Super Soft Molasses Cookies (Printable Version)
Tender, chewy cookies with deep molasses flavor, warm spices, and sugary crackle tops—a cozy homemade treat.
# What You'll Need:
→ Dry Ingredients
01 -
260 g all-purpose flour
02 -
0.5 teaspoon ground cloves
03 -
0.5 teaspoon ground ginger
04 -
2 teaspoons baking soda
05 -
1 teaspoon ground cinnamon
06 -
0.5 teaspoon salt
→ Wet Ingredients
07 -
180 ml vegetable oil
08 -
200 g granulated sugar, plus extra for rolling
09 -
60 ml full flavor molasses
10 -
1 large egg, room temperature
# Steps to Follow:
01 -
In a large bowl, whisk together all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt until evenly combined.
02 -
In a separate bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat vegetable oil with granulated sugar on medium-high speed until well blended. Add molasses and egg, mixing until incorporated.
03 -
Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined, avoiding overmixing.
04 -
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or until firm enough to shape.
05 -
Preheat oven to 190°C (375°F) and adjust oven rack to just above center. Line two baking sheets with parchment paper or silicone baking mats.
06 -
Using a spoon or a 15 ml (1 tablespoon) cookie scoop, portion the chilled dough and roll into 2.5 cm balls. Roll each ball in extra granulated sugar and place on the prepared baking sheets, spacing about 5 cm apart.
07 -
Bake in the preheated oven for 8 to 10 minutes until the tops are crackled and cookies look set around the edges. Remove from oven and let cookies cool on the tray for 5 minutes.
08 -
Transfer the cookies to a wire rack to cool completely before serving or storing. Cookies will settle and become soft after cooling.
# Additional Notes:
01 -
Organic cane sugar can be substituted for granulated sugar, both in the dough and for rolling.
02 -
If using different types of molasses, avoid blackstrap as it lacks sweetness.
03 -
To correct the shape of freshly baked cookies, use a round cutter while they're hot.
04 -
Store cooled cookies in an airtight container at room temperature for up to one week.