Cookie season wouldn’t be complete without a batch or three of these Chewy Molasses Spice Cookies. They are well spiced with ground ginger, black pepper, allspice and cloves. Then there’s the molasses and apple cider vinegar to balance out the spice. 

They bake up perfectly chewy and the demerara sugar gives a good crunch.

There are some cookie recipes you just like to make every year during the holidays because everyone loves them. These big chewy molasses spice cookies are one of those recipes. They will definitely be making an appearance in my holiday cookie box. 

Print Pin

Chewy Molasses Spice Cookies

Course Dessert

Ingredients

• 3¾ cups all-purpose flour
• 1 tbsp baking soda
• 2½ tsp ground ginger
• ½ tsp black pepper, finely ground
• ½ tsp ground allspice
• ½ tsp kosher salt, Diamond Crystal
• ¼ tsp ground cloves
• 1½ sticks unsalted butter, melted and cooled to room temperature
• 1½ cups dark brown sugar, packed
• 2 large eggs, room temperature
• ½ cup unsulfured molasses
• 2 tsp apple cider vinegar
• 2 tsp vanilla extract
• ½ cup demerara sugar, for rolling

Instructions

• In a large bowl, whisk together the flour, baking soda, ginger, pepper, allspice, salt, and cloves. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until slightly pale, about 1 minute.
• Add the eggs one at a time, beating thoroughly after each addition until fluffy, about 1 minute.
• Add the molasses, vinegar, and vanilla and beat until combined.
• Reduce the mixer speed to low and gradually add the flour mixture, beating just until the last trace of flour disappears. The dough will be very soft and sticky.
• Divide the dough in half, wrap each half in plastic, and press into a 6 × 6-inch square.
• Refrigerate the dough until firm, at least 1 hour and up to 2 days.
• Arrange two oven racks in the upper and lower thirds of the oven and preheat to 350°F. Line two rimmed baking sheets with parchment paper.
• Place the demerara sugar in a small bowl. Remove one square of dough from the fridge, portion into 1-ounce pieces, and roll each into a ball (they should be about 1¼ inches in diameter). Toss the balls in the demerara sugar to coat all over, then place on the prepared baking sheets, spaced about 3 inches apart (the cookies will spread during baking). Refrigerate any balls that don’t fit on the baking sheets.
• Bake on the upper and lower racks until the edges are firm to the touch but the centers are still very soft and slightly shiny, 12 to 14 minutes, switching racks and rotating the sheets front to back halfway through.
• Remove from the oven and cool for 15 minutes on the baking sheets before using a spatula to transfer them to a wire rack. Repeat the rolling and baking process with the remaining dough and demerara sugar. Recipe from Claire Saffitz.