If you have a soft spot for warm, cozy cookies with a unique depth of flavor, then this Soft and Chewy Blackstrap Molasses Cookies Recipe will quickly become your new favorite. These cookies offer the perfect balance of spice, sweetness, and that unmistakable rich molasses kick that keeps you reaching for one more. They are wonderfully tender with a slightly chewy center and just a hint of crisp on the edges, making every bite a comforting delight. Whether you’re baking for the holidays, a cozy afternoon snack, or just because, this recipe brings that nostalgic warmth with a modern twist.
Ingredients You’ll Need
The magic behind this Soft and Chewy Blackstrap Molasses Cookies Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a crucial role in delivering the cookie’s signature texture, balance of sweetness, and warm spice notes.
- All-purpose flour: The sturdy base that gives these cookies structure without weighing them down.
- Baking soda: Helps the cookies rise just enough to stay soft and puffy.
- Salt: A pinch brings out the rich flavors and balances the sweetness.
- Ground cinnamon: Adds comforting warmth and a hint of sweetness.
- Ground ginger: Provides a subtle zing that complements the molasses beautifully.
- Ground nutmeg: Infuses a delicate nutty aroma that elevates the spice profile.
- Butter flavor coconut oil: Replaces butter for a delightful richness and keeps the cookies moist.
- Light brown sugar: Adds moisture and caramel notes that deepen the taste.
- White sugar: Brings needed sweetness and helps with that perfect cookie crunch edge.
- Blackstrap molasses: The star ingredient offering bold, slightly bitter-sweet richness and a dark color.
- Egg: Binds everything together and helps the cookies hold their shape.
- Vanilla extract: Enhances all the other flavors and adds a mellow sweetness. Be sure to use pure vanilla, not imitation.
How to Make Soft and Chewy Blackstrap Molasses Cookies Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together your flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Make sure everything is thoroughly mixed so there are no clumps of spices—this will ensure each cookie has that perfect, consistent flavor burst.
Step 2: Cream the Sugars and Coconut Oil
Next, use an electric mixer to beat the butter flavor coconut oil with the brown and white sugars. This step is crucial to achieve the creamy texture that makes your cookies tender. Beat until it’s light and fluffy, about 2 minutes, which will help trap air and give a nice rise.
Step 3: Add Molasses, Egg, and Vanilla
Mix in the blackstrap molasses until fully incorporated, then add the egg and vanilla extract. Beat these together until smooth, scraping down the bowl as needed so everything blends well. This stage builds the depth of flavor and gives the dough its stickiness.
Step 4: Combine Dry and Wet Mixtures
Slowly add the dry ingredients to the wet mixture on low speed. The dough will be slightly sticky—that’s exactly what you want for soft and chewy cookies. Once combined, cover the dough tightly and chill it for 20 minutes. This chilling step is key to flavors developing and helps the dough firm up for easier scooping.
Step 5: Prepare Your Oven and Baking Sheets
When you’re ready to bake, preheat your oven to 350°F. Line your cookie sheets with parchment paper to prevent sticking and to ensure even baking.
Step 6: Scoop and Sugar Coat the Dough
Scoop the chilled dough with a small cookie scoop to ensure uniform size. Roll each ball in white sugar—the sugar coating adds a subtle crunch and a sparkly finish that makes these cookies extra special.
Step 7: Bake Until Perfect
Place the dough balls on your baking sheet, spacing them about 3 inches apart. Bake for 11-12 minutes or until the edges just begin to brown and firm up while the centers remain soft and chewy. This contrast in texture is what makes this Soft and Chewy Blackstrap Molasses Cookies Recipe so addictive.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes after removing them from the oven, then transfer to a wire rack to cool fully. If you try to move them too soon, you risk breaking the delicate soft centers.
How to Serve Soft and Chewy Blackstrap Molasses Cookies Recipe
Garnishes
These cookies are delightful on their own, but a light dusting of powdered sugar or a gentle brush of melted butter can elevate them for special occasions. Sprinkle chopped crystallized ginger on top before baking to add a zesty surprise.
Side Dishes
Serve your blackstrap molasses cookies warm alongside a cup of hot chai tea or a frothy cappuccino. The spicy notes of the drink beautifully complement the cookie’s rich spices and molasses.
