On a cozy afternoon, the warm scent of spices fills the kitchen as I take a bite of a freshly baked cookie, its soft texture melting in my mouth. The recipe for Super Soft Molasses Cookies is a delightful treat that takes just a little over two hours from start to finish, with a couple of hours dedicated to chilling the dough. The combination of molasses and spices creates a rich flavor that pairs perfectly with the soft and chewy texture.
This recipe is perfect for anyone craving a traditional cookie with a twist, whether for holiday gatherings or a comforting treat at home. You can easily prepare the dough ahead of time and store it in the fridge, allowing for freshly baked cookies any day of the week.
Why You’ll Love This Recipe
- The cookies are luxuriously soft and chewy, making each bite irresistible.
- They are quick to prepare, with minimal hands-on time required.
- The blend of spices provides a rich, warm flavor that’s perfect for any season.
- The dough can be made ahead and stored for later enjoyment.
What You’ll Need
Here’s what you need to get started on these delicious cookies:
For the Cookie Dough
- 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
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar (plus extra for rolling cookie dough balls in)
- 1/4 cup Full Flavor Molasses (I used the Brer Rabbit brand)
- 1 Large Egg (room temperature)
Use light molasses for a milder flavor.
Substitutions & Swaps
- Vegetable oil can be replaced with coconut oil.
- Granulated sugar can be swapped for brown sugar for a deeper taste.
- Eggs can be replaced with a flaxseed egg for a vegan option.
- Use fresh ground spices for a more intense flavor.
How to Make It
Follow these simple steps to create your cookies:
Whisk Dry Ingredients
Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.
Beat Wet Ingredients
Using your 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. Add in the full flavored molasses and egg.
Combine Ingredients
Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.
Chill Dough
Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours (or until it’s easy to shape).
Preheat Oven
Once the cookie dough has chilled, adjust the oven rack to the 2nd level position and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or silicone mats.
Shape Cookies
Using a spoon or a 1 tablespoon size cookie scoop, form 1 inch size cookie dough balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart.
Bake Cookies
Bake cookies for 8-10 minutes at 375ºF. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first, but will flatten as they cool.
How to Store It
Fridge: store in an airtight container for up to a week.
Freezer: no, cookies will lose their softness.
Reheat: microwave for 10-15 seconds to soften.
Tips for Best Results
- Ensure the egg is at room temperature for better incorporation.
- Chill the dough thoroughly to prevent spreading during baking.
- Roll the cookies in sugar just before baking for a delightful crunchy exterior.
- Do not overbake; cookies continue to firm as they cool.
Serving Suggestions
- Serve with a glass of cold milk or hot tea.
- Perfect for holiday cookie platters or gift baskets.
- Great as a cozy snack by the fireplace on cold evenings.
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