Maine Multi-Spice Cookies (Maine Chewies)

By: Honey & Habaneros

🍪 Maine Chewy Spice Cookies a.k.a. Maine Chewies

Prep Time: 20 min | Cook Time: 8-12 min | Serves: 2–4 dozen cookies

These cookies are known for their bold spice profile and chewy texture, making them a beloved treat in Maine and beyond. They’re perfect for holiday gatherings or as a homemade gift or just a special treat for the family.

Why I Love This Recipe

Every year when the air turns crisp and the leaves start to blush with color, I find myself back in the kitchen making these Maine Multi-Spice Chewies. The warm blend of cinnamon, ginger, nutmeg, cloves, cardamom, and allspice fills the house with that unmistakable fall aroma that feels like home. These cookies are soft, chewy, and rich with molasses — the kind that disappear within a day or two because everyone keeps sneaking “just one more.” They’re the perfect way to welcome the coziest season of the year.

If you want your cookies (and other kitchen masterpieces) to taste next-level, whole nutmeg is the way to go. Grating it fresh adds a warm, aromatic kick that pre-ground just can’t match. I use this organic, non-GMO whole nutmeg, and it’s become a staple in my spice drawer. It’s worth the investment too — when stored properly, it can last up to four years, so a little goes a long way. Perfect for cookies, pies, and even a cozy cup of spiced coffee, or a hot mug of egg nog! Grab it here →https://amzn.to/4qDDH3M

Why You’ll Love This Recipe

• 🍂 A true taste of fall — full of warm, nostalgic spices.
• 🍪 Perfectly chewy texture that stays soft for days (if they last that long!).
• 🧈 Simple pantry ingredients and no chill time needed.
• 🌰 Customizable — add chopped pecans or walnuts for a little crunch.
• ☕ Pairs beautifully with coffee, hot cider, or a drizzle of honey.

How to Make It (Quick Rundown)

1. Cream together butter and sugar until light and fluffy.
2. Mix in the spices, salt, and baking soda dissolved in warm water.
3. Add the molasses and beaten egg until smooth.
4. Gradually stir in the flour until a soft dough forms.
5. Scoop onto baking sheets and bake until the edges are just set — the centers should still be moist for that signature chew.
6. Cool slightly on the pan before transferring to a rack.

Ingredients:

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp nutmeg
• ½ tsp ground cloves
• ½ tsp ground cardamom
• ¼ tsp ground allspice
• ¼ tsp salt
• 1 tbsp baking soda
• 2 tbsp warm water
• ½ cup molasses
• 1 large egg, lightly beaten
• 2½ cups all-purpose flour

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream together butter and sugar until light and fluffy.
3. Add spices and salt, mixing until well combined.
4. Dissolve baking soda in warm water and stir into the butter mixture.
5. Incorporate molasses and the lightly beaten egg, mixing thoroughly.
6. Gradually add flour, one cup at a time, stirring until a stiff dough forms.
7. Scoop dough into walnut-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 8–12 minutes, or until the cookies are crackled and browned. They should be soft in the center but firm enough to lift with a spatula.
9. Cool on the baking sheets for 1 minute before transferring to wire racks to cool completely.

A quick note: a cookie scoop makes this recipe even easier and ensures perfectly sized cookies every time. This is the scoop I use in my kitchen, and it’s become one of my favorite little baking tools. https://amzn.to/4qUem5V

You can see the dough will be fairly stiff.

I can’t recommend these silicone baking mats enough — they’re one of my favorite cost-saving kitchen tools. I love that I can cut them to the exact size and shape I need, whether it’s for a cookie sheet, round or novelty cake pan, or even the bottom of a baking dish. They’re reusable, easy to clean, and so much more budget-friendly than constantly buying parchment paper. Once you start baking with them, you’ll wonder how you ever managed without them. Follow the link for details: https://amzn.to/43yU5sj Or, if you’d like one with grid lines try this one: https://amzn.to/431H8Ho

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Baked to perfection!

Before you head to the recipe card, here’s a little tip from my kitchen to yours: these cookies freeze beautifully. I almost always make a double batch — one for now and one for those days when you just need a soft, chewy cookie without pulling out the mixer. Future-you will thank you, trust me.