Creative Ways to Present
Try sandwiching these cookies with cream cheese frosting or a scoop of vanilla ice cream for an indulgent treat. You can also crumble them over Greek yogurt with a drizzle of honey for a textured and flavorful twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to five days, perfect for an easy grab-and-go snack.
Freezing
If you want to save the dough, freeze it in cookie-sized balls on a baking sheet, then transfer to a freezer bag. You can bake from frozen, just add a few extra minutes to the baking time. Baked cookies also freeze well; just thaw at room temperature.
Reheating
For that fresh-baked sensation, warm your cookies in the microwave for 10-15 seconds or pop them in a low oven for a few minutes. This revives their softness and brings out those wonderful molasses aromas.
FAQs
Can I use regular butter instead of coconut oil?
Absolutely! Using butter will give the cookies a richer flavor and slightly different texture but still deliciously soft and chewy. Just use the same amount in place of the coconut oil.
Why is blackstrap molasses important in this recipe?
Blackstrap molasses has a bold, robust flavor that gives these cookies their signature depth and complexity. It’s darker and less sweet than regular molasses, which balances the sugars perfectly.
Do I have to chill the dough before baking?
Chilling the dough helps develop flavors and firms up the dough, making it easier to scoop and ensuring your cookies bake evenly with the perfect texture. You can skip it, but chilling is highly recommended.
Can I make these cookies gluten-free?
With a good-quality gluten-free all-purpose flour blend, you can definitely adapt this recipe. Just keep the other ingredients the same, and you should get a similarly soft and chewy cookie.
How do I store these cookies to keep them soft?
Store the cookies in an airtight container at room temperature, and consider adding a slice of bread inside. The bread helps maintain moisture and keeps the cookies soft longer.
Final Thoughts
This Soft and Chewy Blackstrap Molasses Cookies Recipe is one of those gems that feels both nostalgic and refreshing. It’s perfect for baking anytime you want a treat that’s packed with warm spices, tender texture, and a rich molasses punch. I encourage you to give this recipe a try—you might just find it becomes your go-to for cozy cookie moments and happy gatherings alike.
Print
Soft and Chewy Blackstrap Molasses Cookies Recipe
- Total Time: 47 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
These soft and chewy blackstrap molasses cookies are packed with warm spices like cinnamon, ginger, and nutmeg, and sweetened with rich blackstrap molasses. The use of coconut oil keeps them tender, while a quick chill before baking ensures a perfect texture. Ideal for cozying up with a sweet treat that balances deep molasses flavor and a delightful chew.
Ingredients
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 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 (room temperature)
- 2 teaspoons vanilla extract (do not use imitation)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined with no clumps. Set aside.
- Cream Coconut Oil and Sugars: In a large bowl, beat the coconut oil, brown sugar, and white sugar using an electric mixer on medium-high speed until creamy and combined, about 2 minutes. A stand mixer with paddle attachment works well for this step.
- Add Molasses, Egg, and Vanilla: Beat in the blackstrap molasses until incorporated, then add the egg and vanilla extract, beating until well combined, about 1 minute. Scrape down the bowl’s sides and bottom as needed.
- Combine Wet and Dry Ingredients: Turn mixer to low speed, gradually add dry ingredients to wet ingredients until just combined. The dough will be slightly sticky. Cover tightly with plastic wrap and chill for 20 minutes, or up to 1-2 days (if chilled longer, let dough soften at room temperature for 1 hour before baking).
- Preheat Oven: Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop and Coat Dough: Using a small cookie scoop, form uniform dough balls. Roll each ball in white sugar to coat, then place on prepared baking sheets leaving 3 inches between each.
- Bake Cookies: Bake for 11-12 minutes or until edges are lightly browned and firm, with centers remaining soft and chewy.
- Cool: Let cookies cool on baking sheets for a few minutes, then transfer to wire racks with a spatula to cool completely.
Notes
- Use room temperature egg and coconut oil for best mixing results.
- Chilling the dough helps control spread and improves texture.
- If dough is refrigerated for more than a day, allow it to soften at room temperature before scooping.
- For an extra crunch, roll the dough balls generously in sugar before baking.
- Store cooled cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
