Super Soft Molasses Cookies

These super soft molasses cookies are the ultimate cozy treat for chilly days or festive gatherings. Packed with deep molasses flavor, a hint of spice, and a dreamy chewy texture, they are everything you want in an old-fashioned homemade cookie. I love how the crackly sugar-dusted top gives way to an unbelievably soft center with every bite.

I first baked these for my neighbor’s cookie exchange one snowy December. They disappeared before any other tray and now everyone asks for the recipe every holiday season.

Ingredients

• All purpose flour: provides the structure for the cookies so choose a high quality unbleached flour for best texture
• Ground cloves: the secret to a rich spicy undertone use freshly ground for more aroma
• Ground ginger: gives that signature gentle heat I always buy whole ginger and grind it as needed
• Baking soda: reacts with the molasses for beautiful rise and crinkles make sure yours is fresh
• Ground cinnamon: adds warmth and depth select a good quality cinnamon for sweeter results
• Salt: balances and enhances all the flavors do not skip this
• Vegetable oil: keeps the cookies super soft and moist use a neutral oil with no off flavors
• Granulated sugar: sweetens the dough and provides that signature crackly top organic sugar is a great alternative
• Full flavor molasses: brings the bold distinct taste opt for unsulphured brands for best results
• Egg: binds the ingredients and keeps the cookies tender always use room temperature eggs for easy mixing

Step by Step Instructions

Mix the Dry Ingredients:

In a medium bowl whisk together the flour cloves ginger baking soda cinnamon and salt until thoroughly combined and evenly distributed this ensures the spices are not clumped so each cookie has balanced flavor

Cream Oil and Sugar:

In a large bowl use a stand or hand mixer to beat the vegetable oil and sugar on medium high speed until the mixture looks fluffy and well blended this step makes the dough airy and locks in moisture

Incorporate Molasses and Egg:

Add the full flavor molasses and the egg to the mixture beat on medium speed until everything is fully combined and the dough turns a deep rich brown

Combine Wet and Dry Ingredients:

Switch the mixer to low speed and slowly add the dry ingredients mixing just until no flour streaks remain do not overmix or the cookies can get tough

Chill the Dough:

Cover the bowl tightly with plastic wrap and refrigerate for at least two hours or until the dough feels firm and easy to scoop this rest lets the flavors bloom and ensures thick soft cookies

Shape and Roll the Cookies:

Use a spoon or tablespoon scoop to portion the chilled dough into one inch balls roll each ball in a bowl of sugar to coat them well then space them about two inches apart on lined baking sheets

Bake and Cool:

Bake in a preheated oven at 375 degrees for eight to ten minutes the cookies will look puffy and soft in the center let them cool on the tray for five minutes to set before moving to a rack they will flatten and crackle as they cool for the perfect texture

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My favorite part is rolling the dough in sugar—I used to do this with my grandmother and she would always sneak me a taste of the raw dough for good luck. The intense aroma of molasses and spices always brings me back to her cozy kitchen on chilly afternoons.

How to Store Super Soft Molasses Cookies

Store cookies in an airtight container at room temperature and they will stay tender and chewy for up to a week. You can also freeze the baked cookies well wrapped for up to three months. For even fresher results freeze the dough balls and bake them straight from the freezer, just add a minute or two to the baking time.

Ingredient Swaps That Work

If you do not have full flavor molasses you can use light or dark molasses though the taste will be milder. For a natural twist organic cane sugar works in place of white sugar both in the dough and for rolling. Avoid blackstrap molasses as it is overly bitter and not sweet enough for cookies.

Serving Up Molasses Cookies

These cookies shine on holiday platters with other spiced treats but they are just as welcome with a cup of hot tea or coffee. For an extra festive touch serve with vanilla ice cream or use them to sandwich a generous scoop of cream cheese frosting.

Nostalgic Roots of Molasses Cookies

Molasses cookies date back to early American kitchens where affordable sweeteners like molasses spiced up simple bakes. Their lasting appeal comes from the inviting scent and homey texture. Every time I make a batch it feels like bringing a cherished tradition into my own home.

Recipe Questions & Answers

→ What makes these cookies extra soft?

The combination of vegetable oil and molasses keeps the cookies tender and chewy, while chilling the dough preserves softness after baking.

→ Can I use light molasses instead of full-flavor?

Yes, light or dark molasses both work well, but avoid blackstrap as it lacks sweetness and changes the final flavor and texture.

→ How should I store these cookies?

Keep cookies in an airtight container at room temperature. They'll stay soft for up to a week and retain their chewy texture.

→ Why do I need to chill the dough?

Chilling firms the dough, making it easier to shape and prevents excess spreading, so cookies bake up thick and soft.

→ Can I use a sugar substitute for rolling?

Yes, organic cane sugar or similar granulated sugar substitutes can replace standard granulated sugar for rolling the dough balls.

→ What's the best way to reshape cookies if they spread?

If cookies spread or lose shape, gently use a round cookie cutter to tidy the edges immediately after removing from the oven.