Description
These Super Soft Molasses Cookies are a delightful treat combining warm spices with the rich, deep flavor of molasses. Featuring a tender, chewy texture, these cookies are perfectly balanced with cinnamon, ginger, and cloves, and rolled in sugar for a subtle crunch. Ideal for holiday baking or everyday indulgence, they stay soft for days when stored properly.
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 (Brer Rabbit brand recommended)
- 1 Large Egg, room temperature
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar on medium-high speed until well blended and slightly fluffy. Add the full flavor molasses and egg, mixing until fully incorporated.
- Combine Mixtures: Reduce the mixer speed to low and gradually add the whisked dry ingredients to the wet mixture. Mix just until combined to avoid overworking the dough.
- Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours or until firm enough to shape comfortably.
- Preheat Oven: Once chilled, adjust your oven rack to the second level position (just above center) and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Shape Cookies: Use a spoon or 1 tablespoon cookie scoop to form 1-inch dough balls. Roll each ball in granulated sugar for a light crunch and place on prepared baking sheets about 2 inches apart to allow for spreading.
- Bake Cookies: Bake at 375°F for 8-10 minutes. Remove from the oven when cookies are puffy. They will flatten as they cool.
- Cool: Let cookies cool on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container at room temperature for up to one week to maintain softness.
Notes
- Pure cane organic sugar can be used as a substitute for granulated sugar both in the recipe and for rolling the dough balls.
- If cookies come out misshapen or flatter than desired, reshape them immediately after baking using a round cookie cutter.
- Light or dark molasses can be used if full-flavor molasses is unavailable, but blackstrap molasses is not recommended due to its lack of sweetness.
- Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
