Description
These Super Soft Molasses Cookies are chewy, perfectly spiced, and delightfully sweet with a rich molasses flavor. Easy to prepare and requiring a chill time for best results, these classic cookies bake to a soft, puffy texture that flattens beautifully when cooled. Perfect for holiday baking or any cozy occasion, they remain soft for up to a week when stored in an airtight container.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
Wet Ingredients
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar (plus extra for rolling)
- 1/4 cup Full Flavor Molasses (e.g., Brer Rabbit brand)
- 1 Large Egg, room temperature
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt until fully combined. Set aside.
- Cream Wet Ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until the mixture is well blended and creamy. Add the full flavor molasses and the room temperature egg, then mix until incorporated.
- Combine Mixtures: Lower the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until all ingredients are combined to form a soft dough.
- Chill Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 hours. This step ensures the dough is firm enough to shape easily and enhances flavor development.
- Prepare for Baking: Once chilled, adjust your oven rack to the second level from the bottom (just above center) and preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone mats.
- Form Cookies: Using a spoon or a 1-tablespoon cookie scoop, form 1-inch diameter dough balls. Roll each ball in a small bowl of granulated sugar to coat evenly. Place the sugar-coated balls on the prepared baking sheets approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. You will notice the cookies are puffy when taken out; allow them to cool in place for about 5 minutes before transferring to a wire rack to cool completely. The cookies will flatten and develop their soft texture as they cool.
- Store Properly: Once completely cool, store the molasses cookies in an airtight container at room temperature. They will stay soft and delicious for up to one week.
Notes
- Pure cane organic sugar can be used as a substitute for granulated sugar both in the dough and for rolling the cookie balls.
- If cookies spread too much or become misshapen, reshape them immediately after removing from the oven using a round cookie cutter.
- If full-flavor molasses is unavailable, light or dark molasses can be used as alternatives, but avoid blackstrap molasses as it lacks sweetness and may alter the cookie’s flavor.
- Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 130 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
