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Chewy Molasses Spice Cookies

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Author Claire Saffitz
Source Dessert Person by Claire Saffitz (p. 144)
Added by Josh
Yield Makes about 42 cookies
Date added 2 Jun 2026

Ingredients

  • 3 3/4 cups all-purpose flour (17 oz / 488g)
  • 1 tablespoon baking soda (0.63 oz / 18g)
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon finely ground black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon ground cloves
  • 1 1/2 sticks unsalted butter (6 oz / 170g), melted and cooled to room temperature
  • 1 1/2 cups packed dark brown sugar (10.6 oz / 300g)
  • 2 large eggs (3.5 oz / 100g), at room temperature
  • 1/2 cup unsulfured molasses (5.6 oz / 160g)
  • 2 teaspoons apple cider vinegar (0.33 oz / 9g)
  • 2 teaspoons vanilla extract
  • 1/2 cup demerara sugar, for rolling

Instructions

  1. Whisk together the flour, baking soda, ginger, pepper, allspice, salt, and cloves in a large bowl.

  2. Using a stand mixer with a paddle attachment (or a hand mixer), beat the melted butter and brown sugar on medium speed for about 1 minute until pale. Add eggs one at a time, beating for 1 minute after each. Mix in the molasses, vinegar, and vanilla. Gradually add the dry ingredients on low speed until just combined.

  3. Divide the dough in half, wrap in plastic, and press into 6 x 6-inch squares. Refrigerate for at least 1 hour (up to 2 days).

  4. Set racks in the upper and lower thirds of the oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper.

  5. Portion dough into 1-ounce (28g) pieces (about 1 1/4 inches in diameter). Roll in demerara sugar and place on baking sheets 3 inches apart.

  6. Bake for 12 to 14 minutes, rotating and switching sheets halfway through. The edges should be firm, but the centers should remain soft and shiny. Let cool on the sheets for 15 minutes before moving to a wire rack.

Notes

  • Active time: 45 minutes. Total time: 2 hours 10 minutes (includes 1 hour for chilling).
  • Special equipment: stand or hand mixer.
  • Do ahead: Baked cookies keep for 5 days at room temperature. Raw dough keeps for 3 days in the fridge. Dough balls rolled in sugar can be frozen for up to 2 months; bake directly from frozen, adding 2 minutes to the bake time.
  • The cookies will look nearly raw in the center when pulled out, but they continue to set as they cool. Underbaking is the key to the soft and chewy texture.