Ah, cookies! There’s just something about baking that brings people together, isn’t there? I’ve always thought that the warm, spicy aroma of molasses cookies baking in the oven just feels like a hug from the kitchen. Growing up, these delicious molasses cookies were a staple during the holidays in my family, and now, as a mother, I love baking them as a surprise treat. When I whipped up a batch for our last family gathering, I didn’t expect them to disappear so quickly—guess some things never change!
How to Make Super Soft Molasses Cookies
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Ingredients
- 2 cups all-purpose flour
- 1/4 cup full-flavor molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 cup granulated sugar (plus extra for rolling)
- 2 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1 large egg, room temperature
Directions
- Start by whisking together the flour, cinnamon, cloves, baking soda, ginger, and salt in a large bowl until well combined. Set this aside.
- In a separate bowl, mix the vegetable oil and sugar with an electric mixer on medium speed until blended and slightly fluffy. Add the molasses and egg, continuing to mix until you have a smooth blend.
- Gradually add the dry ingredients to the wet mixture, reducing the mixer speed and stirring just until everything is incorporated.
- Cover the dough with plastic wrap and chill in the refrigerator for about 2 hours—chilling the dough makes it easier to handle later on.
- Preheat your oven to 375ºF. Prepare two baking sheets by lining them with parchment paper or silicone mats.
- Use a spoon or scoop to shape the dough into 1-inch balls, rolling each ball in the extra granulated sugar before positioning them on the baking sheets. Ensure they are spaced about 2 inches apart.
- Bake the cookies for 8 to 10 minutes in the preheated oven. Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Storing Suggestion
These cookies will stay soft and delightful for up to a week if stored in an airtight container at room temperature. Just make sure to keep them away from heat and direct sunlight.
Cooking Tips
For a softer cookie, ensure the dough is thoroughly chilled. You can also substitute the vegetable oil with melted butter for a richer flavor. Adjust the spices to taste, adding more ginger for extra warmth.
Serving Suggestions
These molasses cookies are perfect on their own, but pairing them with a glass of milk, hot chocolate, or your favorite tea adds to the experience. You might also serve them with a scoop of vanilla ice cream for an indulgent treat.
Ingredient Substitutions
If you don’t have molasses, dark corn syrup can serve as an alternative. For a hint of citrus, add grated orange zest. Substitute half of the flour with whole wheat flour for a nutty texture.
Seasonal Variations
In the fall, add a touch of pumpkin spice or nutmeg for a seasonal twist. During the holidays, mix in some chopped crystallized ginger or dried cranberries for additional festive flavors.
Allergen Information
This recipe contains eggs. To make it egg-free, consider using a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Ensure to check your all-purpose flour brand for gluten if needed.
FAQ
How do I know when the cookies are done?
Look for edges that are set and slightly golden while the centers remain soft—they will continue to set as they cool. The cookies will puff up while baking but will settle as they cool.
Can I freeze these cookies?
Absolutely! Once baked and cooled, store them in a freezer-safe container for up to three months. You can also freeze the dough balls prior to baking for quick baking later.
What is the role of chilling the dough?
Chilling the dough solidifies the fat, preventing the cookies from spreading too much while baking. It also enhances the flavors as the ingredients meld together in the refrigerator.
What can I substitute for vegetable oil?
If you’re out of vegetable oil, melted coconut oil or butter can be used instead. Both will lend a slightly different, richer flavor to the cookies.
Are these cookies suitable for kids?
Yes, they are quite kid-friendly! Their soft texture is easy for little ones to chew, and the warm, sweet flavor is a hit with kids. Watch out if they reach for more than one!
How can I safely keep these cookies fresh for a week?
To maintain freshness, store the cookies in a tightly sealed container at room temperature. Place a piece of bread in with the cookies to help retain moisture and softness.
Super Soft Molasses Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 cup full flavor molasses Brer Rabbit recommended
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 cup granulated sugar plus extra for rolling cookies
- 2 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1 large egg at room temperature
Instructions
- Mix the flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a bowl. Set these dry ingredients aside.
- In a mixing bowl, blend together the vegetable oil and granulated sugar with a hand mixer or stand mixer on medium-high speed until fluffy. Add the molasses and egg, and mix until combined.
- Lower the mixer speed and gradually incorporate the dry ingredients into the wet mix until just blended.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours to make it easier to handle.
- Preheat your oven to 375ºF and line two baking sheets with parchment paper or silicone mats. Move the oven rack to just above the center.
- Form the dough into 1-inch balls, roll each in granulated sugar, and place on the baking sheets about 2 inches apart.
- Bake for 8-10 minutes at 375ºF. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
