Soft and Chewy Blackstrap Molasses Cookie Recipe

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.

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

• 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

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.

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.

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