Super Soft Molasses Cookies
Old-fashioned super soft molasses cookies are a homemade classic treat packed with bold flavors of molasses, ginger, and cinnamon in each bite. They're seriously soft and chewy on the inside, with a crackly, sugar-rolled top. They're a fall and holiday favorite recipe that's the perfect addition to any cookie swap!
Servings: 36 cookies
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 cookie dough balls in
- 1/4 cup Full Flavor Molasses I used the Brer Rabbit brand
- 1 Large Egg room temperature
Instructions
- Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.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
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Add the full-flavor molasses and egg.3/4 cup Vegetable Oil, 1 cup Granulated Sugar, 1/4 cup Full Flavor Molasses, 1 Large Egg
- Switch the mixer to low speed, and gradually add the whisked dry ingredients until just combined.
- Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for at least 2 hours (or until it's easy to shape).
- Once the cookie dough has chilled, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or silicone mats.
- Using a spoon or a 1-tablespoon-size cookie scoop, form 1-inch cookie dough balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet, roughly 2 inches apart.
- Bake cookies for 8-10 minutes at 375ºF. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first, but will flatten as they cool.
- You can store molasses cookies in an airtight container for up to a week at room temperature.
Video
Notes
Measuring sticky ingredients can be tricky, so I suggest lightly spraying the inside of a measuring cup with baking spray. This will help the molasses slide out more easily when you're pouring it into the mixer.
I recommend chilling the dough for at least 2 hours, or until you can easily form it into 1-inch balls. If they haven't properly chilled, things can get pretty messy.
If your cookies come out misshapen or flatter than you like, you can reshape them using a round cookie cutter right when they come out of the oven. Check out my Salted Brownie Cookies recipe to learn how to shape them!
If you don't have full-flavor molasses, you can use light or dark flavor molasses, but I don't recommend blackstrap, as it has no sweetness.
Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 96mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.5mg