Molasses Cookies
These soft and chewy molasses cookies are a cozy classic, packed with warm spices and rich, dark molasses. They’re simple to make and perfect for holiday baking or a treat with a cup of tea.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- ½ tsp ground cloves
- ½ tsp ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup vegetable oil
- 1 cup granulated sugar (plus extra for rolling)
- ¼ cup full-flavor molasses
- 1 large egg, room temperature
Instructions
- Prep the Dry Ingredients: In a medium bowl, whisk together the flour, cloves, ginger, baking soda, cinnamon, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, use a mixer to beat the vegetable oil and 1 cup of granulated sugar until light and well-blended. Mix in the molasses and the room-temperature egg until the mixture is a cohesive amber color.
- Combine: On low speed, gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain. Do not overmix.
- Chill the Dough: Cover the bowl and refrigerate for a minimum of 2 hours.
- Shape and Bake: Preheat oven to 375ºF. Line two baking sheets with parchment paper. Roll the chilled dough into 1-inch balls, then coat each ball in extra granulated sugar. Place them 2 inches apart on the baking sheets. Bake for 8-10 minutes. The cookies are ready when the edges are set and the centers are soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
Serving Suggestions: These cookies are fantastic warm, straight from the oven. Pair them with a scoop of vanilla ice cream, a glass of milk, or a hot cup of black tea.
Tips & Tricks: Using a full-flavor molasses is key for a deep, rich taste. A room-temperature egg blends much more smoothly into the dough. For a little extra spice, add a pinch of nutmeg or cardamom.
Storage: Store in an airtight container at room temperature for up to a week. For longer storage, freeze the dough in a log for up to 3 months. When ready to bake, let it thaw slightly, slice, and bake.
Find it online: https://recipesh.com/molasses-cookies/