These soft and chewy molasses sugar cookies were gone in just about no time when we brought them to our friends house a few weeks back (along with the pumpkin cinnamon cookies). Actually, my husband started to eat these even before they left the house! I can tell when he really loves something I've made because he'll say repeatedly how much he loves it, can I make some more, and where did I hide them? Ha! What always gets me is the sad, disappointed look on his face when I've told them there isn't any more. Wah, wah.
These molasses sugar cookies are a great classic for fall or really for any time of the year. They are crazy soft and have this wonderful, almost gingersnap cookie, flavor to them. It's very easy to eat a dozen of these and not even realize it!
where does molasses come from?
Molasses, which is commonly used as a sweetener in baking, cooking, coffee or oatmeal, comes from either sugar cane or sugar beets where it's boiled down to a syrup. After removing the sugar crystals, what's left is the dark molasses!
Molasses comes in a variety of flavors like light/mild, full/dark, and blackstrap. The light/mild flavor is the lightest and sweetest of the three, followed by the full/dark which is thicker and has a stronger flavor (great for recipes like this!). blackstrap is the thickest of the three and has no sweetness to it. You'll typically see blackstrap molasses used in savory dishes.
"You've got this kinda like Florida Panhandle thing going, whereas what you really want is more of a Savannah accent, which is more like molasses just sorta spillin' out of your mouth." - Andy Bernard, The Office (apparently I'm no longer able to show The Office Andy Bernard molasses clip, so this is the next best thing!)
give these other favorites a try!
how to make soft and chewy molasses sugar cookies
This molasses sugar cookie recipe couldn't be any easier to make! The only thing to point out is, you'll need to chill the dough before you bake them for a minimum of 2 hours or until you can handle the dough (to shape into the balls). To make this easy molasses cookie recipe, you'll first want to whisk all the dry ingredients and then set them aside. Then you will mix together the vegetable oil, sugar, molasses, and egg. Slowly add in the dry ingredients until it's completely blended, then it's time to chill the dough!
One thing that can be tricky from time-to-time is measuring sticky ingredients, so I began *lightly* spraying the inside of the measuring cup with some baking spray. This will help let the molasses, for example, slide out a lot easier when you're pouring it into the mixer. Another big help? A mini spatula!
This classic molasses sugar cookies recipe is a much-loved holiday favorite! They're incredibly soft and chewy, with the perfect combination of sweet and spice!
- 2 cups All-Purpose Flour
- 1/2 tsp. Ground Cloves
- 1/2 tsp. Ground Ginger
- 2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar (plus extra for rolling cookie dough balls in)
- 1/4 cup Full Flavor Molasses (I used the Brer Rabbit brand)
- 1 Large Egg
- Whisk together the flour, ground cloves, ground ginger, baking soda, cinnamon, and salt. Set aside.
- Using your hand-held mixer or stand mixer with the paddle attachment on medium speed, beat the vegetable oil and sugar together until well blended. Add in the molasses and egg.
- Switching the mixer speed to low, add in the dry ingredients a little at a time until combined.
- Cover and refrigerate the molasses sugar cookie dough for a minimum 2 hours (or until it's easy to handle).
- Once the cookie dough has chilled enough, adjust the oven rack to the 2nd level position and pre-heat the oven to 375º. Line baking sheet with parchment paper.
- Form 1" balls cookie dough balls or use a 1" cookie scoop, and place on the lined cookie sheet 2" apart. Bake for 8-10 minutes at 375º. Remove from oven and allow to cool for about 5 minutes before transferring to a cooling rack.
The molasses sugar cookie dough does require chilling before baking. It is recommended to chill the dough at a minimum of 2 hours (or until it's easy to handle).
Instead of using vegetable oil, you can choose to use vegetable shortening or butter.
Recipe adapted from A Taste of Bedminster Elementary Cookbook.
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