Irresistible Soft and Chewy Blackstrap Molasses Cookies

Soft and Chewy Blackstrap Molasses Cookies

5 from 1 review

Discover our Soft and Chewy Blackstrap Molasses Cookies. This recipe guarantees a perfect balance of rich flavors and tender texture.


Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 3/4 cup butter at room temperature
  • 3/4 cup white sugar
  • 1/2 cup blackstrap Crosby’s molasses
  • 1 egg at room temperature


  1. In a medium bowl whisk the dry ingredients. Set the bowl aside.
  2. In a large bowl, beat the wet ingredients until creamy and combined. This should take about 2 minutes.
  3. Mix well the dry and wet ingredients together and cover the bowl of dough tightly with plastic wrap and chill for 20 minutes.
  4. Just before removing the dough from the refrigerator, pre-heat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
  5. Use a small cookie scoop to portion the molasses cookie dough, ensuring consistent shapes for your cookies.
  6. Coat the dough balls by rolling them in a bowl of white sugar.
  7. Arrange the cookie dough balls on the baking sheet with a 3-inch gap between each one.
  8. 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.
  9. Let the cookies cool on a cooling rack.


This recipe was inspired by Intentional Hospitality