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These cookies feel old-fashioned in the best way, not just in flavor, but in how easy they are to make. No chilling, no special tools, and no complicated techniques — just mix, scoop, dip in sugar, and bake.
There’s something about molasses baking that naturally slows the day down. The scent of dark sugar, ginger, and cinnamon filling the kitchen feels like stepping into another rhythm of life, one where comfort comes from simple ingredients and familiar motions. Add in bits of chewy dried apple, and these cookies become a bridge between the cozy flavors of fall and the deeper warmth of winter — not too sweet, not too fancy, just honest and satisfying.
They’re the kind of cookie meant for ordinary afternoons with a mug of tea, for tucking into lunch boxes, for sharing with neighbors, or for mailing to loved ones when you want something homemade but unfussy. Easy enough for any day, special enough to feel like a small tradition worth keeping.
Simple Ingredients
Like all the best cookies, there’s nothing too fancy here. Basic pantry ingredients come together for something simple and delicious.
Dried Apples
I used homegrown apples that I dried at home for this recipe. I simply snipped them with kitchen shears into small pieces. My home dried apples tend to be a bit drier than the chewy versions I’ve seen in stores. The chewier apples will be more easily (and quickly) chopped with a knife.
Something commercial purchased at the store would likely work as well. Choose something that is just plain apples and maybe something used to prevent darkening – you don’t need anything with extra sugar.
Dark Brown Sugar
I like the darker flavor here to go along with the dark molasses. However, if you only have light brown sugar on hand – there’s no need to run to the grocery store. Use what you have.
Blackstrap Molasses
I generally have and enjoy blackstrap molasses so that’s what I went with here. If that’s too dark or bitter for you, use whatever molasses you generally prefer.
Spices
Cinnamon and ginger complement molasses and apples quite nicely but if you prefer something else. Go for it.
Raw Sugar for Dipping
Raw sugar adds a super nice crunch here but you can use granulated sugar if you don’t have raw sugar on hand – use what you have, don’t make a special trip to the store.
The sugar topping is important because it adds:
- A subtle crunch
- A sparkling finish
- A hint of extra sweetness to balance the spices
This isn’t just for looks — it truly elevates the texture of the cookie. Don’t skip it.
How to Store
Once baked and cooled, keep these cookies in airtight container where they should stay fresh up to 5 days at room temperature.
For longer term storage, place the cooled cookies into freezer containers and plastic bags and freeze. Use up frozen cookies within 6 months for best flavor.
Let frozen cookies thaw on the counter prior to serving.
The cookies do freeze well, so feel free to make a double batch to have some for later.
Dried Apple Molasses Cookies
Chewy, molasses cookies full of ginger and apple bits for a lovely sweet, fruity, and spicy treat!
Ingredients
- 2 1/3 Cups Unbleached, All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 3/4 Cup Salted Butter, softened
- 2/3 Cup Dark Brown Sugar, packed
- 1/4 Cup Blackstrap Molasses
- 1 Egg
- 1 Cup Chopped Dried Apples
- Extra Raw Sugar for Dipping
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Grease baking sheets or line with parchment paper / silicone baking sheets.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and ginger. Set aside.
- In a large mixing bowl, or the bowl of stand mixer, cream together the softened butter and brown sugar until light and fluffy.
- Scrape down the sides and add the egg and molasses. Beat until thoroughly combined.
- Slowly add the dry ingredients to the wet ingredients and mix until almost combined.
- Add the dried apple pieces and mix thoroughly.
- Sprinkle about 1/4 cup of raw or granulated sugar onto a plate.
- Using a large cookie scoop, portion out the dough and roll gently a ball of dough in between the palms of your hand.
- Dip the top of the ball into the sugar and then place cookie balls onto the prepared cookie sheet. Leave about 2" between each cookie.
- Bake in the preheated oven for 15-18 minutes. The cookies should be golden brown on the edges.
- Remove from the cookie sheet and cool on wire racks.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 16mgSodium: 140mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 2g
We try our best but cannot guarantee that nutrition information is 100% accurate.
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!