Bakery-Style Molasses Cookies – Thick, Chewy, and Perfectly Spiced

There is something instantly comforting about the smell of molasses cookies baking in the oven. The warm spices, the deep caramel notes of molasses, and that unmistakable cozy aroma feel like a hug from the inside out. Bakery-style molasses cookies take that nostalgic comfort and elevate it just a little further, giving you thick, chewy cookies with crackly sugar tops and irresistibly soft centers—just like the ones you spot behind glass cases at your favorite bakery.

These cookies are all about balance. They’re richly spiced without being overpowering, sweet but not cloying, and soft with just enough structure to hold their shape. The secret to that bakery-style texture lies in a few simple techniques: using melted butter for chewiness, brown sugar for moisture, and rolling the dough in sugar before baking to create that classic crinkled finish. Molasses does the rest of the work, adding depth, color, and that signature old-fashioned flavor.

Bakery-style molasses cookies are perfect year-round, but they truly shine during cooler months. They’re ideal for holiday cookie trays, afternoon coffee breaks, or cozy evenings when you want something sweet but grounding. They also store beautifully, which means you can bake a batch and enjoy them over several days—if they last that long.

If you’ve ever struggled with molasses cookies that spread too much, bake up cakey, or turn dry after a day, this recipe is designed to solve all of that. These cookies stay thick, tender, and chewy, with that slightly crisp exterior that gives way to a soft bite every single time.

Ingredients:

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup unsalted butter, melted and slightly cooled
• 1 cup brown sugar, packed
• ¼ cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup granulated sugar (for rolling)

Instructions:

1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
2. In a large mixing bowl, whisk the melted butter and brown sugar until smooth and glossy.
3. Add the molasses, egg, and vanilla extract to the butter mixture and whisk until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until a soft dough forms. Do not overmix.
5. Cover the dough and chill in the refrigerator for at least 1 hour. This helps the cookies stay thick and improves flavor.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop the chilled dough into large balls (about 2 tablespoons each).
8. Roll each dough ball generously in granulated sugar.
9. Place the dough balls on the prepared baking sheets, leaving space between each cookie.
10. Bake for 10–12 minutes, until the edges are set but the centers still look soft and slightly underbaked.
11. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Let cool completely for the perfect chewy texture.

Tips & Tricks:

• Chill the dough—this is essential for thick, bakery-style cookies.
• Use unsulphured molasses for the best flavor.
• Slightly underbake the cookies to keep the centers soft.
• For perfectly round cookies, gently swirl them with a round cookie cutter while warm.
• Measure flour correctly by spooning it into the measuring cup and leveling it off.

Variations:

• Extra Chewy: Add an extra tablespoon of molasses.
• Spicy Kick: Increase ginger and cinnamon slightly for bolder spice.
• Glazed Molasses Cookies: Drizzle with a simple powdered sugar glaze once cooled.
• Sandwich Cookies: Fill with vanilla or cream cheese frosting for a bakery-style twist.

Serving Suggestions:
Bakery-style molasses cookies pair beautifully with coffee, tea, or hot chocolate. They’re perfect for holiday platters, cookie exchanges, or as a comforting dessert after dinner. Serve them slightly warm for the ultimate soft and chewy experience.

Storage Information:
Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container. Cookies can also be frozen for up to 2 months.

FAQ:

Why did my cookies spread too much?
This usually means the dough wasn’t chilled long enough or the butter was too hot.

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours before baking.

What molasses should I use?
Unsulphured molasses is best. Avoid blackstrap, which is too bitter for cookies.

Can I make these smaller?
Yes, but reduce baking time slightly to avoid overbaking.

History / Fun Facts:
Molasses cookies date back centuries, originally popular when molasses was more accessible than refined sugar. Their warm spice profile made them especially beloved during colder months. Today, bakery-style versions celebrate that history while adding modern techniques for extra chew and thickness.