Super Soft Molasses Cookies (Printable Version)
Tender molasses cookies bursting with spices and a crackly sugar top, perfect for cozy gatherings.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon ground cloves
03 -
1/2 teaspoon ground ginger
04 -
2 teaspoons baking soda
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
3/4 cup vegetable oil
08 -
1 cup granulated sugar, plus additional for rolling
09 -
1/4 cup full-flavor molasses
10 -
1 large egg, room temperature
# Steps to Cook:
01 -
Whisk together all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a medium bowl. Set aside.
02 -
Using a hand mixer or stand mixer with paddle attachment, beat vegetable oil and granulated sugar at medium-high speed until well blended. Add molasses and egg, mixing to combine.
03 -
Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix until just combined, avoiding overmixing.
04 -
Cover bowl tightly with plastic wrap and refrigerate dough for at least 2 hours to firm for easier shaping.
05 -
Preheat oven to 375°F and position oven rack one level above center. Line two baking sheets with parchment paper or silicone mats.
06 -
Form dough into 1-inch balls using a tablespoon or cookie scoop. Roll each ball in granulated sugar and place on prepared sheets, spacing about 2 inches apart.
07 -
Bake cookies for 8 to 10 minutes until puffed and crackly on top. Remove from oven and let cool on sheets for 5 minutes.
08 -
Transfer cookies to a wire rack to cool fully. Cookies will flatten as they cool, remaining soft and chewy inside.
09 -
Store cooled cookies in an airtight container at room temperature for up to one week to maintain softness.
# Extra Suggestions:
01 -
Pure cane organic sugar may be substituted for granulated sugar both in the dough and for rolling. Use light or dark molasses if full-flavor molasses is unavailable; blackstrap molasses is not recommended due to lack of sweetness. For misshapen cookies, gently reshape with a round cutter immediately after baking.