Save
Old fashioned super soft molasses cookies bring a comforting blend of warm spices and rich molasses flavor wrapped in a tender, chewy texture. These cookies are perfect for fall afternoons or holiday gatherings when you want something that feels like a hug in cookie form. The crackly sugary exterior contrasts beautifully with the soft inside, making each bite a delightful experience.
I first made these cookies during a chilly autumn weekend, and they instantly became a family favorite. Now, they are the go-to treat whenever the mood for something sweet and comforting strikes.
Ingredients
- All-purpose flour: Two cups for structure and soft crumb, choose fresh flour for best texture
- Ground cloves: Half teaspoon for a subtle aromatic warmth opt for freshly ground if possible
- Ground ginger: Half teaspoon for that classic molasses cookie spice note, make sure it’s potent and fresh
- Baking soda: Two teaspoons helps the cookies rise and spread just enough without getting cakey
- Ground cinnamon: One teaspoon offers that timeless sweet-spicy undertone, choose Ceylon cinnamon for a milder flavor
- Salt: Half teaspoon balances the sweetness and enhances the spices, use fine sea salt for even mixing
- Vegetable oil: Three-quarters cup provides moisture and tenderness, can be substituted with light olive oil for a slight fruity hint
- Granulated sugar: One cup, plus extra for rolling, ensures a crackly sugar crust, pure cane sugar works beautifully too
- Molasses: Quarter cup full-flavored delivers deep, rich sweetness and that signature chewy texture, Brer Rabbit is a solid choice
- Egg: One large at room temperature binds the dough and contributes to softness which avoids tough cookies
Step-by-Step Instructions
- Sift dry ingredients:
- Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a large bowl. Set aside so the spices blend evenly and no clumps remain. This helps distribute the flavors nicely throughout the dough.
- Mix wet ingredients:
- In your mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar on medium-high speed until well combined and slightly fluffy. Add the molasses and egg, mixing until the mixture is smooth and uniform. This ensures a consistent dough that bakes evenly.
- Combine dry and wet:
- Switch the mixer speed to low and gradually add the whisked flour mixture to the wet ingredients. Mix only until just combined to keep the dough tender and avoid overworking gluten which can lead to tougher cookies.
- Chill the dough:
- Cover the bowl tightly with plastic wrap and refrigerate for at least two hours. Chilling firms up the dough, making it easier to handle and allowing the flavors to meld. This step is critical for soft chewy texture and preventing cookies from spreading too much.
- Preheat and prep:
- Bring your oven rack to the second level position, preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Form and sugar coat:
- Use a tablespoon-sized scoop or spoon to form one-inch dough balls. Roll each ball generously in granulated sugar and place them about two inches apart on baking sheets. The sugar coating adds a crunchy, sparkling crust.
- Bake and cool:
- Bake cookies for eight to ten minutes. They will look puffy and soft when just out of the oven but will flatten and set as they cool. Let cookies rest on the pan for five minutes before transferring to wire racks to cool completely.
Save
Molasses is my favorite ingredient here because its deep sweetness and slightly smoky note set these cookies apart. I fondly remember baking these with my grandmother during the holidays, the smell filling the whole kitchen and sparking stories of past celebrations.
Storage Tips
Store molasses cookies in an airtight container at room temperature to retain their soft texture. They can last for up to a week without losing their chewiness. If you want to keep them longer, freezing the dough before baking or the baked cookies well wrapped can preserve flavor for a month. Thaw at room temperature before enjoying.
Ingredient Substitutions
If vegetable oil is not available, light olive oil or melted coconut oil can be used, though they will subtly influence the flavor. You can substitute the granulated sugar with organic cane sugar for a more natural sweetness. For molasses, light or dark varieties work, but avoid blackstrap which is too bitter and lacks sweetness.
Serving Suggestions
These molasses cookies pair beautifully with a hot cup of chai tea or a glass of cold milk. For a festive touch, sandwich two cookies with a cinnamon cream cheese frosting or dip half of each cookie in melted dark chocolate. They make an excellent gift when packed in decorative tins or bags.
Cultural Context
Molasses cookies have roots in old-fashioned American baking, often associated with harvest time and holiday traditions. Their warm spices and rich molasses harken back to colonial times when molasses was a common sweetener. Today, they remain a beloved comfort food that captures nostalgic memories and seasonal cheer.
Recipe FAQs
- → What spices enhance these molasses cookies?
Ground ginger, cinnamon, and cloves provide warm, aromatic notes that complement the molasses’ rich sweetness.
- → Why chill the dough before baking?
Chilling firms the dough for easier shaping and helps cookies maintain a soft, chewy texture with a crackly top after baking.
- → How do I achieve a crackly sugar topping on cookies?
Rolling the dough balls in granulated sugar before baking creates a sweet, crackly crust on the cookie surface.
- → Can different types of molasses be used?
Light or dark molasses can work, but blackstrap is not recommended due to its strong, bitter flavor and lack of sweetness.
- → How should I store these cookies to keep them soft?
Keep them in an airtight container at room temperature. Proper storage helps maintain their tenderness for up to a week.
- → What can I do if cookies spread too much during baking?
You can reshape cookies with a round cutter immediately after baking to restore a uniform shape before they fully cool.