Super Soft Molasses Cookies
These Super Soft Molasses Cookies are puffy, spicy, and stay tender for days, delivering a deep molasses flavor for a cozy, nostalgic treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon flour into measuring cup and level it.
- 1/2 teaspoon ground cloves Toast whole cloves lightly for brighter spice notes.
- 1/2 teaspoon ground ginger Increase to 1 teaspoon for sharper flavor if desired.
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon Add an extra 1/4 teaspoon for more warmth.
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup vegetable oil Can substitute canola or light olive oil.
- 1 cup granulated sugar Plus extra for rolling.
- 1/4 cup full-flavored molasses Brer Rabbit recommended.
- 1 large egg Room temperature.
Instructions
Preparation
- Preheat oven to 375°F and line baking sheets with parchment or silicone mats.
- In a bowl, whisk the flour, cloves, ginger, baking soda, cinnamon, and salt until evenly combined. Set aside.
- In a mixing bowl, beat the vegetable oil and sugar until well blended.
- Mix in the molasses, then add the egg and beat until incorporated.
- Switch mixer to low and gradually add the whisked dry ingredients. Mix until just combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm.
Baking
- Using a tablespoon scoop or spoon, form 1-inch balls and roll each in granulated sugar.
- Place the dough balls about 2 inches apart on prepared sheets.
- Bake for 8-10 minutes. Cookies will look puffy when done.
- Let cookies rest on the baking sheet for about 5 minutes, then transfer to a cooling rack.
Notes
For a slightly richer flavor, swap half the oil for melted butter. Gluten-free option: use a 1:1 measure gluten-free blend with xanthan gum. Store in an airtight container at room temperature for up to a week. Freeze for up to 3 months.