Super Soft Molasses Cookies

Old fashioned super soft molasses cookies bring a perfect balance of warmth and sweetness to any cookie plate. These treats are soft and chewy inside with a crackly sugar-dusted top that makes each bite memorable. Packed with the comforting flavors of molasses, ginger, and cinnamon, they are particularly beloved during the fall and holiday seasons. Whether for a cookie swap or just a sweet indulgence at home, these cookies will quickly become your go-to recipe.

I first baked these on a chilly autumn afternoon and the entire house smelled like a holiday bakery. Since then, they have become a family favorite requested every season.

Ingredients

• Allpurpose flour: the base that gives these cookies a tender crumb, choose unbleached for best results
• Ground cloves: adds a warm, slightly sweet spice note if unavailable nutmeg is a good substitute
• Ground ginger: brings a zesty kick essential to molasses cookies, using fresh ginger powder enhances flavor
• Cinnamon: contributes cozy depth and complements the molasses, fresh ground cinnamon yields the most aroma
• Salt: balances out the sweetness and enhances the spices
• Vegetable oil: keeps the cookies soft and moist, any neutral oil like canola works well
• Granulated sugar: used both in the dough and for rolling, pure cane sugar adds a subtle molasses nuance
• Molasses: the star ingredient with rich, dark sweetness and a touch of bitterness, opt for robust full flavored or dark molasses for best taste
• Egg: binds ingredients together and adds richness

Instructions

Sift dry ingredients:

Sift together the dry ingredients.

Whisk dry spices:

Whisk flour, ground cloves, ginger, cinnamon, and salt in a large bowl ensuring even spice distribution to create an aromatic spice blend base.

Mix wet ingredients:

In a separate bowl, combine vegetable oil and granulated sugar. Whisk vigorously until smooth, then add molasses and the egg, blending until fully incorporated for a silky batter.

Combine mixtures gently:

Pour the dry ingredients into the wet bowl and mix just until combined, being careful not to overwork. The dough will have a slightly sticky, soft texture perfect for shaping.

Chill the dough:

Cover the mixing bowl tightly and refrigerate for at least two hours. Chilling firms the dough and deepens the flavors which makes shaping easier and improves texture.

Shape and coat cookies:

Scoop the dough into 1 inch balls using a cookie scoop or spoon. Roll each ball generously in granulated sugar to create a sparkling coating.

Bake and cool:

Preheat oven to 375 degrees Fahrenheit. Place dough balls on a parchmentlined baking sheet spaced well apart. Bake for 8 to 10 minutes until tops crackle and edges turn golden brown. Let cookies rest on the sheet for five minutes before transferring to a wire rack to cool completely.

Molasses is my favorite ingredient here because it brings an earthy sweetness that no other sweetener can match. I remember baking these every holiday season with my mom and the house would smell like a gingerbread festival, making every bite taste like cherished memories.

Storage Tips

Store your cooled cookies in a sealed container at room temperature to keep them soft for days. Placing a slice of bread in the container helps retain moisture and softness. If you want to keep them longer, you can freeze baked cookies, wrapping them tightly in plastic wrap and foil. Thaw to room temperature before serving for that perfect texture.

Ingredient Substitutions

If you do not have ground cloves, nutmeg makes an excellent substitute providing a similar warm spice note. For oil, melted butter can be used but expect slightly less chewiness and more richness. Light molasses is milder, so dark or full flavored is recommended here for bold taste. You can swap granulated sugar for coconut sugar for a more caramel like flavor, but the coating texture will be different.

Serving Suggestions

Molasses cookies pair wonderfully with a cup of hot tea, coffee, or warm apple cider. They make fantastic gifts when stacked in a decorative tin or cellophane bag tied with a ribbon. Try warming them briefly in the microwave before serving to heighten their soft, tender texture. A scoop of vanilla ice cream alongside creates a delightful dessert.

These molasses cookies are simple to make and perfect for sharing. Freeze dough balls or store baked cookies to enjoy fresh batches whenever you like.

Common Questions About the Recipe

→ What spices are used in these cookies?

Ground ginger, cinnamon, and cloves give these cookies their signature warm and spicy flavor.

→ How do I achieve the soft and chewy texture?

Chilling the dough for at least 2 hours and baking for 8-10 minutes helps keep the cookies tender inside with a crackly top.

→ Can the cookie dough be frozen?

Yes, you can freeze the dough balls before baking. Store in a freezer bag for up to 3 months and bake with a slightly extended time.

→ What can I substitute for ground cloves?

Nutmeg works well as a substitute if you don't have ground cloves on hand.

→ How many cookies does the batch yield?

The recipe makes approximately 36 cookies, perfect for sharing during holidays or events.