Description
These Super Soft Molasses Cookies are deliciously tender with warm spices and a rich molasses flavor. Perfectly chewy and rolled in sparkling sugar, they bake up beautifully soft and subtly spiced, making a perfect treat for any occasion.
Ingredients
Scale
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
- 1/4 cup Full Flavor Molasses (Brer Rabbit brand recommended)
- 1 Large Egg (room temperature)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set aside.
- Cream wet ingredients: Using a 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. Then add in the full-flavored molasses and the large egg, continuing to mix until fully combined.
- Combine dry and wet: Reduce the mixer speed to low and gradually add the whisked dry ingredients mixture to the wet ingredients. Mix just until combined; avoid overmixing to keep the cookies tender.
- Chill dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours, or until it is firm enough to shape easily.
- Preheat oven and prepare sheets: Adjust an oven rack to the second level from the bottom (just above center) and preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and sugar coat cookies: Using a spoon or a 1 tablespoon cookie scoop, form approximately 1-inch diameter cookie dough balls. Roll each dough ball in extra granulated sugar, then place them roughly 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 8 to 10 minutes at 375ºF. They will appear puffy when removed from the oven but will flatten as they cool.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Store: Store fully cooled cookies in an airtight container at room temperature for up to one week to maintain their soft texture.
Notes
- Pure cane organic sugar can be used in place of granulated sugar both in the recipe and for rolling the dough balls.
- If cookies come out misshapen or flatter than desired, use a round cookie cutter to reshape them immediately after removing from the oven.
- If full-flavor molasses is unavailable, light or dark molasses can be used as a substitute, but blackstrap molasses is not recommended due to its lack of sweetness.
- Recipe adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
