Description
Grandma’s Irresistibly Soft Molasses Cookies are a classic treat with a perfect balance of warm spices and rich molasses. Soft and chewy with a subtly crisp exterior, these cookies are easy to make and perfect for sharing with family and friends during the holidays or any cozy occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ¾ cup vegetable oil
- 1 cup granulated sugar (plus extra for rolling)
- ¼ cup full-flavor molasses
- 1 large egg (room temperature)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is fully heated by the time your dough is ready to bake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, stir together the vegetable oil, granulated sugar, molasses, and egg until the mixture is smooth and well incorporated.
- Form the Cookie Dough: Gradually add the dry ingredients into the wet ingredients, mixing thoroughly until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls, then roll each ball in additional granulated sugar to coat them lightly.
- Place on Baking Sheet: Arrange the sugar-coated dough balls on an ungreased baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are set but the centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve these soft molasses cookies with a glass of milk or your favorite warm beverage for a comforting treat.
Notes
- For softer cookies, avoid overbaking and remove them from the oven as soon as the edges look set.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Store cookies in an airtight container for up to a week to keep them soft.
- Rolling the dough balls in sugar before baking gives a delightful sugary crust.
- Room temperature egg ensures better mixing and texture.
