I love a cookie that feels like a warm hug. Super Soft Molasses Cookies bake up tender and full of spice, and I turn to this recipe when I want simple comfort. I share tips and small swaps so you can make them your own.
Dad James always had a cookie jar. He called these "soft little clouds" and he was right.
Your Ingredients List
- 2 cups All-Purpose Flour
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar (plus extra for rolling cookie dough balls in)
- 1/4 cup Full Flavor Molasses (I used the Brer Rabbit brand)
- 1 Large Egg (room temperature)
My Go-To Equipment
I keep this set ready for every cookie day. I use a medium bowl for dry mix and a large bowl for wet mix. A hand mixer or a stand mixer with a paddle works well. I always have a cookie scoop or a tablespoon, two baking sheets, parchment paper, and a cooling rack. I use measuring cups and spoons I trust and a small bowl for the rolling sugar.
The Simple Steps to Follow
- Whisk the flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt.
- Set the dry mix aside.
- Beat the vegetable oil and granulated sugar on medium-high until blended.
- Add the molasses and the egg and mix until smooth.
- Lower the mixer speed and add the dry mix until just combined.
- Cover the dough and chill for at least 2 hours.
- Preheat the oven to 375ºF and move the rack to the second level.
- Line two baking sheets with parchment or silicone mats.
- Scoop tablespoon-size dough balls or use a 1 tablespoon scoop.
- Roll each ball in granulated sugar and place two inches apart on the sheet.
- Bake for 8 to 10 minutes until puffy.
- Let cool on the sheet for five minutes, then move to a rack to finish cooling.
- Store in an airtight container to keep them soft.
Healthy Twists on a Classic
I like simple swaps when I want a lighter cookie. I sometimes use half whole wheat pastry flour and half all-purpose to add a nutty note. You can cut the sugar by a bit and roll the dough in a mix of sugar and finely chopped nuts for crunch. I also swap vegetable oil for melted coconut oil for a mild coconut taste. If you want seasonal flavor, add a teaspoon of orange zest or a small spoon of pumpkin puree for a soft change. For a different cookie idea with warm spice, try my take on soft pumpkin cookies with cinnamon frosting for a fall table.
Serving Suggestions From My Table
I serve these cookies warm with a glass of cold milk or a cup of chai. They pair well with sharp cheeses or a scoop of vanilla ice cream for a quick dessert. For parties, I plate them with a small bowl of whipped cream and a few sugared cranberries. I also enjoy stacking two cookies with a thin buttercream filling to make little sandwich treats. If you want a lighter cookie board, add some plain almond cookies for a nutty contrast.
Getting It Just Right
I watch the clock and the look of the cookie to get soft centers. The dough should be chilled so the cookies do not spread too thin. I bake them until they look set on top and still a bit puffy. They flatten as they cool and stay tender. Use a tablespoon scoop for even size so each cookie bakes the same. If your oven runs hot, check at eight minutes. I also keep a small dish of extra sugar for rolling to get that classic crackled look. If you want a sandwich version, let the cookies cool completely before filling.
How to Store Leftovers
I let the cookies cool fully before I store them. I keep them in an airtight container at room temperature for up to a week. I put a slice of bread in the container to help keep them soft. For longer storage, freeze the baked cookies in a single layer on a sheet until firm, then stack them in a sealed bag with parchment between layers. Thaw at room temperature for a few minutes before serving.
Enjoy Every Moment
I bake these when I want comfort or when friends arrive with short notice. I take my time with the steps and enjoy the spice scent in the kitchen. I hope they bring you the same small comfort they bring my family.
A Few Common Questions
Can I make Super Soft Molasses Cookies without molasses?
Yes, you can try using a dark corn syrup or a mix of brown sugar and a little water, but the deep molasses flavor will be milder. The texture will stay soft but the taste will change.
How do I keep Super Soft Molasses Cookies from spreading too much?
Chill the dough for at least two hours. Use a tablespoon scoop and keep the dough balls cold until you place them in the oven. Also line your sheets so the base does not heat too fast.
Can I freeze the dough for Super Soft Molasses Cookies?
Yes, you can shape the dough into balls and freeze them on a sheet until firm. Transfer to a bag and bake straight from frozen, adding a minute or two to the bake time.
Print
Super Soft Molasses Cookies
- Total Time: 130 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Tender and spiced molasses cookies that feel like a warm hug, perfect for any occasion.
Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 3/4 cup Vegetable Oil
- 1 cup Granulated Sugar (plus extra for rolling)
- 1/4 cup Full Flavor Molasses
- 1 Large Egg (room temperature)
Instructions
- Whisk the flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt.
- Set the dry mix aside.
- Beat the vegetable oil and granulated sugar on medium-high until blended.
- Add the molasses and the egg and mix until smooth.
- Lower the mixer speed and add the dry mix until just combined.
- Cover the dough and chill for at least 120 minutes.
- Preheat the oven to 375ºF and move the rack to the second level.
- Line two baking sheets with parchment or silicone mats.
- Scoop tablespoon-size dough balls or use a 1 tablespoon scoop.
- Roll each ball in granulated sugar and place two inches apart on the sheet.
- Bake for 8 to 10 minutes until puffy.
- Let cool on the sheet for five minutes, then move to a rack to finish cooling.
Notes
Chill the dough to prevent cookies from spreading. Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cookies, molasses cookies, dessert, baking, soft cookies