Discover the joy of baking these super soft molasses cookies! Packed with cozy spices like cinnamon, ginger, and cloves, these cookies are irresistibly chewy, rich in flavor, and a true classic. Whether you’re baking for the holidays, a family gathering, or just because, this easy recipe will become your go-to for soft, flavorful molasses cookies that stay fresh for days.
Why You’ll Love This Recipe
• Perfect Texture: These cookies are soft, chewy, and slightly crisp on the edges for the perfect bite.
• Warm & Cozy Flavors: With cinnamon, ginger, and cloves, every bite feels like a warm hug.
• Simple Ingredients: Made with pantry staples, this recipe is quick and budget-friendly.
• Versatile & Customizable: Add your favorite spices or toppings to make them your own.
• Holiday Favorite: They’re ideal for gifting, parties, or simply enjoying with a hot drink.
Ingredients
Dry Ingredients:
• 2 cups (250 g) all-purpose flour: The base for the cookies, providing structure.
• ½ teaspoon ground cloves: Adds a subtle warmth and depth of flavor.
• ½ teaspoon ground ginger: A touch of spice to complement the molasses.
• 2 teaspoons baking soda: Ensures the cookies puff up slightly and stay soft.
• 1 teaspoon ground cinnamon: Infuses the dough with comforting spice.
• ½ teaspoon salt: Balances the sweetness and enhances flavor.
Wet Ingredients:
• ¾ cup (180 ml) vegetable oil: Keeps the cookies moist and tender.
• 1 cup (200 g) granulated sugar, plus extra for rolling: Sweetens the cookies and adds a sparkling coating.
• ¼ cup (60 ml) full-flavor molasses (e.g., Brer Rabbit brand): The star ingredient, delivering deep, rich flavor.
• 1 large egg (room temperature): Binds the dough together and adds richness.
Step-by-Step Instructions
1. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cloves, ginger, baking soda, cinnamon, and salt. Set aside.
2. Mix the Wet Ingredients
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and sugar on medium-high speed until well blended. Add the molasses and egg, mixing until smooth and fully combined.
3. Combine Dry and Wet Mixtures
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix just until a cohesive dough forms—avoid overmixing.
4. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the dough is firm enough to shape.
5. Preheat the Oven
Adjust your oven rack to the second level (just above the center) and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
6. Shape and Coat Cookies
Use a spoon or a 1-tablespoon cookie scoop to form dough into 1-inch balls. Roll each ball in granulated sugar, ensuring an even coating. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake
Bake the cookies for 8–10 minutes, or until the edges are set and the centers remain soft. Avoid overbaking to keep them chewy.
8. Cool
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. They will flatten slightly as they cool.
Variations
1. Spiced Up: Add a pinch of nutmeg or allspice for extra warmth.
2. Chocolate Twist: Stir in mini chocolate chips or drizzle melted chocolate on top.
3. Citrus Kick: Add 1 teaspoon of orange zest to the dough for a fresh twist.
4. Maple Molasses: Swap 1 tablespoon of molasses for maple syrup for a milder flavor.
Tips for Success
• Use Fresh Spices: Ensure your spices are fresh for the most robust flavor.
• Chill the Dough: Don’t skip this step—chilled dough is easier to handle and bakes evenly.
• Sugar Coating: Roll the dough generously in sugar for that signature sparkle and slight crunch.
• Room Temperature Egg: A room-temp egg blends better into the dough.
Storage
• At Room Temperature: Store cookies in an airtight container for up to 1 week. They’ll stay soft and chewy!
• Freeze Dough Balls: Place unbaked, sugar-coated dough balls on a tray, freeze until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
• Freeze Baked Cookies: Store baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
These molasses cookies are everything you could want in a cookie: soft, chewy, spiced, and so easy to make. Whether you’re baking for loved ones or treating yourself, this recipe is sure to become a favorite!
Homemade Soft Molasses Cookies
Ingredients
- 2 cups 250 g all-purpose flour
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup 180 ml vegetable oil
- 1 cup 200 g granulated sugar, plus extra for rolling
- ¼ cup 60 ml full-flavor molasses
- 1 large egg room temperature
Instructions
- Prepare the Dry Ingredients
- In a medium-sized mixing bowl, whisk together the flour, ground cloves, ground ginger, baking soda, cinnamon, and salt. Set the mixture aside.
- Mix the Wet Ingredients
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar on medium-high speed until well combined. Add the molasses and egg, then mix until smooth and fully incorporated.
- Combine the Mixtures
- Lower the mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough
- Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until the dough is firm enough to shape into balls.
- Preheat the Oven
- Place your oven rack in the second position from the top (slightly above center) and preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and Coat the Cookies
- Use a spoon or a 1-tablespoon cookie scoop to portion the dough into 1-inch balls. Roll each ball in a small bowl filled with granulated sugar, coating them thoroughly. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies
- Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set while the centers remain soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.
- Cool the Cookies
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. The cookies will appear puffy when they come out of the oven but will settle and flatten as they cool.
- Store
- Transfer the cooled cookies to an airtight container. Store them at room temperature for up to 1 week, and they’ll remain soft, chewy, and flavorful.
- Enjoy these irresistible cookies that are perfect for sharing, gifting, or indulging alongside a warm drink!
