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Just baked soft and chewy molasses cookies.

Soft and Chewy Molasses Cookies


Source: Cousin Kristina via Betty Crocker’s Best Cookies



  • 3/4 cup (170 g) butter, softened
  • 1 cup (200 g) brown sugar (packed)
  • 1 egg, beaten
  • 1/4 cup (70 g) molasses
  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons (11 g) baking soda
  • 1/2 teaspoon (2 g) kosher salt
  • 1/2 teaspoon cloves
  • 1 teaspoon (4 g) cinnamon
  • 1 teaspoon (2 g) ginger
  • 2 to 4 tablespoons granulated sugar


  1. Make the dough: Mix butter, sugar, egg and molasses thoroughly using a stand mixer. Sift or whisk all of the dry ingredients together. Add dry ingredients to wet and stir until combined. (If you do not have a stand mixer, you can make these by hand: melt 2 tablespoons of the butter; then stir it into the softened butter until the texture is mayonaisse-like. Add the sugar, beaten egg, and molasses and mix to combine. Add the whisked-together dry ingredients, and stir until the dough comes together.)
  2. Portion the dough: I portion my dough into either 25 gram or 50 gram balls using my digital scale. Alternatively, use your scoop of choice. Roll each portion into a ball. Place the granulated sugar into a small bow. Dip each ball into the sugar, then place sugar-side up on a small, parchment-lined tray.  Chill for at least three hours. If you are going to chill for longer, wrap the tray with plastic wrap or place it in a large ziplock bag. 
  3. Bake the cookies: Heat oven to 350ºF. Place 8 dough balls sugar side up on a parchment-lined sheet pan. Bake for 8 to 11 minutes (8 minutes for the smaller size cookies, 11 minutes for the larger cookies). Remove from oven and let cool completely on sheet pan before eating.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookie
  • Method: Oven
  • Cuisine: American

Keywords: molasses, crinkles, sugar, christmas, holidays, betty, crocker