution. Rotate the pan halfway through baking if needed.
6. Watch the Baking Time: Bake for 12-15 minutes. Bake time will vary based on your oven. Pull the cookies out when the edges are set but the centers look slightly underdone—they’ll firm up as they cool.
7. Cool Before Moving: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set and prevents breakage.

These cookies are great for holiday gifting! Consider doubling the recipe and packaging them in festive bags or tins.

Storing Baked Cookies

At Room Temperature:Store the cooled cookies in an airtight container or resealable plastic bag. They will be good for 5-7 days!

Freezing Baked Cookies

1. Cool Completely:Allow the cookies to cool entirely before freezing to prevent condensation and sogginess.
2. Layer with Parchment Paper:Place the cookies in a freezer-safe container or zip-top bag, layering parchment or wax paper between them to avoid sticking.
3. Label and Date: Label and date your cookies. They will be good for up to 3 months!
4. Thawing:To thaw, remove the desired number of cookies and let them sit at room temperature for 15-30 minutes. If you prefer a fresh out of the oven cookie, warm them in the oven at 300°F for 3-5 minutes for a freshly baked feel.Make a big batch and you can enjoy a perfectly chewy molasses spice cookie with slightly crisp edges dunked in your coffee any time you need a pick me up!Can I make smaller cookies?The large size contributes to their chewy texture of these cookies because it allows the cookies to bake more slowly and evenly. Curious why? There are three primary reasons!
   1. The slower baking time means the edges have time to set while the centers remain slightly underbaked, which creates a soft and chewy interior as they cool.
   2. Larger cookies have a lower surface area-to-volume ratio, so they lose less moisture during baking, preserving their chewiness.
   3. The size helps the cookies spread less and remain thicker, which enhances the chewy bite as opposed to a crisp texture that thinner, smaller cookies might develop.
   If you still want to make smaller cookies (1-2 tablespoons of dough per cookie instead of 2-4 tablespoons), you should reduce the baking time by 2-4 minutes.

Supplies for making Chewy Spice Cookies with Molasses

Measuring cups and spoons (for dry and wet ingredients)

Mixing bowls (one large bowl and one medium bowl)

Whisk (to combine dry ingredients)

Stand mixer or electric mixer (to cream butter and sugar)

Silicone spatula (for mixing and scraping bowls)

Large Cookie scoop (optional, for evenly portioned dough balls)

Baking sheets (enough for multiple batches)

Parchment paper or silicone baking mats (for lining baking sheets)

Cooling rack (to cool cookies evenly after baking)

Optional Extras:

Latte or hot chocolate supplies (for enjoying with your cookies!)

A cozy fire (to complete the warm and festive mood!)

Ingredients For Soft and Chewy Spice Cookies with Molasses

• All-purpose flour
• Baking soda
• Salt (adjust to taste)
• Pumpkin spice (or a mix of cinnamon, nutmeg, and cloves as a substitute)
• Unsalted butter, softened (can substitute with margarine or plant-based butter for a dairy-free option)
• Dark brown sugar (light brown sugar can work in a pinch)
• Granulated sugar
• Egg, room temperature (replace with a flax egg for a vegan alternative)
• Unsulphured molasses (I do not recommend substituting!)
• Vanilla extract
• Granulated sugar
• Cinnamon
• Pumpkin spice

How to Make Soft and Chewy Spice Cookies with Molasses

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Put your prepared baking sheets aside.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Set aside.

Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the butter, dark brown sugar, and granulated sugar together at medium speed until light and fluffy.

Add Wet Ingredients: Mix in the egg, pure vanilla extract, and molasses until well combined.

Incorporate Dry Ingredients: Gradually add the flour mixture, a little at a time, mixing just until combined. Avoid over mixing.

Prepare Topping: In a different bowl, mix the granulated sugar, cinnamon, and pumpkin spice for rolling.

Shape and Roll: Scoop dough into evenly sized balls (about 2-4 tablespoons each). Roll each of the cookie dough balls in the cinnamon suagr topping and arrange 5 dough balls per baking sheet, leaving space for spreading. Repeat with remaining dough.

Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly cracked.

Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Personalizing Your Chewy Molasses Spice Cookies With Spice Variations:

Playing with different kinds of spices is a fantastic way to give these cookies a personal twist! Here are some ideas for customizing the flavor profile of your chewy spice cookies:

Ground Cloves: Add 1/4 to 1/2 tsp of ground cloves to the dry ingredients for a spicier, holiday-inspired cookie.

Ground Ginger: Add 1/2 tsp of ground ginger to the spice mix. For a stronger ginger flavor, increase to 3/4 tsp.

Cracked Black Pepper: Add 1/8 to 1/4 tsp of finely cracked black pepper to the dry ingredients. Start with a small amount and adjust to taste.

Kinds of Molasses:

Blackstrap molasses is a dark, thick syrup that’s a byproduct of refining sugarcane into sugar. It’s richer and less sweet than regular molasses, with a robust, slightly bitter flavor. In recipes, blackstrap molasses adds depth and complexity, enhancing the warmth of spices and balancing sweetness. For baked goods like ginger spice cookies, it contributes to the chewy texture!

Unsulphured Molasses is made from ripe sugarcane without the use of sulfur dioxide as a preservative. Unsulphured molasses has a richer, sweeter flavor, milder taste, and is easier to find! We still get that enhanced flavor and chewy molasses spice cookies texture without the same bitter notes.

We hope you enjoy the cozy flavors of these spice cookies as much as we do. Share your favorite cookie recipes for the holiday season with us in the comments below!