One of the most delightful treats you can find during the colder months is the warm, sweet aroma of fresh-baked molasses cookies filling your home. These cookies are not just delicious; they hold a special place in many hearts and kitchens. The soft texture combined with the rich, mellow flavor of molasses creates a perfect cookie that is loved by many. If you’re looking for a simple yet effective recipe that yields soft, chewy molasses cookies, you’ve come to the right place. This recipe is straightforward and uses easy-to-find ingredients, making it perfect for bakers of all skill levels.
Why Make This Recipe
There are many reasons to make these super soft molasses cookies. First, they are incredibly delicious. The blend of spices, including ground cloves, ginger, and cinnamon, brings out the rich flavor of molasses, creating a cookie that feels both festive and comforting.
Second, these cookies are easy to make. You don’t need any fancy equipment; a simple hand mixer will do just fine. The process is simple, and even if you are a beginner, you will feel accomplished as you bake these cookies.
Third, molasses cookies hold well over time. If you store them properly, they will stay soft and delicious for up to a week. This means you can bake a batch and enjoy them throughout the week! Plus, sharing them with friends and family will surely bring smiles to their faces.
Finally, making these cookies is a great activity to do with kids or friends. It’s a fun way to bond and create something delicious together. The rolling of the cookie dough balls into sugar is particularly fun and can help create lasting memories in the kitchen.
How to Make Super Soft Molasses Cookies
Making these molasses cookies is a simple process that anyone can follow. Below are the ingredients and step-by-step directions to help you make the best cookies ever.
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
- 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)
Directions
Prepare your dry ingredients: Start by whisking together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a bowl. This step is important because it mixes the spices and ensures even distribution in your cookie dough. Set this mixture aside.
Mix the wet ingredients: In another bowl, take out your hand mixer or stand mixer fitted with the paddle attachment. Beat the vegetable oil and granulated sugar together on medium-high speed until the mixture is well-blended and creamy. Then, add in the full-flavored molasses and the room temperature egg. Continue to beat this mixture until everything is fully combined.
Combine wet and dry ingredients: Now, switch your mixer speed to low. Gradually add the whisked dry ingredients to the wet mixture until just combined. Be careful not to overmix, as this can result in tough cookies.
Chill the dough: Cover your mixing bowl with plastic wrap and place it in the refrigerator. Chill the molasses cookie dough for at least 2 hours. This step is crucial, as it makes the dough easier to shape.
Preheat the oven: After chilling, adjust your oven rack to the second level position, which is just above the center. Preheat your oven to 375ºF. This allows the cookies to bake evenly.
Prepare your baking sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Shape the cookies: Using a spoon or a 1 tablespoon-sized cookie scoop, form the dough into 1-inch-sized balls. Roll each ball in a small bowl of granulated sugar. Place the rolled dough balls on your lined baking sheets, making sure they are roughly 2 inches apart. This space will allow them to spread as they bake.
Bake the cookies: Place the baking sheets in the oven and bake the cookies for 8 to 10 minutes. They will look puffy at first, but don’t worry! They will flatten as they cool.
Cooling time: After baking, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Once they have cooled slightly, transfer them to a cooling rack to cool completely.
Enjoy: Your molasses cookies are now ready to be enjoyed! They can be stored in an airtight container for up to a week at room temperature, and will stay deliciously soft.
How to Serve Super Soft Molasses Cookies
These molasses cookies are perfect as a snack or dessert. You can serve them with a glass of milk, a cup of tea, or coffee. They are also great to serve at holiday gatherings, parties, or family events.
For an extra special touch, consider adding some festive decorations. You can drizzle melted chocolate on top or sprinkle some colorful sugar for a special occasion. Alternatively, serve them with a scoop of vanilla ice cream for a warm cookie sundae that everyone will love.
How to Store Super Soft Molasses Cookies
To keep these cookies fresh and soft, store them in an airtight container at room temperature. This method will help retain their moist texture. It is best to let the cookies cool completely before storing them to prevent moisture build-up inside the container.
If you want to keep the cookies for a longer time, you can freeze them. Just make sure to let them cool completely before placing them in a freezer-safe bag. You can freeze them for up to 3 months. When you are ready to enjoy them, just allow the cookies to thaw at room temperature.
Tips to Make Super Soft Molasses Cookies
Use fresh spices: Make sure your ground spices are fresh, as older spices can lose their flavor and potency.
Check dough consistency: If the dough seems too sticky after chilling, you can add a little extra flour, but be careful not to add too much, or your cookies could become tough.
Use room temperature ingredients: Ensure your egg is at room temperature, as this helps in mixing well with the other ingredients.
Don’t overbake: Keep an eye on your cookies while baking. The edges should be set but the centers may still look soft. They will firm up as they cool.
Variations
If you want to switch things up a bit, consider adding some chocolate chips or nuts to your cookie dough. You can also experiment with different spices. For example, a pinch of nutmeg can add an interesting flavor profile. Alternatively, adding some citrus zest can give a refreshing twist.
FAQs
1. Can I use blackstrap molasses instead of full-flavor molasses?
While you can use blackstrap molasses, keep in mind it has a stronger flavor and is less sweet. It will give your cookies a different taste and darker color.
2. How do I know when the cookies are done baking?
The cookies are ready when the edges are set and the centers look slightly soft and puffy. They will continue to firm up as they cool on the baking sheet.
3. Can I prepare the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 3 days or freeze it for a longer duration. Just ensure to thaw it completely before baking.
4. Why are my cookies flat?
If your cookies spread too much, it may be due to the dough being too warm when you placed it in the oven. Another reason could be not enough flour. Ensuring precise measurements and properly chilling the dough can help avoid this issue.
5. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that is suitable for baking. Adjustments in liquid measurements may be required depending on the flour blend used.
Baking super soft molasses cookies can be a memorable experience, filled with warmth and love. Enjoy your baking journey, and may these cookies bring joy to you and your loved ones!
Super Soft Molasses Cookies
Ingredients
Method
- Whisk together all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt in a bowl. Set aside.
- In another bowl, beat vegetable oil and granulated sugar together on medium-high speed until creamy. Add molasses and room temperature egg, then beat until fully combined.
- Gradually add the dry ingredients to the wet mixture with the mixer on low, being careful not to overmix.
- Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours.
- Preheat the oven to 375ºF and line two baking sheets with parchment paper.
- Shape the dough into 1-inch balls and roll each ball in granulated sugar. Place on prepared baking sheets, ensuring they are 2 inches apart.
- Bake the cookies for 8 to 10 minutes, until puffy. Remove from oven and cool on baking sheets for 5 minutes before transferring to a cooling rack.