Why Make This Recipe
Super Soft Molasses Cookies are a delicious treat that brings warmth to any occasion. Their soft texture and rich flavor make them a favorite during the holidays, but they are perfect any time of year. Made with simple ingredients, these cookies are easy to prepare and can fill your home with the delightful scent of spices. Whether enjoyed with a glass of milk or shared with friends, these cookies are sure to please everyone.
How to Make Super Soft Molasses 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)
Directions:
- Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.
- 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 in the full-flavored molasses and egg.
- Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.
- Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 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 size 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.
- Molasses cookies can be kept stored in an airtight container for up to a week at room temperature. They’ll stay soft too!
How to Serve Super Soft Molasses Cookies
Serve these cookies warm with a glass of milk or alongside a cup of hot tea or coffee. They make a lovely dessert or snack for gatherings. Consider adding a drizzle of icing on top for a fun twist!
How to Store Super Soft Molasses Cookies
Keep the cookies in an airtight container at room temperature. They can last for up to a week, remaining soft and tasty. If you want them to last longer, you can freeze them for up to three months.
Tips to Make Super Soft Molasses Cookies
- Be sure to refrigerate the dough as it helps the cookies hold their shape and stay soft.
- Don’t overbake the cookies! They will continue to firm up as they cool.
- For added flavor, you can mix in chocolate chips or nuts if you like.
Variation
You can switch up the spices to create a different flavor profile. Try adding nutmeg or allspice for a unique twist on the classic molasses cookie.
FAQs
1. Can I use a different type of oil?
Yes, you can use other oils like canola or melted coconut oil, but vegetable oil works best for the texture of these cookies.
2. How can I make the cookies more chewy?
To achieve a chewier texture, consider reducing the baking time slightly and adding an extra egg yolk to the dough.
3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but check that it includes xanthan gum or add it separately for better structure.
Super Soft Molasses Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt, then set aside.
- In a large bowl, cream together the softened butter and both sugars using an electric mixer until the mixture is light and fluffy.
- Beat in the egg, then incorporate the molasses and vanilla extract until all wet ingredients are well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined with no visible flour.
- Cover the cookie dough and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper; prepare a small bowl with granulated sugar for rolling.
- Roll the chilled dough into 1-inch balls, then coat each ball thoroughly in the granulated sugar.
- Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes until the edges are set and the centers appear slightly soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.