This old-fashioned holiday favorite, Blackstrap Molasses Cookie recipe makes a soft and chewy cookie that has warm spices such as ginger, cinnamon, and nutmeg. With a few simple tips, you will have a soft chewy textured molasses cookie every time.

Soft and Chewy Blackstrap Molasses Cookies with bowl of molasses

If you are planning a cookie exchange then be sure to try my Pistachio Cranberry Cookies and Vegan Peanut Butter Cookies.

Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I'll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

Looking for a unique present for a cookie lover? Treat your friends with homemade cookie mix gift jars. They will love making their own homemade warm and delicious cookies in a jar.

Why this recipe works

  • Using blackstrap molasses instead of regular molasses gives these cookies a more festive flavor. I bit of bitter molasses flavore with just the right amount of seetness.
  • The cookies are chewy because of the ration of flour to ingredient and from the use of coconut oil instead of butter.

Ingredient notes

Soft and Chewy Blackstrap Molasses Cookie ingredients
  • All purpose flour: Be sure to fill your measuring cups full and then level off with a butter knife or other straight edge.
  • Baking Soda: Be sure your baking soda is fresh so that it gives your cookies the proper lift.
  • Blackstrap molasses: Be sure and purchase blackstrap molasses, not regular molasses. The black strap has a distinct flavor however it does have a lower moisture content. For this reason, my recipe uses coconut oil to help make a chewy and very flavorful cookie.
  • Ginger: Use powdered ground ginger not fresh ginger.

See the recipe card for a complete list and quantities.

🔪 Step by step instructions

Soft and Chewy Blackstrap Molasses Cookie mixing bowl with ingredients liquid

1- In a medium bowl whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Be careful there are not any clumps of seasonings. Set the bowl aside.

2- In a large bowl beat the coconut oil, brown sugar, and white sugar with an electric mixer on medium-high speed. If you prefer use the bowl of a stand mixer with the paddle attachment on. Beat the coconut oil and sugars together on high speed until creamy and combined. This should take, about 2 minutes.

Soft and Chewy Blackstrap Molasses Cookie in mixing bowl with dough and cookies being scooped on pan

3- Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined. This will take about 1 minute. Be sure to scrape down the sides and bottom of the bowl periodically as needed.

Next, turn on the mixer to low speed, then slowly mix the dry ingredients into the wet ingredients until combined. Note that the cookie dough will be slightly sticky. Cover the bowl of dough tightly with plastic wrap and chill for 1 hour. You could also do the steps above 1 or 2 days before you plan on baking the cookies.

4- Just before removing the dough from the refrigerator, heat the oven to 350 degrees. Line two large cookie sheets with parchment paper.

Scoop the molasses cookie dough using a small cookie scoop so your cookies will be uniform in shape. Roll the dough balls in a bowl of white sugar. Roll the dough ball around in the sugar. Then place the cookie dough balls on the prepared baking sheet leaving 3 inches between each dough ball.

5. Baking time for the cookies should be 11 to 12 minutes or until the edges start to turn slightly browned and firm. The center of the cookie will have a soft chewy center.

Hint: I like using a Wilton Stainless Steel Cookie Scoop. This helps me keep all my cookies the same size to ensure they bake evenly.

💭 Tips for making the recipe

  • If you would like crackly tops on your cookies, and that is not happening naturally, then remove the pan 2 minutes before baking time is done. Hit the pan gently on your stove top a few times to break the dough apart. Return to the oven and finish baking.
  • If you would like to make your cookie dough ahead and bake at a later time during the Christmas season then complete the recipe and stop after you have rolled them in sugar. Place the sugar-coated dough balls on a cookie sheet, then place it in your freezer over night. Then remove from the pan and place in a zip lock freezer bag for up to three months. When you are ready to back, place them on a parchment lined cookie sheet for 30 minutes. Then bake at 350 for 11 to 12 minutes.
Soft and Chewy Blackstrap Molasses Cookie with bowl of molasses

Love a recipe you’ve tried? 😋 Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media InstagramPinterest, and Facebook. Don’t forget to tag me when you try one of my recipes

Soft and Chewy Blackstrap Molasses Cookies with bowl of molasses
5 from 1 rating

Soft and Chewy Blackstrap Molasses Cookie Recipe

Prep Time: 15 minutes
Cook Time: 12 minutes
Chill dough: 20 minutes
Total Time: 47 minutes
Servings: 24 cookies
This old-fashioned holiday favorite, Blackstrap Molasses Cookie recipe makes a soft and chewy cookie that has warm spices such as ginger, cinnamon, and nutmeg. With a few simple tips, you will have a soft chewy textured molasses cookie every time.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Instructions
 

  • In a medium bowl whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Be careful there are not any clumps of seasonings. Set the bowl aside.
  • In a large bowl beat the coconut oil, brown sugar, and white sugar with an electric mixer on medium-high speed. If you prefer use the bowl of a stand mixer with the paddle attachment on. Beat the coconut oil and sugars together on high speed until creamy and combined. This should take, about 2 minutes.
  • Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined. This will take about 1 minute. Be sure to scrape down the sides and bottom of the bowl periodically as needed.
  • Next, turn on the mixer to low speed, then slowly mix the dry ingredients into the wet ingredients until combined. Note that the cookie dough will be slightly sticky. Cover the bowl of dough tightly with plastic wrap and chill for 20 minutes. You could also do the steps above 1 or 2 days before you plan on baking the cookies. Just allow your dough to soften about 1 hour on the counter before scooping.
  • Just before removing the dough from the refrigerator, heat the oven to 350 degrees. Line two large cookie sheets with parchment paper.
  • Scoop the molasses cookie dough using a small cookie scoop so your cookies will be uniform in shape. Roll the dough balls in a bowl of white sugar. Roll the dough ball around in the sugar. Then place the cookie dough balls on the prepared baking sheet leaving 3 inches between each dough ball.
  • Baking time for the cookies should be 11 to 12 minutes or until the edges start to turn slightly browned and firm. The center of the cookie will have a soft chewy center.
  • After removing the cookies from the oven, allow them to sit on the baking sheet to cool for a few minutes. Then remove with a spatula to finish cooling on a wire rack.

Equipment

Notes

  • If you would like crackly tops on your cookies, and that is not happening naturally, then remove the pan 2 minutes before baking time is done. Hit the pan gently on your stovetop a few times to break the dough apart. Return to the oven and finish baking.
  • If you would like to make your cookie dough ahead and bake at a later time during the Christmas season then complete the recipe and stop after you have rolled them in sugar. Place the sugar-coated dough balls on a cookie sheet, then place it in your freezer overnight. Then remove from the pan and place in a zip lock freezer bag for up to three months. When you are ready to back, place them on a parchment-lined cookie sheet for 30 minutes. Then bake at 350 for 11 to 12 minutes.
Serving: 1g, Calories: 124kcal, Carbohydrates: 15g, Protein: 2g, Fat: 6g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 88mg, Potassium: 70mg, Fiber: 1g, Sugar: 7g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Gina Dickson

⭐️ One last thing, please leave a rating and comment letting me know how you liked making this recipe. This helps me provide more free, high-quality recipes for everyone.

Did you make this recipe?Show it off! Share on Instagram, tag @intentionalhospitality. Are you a food enthusiast who enjoys trying new recipes and sharing your thoughts about them? I would love to have you join our VIP Recipe Testers Group. Learn More !

Update Notes: This post was originally published2018, but was republished with new photos, step-by-step instructions and tips, September of 2021.