Super Soft Molasses Cookies

Why You’ll Love This Recipe

• Soft and Chewy: These cookies are perfectly tender with a deliciously chewy center.

• Holiday Favorite: Molasses cookies are a classic choice for holiday cookie exchanges or family gatherings.

• Bold Flavors: The combination of molasses, cinnamon, ginger, and cloves offers a rich, spiced taste.

• Long-Lasting Freshness: These cookies stay soft and fresh for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ¼ cups all-purpose flour

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar (plus extra for rolling)

• 1 large egg

• 1/4 cup molasses

• 1 teaspoon vanilla extract

Directions

1. Preheat the Oven: Set the oven to 375°F (190°C) and line two baking sheets with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup of granulated sugar until fluffy. Add the egg, molasses, and vanilla extract, and mix until combined.

4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Chill the Dough: Cover the dough and refrigerate for at least 2 hours (or until firm enough to roll into balls).

6. Roll and Coat: Once chilled, roll the dough into 1-inch balls and roll each ball in the remaining granulated sugar.

7. Bake: Place the dough balls on the prepared baking sheets and bake for 8-10 minutes, or until the edges are slightly golden and the tops are crackly.

8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 36 cookies

• Preparation Time: 15 minutes

• Chilling Time: 2 hours

• Cooking Time: 8-10 minutes

• Total Time: 2 hours 25 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper for a subtle heat.

• Vegan Version: Use plant-based butter and a flax egg in place of the egg.

• Chewy Texture: Reduce the baking time slightly for an extra chewy result.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze the cookie dough balls before rolling them in sugar. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Bake directly from the freezer, adding an extra minute to the baking time.

• Reheating: Reheat in the microwave for 10-15 seconds to soften the cookies.

FAQs

Can I make these cookies without molasses?

Molasses is key to the flavor, but you can substitute with dark corn syrup or honey for a different taste.

Can I use a cookie scoop for the dough?

Yes, a 1-tablespoon cookie scoop works perfectly for uniform-sized cookies.

How do I prevent the cookies from spreading too much?

Ensure the dough is chilled and handle the dough gently to prevent it from warming up too quickly.

Conclusion

Super Soft Molasses Cookies are a nostalgic, spiced treat that’s perfect for cozying up during the holidays. With their rich flavor and irresistible soft texture, these cookies will quickly become a beloved classic in your baking repertoire. Whether you’re baking for a family gathering or just craving something sweet, these cookies are sure to be a hit!

Super Soft Molasses Cookies

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 36 cookies
• Category: Dessert, Holiday
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Super Soft Molasses Cookies are a classic holiday treat, filled with the warm flavors of molasses, ginger, and cinnamon. With a melt-in-your-mouth texture and crackly top, these chewy cookies are perfect for the holiday season or any time you crave a comforting, spiced treat.

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Ingredients

2 ¼ cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter (softened)

1 cup granulated sugar (plus extra for rolling)

1 large egg

¼ cup molasses

1 teaspoon vanilla extract

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Notes

• Preheat the Oven:
  Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

• Mix Dry Ingredients:
  In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

• Cream Butter and Sugar:
  In a large bowl, beat the softened butter and 1 cup of granulated sugar until fluffy. Add the egg, molasses, and vanilla extract, and mix until fully combined.

• Combine Wet and Dry Ingredients:
  Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

• Chill the Dough:
  Cover the dough and refrigerate for at least 2 hours or until firm enough to roll into balls.

• Roll and Coat:
  Once chilled, roll the dough into 1-inch balls and roll each ball in the remaining granulated sugar.

• Bake:
  Place the dough balls on the prepared baking sheets and bake for 8–10 minutes, or until the edges are slightly golden and the tops are crackly.

• Cool:
  Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.