Super Soft Molasses Cookies Recipe
Introduction
These Super Soft Molasses Cookies are a delightful treat with warm spices and a tender texture. Perfectly chewy with a subtle molasses flavor, they’re easy to make and loved by all ages.
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
- 1 Large Egg, room temperature
Instructions
- Step 1: Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a bowl. Set aside.
- Step 2: Using a hand mixer or stand mixer with the 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: Lower the mixer speed to low and gradually add the dry ingredients. Mix just until combined to avoid overworking the dough.
- Step 4: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours, until firm and easy to shape.
- Step 5: Preheat the oven to 375ºF and position the oven rack in the second slot from the top (just above center). Line two baking sheets with parchment paper or silicone mats.
- Step 6: Scoop 1-inch balls of dough 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 for 8 to 10 minutes. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. Cookies will appear puffy at first but will flatten as they cool.
Tips & Variations
- Use pure cane organic sugar instead of granulated sugar for a slight flavor difference.
- If cookies spread too much, reshape them gently with a round cookie cutter right after baking.
- Full-flavor molasses is best, but light or dark molasses can be substituted. Avoid blackstrap molasses as it is not sweet.
Storage
Store these molasses cookies in an airtight container at room temperature for up to one week. They will remain soft and delicious. To refresh, warm briefly in a low oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use butter instead of vegetable oil?
Butter can be used but will change the texture slightly, making the cookies less soft and possibly crispier. Vegetable oil helps keep them tender.
How do I prevent the cookies from spreading too much?
Chilling the dough for at least 2 hours helps control spreading. Also, make sure not to overmix the dough once the flour is added.
PrintSuper Soft Molasses Cookies Recipe
These Super Soft Molasses Cookies are delightfully tender and flavorful, featuring warm spices like cinnamon, cloves, and ginger paired with rich molasses. Perfectly chewy with a slight crispy edge and rolled in sugar for a delightful crunch, these cookies are easy to make and stay soft for days, making them an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 2 hours 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 cookie dough balls in
- 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 thoroughly. Set this mixture aside while you prepare the wet ingredients.
- Cream 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 the mixture is well blended and slightly creamy. Then add the molasses and egg, beating until fully incorporated.
- Combine Dry and Wet: Switch the mixer to low speed and gradually add the whisked dry ingredients to the wet mixture. Mix just until combined to avoid overworking the dough, ensuring a tender cookie texture.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours, or until the dough firms up enough to easily shape.
- Prepare for Baking: Preheat the oven to 375ºF (190ºC) and adjust the oven rack to the second position from the bottom (just above center). Line two baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Using a spoon or 1 tablespoon cookie scoop, form approximately 1-inch diameter cookie dough balls. Roll each ball generously in granulated sugar, then place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. They will appear puffy and soft when removed but will flatten and firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set perfectly soft with a slight crisp edge.
- Store: Store the cooled cookies in an airtight container at room temperature for up to one week to maintain their softness and flavor.
Notes
- Pure cane organic sugar can be substituted for granulated sugar both in the dough and for rolling the cookie balls.
- If your cookies come out misshapen or flatter than desired, you can reshape them immediately after baking using a round cookie cutter.
- Full-flavor molasses is recommended for the best sweetness and depth; light or dark molasses can be used as alternatives, but blackstrap molasses is not advised since it lacks sweetness.
- This recipe was adapted from A Taste of Bedminster Elementary Cookbook.
Keywords: molasses cookies, soft molasses cookies, spicy cookies, chewy molasses cookies, holiday cookies, easy cookie recipe
