Super Soft Molasses Cookies (Print Version)
Tender molasses cookies with ginger, cinnamon, and a sugar-crackled top, perfect for cozy autumn days.
# What You'll Need:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
2 teaspoons ground cinnamon
03 -
1 teaspoon ground ginger
04 -
1/2 teaspoon ground cloves
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
3/4 cup vegetable oil
08 -
1 cup granulated sugar
09 -
1/2 cup molasses (full-flavored/dark)
10 -
1 large egg
→ Coating
11 -
1/2 cup granulated sugar, for rolling
# Steps to Follow:
01 -
Whisk together all-purpose flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until evenly mixed.
02 -
In a separate bowl, combine vegetable oil and granulated sugar, then add molasses and the egg. Whisk until smooth.
03 -
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to form a soft dough.
04 -
Cover the dough with plastic wrap and refrigerate for at least 2 hours to firm up.
05 -
Preheat oven to 375°F (190°C). Roll chilled dough into 1-inch balls and gently roll each in granulated sugar until coated.
06 -
Arrange dough balls on a parchment-lined baking sheet, spacing them evenly. Bake for 8–10 minutes until tops are crackly and edges are golden.
07 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
For a substitute of ground cloves, use an equal amount of ground nutmeg.
02 -
Cookie dough balls can be frozen before coating in sugar; add 1-2 minutes to baking time when baking from frozen.