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Super Soft Molasses Cookies Recipe

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★★★★★

4.9 from 101 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenwithkai.com/super-soft-molasses-cookies-recipe/