Description
These Super Soft Molasses Cookies are delightfully chewy and packed with warm spices like cinnamon, ginger, and cloves. Refrigerated dough makes them easy to shape, and a quick bake at 375ºF yields soft, flavorful cookies with a crisp sugar coating. Perfect for holiday baking or anytime you crave a comforting, spiced treat.
Ingredients
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
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set this mixture aside.
- Mix Wet Ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the vegetable oil and 1 cup granulated sugar on medium-high speed until well combined and smooth. Add in the molasses and the room temperature egg, mixing thoroughly.
- Combine Dry and Wet Mixtures: Lower the mixer speed to low and gradually add the whisked dry ingredients to the wet mixture. Mix just until combined to avoid overworking the dough.
- Chill the Dough: Cover the mixing bowl tightly with plastic wrap. Refrigerate the dough for at least 2 hours or until firm enough to handle, which makes shaping easier.
- Prepare for Baking: Adjust your oven rack to the second level from the bottom (just above the center). Preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape Cookies: Using a spoon or a 1-tablespoon cookie scoop, form dough balls approximately 1 inch in diameter. Roll each dough ball in additional granulated sugar, then place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. They will appear puffy initially but will flatten as they cool. Remove from the oven, and let them cool on the baking sheets for about 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool fully, which gives them their signature soft texture.
- Store: Keep the molasses cookies in an airtight container at room temperature for up to one week. They retain their soft texture nicely.
Notes
- Using room temperature eggs helps the ingredients blend better.
- Chilling the dough is essential for easy shaping and developing flavors.
- Rolling the cookie dough balls in sugar creates a slight crisp on the outside.
- Make sure to space cookies well on the baking sheet to avoid them merging during baking.
- These cookies freeze well—freeze shaped dough balls and bake straight from frozen, adding a minute or two to baking time.
