Super Soft Molasses Cookies
These super soft molasses cookies combine warm spices with rich, chewy molasses sweetness. Their tender texture and aromatic flavors make them perfect for any occasion. Packed with cinnamon, ginger, and cloves, they offer a unique twist on classic cookies that melt in your mouth.
Servings: 24 servings
Calories: 180kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup full flavor molasses
- 1 large egg, at room temperature
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt until well combined. Set aside.
- Beat wet ingredients: In a large mixing bowl, beat the vegetable oil and granulated sugar on medium-high speed until well blended and slightly fluffy, about 2 minutes.
- Add molasses and egg: Incorporate the molasses and the room temperature egg into the oil and sugar mixture, beating on medium speed until fully combined.
- Combine wet and dry ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Beat just until the dough comes together—do not overmix.
- Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours.
- Preheat oven and prepare sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Form and sugar the dough balls: Scoop 1-inch balls of dough using a cookie scoop. Roll each ball in additional granulated sugar for extra texture.
- Bake: Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 8 to 10 minutes, or until the edges are lightly golden but the centers remain soft.
Notes
Chilling the dough ensures optimal texture and makes handling easier.
Roll the dough balls in sugar before baking for a subtle sugary crust.
Store in an airtight container at room temperature for up to 5 days.
Roll the dough balls in sugar before baking for a subtle sugary crust.
Store in an airtight container at room temperature for up to 5 days.