Description
Grandma’s Irresistibly Soft Molasses Cookies are a delightful treat with warm spices and a rich molasses flavor. These cookies have a soft and chewy texture, enhanced by cinnamon, ginger, and cloves, making them perfect for any occasion or holiday season.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ¾ cup vegetable oil
- 1 cup granulated sugar (plus extra for rolling)
- ¼ cup full-flavor molasses
- 1 large egg (room temperature)
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. This ensures the spices are evenly distributed throughout the dough.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, molasses, and the room temperature egg until the mixture is smooth and creamy. This mixture forms the flavorful base of the dough.
- Integrate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to maintain the cookies’ soft texture.
- Form Cookie Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball lightly in additional granulated sugar to give the cookies a sweet, crunchy exterior once baked.
- Bake: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and allows the texture to set perfectly.
Notes
- For extra flavor, chilling the dough for 30 minutes before shaping can help the cookies hold their shape better during baking.
- Store cookies in an airtight container at room temperature for up to one week to maintain softness.
- Molasses can be substituted with dark corn syrup if unavailable, but molasses provides a richer flavor.
- These cookies freeze well; place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container for up to 3 months.
