Super Soft Molasses Cookies Recipe
These super soft molasses cookies are perfectly spiced and delightfully chewy, making them an irresistible treat for any occasion. Featuring warm flavors of cinnamon, cloves, and ginger, these cookies are easy to prepare and stay soft for days when stored properly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 (e.g., Brer Rabbit brand)
- 1 Large Egg, room temperature
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a medium bowl. Set aside.
- Combine Wet Ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar on medium-high speed until well blended. Add in the molasses and egg, mixing until fully incorporated.
- Add Dry Ingredients: Reduce mixer speed to low and gradually add the whisked dry ingredients until just combined. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for at least 2 hours, or until it’s firm enough to shape easily.
- Prepare Oven and Baking Sheets: Adjust oven rack to the second level (just above center) and preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone mats.
- Shape Cookies: Using a spoon or 1-tablespoon cookie scoop, form 1-inch dough balls. Roll each dough ball in granulated sugar to coat, then place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 8-10 minutes at 375ºF until the cookies are puffy and set. Remove from oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. The cookies will flatten as they cool.
Notes
- Pure cane organic sugar can substitute for granulated sugar both in the dough and for rolling.
- If cookies come out misshapen or flatter than desired, reshape them with a round cookie cutter immediately after removing from the oven.
- If full-flavor molasses is unavailable, light or dark molasses can be used; avoid blackstrap molasses as it lacks sweetness.
- Cookies keep well for up to one week stored in an airtight container at room temperature, maintaining their softness.
- This recipe was adapted from A Taste of Bedminster Elementary Cookbook.
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 96 kcal
- Sugar: 7 g
- Sodium: 96 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.03 g
- Carbohydrates: 13 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 5 mg
Keywords: molasses cookies, soft cookies, spiced cookies, cinnamon, ginger, cloves, holiday cookies
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