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Chewy Molasses Cookies Recipe
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2.78 from 9 votes

Chewy Molasses Cookies Recipe

Course: Deserts
Author: Ann Timm


  • 2 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 stick + 1 Tbsp. unsalted butter softened
  • 3/4 cup honey
  • 1/4 cup organic black strap molasses
  • 2 eggs
  • turbinado sugar to dust


  • In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes.
  • Add the eggs, one at a time, mixing for about 30 seconds each.
  • Lower the stand mixer speed to slow and incorporate the flour mixture, 1/2 cup at a time, until just combined. Do not overbeat.
  • Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  • Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl.
  • Roll the cookie dough between your hands into 1” balls. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time.
  • Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.