Soft Molasses Cookies
Soft, chewy molasses cookies with warm spices, deep molasses flavor, and crinkly tops. They stay tender for days and are perfect for holiday cookie trays, gifting, or an everyday cozy treat.
Ingredients
- 2 1/4 cups all-purpose flour 270 g, spooned and leveled
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter 1 stick / 113 g, melted and slightly cooled
- 1/4 cup neutral oil canola, vegetable, or light-tasting olive oil
- 3/4 cup dark brown sugar 150 g, packed; light brown sugar okay in a pinch
- 1/4 cup granulated sugar 50 g
- 1/3 cup unsulphured molasses 80 ml; regular baking molasses such as Grandma’s or Brer Rabbit (mild or original), not blackstrap
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar about 50 g, for rolling the dough balls
Instructions
- In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg (if using), baking soda, and fine sea salt until well combined and no streaks of baking soda remain.2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, whisk the melted (but not hot) unsalted butter, neutral oil, dark brown sugar, and 1/4 cup granulated sugar until thick, glossy, and slightly lighter in color, about 1 minute by hand.1/2 cup unsalted butter, 1/4 cup neutral oil, 3/4 cup dark brown sugar, 1/4 cup granulated sugar
- Whisk in the molasses, egg, and vanilla extract until the mixture is smooth, dark, and shiny, with no streaks of egg remaining.1/3 cup unsulphured molasses, 1 large egg, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients in two additions, stirring with a sturdy spatula or wooden spoon just until no dry flour remains. The dough should be soft, thick, and slightly sticky. If it seems very loose, let it rest for 5 minutes so the flour can hydrate.2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Cover the bowl tightly and refrigerate the dough for at least 45 minutes and up to 24 hours. For thicker, bakery-style cookies, chill 2–4 hours.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the chilled dough into 1 1/2-tablespoon portions (a medium cookie scoop works well). Roll each portion into a smooth ball, then roll in the remaining 1/4 cup granulated sugar to coat. Place the dough balls on the prepared baking sheets about 2 inches apart.1/4 cup granulated sugar
- Bake one sheet at a time on the middle rack for 9–11 minutes. The cookies should be set around the edges, puffed in the centers, and just starting to crack on top. The centers should still look slightly underbaked for a soft, chewy texture.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5–7 minutes so they can finish setting and develop more crinkles. Then transfer carefully to a wire rack to cool completely.
- Once completely cool, serve the cookies right away, package for gifting, or store in an airtight container at room temperature.
Notes
YIELD & TIMING: About 24 medium cookies. Prep time 15–20 minutes; chill time 45–120 minutes (or up to 24 hours); bake time 9–11 minutes per tray; total time about 1 hour 15 minutes with minimum chill.
STORAGE: Store fully cooled cookies in an airtight container at room temperature for 4–5 days. For extra softness, place a small piece of bread in the container and replace every day or two.
FREEZING BAKED COOKIES: Freeze in a single layer until firm, then transfer to an airtight container or freezer bag with parchment between layers. Freeze up to 2 months. Thaw at room temperature 20–30 minutes.
FREEZING DOUGH BALLS: Shape and sugar-coat dough balls, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the baking time.
TIPS: Use regular unsulphured molasses (not blackstrap) for the best flavor and texture. Do not overbake—pull the cookies when the edges are set and centers still look soft and slightly underdone. Chilling the dough helps control spread and keeps the cookies thick and chewy.
VARIATIONS: For ginger-lovers, add 1/2 teaspoon extra ground ginger and 2–3 tablespoons finely chopped crystallized ginger. For orange-spice cookies, add 1 tablespoon freshly grated orange zest to the wet ingredients. For chocolate chip molasses cookies, fold in 3/4 cup dark or semi-sweet chocolate chips before chilling. For extra crunch and sparkle, roll in coarse or turbinado sugar instead of regular granulated sugar.
Nutrition
Calories: 150kcal
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