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Freshly baked super soft molasses cookies on a plate

Super Soft Molasses Cookies

A delightful recipe for classic super soft molasses cookies, featuring a perfect balance of spices and a chewy texture, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cloves
  • 1/4 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsalted butter (1 stick), softened
  • 1/2 cup Granulated sugar
  • 1/4 cup Packed light brown sugar
  • 1 Large egg
  • 1/4 cup Molasses (not blackstrap)
  • 1 teaspoon Vanilla extract
For Rolling
  • 1/4 cup Granulated sugar

Equipment

  • Large mixing bowl
  • Electric mixer
  • Small bowl
  • Whisk
  • Baking sheets
  • Parchment paper
  • Spatula

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt, then set aside.
  2. In a large bowl, cream together the softened butter and both sugars using an electric mixer until the mixture is light and fluffy.
  3. Beat in the egg, then incorporate the molasses and vanilla extract until all wet ingredients are well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined with no visible flour.
  5. Cover the cookie dough and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
Baking
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper; prepare a small bowl with granulated sugar for rolling.
  2. Roll the chilled dough into 1-inch balls, then coat each ball thoroughly in the granulated sugar.
  3. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
  4. Bake for 8-10 minutes until the edges are set and the centers appear slightly soft.
  5. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best soft texture, be careful not to overbake these cookies; they should look slightly underdone in the center when removed from the oven. Chilling the dough also helps prevent spreading during baking.