Super Soft Molasses Cookies Recipe
Introduction
These super soft molasses cookies are a perfect treat for any occasion, blending warm spices with rich molasses for a chewy, tender bite. With a simple process and minimal ingredients, you’ll have a batch of flavorful cookies ready to enjoy in no time.
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
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar (plus extra for rolling)
- 1/4 cup Full Flavor Molasses (such as Brer Rabbit)
- 1 Large Egg (room temperature)
Instructions
- Step 1: In a bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set aside.
- Step 2: Using a hand mixer or stand mixer with a paddle attachment, beat the vegetable oil and granulated sugar on medium-high speed until well blended. Add the molasses and egg, mixing until combined.
- Step 3: Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined; avoid overmixing.
- Step 4: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, until it is firm enough to shape.
- Step 5: Preheat the oven to 375ºF and adjust the oven rack to the second level from the bottom. Line two baking sheets with parchment paper or silicone mats.
- Step 6: Scoop 1-inch dough balls using a spoon or cookie scoop. Roll each ball in granulated sugar and place on the prepared baking sheets about 2 inches apart.
- Step 7: Bake the cookies for 8-10 minutes. They will be puffy when removed but will flatten as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For deeper spice flavor, toast the ground spices lightly before mixing with the flour.
- Use unsulphured molasses for the best natural flavor and sweetness.
- Try substituting half the vegetable oil with melted butter for a richer texture.
- Chilling the dough longer than 2 hours can improve flavor and make shaping easier.
Storage
Store molasses cookies in an airtight container at room temperature for up to one week. They remain soft and chewy when kept properly. To refresh, warm briefly in the microwave for a few seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown sugar instead of granulated sugar?
Yes, brown sugar can be used for a slightly moister and more caramel-like flavor, but it may alter the sugar coating texture.
Why do the cookies flatten as they cool?
Molasses cookies rise and puff in the oven due to baking soda but naturally spread and flatten as they cool, creating their signature soft texture.
PrintSuper Soft Molasses Cookies Recipe
These Super Soft Molasses Cookies are chewy, flavorful, and filled with warm spices like ginger, cinnamon, and cloves. With a rich molasses base and a tender texture, these cookies are a perfect treat for cozy days and holiday gatherings. Chilled dough ensures perfect shaping, and a sugar coating adds a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 cookie dough balls in)
- 1/4 cup Full Flavor Molasses
- 1 Large Egg (room temperature)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a bowl. Set aside for later use.
- Cream Oil and Sugar: 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 smooth.
- Add Molasses and Egg: Incorporate the full-flavored molasses and the large egg into the oil and sugar mixture, mixing well to combine all the wet ingredients thoroughly.
- Combine Dry and Wet Mixtures: Lower the mixer speed to low, then gradually add the whisked dry ingredients into the wet mixture. Mix until just combined to avoid overworking the dough.
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours, allowing it to firm up and making it easier to shape.
- Prepare Oven and Baking Sheets: Once chilled, adjust the oven rack to the second level (just above center) and preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone mats.
- Shape and Sugar Coat Cookies: Using a spoon or 1 tablespoon cookie scoop, form the dough into 1-inch balls. Roll each ball in granulated sugar to coat thoroughly. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake at 375ºF for 8-10 minutes until the cookies are puffy. Remove from the oven and let them cool on the baking sheets for about 5 minutes; they will flatten as they cool.
- Cool Completely: Transfer the cookies to a cooling rack to cool fully before storing or serving. This ensures the cookies achieve their perfect soft texture.
- Store Properly: Store the molasses cookies in an airtight container at room temperature for up to one week to maintain softness and freshness.
Notes
- Chilling the dough is essential to make shaping easier and helps the cookies maintain their soft texture.
- Rolling the cookie dough in sugar before baking adds a delightful sweet crunch to the outside of each cookie.
- Using room temperature egg ensures better mixing and a smoother dough consistency.
- These cookies will spread and flatten during baking, so spacing them about 2 inches apart is important.
- For stronger spice flavor, adjust ground spices slightly to taste.
Keywords: molasses cookies, soft cookies, molasses dessert, spiced cookies, holiday cookies, chewy cookies
