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    Recipes » Dessert » Soft and Chewy Blackstrap Molasses Cookie Recipe

    Soft and Chewy Blackstrap Molasses Cookie Recipe

    Oct 4, 2021 · Last updated: Oct 5, 2021 by Gina Dickson · This post may contain affiliate links. Read our disclosure policy.

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    blackstrap molasses cookies and picture of all ingredients

    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
    PIN THIS RECIPE FOR LATER

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

    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.

    Jump to:
    • Why this recipe works
    • 🛒 Ingredient notes
    • 🔪 Step by step instructions
    • 💭 Tips for making the recipe
    • ❓ FAQ
    • Related Recipes
    • Recipe

    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.

    ❓ FAQ

    What is blackstrap molasses?

    Blackstrap molasses is a byproduct after sugar can has been refined. Sugar cane is first mashed to create juice. This juice is boiled to create cane syrup. Then a second boiling creates molasses. To get what is known as blackstrap molasses a third boiling is needed. Blackstrap has the lowest sugar content of any sugar cane product.

    Which is healthier honey or molasses?

    The mineral content of blackstrap molasses is very high when compared to honey. The calcium content of honey is 6 mg, however, the calcium content of blackstrap molasses is 205mg. Iron in honey is only 0.42 vs blackstrap molasses at 4.72mg.

    Soft and Chewy Blackstrap Molasses Cookie with bowl of molasses

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      Coconut Cranberry Vegan Cookies
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      Bacon Pretzel Chocolate Chip Cookies
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    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 @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes

    Recipe

    Soft and Chewy Blackstrap Molasses Cookies with bowl of molasses

    Soft and Chewy Blackstrap Molasses Cookie Recipe

    Gina Dickson
    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:

    To save you ink, video and equipment images will not print.

    Print Recipe Pin Recipe Share by Email Share by Text
    Tap to prevent your screen from going dark while making this recipe.
    Prep Time 15 mins
    Cook Time 12 mins
    Chill dough 20 mins
    Total Time 47 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 124 kcal

    Equipment

    Cookie Scoop

    Ingredients
      

    • 2 1/3 cups all-purpose flour
    • 1 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1/4 teaspoon ground nutmeg
    • 3/4 cup butter flavor coconut oil room temperature
    • 1/2 cup light brown sugar
    • 1/4 cup white sugar
    • 1/4 cup blackstrap molasses
    • 1 egg egg room temperature
    • 2 teaspoons vanilla do not use imitation

    Need an ingredient to make this recipe? Click this Instacart button and get what you need sent right to you.

    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.

    Need an item in the this recipe? Click the Instacart button and have it sent right to you.

    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.

    Nutrition

    Serving: 1gCalories: 124kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgSodium: 88mgPotassium: 70mgFiber: 1gSugar: 7gVitamin A: 44IUVitamin C: 1mgCalcium: 16mgIron: 1mg
    Dessert
    American
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    Update Notes: This post was originally published2018, but was republished with new photos, step-by-step instructions and tips, September of 2021.

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    About Gina Dickson

    Hey y'all, I am here to help you build community and nurture faith around your table. You will find fun party ideas and delicious recipes for easy-to-make meals and party food. I want to help you create a table where people come together, enjoy a meal and linger with good conversation.

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