Chewy Molasses Cookies

40 min 15 servings

335g all purpose flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground ginger

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cloves

113g LURPAK Butter

200g granulated sugar, plus extra for rolling

170g molasses/black treacle

1 tbls. water 

Chewy Molasses Cookies


Preheat the oven to 180C

1. First combine all dry ingredients in a bowl.

2. In a separate bowl, beat the butter, sugar, water and molasses/black treacle until smooth.

3. Gradually beat in the dry ingredients.

4. Once combined, scoop about a tablespoon worth of dough and roll into a ball.

5. Then roll the ball into granulated sugar and place on a parchment lined baking sheet.

6. These cookies spread very large, allow about 5cm or more between cookies to prevent them from touching.

7. Bake for about 10-12 minutes and allow for the cookies to cool

Chefs Tip * The cookies may not be super chewy at first but after a couple hours you’ll notice they’ll be come soft. This is because the sugar absorbs the moisture from the air and makes them chewy. 

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