A Must-Try Chewy Molasses Cookies Recipe

In a medium-sized bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and sea salt. Set this dry mixture aside.

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on high speed until the mixture is light and fluffy, about 2 minutes.

Beat in the molasses until fully incorporated. Add the egg and vanilla extract, mixing until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.

On low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. If the dough feels dry, add 1 tablespoon of water and mix until the dough is slightly sticky.

Cover the cookie dough tightly with plastic wrap or aluminum foil and refrigerate for at least 1 hour. Chilling helps the flavors to meld and makes the dough easier to handle.

Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Once chilled, remove the cookie dough from the refrigerator. If it’s too hard, let it sit at room temperature for about 10 minutes. Scoop out about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in the granulated or coarse sugar until fully coated.

Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges appear set. The centers will look soft and puffy, but will firm up as they cool.

Allow the molasses cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them to set and develop that perfect chewy texture.

These cookies are best enjoyed slightly warm, but they will stay chewy and delicious for up to a week when stored in an airtight container at room temperature. For longer storage, freeze the baked cookies for up to 3 months.